I had been discussing the issue of vegetable prices during lunch. I thought that vegetable farmers had grown vegetables but couldn't sell them. I felt sad. When I went home at night, I went to the vegetable market to buy a large package of vegetables. Now the vegetable market sells 30 cents a pound, and the vegetable farmers sell 2 cents, which is 15 times more expensive. Sigh.
It's already past 6 o'clock when I get home. How to cook cabbage? Let's stew it.
braised cabbage
By PierreZieme
Recipe Recommendations
- cabbage half a
- ham sausage 2 pieces
- day lily several
- mushrooms several
- pork skin 2 blocks
- bean paste 1 scoop
- hot sauce 1 scoop
- bone soup appropriate amount
- onion several
- ginger slices several
- slightly spicy
- stewed
- ten minutes
- simple
Steps for braised cabbage
1
Cut the cabbage into fine pieces and wash it.
2
Soak the day lily, mushrooms, and pork skin in hot water, cut the day lily in half, slice the mushrooms, and cut the pork skin into small pieces for later use.
3
Slice ham sausage.
4
Wash the vermicelli and soak it in hot water to soften it.
5
Put oil in the pan and heat it. Saute shredded ginger and green onions until fragrant.
6
Add day lily, mushrooms, and pork skin and stir fry together. Add 1 spoonful of bean paste and 1 spoonful of homemade hot sauce.
7
Stir well, add 4 tablespoons of bone soup, and simmer over high heat for 3 minutes.
8
Stir well, add 4 tablespoons of bone soup, and simmer over high heat for 3 minutes
9
Pour in the vermicelli and ham sausage, stir fry well, and add 2 bowls of water. Simmer over medium heat until the soup is dry.
10
Add salt and stir up the five-spice powder.