Chinese Food
Stewed baby cabbage with light vegetable
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Light dish is the shellfish meat of mussels. It's also called Qingkou. It's nicknamed Madame Donghai . It's very delicious. It's the best ingredient for stewing. After the Spring Festival. Eat more fat. For a light taste. To reduce the burden on the stomach. Start a new year.
Cooking ingredients
Cooking Steps
Step1:Prepare the required ingredient
Step2:Soak the light vegetables in water for about 1 hour
Step3:Wash the baby vegetables and other food materials for use
Step4:Soak the dry powder in clear water to make it soft
Step5:Cut baby cabbage lengthwise. Cut potatoes and carrots into thick strips
Step6:Cooking oil added to the wok
Step7:Control the water content of the light dish, put it in the pot and stir fry to give the fragrance
Step8:Put the cut baby cabbage, carrot and potato into the pot and stir fry until the cabbage is soft
Step9:Add some water to stew
Step10:When the water boils, add some ginger juice and salt
Step11:Stew until cabbage, carrot and potato are basically mature. Put in the dry powder which is soaked soft
Step12:When the vermicelli is ripe, it can be eaten directly.
Cooking tips:1. The taste of this dish is salty and fresh. Do not add too much seasoning; 2. When the light dish is soaked, add less cooking wine to remove the fishy smell; 3. If there is no ginger juice, add 2 pieces of fresh ginger. There are skills in making delicious dishes.
