Sizzling cabbage
A piece of sizzling cabbage has been popular in barbecue restaurants across the country for more than ten years. It can be seen that the simpler it is, the more classic it is. Those complex and diverse dishes may only make people amazed when they look at them, but few people dare to try them when they really ask us to cook them. Only those simple, practical delicacies that can be repeated three meals a day will truly enter our lives and enter our ordinary year for 365 days. This is just like our youth, which is simple and pure. There are not so many generations and complicated, so that we will miss it like this when we are old.
Recipe Recommendations
- cabbage one
- leek 1 small
- carrots half a
- salt 2 and a half scoops
- chicken essence 1 teaspoon
- pepper 1/2 teaspoon
- cumin powder 20 grams
- sesame oil 20 grams
- salad oil appropriate amount
- slightly spicy
- fried
- ten minutes
- ordinary
Steps for Sizzling cabbage
1
Cut the cabbage from the middle, remove the heart, cut it into shreds, and wash it for later use.
2
Wash leeks and carrots and cut into long sections and thin threads.
3
Place cabbage, leeks, and carrots in a large basin, add 2 and a half tablespoons of salt, 1 tsp of chicken essence, 1/2 tsp of pepper powder, 30 grams of red chili powder, 20 grams of cumin powder, and 20 grams of sesame oil.
4
Mix well and pickle for 5 minutes.
5
Place the iron plate on the stove and heat it, add appropriate amount of salad oil.
6
Clip the mixed cabbage on the iron plate, stir fry until the cabbage is cooked.Sizzling cabbage Make Tips
This dish is salty, fragrant and spicy, with the hot taste of the iron plate. As the saying goes,"One roll brings three delicacies"! It is the hot, spicy, spicy and hemp that gives the originally ordinary cabbage a different style. Perhaps this is the reason why this dish has been popular for so long. When I eat this dish, I like it to have more oil. I barbecue it over a long time on a sizzling plate and low heat. In the end, when the cabbage is ripe and has a bit burnt taste, it is my favorite. Because cabbage at this time is the most delicious and delicious. To pick up cabbage, I have to take a large bite of white rice or drink half a glass of beer to offset the stimulation on the tip of my tongue, so this is definitely a good choice for serving rice or wine.