Scrambled cabbage

By VicentaLakin

Scrambled cabbage
The hourly days are similar, the snow is frozen on the north-east land every winter and nothing is produced, and a little green drops of green cabbage is almost invisible in a winter. Probably had to go to primary school before I could see a raisin table at dinner. In the winter of the north-east, the heat is warm, the fire is hot, the people are hot inside, and they prefer to eat a nice, cool cabbage. The so-called cabbage is the middle part of the cabbage, and it's very appetizing to eat, to eat, to eat, to eat, to eat, to eat, to eat, to eat, and so on. It's usually just a cold cabbage, and it's always a little luxurious in the New Year, and it's starting to go with a shaving or head. Scrambled heads, tastes and prices are much better, especially with well-coated cabbage, which is not meant to be a blessing. How can you not go to the dinner table? Scrambling with the same fresh and fresh cabbage, squeaking in their mouths, sour and salty, both in their stomachs and in their wine. I'll make you a billionaire

Recipe Recommendations

  • sting head 200 grams
  • cabbage 400 grams
  • cooked sesame appropriate amount
  • red pepper appropriate amount
  • water appropriate amount
  • salt appropriate amount
  • chicken essence 1/4 spoon
  • white sugar appropriate amount
  • white vinegar appropriate amount
  • sesame oil 2 tsp
  • sesame oil 1/2 scoop
  • mustard oil a little

Steps for Scrambled cabbage

  • Make Scrambled cabbage step 0
    1
    The heads were immersed in cold water for 30 minutes, washed repeatedly and washed away。
  • Make Scrambled cabbage step 1
    2
    Slice, soak with cold water, so salty。
  • Make Scrambled cabbage step 2
    3
    The cabbage picks up a little bit of the leaves in the middle, slices them in silk, puts them in a little bit of salt, and pulls them evenly and sets them aside for 10 minutes。
  • Make Scrambled cabbage step 3
    4
    The bubbled twirl was washed again with fresh water, and the water was dehydrated。
  • Make Scrambled cabbage step 4
    5
    (b) Placing the headline in containers with cabbage。
  • Make Scrambled cabbage step 5
    6
    I'll put the right amount of salt, chicken, sugar, vinegar。
  • Make Scrambled cabbage step 6
    7
    Grab evenly。
  • Make Scrambled cabbage step 7
    8
    Put the perfume in。
  • Make Scrambled cabbage step 8
    9
    Put it in the soy oil。
  • Make Scrambled cabbage step 9
    10
    Put in mustard oil。
  • Make Scrambled cabbage step 10
    11
    Smash even。
  • Make Scrambled cabbage step 11
    12
    Put out a pallet, with fine sesame and pepper。

    • Scrambled cabbage Make Tips

    1. Jellyfish heads are crisp and tender; they can be eaten raw after being thoroughly soaked and cleaned. Blanching is not recommended. 2. The purchased jellyfish heads are naturally salty. After shredding, change the water several times during soaking until it reaches your preferred level of saltiness. 3. When adding salt, be careful not to add too much, as the jellyfish heads already have a salty flavor. 4. The cabbage will release some water after being salted. Drain off the excess water before mixing.

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