Scrambled cabbage
By VicentaLakin
I don't like to eat food like this, but I think it's not much different from rice, which may be related to the environment in which I live, where there are many members of the community, where rice is their daily staple, and where there is rice on the streets, which is sold every day, mixed with red beans, peanuts, corn. I don't like scorpions, so I'm never in the family, but the more fortunate the less I am, the more my friends give me some scorpions every year, so I turn them into flowers and all kinds of dishes to destroy them. It is not easy to digest, and it is more healthy to eat with some coarse-fibre vegetables. Today, the dishes are cooked with their own little cabbage, which is not as delicious as the days are。
Recipe Recommendations
- zongzi two
- pakchoi 200 grams
- edible oil appropriate amount
- garlic appropriate amount
- Shi Yunsheng concentrated soup 1 vial
- water starch appropriate amount
Steps for Scrambled cabbage
1
The cabbage is washed in the water。
2
The washed cabbage was cut off in two spares。
3
Scratch off the skin and screech off the skin。
4
Take a small bowl and pour it into two spoons of open water, and put it into a condensed high soup and a small amount of starch mixing into a single high soup。
5
The frying pan is on fire, and the cooking oil is burned to 50% heat, and it is burned on both sides of the small fire。
6
I'll take the extra oil and put it in the garlic paste。
7
Put it in the cabbage。
8
It's good to have a good soup and a good meal。Scrambled cabbage Make Tips
1. The Zongzi used for cooking must be sugar-free.
2. Bok choy is fresh and tender, so do not stir-fry it for too long. Stir-fry over high heat until just cooked, then remove from the heat.
3. If you do not have concentrated stock, homemade stock is better.