Stir fried baby cabbage(qiang chao wa wa cai )

Stir fried baby cabbage

Introduction:

"The shape of baby cabbage is the same as that of Chinese cabbage, but its size is only one fourth to one fifth of that of Chinese cabbage, which is similar to the" simulation miniature version "of Chinese cabbage, so it may be called Baby cabbage. Baby cabbage tastes crisp and tender, slightly sweet and has no natural flavor. Baby cabbage is rich in cellulose and trace elements. Auricularia auricula is not only a cooking material, but also has medicinal value. It can eliminate the impurities in the intestines and stomach, moisten the lung and cleanse

Production steps:

Step 1: half a baby cabbage, soak black fungus in advance, tear small flower to drain water, red pepper and garlic

Step 2: wash baby cabbage and cut into small pieces, cut red pepper into small circles, and cut garlic into mince

Step 3: heat the oil in the pan, add the minced garlic and red pepper ring and saute until fragrant

Step 4: pour in the baby cabbage stalk and stir fry quickly

Step 5: pour in black fungus, stir fry, hear black fungus crackle sound, pour in a little water

Step 6: pour in the baby cabbage leaves, stir fry quickly until rotten, add appropriate amount of salt, stir fry well out of the pot

Materials required:

Baby food: 250g

Auricularia auricula: 30g

Oil: right amount

Salt: right amount

Red pepper: 3

Garlic: 3 cloves

Note: if you cut baby cabbage into sections and stir fry them, it's better to stir fry the stems and leaves separately

Production difficulty: simple

Technology: stir fry

Ten minutes: Making

Taste: slightly spicy

Chinese PinYin : Qiang Chao Wa Wa Cai