Chinese Food
Chinese cabbage with oil -- Rosemary
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Sleepy in spring, sleepy in summer, sleepy in autumn and hibernating in winter even the ambitious youth can't jump out of these four pits on weekends... Don't quibble at the moment. I'm right. A bed that always holds the body... A pillow that firmly holds the head... A warm quilt that weighs a thousand jin... Not only is everything in the room not so considerate but also the appetite. Big fish and big meat are too greasy. Taking a cucumber is too light. It's too troublesome to fry a dish... How to choose. The answer is Chinese cabbage. The hot and sour cabbage becomes fragrant and appetizing after the hot hot oil is bared. It's ready to roll up the sleeve in a blink of an eye. The material is simple and the taste is wonderful. After eating, appetite is like surging river. It will turn away.
Cooking ingredients
Cooking Steps
Step1:Cut off the roots of cabbage. Tear off the leave
Step2:Tear the torn cabbage leaves into small pieces and boil them to boil
Step3:Dish the boiled cabbage leave
Step4:Pour in soy sauce, vinegar, salt, sugar, pepper powder, pepper powde
Step5:Turn on the stove. Heat the chili oi
Step6:Pour the hot chili oil on the cabbag
Step7:Sprinkle sesame seeds. Finish.
Cooking tips:1. Don't over heat the hot oil. Just smoke a little. 2. The cabbage should be boiled. There are skills in making delicious dishes.
