Stir fried cabbage(qing chao kong xin cai )

Stir fried cabbage

Introduction:

"It's the season to eat cabbage. I prefer to eat cabbage stems instead of leaves. I don't think the leaves of cabbage are chewy. LG prefers to eat leaves. It's just killing two birds with one stone, not wasting, and eating what they love."

Production steps:

Step 1: remove the old stem of water spinach stem, then cut it into inch segments and wash

Step 2: remove the old leaves and wash them

Step 3: slice garlic and shred pepper.

Step 4: pour the oil into the pot, heat it over high heat. When the oil is 50% hot, add garlic and pepper and stir until fragrant.

Step 5: add the cabbage stem, stir fry for 3 minutes, wait for the color of the stem to become dark.

Step 6: add the hollow leaves and stir fry.

Step 7: stir fry until the leaves are slightly soft, add salt and monosodium glutamate.

Step 8: stir evenly.

Materials required:

Water spinach: 400g

Oil: right amount

Salt: right amount

MSG: right amount

Garlic: 2 cloves

Pepper: 3

Note: 1. Stir fry the stem first, then the leaves. If you stir fry them together, the leaves are too ripe and soft. They are not delicious. 2 choose water spinach, want to buy those stem is smaller, eat tender some

Production difficulty: simple

Technology: stir fry

Ten minutes: Making

Taste: garlic

Chinese PinYin : Qing Chao Kong Xin Cai