Steamed cabbage with bacon(hua kai fu gui pei gen zheng bai cai )

Steamed cabbage with bacon

Introduction:

"When a large number of Chinese cabbages came into the market, it was very convenient to make soup with Chinese cabbages leaves. There were a lot of Chinese cabbages left. Yesterday, my mother's birthday, I invited me to have dinner at home, so I made this dish on a whim. It had good taste and good shape, which was very suitable for family dinner."

Production steps:

Step 1: wash the Chinese cabbage, choose the fourth to fifth layer of Chinese cabbage, from the width, to taste better. Remove the leaves. Only the vegetable Gang

Step 2: use the oblique blade to form a triangular Chinese cabbage slice with uniform thickness

Step 3: add salt to the sliced cabbage, marinate it for a while, and then brew it with water to remove the salt taste. This treatment is to remove the peculiar smell of Chinese cabbage. It makes the finished dish taste more sweet.

Step 4: clean Pleurotus eryngii and remove both ends.

Step 5: cut it into thin strips, put it into the pot, and add a little salt to the water when scalding the mushrooms.

Step 6: set the plate. According to this order, first place a circle of Pleurotus eryngii, and then stack the cabbage slices in order to form a flower.

Step 7: all set.

Step 8: Bacon, fry in a little oil, dry a little on both sides, take out, cut into small pieces.

Step 9: cut the bacon into small cubes, put them in the middle of the cabbage and steam for 10 minutes.

Step 10: take out the steamed cabbage from the pot, carefully pour the steamed soup into a clean frying pan, heat it, add a little water according to the amount, add the chicken juice of Taitaile, then add salt according to the taste, and finally thicken it. Out of the pot, drench in steamed cabbage, it's done.

Materials required:

Chinese cabbage Gang: four or five pieces

Bacon: two

Pleurotus eryngii: 50g

Taile chicken juice: right amount

Salt: a little

Note: because I personally don't like to add sesame oil out of the pot, I directly use the oil in the chicken juice to make the dish shiny. Therefore, if I like the dish with more oily color, I can pour sesame oil in the sauce when I come out of the pot.

Production difficulty: ordinary

Process: steaming

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Hua Kai Fu Gui Pei Gen Zheng Bai Cai