We're gonna have a lot of cabbage
By VicentaLakin
This dish was introduced by my husband's colleague. It's a local food in Shanghai. He talks about my operation. It's really good, it's simple. Yellow sprouts are surrounded by the smell of eggs
Recipe Recommendations
- Chinese cabbage 6 branches
- eggs of 4
- Taoda soy sauce 3 scoops
- sugar 1.5 tablespoon
- salt 1/2 tablespoon
- salty and fresh
- burn
- ten minutes
- simple
Steps for We're gonna have a lot of cabbage
1
Main drawing。2
Big cabbage opens six petals and washes half-to-half, then part。3
Hot pots are cold, and a little salt is placed in a small amount of oil before the frying bag eggs, thus preventing the spilling of hot oil。4
Put the eggs gently in it and try to preserve its integrity。5
They're both fried, and I like to eat them a little bit, so it smells better。6
Four buns of eggs to fry。7
The other boiler put the cabbage in the sauce。8
Scrambled to Sow。9
Joined in the roasted eggs10
With three spoons of soy sauce and half a bowl of water, the cabbage itself produces water and can be less watered。11
The fire breaks open, sugars, salt, tastes salt, and can be adapted to personal tastes。12
Put the pan on the hood and boil it for about five minutes, and then the fire will dry up a little bit, not all of it。13
And out of the pot, the fragrance。