Chinese cabbage with white wine

Chinese cabbage with white wine

Introduction:

"Children need vegetables, and green leafy vegetables are even more important. The cost of a simple vegetable is the price of the heart of the dish. It's high and low, maybe one yuan, maybe two yuan. It's very real. Wish the children healthy and happy growth

Production steps:

Step 1: 1. Material drawing.

Step 2: peel the root about one inch long.

Step 3: stir fry a pot of water, add salt and cooking oil to the water, and blanch the cabbage heart.

Step 4: blanch good vegetable heart too cold, with cold water or pure water.

Step 5: pour the vegetables into the water and set them on the plate. Put on the chopped green onion and shredded red pepper. Put in a little sugar and drizzle with soy sauce.

Step 6: start another pot, heat up the cooking oil and pour it on the vegetable heart. OK, you can eat it.

Materials required:

Cai Xin: one

Red pepper: half

Shallot: how many

Salt: 4 g

Sugar: 4 g

Soy sauce: 10 grams

Cooking oil: proper amount

Precautions: 1. Blanch vegetables with salt, add oil to keep the color. 2. If the vegetables are too cool after blanching, it can ensure the crisp taste of vegetables. 3. You can also use steamed fish soy sauce for raw soy sauce, which is more fresh and delicious.

Production difficulty: simple

Process: boiling

Production time: 10 minutes

Taste: salty and fresh