Chaoshan vegetable bag(chao shan shang su cai bao )

Chaoshan vegetable bag

Introduction:

"It's a Chaoshan home cooked dish - Chaoshan shangsu Cai Bao. However, due to the careful use of materials and methods, it's more expensive and can be made as a new year's dish. It tastes very good. Chaoshan people in their hometown pay attention to the true taste of raw materials, and the taste is light. They seldom use MSG or chili and other heavy flavoring when cooking. Chaoshan people like to make all kinds of sweet soup with Ginkgo in winter, and they also like to make vegetables. Once in the vegetable market, an aunt asked me what is ginkgo and how to make it? They haven't eaten. I believe students in Chaoshan area will not be unfamiliar with the materials used this time. Take a look at the raw materials, including vegetables, mushrooms and delicious ginkgo. They are nutritious and light in taste. But the effect can make a person in the new year's Eve dinner such a big scene in a blockbuster

Production steps:

Step 1: prepare raw materials

Step 2: wash and scald the cabbage

Step 3: soak mushrooms and bamboo Sheng in soft salt, wipe off the end, cut off the debris, squeeze out the water and cut the pieces

Step 4: soak mushrooms and bamboo Sheng in soft salt, wipe off the end, cut off the debris, squeeze out the water and cut the pieces. Squeeze and cut both sides.

Step 5: Boil the ginkgo for 10 minutes, peel and pick out the bitter core (it's very bitter when you don't pick out the bitter core)

Step 6: add salad oil, stir fry radish, then add Shaojiu, add Zhusheng, Shengjin and ginkgo, stir fry until fragrant

Step 7: add salad oil, stir fry radish, then save Shaojiu, stir fry Zhusheng Shengjin ginkgo, stir fry until fragrant, 2 tbsp soy sauce, sugar and salt, a little sesame oil to taste, then shovel out

Step 8: roll up the ingredients of Chinese cabbage and steam in the steamer for five minutes

Step 9: at last, add a little salt, sugar, flour, water, sesame oil and pour on the vegetable bag

Step 10: eat simple but not greasy in summer

Step 11: Chinese cabbage tastes mild, without the strong smell of broccoli

Materials required:

Chinese cabbage: 2

Zhusheng: Several

Dried mushrooms: 8

Tea tree mushroom: a handful

Raw gluten: 4

Ginkgo: 20

Carrot: 1

Salad oil: 2 tbsp

Sesame oil: 1 tbsp

1 / 2 teaspoon wine

Salt: 1 / 4 tsp

Soy sauce: 2 tsp

Sugar: 1 teaspoon

Raw meal: 1 tbsp

Note: 1. Mushroom bubble hair time appropriate longer, bubble is not in place, mushrooms hard not delicious.

Production difficulty: simple

Process: steaming

Production time: half an hour

Taste: light

Chinese PinYin : Chao Shan Shang Su Cai Bao