Puffy cabbage
By VicentaLakin
The market has a lot of fungus food, which is available for four seasons a year, but it's not so much lax, it's been so cheap this year, it's so cheap that it feels like cabbage, and it's now at the same price of $5 per pound in the market, which is never cheaper in the North. So when you have to buy it, it's like abalone, it's so smooth, it's perfect for cabbage, it's hot, it's cool, it's eating。
Recipe Recommendations
- matsutake appropriate amount
- white jade mushroom appropriate amount
- pakchoi appropriate amount
- oil appropriate amount
- salt appropriate amount
- peppercorns a little
- sugar a little
- Weijixian soy sauce appropriate amount
Steps for Puffy cabbage
1
It removes its roots, washes it with a toothbrush, and then washes it again and again。
2
The cabbage, the fragrance, is washed, immersed in salt water for about 10 minutes and then cleaned repeatedly。
3
Clean the cabbage cut。
4
A proper amount of water is added to the pot, and when the water is burned, it is either pine and white mushrooms or not. It's always felt that the fungus can only be washed after the oscillation, so every time the pine or mushrooms are bought, they have to be washed again。
5
Pines and platinum mushrooms, cold water, spare water, pineapple can slice, I like the whole taste of food, so I didn't cut it。
6
The frying pots are filled with appropriate quantities of oil, a few peppers are thrown out and thrown out, onions are blown down into cabbage, and the fire goes up a few times fast。
7
The puffy white mushrooms that go down, the fire goes up。
8
I'm going to add salt, a little sugar, a little taste of soy sauce。
9
With a plate, a light, soft, soft, vealed cabbage can come to the table。