Suitable for working people, easy to make.
Soak the fans in cold water for 20 minutes until soft, the baby dish is cut into 4 petals, the garlic is peeled and chopped into pieces, the red pepper is chopped, and the shallots are chopped.
Put 2 tablespoons of salad oil in the pot, heat it to 30%, add the garlic to stir the scent, add soy sauce, water, sugar, and chicken.
The prepared garlic sauce is ready for use.
Put a soft fan on the plate and then lay the baby dish
Put the prepared garlic sauce with a spoon and pour it on the doll dish.
Boil the water in the pot, put on the steaming rack, put the baby dish, and steam for 10-12 minutes. After the pan is baked, sprinkle a small amount of shallots and red pepper on the surface to decorate.
1. Baby food is rich in carotene, B vitamins, vitamin C, calcium, phosphorus, iron, etc. The content of trace element zinc in cabbage is not only among the best in vegetables, but even meat and eggs are better than it. Its medicinal value is also very high, Chinese medicine believes that its sexuality is slightly cold and non-toxic, and it is often used to nourish the stomach, excrete thirst, diuretic laxative, clearing away heat and detoxification. 2. Identification method of baby food: There is still a big difference between cabbage heart and doll dish. In terms of taste, Chinese cabbage has more water, and there is no delicate lubrication of the doll dish; from the color point of view, the leaves of the doll dish are yellow, while the cabbage heart is less exposed to sunlight, and the color is yellow with white; The leaf base of the dish is narrower and the veins are finer, while the leaf base and veins of the Chinese cabbage are wider; from the perspective of the package, the cabbage grows tightly, and the leaves are severely curled and twisted. The leaves are relatively flat. 3. The size and thickness of the baby dish determine the length of time to steam, usually steamed for 10 minutes, if it is larger, it will be steamed for 12 minutes. 4. When frying garlic, the oil temperature should not be too high before entering the pot, so as to avoid the appearance of fried paste, the fragrance inside has not come out.