working methods
1, wash the baby cabbage and cut it into 4 sections;
2. Dice green pepper, red pepper and preserved egg, mince onion and slice garlic for later use.
3. Add a little oil to the pot and stir-fry the garlic slices until they are golden brown and fragrant.
4. When the garlic is burnt but not burnt, pour the stock into the pot and boil it.
5. After the water is boiled, put the baby cabbage into the pot.
6. Cover the pot and boil it again. Cook the baby cabbage until it is soft, then take it out and put it on a plate.
7. Pour diced green and red peppers and preserved eggs into the pot to boil, then add a little water starch to thicken and pour it on the doll dish.
Baby cabbage, ribs, preserved eggs, sausage, medlar, ginger, salt
1. Wash a baby cabbage, soak it in salt water for half an hour, then cut it into six pieces, dice preserved eggs and sausages for later use, and slice ginger;
2. Chop the ribs into small pieces, blanch them with boiling water, then take them out, put them into a casserole, add ginger slices, boil them over high fire, and turn down the heat for half an hour;
3. Take out the ribs, add preserved eggs and diced sausage to the remaining soup, and stew for 5 minutes;
4. Add baby cabbage and medlar, and add appropriate amount of salt;
5. After the pot is boiled, put the baby cabbage on the plate first, and then pour in the right amount of soup.
Ingredients: 2 baby cabbage, preserved egg 1 each, salted egg 1 each, a little Pleurotus ostreatus, Lycium barbarum 10 or so, thick soup 1 each, ginger, onion and garlic.
Exercise:
1. Wash the cabbage and cut each cabbage into six parts.
2. Dice preserved eggs and salted eggs, tear apart Pleurotus ostreatus, cut onions, slice ginger and pat garlic.
3. Take the oil pan and saute ginger, onion and garlic. First, put the mushrooms in the pot and stir fry a little.
4. Add boiling water and medlar, and concentrate the soup (chicken soup flavor) to boil. After the soup is boiled, add baby vegetables, preserved eggs and salted eggs.
5. After the baby dish is boiled soft, try the taste, basically no need to add salt, if it is not enough, add a little salt to taste.
1. Wash and drain the broken pieces of baby cabbage.
Prepare lean meat
Step 3 cut the preserved eggs into cubes
4. Wash the onion and cut it into small pieces
5. Pour two bowls of cold water into the pot, half a spoonful, add minced meat and disperse.
6 Add baby cabbage and preserved eggs at one time, cover the pot and stew for 3-5 minutes until the baby cabbage is cut off.
7. After the pot is boiled, add salt to taste and serve.
1. Wash scallops, add warm water, steam in a drawer for 20 minutes, soften and grind them into silk by hand.
2. Wash the baby cabbage with clear water and cut it into six to eight petals (note: be sure to leave roots to prevent the leaves from spreading);
3. Chop the onion and garlic and dice the millet pepper;
4. Wash the pot and put it in water, add a little salt and cooking oil to boil, add the doll dish and cook until the leaves are soft and take it out;
5. Add the oil to a clean pot. When it's 30% hot, chopped onion and garlic and millet pepper are fragrant. Add oyster sauce, sugar, broth and steamed scallop soup. Add the cooked baby cabbage after the fire boils, and take it out after 1 minute.