Stewed baby cabbage(gan guo wa wa cai )

Stewed baby cabbage

Introduction:

"With a strong taste of fried in soy sauce, the taste is strong but not exciting, shrimp is very tasty, baby food is fresh, sweet and crisp."

Production steps:

Step 1: raw material drawing.

Step 2: wash the baby cabbage, flatten the root and cut it into eight equal parts with a little root.

Step 3: mince shallot, shred ginger, salt garlic, chopped pepper, 1 tsp curry powder, 1 tsp five spice powder, 1 / 2 tsp chili powder and 1 / 3 tsp Chinese prickly ash powder in the container.

Step 4: put more cooking oil in the pan and fry the shrimp until the surface is bright.

Step 3: fry all the ingredients together. Strain the excess oil into a bowl. Put in the stock, steam the fish and soy sauce, and only a little juice is left (about 1 tbsp, ensure that step 6 will not paste).

Step 6: take out the spare.

Step 7: put half tbsp of fried shrimp oil in the pan and heat it. Put the baby dishes away, there should be a creaking sound. Shake and turn over.

Step 8: put the prawns on top and bake them over low heat until the cabbage is soft.

Materials required:

South American white shrimp: 15, about 250g

Baby food: one

Garlic: 12

Ginger slices: Three

Chives: Three

Chopped peppers: half a teaspoon

Salt: one teaspoon

Curry powder: 1 teaspoon

Five spice powder: 1 teaspoon

Chili powder: 1 / 2 teaspoon

Pepper powder: 1 / 3 teaspoon

Steamed fish and soy sauce: 1 tbsp

Soup: 4 tbsp

Note: 1, this dish for pork is the same practice. 2, do dry pot dishes, such as cabbage, baby cabbage, cabbage, it is best not to wash after cutting. If you want to wash, start washing, or choose a clean part of your heart. 3. Most of the dry cookers are the kind that the alcohol stove burns slowly on the table. If you want to eat at home, you just need to make sure that the heat is low. In addition, the special flavor of the dry pot often lies in step 5, to have the kind of flavor of hot oil pan, so it's best to separate and cook vegetables separately. The strong fried flavor is especially attractive. The cabbage will come out of the water. When the fire is small, shake it a few times to make sure it doesn't touch the bottom. Slowly burn the cabbage until it's soft. It's the original flavor. 4. It's my own way. I think it's delicious. I'm too concerned about my authentic friends. I'm kidding! 5. If you like spicy food, add more chili powder, or add some dry chili in step 3.

Production difficulty: simple

Technology: stir fry

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Gan Guo Wa Wa Cai