Big fish eat more meat, occasionally a little light, experience the taste of vegetables. Milk cabbage is a magical existence, why do you say that? You see, Chinese cabbage, the dish is white, the leaves are usually yellow or light green; the cabbage, the vegetable and the leaves are green, and the green leaves of the vegetables help the light green. However, all the colors of white cabbage and Chinese cabbage, milky white dish, dark green leaf, have a sense of "hybrid child". In addition, the effect can be used as a "cabbage" to cook soup, Tongli stomach heat to the fire, but also in accordance with the "cabbage" of the practice, the taste is sweet and crisp, spleen and warm stomach. Such "universal" vegetables, in what way to cook, are delicious. Today, I will introduce you to the garlic milk cabbage made from the seafood juice of Huang Jihuang's one-of-a-kind series. It is easy to learn and the sauce is versatile. Production tools: induction cooker, pan. Suitable for the crowd: vegetarian, light taste friends, people who want to eat. Evaluation of actual dishes: The practice is too simple. It takes a few minutes to get out of the pan. The taste of fresh milk cabbage is particularly fragrant, and there is a slight sweetness. Climb your life and explore the joys of life. About seafood juice, welcome to visit: Huang Jihuang Tmall flagship store, look for authentic marks, the taste is guaranteed.
Prepare the dish: remove the roots from the milk cabbage, wash and smash; garlic chopped, spare
Shabu-shabu: hot pot hot oil, add the minced garlic, then pour the milk into the cabbage
Seasoning: Pour 1 bag of seafood sauce and stir evenly for about 1 minute.
Out of the pot: When the milk white becomes soft, you can turn off the fire and bring out the pan.
1, garlic can be prepared a little more, seafood sauce with fragrant garlic, especially delicious. 2, the cooking time should not be too long, the vegetables themselves are easy to cook, long time stir fry easy to produce water, affecting the taste.