Dried seasonal vegetables(shi shu xiang gan )

Dried seasonal vegetables

Introduction:

"Today is the first day of 1999. As the weather gets warmer and warmer, the new year is getting farther and farther away, and I have finally got out of the heavy task of entertaining during the Chinese New Year. Recently, I began to sort out some undelivered recipes and upload them one after another. Now, I'd like to present a small stir fried dish made during the Chinese New Year. It's cooked with two kinds of seasonal vegetables, cabbage gang and green pepper, plus pork with five flowers and spiced bean curd. It brings the family a salty and refreshing taste. At the same time, it also brings auspicious and festive Festival blessings to the family because the Chinese cabbage is homonymous with the metaphor of hundred wealth. "

Production steps:

Step 1: all raw materials are ready as shown in the figure.

Step 2: oil in a hot pan, saute shallot and ginger.

Step 3: add pork and stir fry over low heat until the meat is oily.

Step 4: pour in the dried incense and stir well.

Step 5: pour in the cabbage and stir well.

Step 6: add oyster sauce to add flavor and color.

Step 7: add appropriate amount of hot water and cover the pan for one or two minutes.

Step 8: add green pepper, sprinkle a little chicken essence, stir well, then out of the pot.

Materials required:

Cabbages: 200g

Spiced bean curd: 200g

Green pepper: 1

Pork: 50g

Ginger powder: appropriate amount

Onion powder: appropriate amount

Oil: right amount

Oyster sauce: 15g

Chicken essence: a little

Note: 1, dried and oyster sauce are salty, therefore, this dish does not need additional salt. 2, this is a Kwai Chi dish. The whole process needs to be fry quickly. 3. The green pepper is easy to be cooked, and the color and crispness are poor after frying for a long time. Therefore, it is recommended to put it before leaving the pot.

Production difficulty: ordinary

Technology: stir fry

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Shi Shu Xiang Gan