Steamed cabbage with bacon
When Chinese cabbage was on the market in large quantities, it was very convenient to make soup with cabbage leaves, and there were often a lot of cabbage left. Yesterday, my mother's birthday, I invited me to my house for dinner, so I had the idea of making this dish. It has a good taste, a good shape, and is very suitable for family banquets.
Recipe Recommendations
- Chinese cabbage gang Four or five tablets
- bacon two pieces
- Pleurotus eryngii 50 grams
- salt a little
- salty and fresh
- steamed
- ten minutes
- ordinary
Steps for Steamed cabbage with bacon
1
Wash the Chinese cabbage and choose the cabbage on the 4th to 5th layers. It is better from width to taste. Remove the vegetable leaves. Only the vegetable gang
2
The cabbage slices are triangular with a diagonal blade, and the thickness is uniform
3
Add salt to the sliced cabbage slices, marinate for a while, and then brew them with clear water to remove the salt taste. This treatment is to remove the peculiar smell of Chinese cabbage. Make the finished dish taste clearer and sweeter.
4
Wash and remove both ends of the pleurotus eryngii mushroom.
5
Cut into thin strips, add a little salt to the water when scalding the mushrooms.
6
Set the plate. In this order, first place a circle of apricot mushroom strips, and then place the cabbage slices neatly in the order of pressing one after another to form a flower.
7
Everything is ready.
8
Fry bacon with a little oil, fry on both sides until slightly dry, remove, and cut into dices.
9
Cut the bacon into small dices, place it in the middle of the cabbage, and steam for ten minutes.
10
Remove the steamed cabbage from the pan, carefully pour the steamed soup into a clean wok, heat it, add a little water according to the amount, add Tai Tai Le's chicken sauce, then add salt according to the taste, season it, and finally thicken it. Take it out of the pan and drizzle it on the steamed cabbage, and it is served.Steamed cabbage with bacon Make Tips
Because I personally don't like to add sesame oil to the pan, I directly use the oil in chicken sauce to make the dishes shiny. Therefore, if I like something with a brighter color, I can pour sesame oil into the sauce when it is out of the pan.