The practice of authentic dry roasted baby cabbage, the home cooked method of baby cabbage?

Break off each leaf of baby cabbage and wash it well; Then cut the shreds with a vertical knife, and the thickness can be moderate.

Minced garlic, sliced shallots, chili peppers, and ready for later use.

Stir-fry the green onion and garlic over low heat until fragrant.

After the shrimp is washed, soak for a while, drain the water, and put it in a pan to fry until fragrant.

After the shrimp burst out of the fragrance, add the red pepper (people who can eat spicy can put it in the pot with minced garlic and green onions) and then add two spoons of white sugar and 2-3 spoons of aged vinegar. Continue to stir-fry.

Pour in baby cabbage and stir-fry.

Add a little soy sauce and continue to stir-fry, you can add some water appropriately, and stir-fry.

Dry-roasted baby cabbage.

Dry boiling, just don't put water! And the greens have a lot of water, what should I do? If the restaurant is too oily, it would be fine, but the home operation is not realistic, the way is to remove the water vapor before frying, so that the water will be OK!

Ingredients: 2 baby cabbages.

Sichuan bacon Appropriate amount, no less than 8 slices.

2 shiitake mushrooms, soaked and shredded.

Garlic, green onion, ginger 2 cloves of garlic sliced, chopped green onion and ginger.

Sugar 1 tablespoon.

A pinch of salt and light soy sauce 5 tablespoons.

2 tablespoons of cooking wine.

Fuel consumption 1 tablespoon.

1 tablespoon of vinegar.

Remove from the pan and pour a little sesame oil.

A pinch of peanut oil.

Millet pepper is added as per individual population.

Preparation of dry-roasted baby cabbage

Shredded baby cabbage.

The domestic hot oil first stir-fry the baby cabbage, you can sprinkle a little salt, precipitate the water, and at the same time evaporate the water vapor, and the baby cabbage becomes soft and served for later use.

Cut the ingredients and set aside.

Stir-fry the side dishes in hot oil in the pot, add the stir-fried baby cabbage, add various seasonings, stir-fry for a few minutes, add vinegar before cooking, and add sesame oil after turning off the heat.

Remove from pan and serve. Tips:

Stir-fried vegetables are especially afraid of too much dish, and if there are more ingredients, there will be more water vapor, and it will not be delicious, and the big pot dishes are not delicious because of this, so if you want to be delicious, you must not be too large!

Method 1: Ingredients: a baby cabbage, an appropriate amount of green onion, ginger and garlic, a little salt, half a spoon of white sugar, an appropriate amount of light soy sauce, an appropriate amount of sesame oil, an appropriate amount of balsamic vinegar, and half a spoon of garlic hot sauce.

Method. 1. Prepare a baby cabbage, a green onion, two cloves of garlic, a piece of ginger, and wash it.

2. Cut off the roots of the baby cabbage, cut the large leaves in half, and don't cut the small leaves, and then wash them.

3. Cut the green onion into flowers, chop the garlic and put it in a bowl.

4. Add a spoonful of light soy sauce, a small half spoon of white sugar, a spoonful of sesame oil, half a spoon of garlic chili sauce, a spoonful of balsamic vinegar and a little salt to the bowl and stir well.

5. Put the baby cabbage in boiling water and boil until it is broken.

6. Then take it out, cool it with cold water, and drain the water.

7. Put the baby cabbage on a plate like lead on the surface, pour some conditioning juice on it, and then it can be eaten.

Method 2: Ingredients: 3 baby cabbage, a little soy sauce, a little salt, a little oil, 4 cloves of garlic, a little ginger.

Excipients: a little aged vinegar, a little Sichuan pepper, 1 star anise, 3 dried chili peppers.

Method. 1. Wash the baby cabbage, control the moisture and cut it into shreds.

2. Finely chop the garlic and ginger.

3. Fry three tars.

4. Then put the minced garlic and ginger in the middle of the dish, then add a small amount of edible salt and monosodium glutamate, and pour three tar on top of the minced garlic.

5. Finally, pour vinegar and soy sauce on top, stir, and it is ready to eat.

A simple home-cooked recipe for baby cabbage is as follows:Ingredients: 1 baby cabbage.

Excipients: 3 millet spicy.

1. Clean the baby cabbage, especially the mud and sand at the roots, and then cut it into small pieces with a knife.

<>3. Immediately put in the white stem.

4. Stir-fry over high heat until the edge of the vegetable stalk is transparent and soft.

5. After the vegetable stalks are fried until they are cooked for about 7 minutes, continue to pour in the vegetable leaves, continue to stir-fry over high heat, and stir-fry for about 30 seconds.

6. Add an appropriate amount of 2 grams of salt, 1 tablespoon of light soy sauce and 1 tablespoon of vinegar, and continue to stir-fry until the seasonings are evenly mixed, and then you can put them on a plate and remove them from the pot.

7. The finished product of baby cabbage is shown in the figure below.

The preparation of baby cabbage is as follows:Ingredients: 2 baby cabbage, 40 grams of vermicelli, 10 cloves of garlic, 30 grams of chopped pepper paste, 10 grams of light soy sauce, 5 grams of soy sauce, 15 grams of olive oil, 1 green onion.

Steps: 1. Prepare all the ingredients.

2. Soak the vermicelli in warm water until soft.

3. Chop the garlic into minced garlic.

4. Heat the wok and add the olive oil, then put the minced garlic into the pan and stir-fry over low heat until the garlic is slightly yellow.

5. Add chopped pepper and stir-fry until fragrant.

6. Add light soy sauce and soy sauce, stir-fry evenly to make a sauce, and set aside.

7. Wash the baby cabbage, cut it into strips vertically, and put it on a plate.

8. Put the vermicelli on the baby cabbage.

9. Pour the seasoned sauce evenly over the baby cabbage and vermicelli with a small spoon.

10. Put it in the steam oven, select the pure steaming function, set the temperature at 115 degrees, and time it for 20 minutes.

11. Serve after removal.

Serve the baby cabbage in the soup.

Ingredients: 1 baby cabbage.

A pinch of mushrooms. Excipients: a little millet pepper.

A piece of pork bone flavor soup treasure with a little olive oil.

A pinch of garlic, a pinch of salt, a pinch of green onion.

Method:1Prepare the ingredients.

2.Blanch the washed baby cabbage in boiling water with salt and olive oil in several portions, and place it on a plate. Heat up. Put 500ml of water in the pot and put a piece of pork bone flavored soup treasure. Add the washed slices of the mushrooms to a boil.

3.Stir-fry the ginger, garlic, chili, and shallots until fragrant and pour them over the baby cabbage. Then pour in the boiling thick soup treasure mushroom soup 4The baby cabbage with a rich taste in soup can be eaten

Ingredients: 300 grams of baby cabbage, 1 preserved egg, appropriate amount of oil, 1 tablespoon of salt, appropriate amount of ginger, appropriate amount of green onion.

1. Prepare the baby cabbage you need first, as shown in the figure below

2. Then cut the prepared preserved eggs into pieces for later use, as shown in the figure below

3. Then put the ginger shreds and oil in the pot and bring to a boil, as shown in the figure below

4. Add preserved eggs and baby cabbage and cook for three minutes, as shown in the picture below

5. Sprinkle the green onion in a bowl at the end of the lead section, and it is ready to eat, as shown in the figure below

The soup baby cabbage boy is noisy.

Prepare the following ingredients: 1 baby cabbage, 1 Songhua egg, 10 grams of dried shrimp, 3 shiitake mushrooms, 1 4 tsp salt, 1/2 tsp ginger (puree), 200 ml of broth.

The specific method is as follows: baby cabbage is torn into small pieces and washed, dried shiitake mushrooms are soaked in warm water for 20-30 minutes until they rise, cut into small pieces, dried shrimp are soaked in warm water for 10 minutes, preserved eggs are cut into small pieces, ginger friends dress up and chop up, put 1 teaspoon of oil in the pot, when the oil is hot to three percent, put in the ginger paste, chopped mushrooms, fried dried shrimp to make a fragrance, add preserved eggs and stir-fry a few times, add stock and boil over medium heat, turn to low heat and cook for about 2 minutes, add baby cabbage to a good stove, spread the baby cabbage evenly in the pot, cover and cook over high heat until the water boils, Turn to low heat and simmer for about 1 minute, until the baby cabbage is soft, add salt to taste, put the vegetables on a plate with soup, and sprinkle with chopped green onions!