Shrimp cabbage
By VicentaLakin
Shrimp cabbage is one of Aoshima's specialties. For the Qingdao people who don't make this dish, I'm sorry for being the name Aoshima eats. The first selection of this dish is critical for raw materials, one of which is the Qingi Jiuzhou cabbage, which is a product of the Shandong Geographical Mark brand. cabbage is known as “The King of Vegetables” because of its nutritional richness, while Guangzhou cabbage is known for its whiteness, sweetness, low fibres, nutritional enrichment and high yield characteristics. In folk cabbage is a blessed symbol, known as “billionaires” and in fine and jade sculpture as a symbol of blessing. Peasants and chicken dung are used as fertilizers in planting, and pesticides are never used, and artificial insects are caught to ensure pure natural vegetables. So use it to increase it by half. The selection of shrimp for feedstock two is also critical, and it is important to use the thin skin, with a lot of condensation, to ensure the colour and taste of the dish. The selection of the ingredients also requires the proper mastery of the elements of the dish, the fire, the ingredients, the order of the ingredients
Recipe Recommendations
- salty and fresh
- fried
- ten minutes
- ordinary
Steps for Shrimp cabbage
1
1. The head of the cabbage is torn with its hand
2
First, we'll cut the shrimp clean and dry water in three parts
3
Slicing on garlic
4
(b) The boiler is warmed with peanut oil skits, which are then put in onions of garlic fragrance, then into a little flaming sauce of shrimp, and the shrimp brain is spilled out of the head with pot shovels
5
When the shrimp is red enough to reach the age of seven, you pour the torn cabbage into the pot, add salt, turn it over and make the cabbage soft with a little fire
6
In the end, we can evenly fire the casseroles and get out of the pan。