Scallops and sauerkraut
By VicentaLakin
It's usually stewed, salty。
Recipe Recommendations
- Chinese cabbage 400g
- flower meat 100g
- scallop meat about 20
- vermicelli
- onion ginger garlic appropriate amount
- dried chili of 2
- spiced powder 2g
- soy sauce 5g
- salt 3g
- chicken essence 2g
- white sugar 2g
- salty and fresh
- stewed
- ten minutes
- ordinary
Steps for Scallops and sauerkraut
1
Scratch the cabbage, tear it to pieces, and separate the leaves from the cutters。
2
Flower slices, ginger garlic, dried peppers for spare knives。
3
Potato powder is soft with water earlier and scallops are washed clean。
4
The frying pans are hot, the flowers are dry, the fat is fried, the garlic is put in。
5
It's like putting in five choreographers and scrambling for a while。
6
I'll put it in the cabbage until it's dead。
7
Put the scallop in flat。
8
Put it in cabbage。
9
Put it in salt。
10
Put a little sugar。
11
Put in a good powder bar。
12
Put it in chicken。
13
It's even。
14
The finished product。Scallops and sauerkraut Make Tips
1. Hard before hard. First, there will be less mature broccoli and cabbage, until they are basically mature, then easyly mature cabbage and soft powders will reach common maturity. There is no formality and everything is practical and flexible。