2. The practice of frying vegetables. After breaking the leaves, soak the vegetables in clear water for five minutes to remove unclean substances, and then put them on a plate. Cut the onion, garlic and red pepper well, and stir-fry this dish with garlic, onion and red pepper to make the dish more tasty. If nothing is added, vegetables will feel very light and watery. Pour oil into the pot, preferably rapeseed oil or peanut oil. Rapeseed oil smells when heated. Stir-fry garlic, add soy sauce and cooking wine, and finally put vegetables in the pot. Because the leaves are big and can't be fried thoroughly with low fire, stir-fry them quickly for three times with high fire, add salt and monosodium glutamate to taste, stir-fry for several times, and finally stir-fry the leaves until they are fragrant and soft, and then you can go out of the pot.
Bai Mudan cabbage
The practice of cooking kale
1, wash Chinese kale, remove old skin and leaves.
2. Put water in the pot and add the right amount of oil.
3. Pour in the kale and pay close attention to the maturity of the kale with chopsticks.
4. Pick up the kale, put ginger juice and oil in the pot, add some salt or soy sauce and thicken it.
5, pour the mustard on the cabbage, spread the lobster sauce on the cabbage, and you can eat it.
note:
1. Before cooking kale, flying water is needed to dissolve its bitter taste. It can be burned with salt water or alkaline water.
2. It's a pity that boiled kale is well cooked, but it can't be cooked too well. After kale is softened, it has no refreshing taste and its nutrition will be lost.