#乐购TESCO优鲜下下-菜# Cabbage is a delicious season at this time, crisp and slightly sweet, with water drops appearing in the morning market, the round toot looks very cute. So, I often buy it with my mom, stir it according to the method of Northeastern cuisine, or cut it into a salad dressing and make a salad with bread for breakfast. According to the words of the little master, it is not to be disappointed. The northeastern cuisine is also like a folklore. The cabbage is often cut without a knife and can be torn into large pieces by hand. There are foods that say that as little as possible to let the food touch the iron in the production, such as taking a cucumber with a wooden shovel will be more fragrant than the knife, and want to tear it will retain its original flavor. Although our tongue is not as sensitive as a gourmet, but tearing is effortless and easy, then tear it up~~ After the oil was fried, the cabbage went to the original hard and slightly, and achieved a complete refreshing and crisp, and then absorbed the full oyster sauce flavor, which is a very delicious meal. If there is no oyster sauce, even if it is only a faint stir-fry, it will be very delicious~~
Tear the cabbage into chunks.
Wash and drain the water.
Chopped green onions.
Garlic chopped granules.
After the wok is hot, pour the appropriate amount of oil until the oil temperature rises.
Add onions, garlic, red pepper, allspice, low heat, stir fry until the scent.
Fire, add cabbage, stir fry.
Stir fry until the dish is soft and add the salt and stir fry.
Put in soy sauce and stir fry.
Put in oyster sauce and stir fry.
Water starch is drenched.
After the stir fry evenly, the tray is served.
Stir-fried cabbage and other vegetables, stir-fry until the end of the soup will appear, if you do not receive juice will see more after the plate. According to the amount of the vegetable soup, adjust the amount of water and starch to thicken the soup.