On May 1st, Mr. Yang rested at home. The chef's position was given to Mr. Yang. I was only responsible for eating and brushing the dishes. This dish was made by Mr. Yang. It was simple and fast. On the festive table of big fish and big meat, this small Fresh and always popular!
The cabbage is cut into pieces, the seaweed is washed, and the moisture of the rice is dried with kitchen paper.
Put the wok in the wok, turn the fire to the water, put it into the cabbage, don't wait until the water is open, and the time is long, the cabbage is not crispy, remove it into cold water, drain the water, put it into the dish. .
Put the appropriate amount of vegetable oil in the wok, add the seaweed when the oil is cold, and slowly stir the seaweed to crispy with a small fire. This is a little patience. It is also possible to put more oil and fry the seaweed to crispy, which saves time and effort, but the oil that has been fried over the sea is a little wasteful.
Place the crispy seaweed on the kale and mix well.
1, cabbage, also known as cabbage, cabbage, green and green is more delicious. 2, Haimi We sell the salt-free and salt here, if you use the salt-free seaweed, you can add a little salt in the right amount, if it is salted seaweed, the mouth of the pro can be used directly, For the lighter kiss, please soak the rice in advance to the appropriate saltiness. 3, crispy seaweed should be placed on the top of the cabbage, do not mix well in advance, and then mix when eating, so as not to absorb the moisture of the cabbage, it is not crisp.