The practice of oil residue cabbage, how to make oil residue cabbage, oil residue

Steps. <>

1.The material is simple.

2.Cut the dish into strips.

3.First, fry the oil in the meat slowly.

4.Add cabbage in the garle.

5.Cover and simmer for 2 minutes.

6.Add salt and monosodium glutamate before cooking.

Preparation of ingredients. Ingredients: Pork ribs.

Seasoning: a little Sichuan pepper, 3 large ingredients, 2 bay leaves, 2 cinnamon, 3 dried chili peppers, 3 tablespoons of cooking wine, 6 teaspoons of dark soy sauce, 3 teaspoons of light soy sauce, 3 teaspoons of sugar, 2 teaspoons of salt.

Folding steps.

1. Wash the west row with cold water, blanch the water to remove the blood, and then wash and drain it with cold water. <>

Stewed pork ribs in a pressure cooker Figure 2, cut the green onion into 3 cm segments, pat the ginger, peel the garlic and set aside.

3. Put the washed west into the pressure cooker, simmer the water over low heat, add seasonings, heat and stir-fry over medium heat until the meat is colored.

4. Add green onions, ginger, garlic, seasoning box and boiling water (the same height as the west row), boil over high heat, cover the valve and press with a pressure cooker.

5. Turn off the heat on high heat for 5 minutes, change to low heat and simmer for 15 minutes.

6. After the pressure cooker cools down by itself (no more rafts), open it, add salt, and boil over high heat for 3 minutes, then turn off the heat.

7. Before putting it into the container, take out the green onion, ginger, garlic and seasoning box.

Precautions. 1. Ask the vendors to help cut the western row, the block is not too big, easy to wash and easy to taste.

2. Add boiling water to make the meat more fluffy.

3. The salt should be put last, because the salt is iodized, and potassium iodate is added, and potassium iodate is <> unstable by heating

Pork ribs, which will decompose, in order not to lose iodine.

4. The taste is slightly spicy, and if you like spicy, you can put more chili peppers.

5. This recipe can also be used for all braised meat (such as braised chicken thighs, braised short ribs, and small stews), but the amount of dark soy sauce when stewing red meat is slightly more, which is easy to color and not greasy to eat.

6. Green onions, ginger, garlic and seasoning boxes must be taken out at the end, otherwise if they are placed for a long time, the seasoning will taste too heavy and affect the fragrance of the ribs

Main ingredients: 500g of lard, 250g of greens;

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of green onion, ginger, garlic, red pepper, appropriate amount of cooking wine, oil residue, green vegetables.

Wash the lard with hot water. (Cold water is not clean).

Wash the greens. Blanch the greens with boiling water.

Cut the green onion into small pieces, shred the ginger, break the garlic and cut the red pepper into sections. Set aside.

Wash the pot and put the lard into the pot, mix it with a little water, cook the lard, boil the water over high heat, and then the lard will begin to produce oil. Change to low heat and refine slowly.

After refining, remove the oil residue.

Pour out the oil in the pan and leave a little, add the green onion, ginger, garlic and red pepper and stir-fry until fragrant. Put the oil residue and add the cooking wine. Stir-fry twice to soften, add the greens and salt. Because the greens are cooked, there is no need to fry them for too long. Copy it twice and you're ready to serve.

Ingredients: greens, lard residue, salt, chicken essence.

Method 1Wash the greens and cut them into sections.

2.Heat the oil in a pan, pour a little oil, stir-fry the vegetables and pour in the lard residue, add salt and chicken essence to taste.

<>1. Ingredients: oil residue cubes, 1 4 cabbage, 1 small spoon of salt, 1 spoonful of light soy sauce, 1 small spoon of chicken essence.

2. Two slices of ginger and chopped green onions.

3. Remove the cabbage, wash the shirt, cut 1 4 one, cut the green onion into chopped green onions, slice the ginger, and remove the outer packaging of the oil residue. Cabbage cut diagonally and centimeter-wide segments. Heat the pot, pour in the salad oil, add the chopped green onion and ginger slices and stir-fry until fragrant.

4. First put the cabbage to stir-fry, then put the cabbage leaves to fry. When the volume of the cabbage has become smaller and the color has darkened, add a spoonful of light soy sauce and salt, and continue to stir-fry a few times. At this time, add boiling water, the water can not pass the cabbage, not too much, the cabbage itself will also come out of the water, and after the water is boiled, you can add some thick potato slices, or you can not add it.

5. Put in the oil residue in the spring of this noisy luck, cover the pot and start simmering. The soup is almost finished, the dish is ready, and the chicken essence is seasoned out of the pot.