Chinese cabbage stem in tomato sauce
By PearlSchmidt
Chinese cabbage in winter is really a hundred ways to eat, and I never get tired of it. My son likes to eat cabbage leaves, so what should I do with the rest of the cabbage? Use your brain to come up with a sweet and sour cabbage stem in tomato sauce, which is described in four words-crisp, crisp, sour and sweet.
Recipe Recommendations
- cabbage stem appropriate amount
- edible oil appropriate amount
- salt appropriate amount
- ketchup appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- chicken essence appropriate amount
- sweet and sour
- fried
- ten minutes
- simple
Steps for Chinese cabbage stem in tomato sauce
1
Wash the cabbage stems.
2
Cut into slices, sprinkle with salt, marinate for about 15 minutes, cut into shredded green onions and ginger, and prepare ketchup.
3
Pour the oil into the pan and heat it up, add in the chopped green onions and ginger and saute until fragrant.
4
Then pour in the cabbage stalks and stir fry for a while (decanter off excess water and stir fry for about 3 minutes).
5
Pour in the ketchup, add in the chicken essence, and stir fry well.
6
Prepared cabbage stalks in tomato sauce.Chinese cabbage stem in tomato sauce Make Tips
You can put more ketchup in it to make it more delicious.