Braised cabbage with sliced pork and mushrooms(xiang gu rou pian shao bai cai )

Braised cabbage with sliced pork and mushrooms

Introduction:

"Frying, frying and stewing are several basic methods commonly used in home cooking. There is a big difference, as long as you master it well, you can become a qualified housewife. There is a difference between frying and roasting. The reason why it is called stir frying is that it is required to operate quickly and master a certain degree of heat, and there is no surplus soup after the finished dish, so as to keep the dish fresh and tender. When cooking, you need to bring a little soup, stew the materials thoroughly to make the taste stronger, and the sensory is oily and bright. This kind of dish is most suitable for cooking. Some friends who have just learned how to cook ask me if vegetables can be cooked. In fact, slightly harder vegetables can be cooked. Today, we make a dish with Chinese cabbage, which is called "braised Chinese cabbage with mushrooms and meat slices". This dish is simple and delicious. The method is as follows. "

Production steps:

Step 1: paste meat slices; put a little salt, pepper and Shaojiu into the meat slices and mix well.

Step 2: then put in the right amount of water starch, repeatedly grasp evenly, make it sticky and strong.

Step 3: reserve after the pulp is prepared.

Step 4: heat the frying spoon on the fire, add a little oil, put the meat into the frying pan, remove and set aside.

Step 5: leave oil in the pan, saute shallot and ginger, add mushrooms and stir fry twice.

Step 6: stir well, add soy sauce, add proper amount of water and bring to a boil.

Step 7: then add a few drops of Shaojiu and stir in oyster sauce.

Step 8: pour in the cabbage, stir well, sprinkle in sugar and chicken powder to taste.

Step 9: sprinkle a little pepper and salt and stir well.

Step 10: cook for two minutes, then add sliced meat and red pepper and stir well. Finally, thicken with starch.

Step 11: mash the sauce for a moment.

Materials required:

Tender cabbage: 600g

Shuifa mushroom: 100g

Pork fillet: 120g

Red pepper slice: 40g

Scallion: 15g

Ginger powder: 10g

Shaojiu: 15g

Soy sauce: 15g

Oyster sauce: 25g

Chicken powder: 2G

Sugar: 5g

Refined salt: 1g

Pepper: 1g

Starch: appropriate amount

Cooking oil: proper amount

Note: this dish features, oily color, strong taste, salty and delicious, easy to learn. Warm tips: 1. If you feel too dry when making meat slices, you can add a small amount of water to make the meat slices clean and slightly sticky. 2. Due to the use of tenderloin, in order to keep the meat fresh and tender, so after sliding cooked, fish out the vegetables, and then put them in. If the use of pork slices can be directly stir fried, and cabbage can be burned. 3. It's best to use the tender side of cabbage for cooking. The cabbage can be put into the soup without frying in advance. This simple home cooked dish of big stir fry spoon "mushroom meat slices with Chinese cabbage" is ready for your reference.

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Xiang Gu Rou Pian Shao Bai Cai