Steamed cabbage with minced garlic(suan rong ta cai )

Steamed cabbage with minced garlic

Introduction:

"Baidu: tachai, also known as chrysanthemum brain, is a perennial perennial herb of Chrysanthemum in Compositae family. It has wild species in Guizhou, Jiangsu, Hunan and other places, and is now cultivated in a small amount in North and South China. Fresh stems and leaves for food, with a special rich chrysanthemum fragrance, unique flavor, slightly sweet, cool mouth, food cool, heat detoxification, blood cooling, blood pressure, regulating the appetizer and other effects

Production steps:

Step 1: take all the leaves off the tasai, soak them in salt water for more than 10 minutes, and then remove them to control the water.

Step 2: peel the garlic and cut into powder.

Step 3: slice the meat and set aside.

Step 4: put some oil in the pot, add minced garlic and stir fry until fragrant.

Step 5: add the sliced meat and stir fry until discolored.

Step 6: put in the washed dishes and stir fry.

Step 7: stir fry until the dish is soft, drain some water, add a little high soup powder and salt to taste. Just take it out of the pot.

Materials required:

Tasai: 200g

Pork: 100g

Garlic: 5 pieces

Oil salt: right amount

Soup: right amount

Note: light and refreshing, very delicious ~ ~ can be fried, because there is meat, I put a little ~ ~ soy sauce and cooking wine are not put~~

Production difficulty: ordinary

Technology: stir fry

Production time: half an hour

Taste: light

Chinese PinYin : Suan Rong Ta Cai