When making home-cooked dishes, frying, frying, and stewing are several basic methods commonly used. There is a big difference. As long as you master it well, you can become a qualified housewife.
There is a difference in technique between frying and roasting. The reason why it is called stir-frying is that the operation must be fast and the heat must be controlled well. There is no excess soup after the finished dish, so that the dish can remain fresh and tender. For cooking, it is necessary to have some soup, and stew the ingredients thoroughly to make the taste stronger. It is oily and shiny on the senses. This dish is most suitable for serving with rice.
Some friends who had just learned to cook asked me if vegetables could be cooked. In fact, slightly harder vegetables can be cooked. Today, we use cabbage to make a roasted dish called "Mushroom Slice Roasted Cabbage". This dish is simple and delicious. The recipe is as follows;
Braised cabbage with mushroom slices
By SantosMoore
Recipe Recommendations
- Water-blooming mushroom 100 grams
- red pepper slices 40 grams
- green onion 15 grams
- ginger 10 grams
- soy sauce 15 grams
- oyster sauce 25 grams
- chicken powder 2 grams
- white sugar 5 grams
- refined salt 1 grams
- pepper 1 grams
- water starch appropriate amount
- cooking oil appropriate amount
- salty and fresh
- burn
- ten minutes
- simple
Steps for Braised cabbage with mushroom slices
1
Make meat slices with paste; add a little salt, pepper and Shaoxing wine to the meat slices and mix well.
2
Then add appropriate amount of water starch and grasp it repeatedly to make it sticky and strong.
3
Use it for later use after making the pulp.
4
Heat the stir-fried spoon on fire, add a little oil, add the meat slices to smooth and discolor, and remove for later use.
5
Leave the bottom oil in the pan and saute the chives and ginger, add the mushrooms and stir-fry for a while.
6
Stir well, add soy sauce and add appropriate amount of water to boil.
7
Then add a few drops of Shaoxing wine and add oyster sauce to stir well.
8
Pour in cabbage and stir fry well, sprinkle with white sugar and chicken powder to taste.
9
Sprinkle in a little pepper and salt and stir well.
10
Cook briefly for two minutes to cook through, then add in the smooth meat slices and red pepper slices and stir fry well, and finally thicken with water starch.
11
After gelatinizing the sauce, plate for a while.Braised cabbage with mushroom slices Make Tips
This dish has characteristics such as oily color, strong taste, salty and delicious taste, and simple to learn. Warm tips: 1. If you feel too dry when making meat slices, add a small amount of water to make the meat slices feel slightly sticky when washed. 2. Since the fillet slices are used, in order to keep the slices tender, they are smoothed and cooked before putting them in. If you use pork belly slices, you can directly stir-fry them with cabbage, etc. 3. It is best to use tender cabbage to make cooking dishes. You don't need to stir-fry the cabbage in advance, just add the cabbage after adding the soup. This simple home-cooked dish "Shiitake Meat and Braised Cabbage" is ready for friends 'reference.