Kaiyang cabbage(kai yang bai cai )

Kaiyang cabbage method:

Raw materials for making Kaiyang cabbage:

Chinese cabbage 300g; mushroom 30g; carrot 50g; shrimp 30g; proper amount of starch

Ingredients for making Kaiyang cabbage:

30 g edible oil, 2 tbsp soup (60 g), 1 tbsp refined salt (3 G)

Processing steps of Kaiyang cabbage:

1. Peel the leaves of Chinese cabbage, wash and cut into long pieces; soak the shrimps in soft; peel and slice the carrots; soak the mushrooms in soft and tear them into pieces;

2. Heat the oil in the pan, saute mushrooms and shrimps until fragrant, add Chinese cabbage and carrots, fry until soft, add refined salt and stock, stew and taste, then add starch to thicken.

Soup method: 300g lean pork, 300g spareribs, 150g ham, 40g shrimps, 1 large piece of ginger, 1 large material, 1 tangerine peel, and proper amount of water. Boil it into a large bowl of soup over low heat and filter the dregs with gauze. )

The characteristics of Kaiyang cabbage are as follows

The juice is thick, delicious and light.

Attention should be paid to making Kaiyang cabbage

Don't cook the Chinese cabbage too bad, or it will affect the taste of the dishes.

Kaiyang cabbage

Kaiyang cabbage is a delicious food, the main ingredient is cabbage.

Material Science

Cabbage, 300g mushroom, 30g carrot, 50g shrimp, 30g starch, proper amount

Seasoning

Edible oil, 30g broth, 2 tbsp refined salt, 0.5 tbsp

practice

1. Peel the leaves of Chinese cabbage, wash and cut into long pieces;

2. Soak shrimps in soft water;

3. Peel and slice carrot;

4. Soak Lentinus edodes and tear them into pieces;

5. Pour oil into the pan, heat it, saute mushrooms and shrimps, add Chinese cabbage and carrots, fry until soft, add refined salt and stock, stew and taste, then add starch to thicken.

characteristic

The juice is thick, delicious and light.

The chef knows everything

Don't cook the Chinese cabbage too bad, or it will affect the taste of the dishes.

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Chinese PinYin : Kai Yang Bai Cai