The practice of stir fried cabbage The preparation of stir fried cabbage

Ingredients: 10 large cabbage leaves.

Excipients: 15 20 ml of corn oil, 2 slices of ginger, 1 tablespoon of salt, 10 15 grams of water, 3 5 grams of cooking wine.

Steps: 1. Break off the cabbage leaves, clean them, cut them into sections, drain them and set aside.

2. Clean the pot, heat it over high heat, pour in the corn oil, warm the oil, and add the ginger slices.

3. Pour in the cabbage and stir-fry.

4. Stir-fry for 30 seconds to 1 minute, then pour in the cooking wine, and then continue to stir-fry.

5. Then pour in a little water and stir-fry evenly. Cover and simmer for 1 minute.

6. Open the lid, stir-fry, add salt to taste, stir-fry evenly, turn off the heat after 30 seconds to 1 minute.

7. Out of the pot, the finished product is as follows:

Stir-fried bok choy:

Ingredients: 300g Chinese cabbage

Excipients: 5g garlic, 3g green onion, 3g salt, 20ml1 peanut oil, wash and control the water and cut back into sections.

2. Finely chop the green onion and slice the garlic.

3. Heat the oil in the pan and put a little green onion and garlic in the pot first.

4. Add the cabbage again.

5. Stir-fry until it starts to soften, add the remaining green onions, garlic, and salt.

6. Stir-fry until the cabbage begins to come out of the water and turn off the heat.

7. Serve a plate. <>

1.Chop the cabbage, peel and chop the garlic and set aside.

2.Put an appropriate amount of oil in a pan and heat it.

3.Put the garlic in the pan and stir out the pesto.

4.Add the cabbage.

5.Stir-fry the cabbage until soft, then add an appropriate amount of white vinegar and salt to taste.

Stir-fried cabbage is more refreshing with a little white vinegar, but do not put it in advance to avoid yellowing of the dish

Wash the cabbage and slice it! Finely chop the green onion and slice the ginger for later use.

Heat oil in a pan and stir-fry green onion and ginger until fragrant.

Pour in the cabbage slices.

Add a little soy sauce and stir-fry.

Add salt, pepper and chicken powder in turn and stir-fry over high heat.

Serve and serve.

Cut the cabbage into strips (or shreds), slice the garlic, chop a little green onion, you can grab a small handful of shrimp skin when boiling the pot, fry the fragrance, pour in the cabbage, add a little oyster sauce, light soy sauce, stir-fry, if there is bone broth (or chicken soup) can also be added, add salt before cooking.

Choose high-quality fresh, very tender Chinese cabbage, wash it and cut it into cabbage slices, prepare garlic slices, chopped green onions, red peppers, rice vinegar, oyster sauce, edible salt, and then boil the oil and put in the prepared seasoning, and finally put in the peanut crisp, you can get out of the pot.

1. Wash the cabbage and cut it into small pieces.

2. Cut the ginger and green onion into shreds.

3. Put lard in the pot and stir-fry the ginger and green onion until fragrant.

4. Pour in the cabbage and stir-fry, during which you can add some water.

5. After stir-frying slightly, add an appropriate amount of monosodium glutamate, salt and sugar.

6. Stir-fry well, and the cabbage can be served on a plate when it is cooked.

Edible value: Cabbage is rich in carotene, vitamin B1, vitamin B2, vitamin C, crude fiber, protein, fat, calcium, iron, phosphorus and other nutrients. Cabbage is a low-fat, low-calorie, high-water, high-dietary fiber food, which can speed up metabolism, prevent constipation and subcutaneous fat accumulation, and has the effect of reducing fat. Cabbage can nourish the stomach, clear away heat and trouble, cool and sweet, clear heat and detoxify, and is very suitable for patients with dry mouth and thirst, phlegm, heat and cough and wind-heat cold.

1. Wash and shred the Chinese cabbage, and cut the dried chili pepper into sections. The specific method is shown in the following figure:

2. Stir-fry chives and ginger and dried chili peppers, add shredded cabbage, salt and sugar and stir-fry until cooked. The specific method is shown in the following figure:

3. Because the cabbage has a large water content, a lot of soup will come out when it is fried, so it is thickened with water starch and added broth essence to get out of the pot. The specific method is shown in the following figure:

Step 1

Break off the cabbage leaves, clean them, cut them into sections, and drain them for the rocks.

Step 2

Clean the pot, turn on high heat and heat it, pour in the corn oil, after the oil is warm, add the coarse ginger slices.

Step 3

Pour in the cabbage and stir-fry.

Step 4

Stir-fry for 30 seconds for 1 minute, pour in the cooking wine. Continue to stir-fry.

Step 5

Then pour in a little water and stir-fry evenly. Cover the pot and simmer for 1 minute.

Step 6

After simmering, turn on the lid, stir-fry, add salt to taste, stir-fry evenly, turn off the heat after 30 seconds to 1 minute.

Step 7

Out of the pot! Picture of the finished product of stir-fried cabbage.