[white cabbage](bai rou bai cai )

[white cabbage]

Introduction:

"The dish of white meat cabbage emphasizes the original flavor, so there is no dark soy sauce in the seasoning. The color of the finished product is light, but the combination of meat and vegetable makes the dish taste delicious and nutritious, which is a good dish for all ages."

Production steps:

Step 1: main ingredients: cabbage, cooked white meat.

Step 2: cut the cabbage into strips. Wash and drain.

Step 3: cut the white meat into thick slices.

Step 4: heat up the oil and saute the onion. Add the cabbage and stir fry over medium heat until the cabbage has collapsed

Step 5: add appropriate amount of water. Bring to a boil and simmer for about 5 minutes until the cabbage is about 8% cooked.

Step 6: put in the white meat slices

Step 7: season with salt. Simmer for about 3 minutes. Add monosodium glutamate and turn off the fire.

Step 8: take out the pot and put it into a bowl.

Materials required:

Cabbage: 500g

Cooked white meat: 200g

Oil: right amount

Salt: right amount

MSG: right amount

Note: pork is better for white meat. Put it in a pot with cold water, bring it to a boil, cook it in a low heat and cook it for 8 minutes, then cool it.

Production difficulty: ordinary

Process: firing

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Bai Rou Bai Cai