Steamed cabbage and clam(zheng bai cai yu ha li )

Steamed cabbage and clam

Introduction:

Production steps:

Step 1: wash the clams, cut the cabbage and ingredients well, cut the cabbage into strips, thin the thick place, easy to cook, cut the shallot, ginger and garlic, not too thin.

Step 2: heat the pot, add oil, stir fry garlic and ginger until fragrant, pour clams and cabbage into the pot, add wine, cover the pot and simmer for about 5 minutes.

Step 3: then add soy sauce, stir fry a few times, sprinkle with shallot, you can put it into the pan.

Materials required:

Cabbage: About 300g

Ginger: one piece

Soy sauce: a spoonful

Note: soy sauce can be added more or less according to personal taste. If you finish eating immediately, you can add soy sauce according to the usual amount. If you will eat later, you should add less than usual amount, because clam shell will make the dish salty a little. This is a simple and light dish. Cabbage absorbs the taste of clams, which is the main feature of this dish. Chinese cabbage is heat clearing and detoxification, easy to digest, clam is diuretic and detumescence, moisten the five internal organs, stop thirst, all of which are nutrition holy products.

Production difficulty: simple

Process: steaming

Production time: 20 minutes

Taste: light

Chinese PinYin : Zheng Bai Cai Yu Ha Li