Steamed cabbage with sausage(la chang zheng bai cai )

Steamed cabbage with sausage

Introduction:

"We sort out the refrigerator and find a section of sausage. When we make sausage here, we like to put some dried tofu in the meat stuffing. This way, the sausage is softer and suitable for the elderly with bad teeth. Today, steamed cabbage with this sausage, though simple, tastes very good. Cabbage contains a variety of vitamins, inorganic salts, cellulose and other nutrients, has the "king of vegetables" reputation

Production steps:

Step 1: slice the sausage, peel and chop the garlic.

Step 2: wash the cabbage heart, and then cut it into several pieces.

Step 3: put the cut cabbage on the plate.

Step 4: put a little oil in the frying pan to moisten the pan, put the sausage into the medium and small fire to stir well, and stir out the oil.

Step 5: sausages stir out the oil, add garlic, stir fry the flavor, then turn off the fire.

Step 6: pour the sausages into the cabbage dish.

Step 7: pour in some oyster sauce.

Step 8: put it into the steamer and steam for 10 minutes.

Materials required:

Cabbage heart: 350g

Sausage: 150g

Garlic: right amount

Oyster sauce: right amount

Note: sausage and oyster sauce have salt, this dish can not be oily.

Production difficulty: ordinary

Process: steaming

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : La Chang Zheng Bai Cai