Red yellow green white(hong huang lv bai )

Red yellow green white

Introduction:

Production steps:

Step 1: cut the corn kernels with a knife, cut the carrots into radishes, cut the cabbage into small sections, and set aside.

Step 2: heat the frying pan, add a little oil, stir fry the corn kernels. After the corn kernels are golden, add appropriate amount of chicken essence and salt (more recommended, followed by carrots, more delicious), and put in a bowl.

Step 3: add a little oil to the frying pan, stir fry the carrot strips, put the corn kernels together and stir fry them again (so that the flavor of corn kernels and carrots will blend, and the taste will be more unique), and then put them into a bowl.

Step 4: stir fry the cabbage with oil in the frying pan, add water to stew, add appropriate amount of salt and chicken essence (pay attention not to leave too much soup), stir fry well and put it on the plate, then cover the cabbage with corn and carrot, so that red, yellow, green and white complement each other.

Materials required:

Cabbage: half

Corn: half

Carrot: half of it

Salt: a little

Chicken essence: a little

Note: this dish combines the sweet smell of corn, carrot and cabbage, with unique taste and bright color, which makes people have a sharp appetite

Production difficulty: simple

Technology: stir fry

Length: 20 minutes

Taste: Original

Chinese PinYin : Hong Huang Lv Bai