Summer refreshing dish Fresh and refreshing, goodbye greasy
If you can buy a small green cabbage core is the best, you can not buy ordinary Shanghai green. The difference is that Xiaoqing Caixin does not need to change the knife, ordinary small green vegetables need to be divided into 4 petals. The scallops are soaked, and the white mushrooms are washed and washed.
The water in the pot is boiled, and 2 drops of salad oil are dripped, and the green and white mushrooms are boiled separately.
Need to prepare another basin of ice water, the cabbage and white mushroom after the burning into the ice water.
Put the white Shanghai green on the plate
Pour the oil into the pot and heat it to 60%. Pour in the white mushroom and stir fry, then pour in the scallops and stir fry.
Add warm water to just the ingredients (if the scallops are not sand, add the water to the scallops), add salt, a little soy sauce, white pepper, sugar, and burn for 3-4 minutes.
Before the pot, drop a few drops of vinegar, hook into the water starch, and finally pour it on Shanghai Green.
1. When Shanghai Qinghe Baiyu Mushroom is drowning, two drops of oil are used for bright dishes. 2, immersed in ice water after drowning is to maintain a crisp taste, otherwise the dish is soft and rotten 3, vinegar should be dripping before the pot, because vinegar is extremely volatile. Don't add too much, just for the sake of taste.