Stir fried Chinese Cabbage(su chao ba bao cai )

Stir fried Chinese Cabbage

Introduction:

"When I cleaned up the kitchen, I found that there were still some dried shredded carrots, which were just used to make a vegetable stir fried eight treasure dish that every family must make during the Spring Festival. It means round, harmonious and beautiful. This dish can serve as both a side dish and a tea companion. Although the raw materials are almost the same, the taste of each person's octopus is not the same. I think it's mainly decided by the amount of sugar and salt. I think sugar is slightly more than salt, and the taste will be better. Here's my octopus. "

Production steps:

Step 1: raw material drawing.

Step 2: soak shredded carrots, mushrooms and daylily in cold water.

Step 3: soak soybeans and peanuts in cold water.

Step 4: shred thousand pieces of rice and ginger, cook peanuts and soybeans.

Step 5: cut pickled melon and dried bean into shreds.

Step 6: tear the day lily into shreds by hand and cut the mushrooms into shreds.

Step 7: heat the pan, pour in the oil, heat the oil, add shredded ginger and fry until fragrant.

Step 8: then pour in all the ingredients.

Step 9: stir fry while shaking, stir well, stir about 6, 7 minutes, when cooked, add salt, sugar, chicken essence, stir well, then out of the pot.

Materials required:

Dried shredded carrot: right amount

Dried Lentinus edodes: appropriate amount

Daylily: moderate

Soybeans: moderate

Peanuts: moderate

Pickled melon: right amount

1000 sheets: moderate amount

Dried bean curd: moderate

Edible oil: right amount

Salt: right amount

Sugar: right amount

Chicken essence: appropriate amount

Shredded ginger: right amount

Note: 1, pickled melon can also be replaced by pickled vegetables. 2. Vegetables must not be salty. Pickled melons and dried beans are salty. 3. I think it's better to eat this dish when it's cold. We serve it as cold dishes here.

Production difficulty: ordinary

Technology: stir fry

Production time: 10 minutes

Taste: other

Chinese PinYin : Su Chao Ba Bao Cai