Cauliflower stem(ma xiang tong cai geng )

Cauliflower stem

Introduction:

"Tongcai is a kind of water spinach. It's called water spinach in Bobai, Guangxi. It's a local specialty. It can be fried, mixed and boiled. There's a soup called Qinglong Guohai. Fresh, tender and crisp, one of the vegetables that everyone likes. I take stem to mix and eat, with leaves and bean curd soup, there can be vegetables and soup, light and refreshing

Production steps:

Step 1: clean the dishes you need.

Step 2: shred carrot, take stem of cabbage and pat garlic.

Step 3: after the water boils, drop a few drops of vegetable oil.

Step 4: add shredded carrots and cabbage.

Step 5: bring out the water when it's boiling again. Add seasoning and mix well.

Step 6: refreshing and simple.

Step 7: add some tofu and vegetable leaves to get a good soup.

Materials required:

Water spinach: moderate

Carrot: right amount

Garlic: right amount

Salt: right amount

Chicken essence: appropriate amount

Sesame oil: appropriate amount

Note: 1, a few drops of oil in boiling water, can hold its green, taste good. 2. The seasoning can be changed according to your preference.

Production difficulty: simple

Process: mixing

Ten minutes: Making

Taste: light

Chinese PinYin : Ma Xiang Tong Cai Geng