At the beginning of the serious understanding of food is related to the work, at that time to see more to understand more, do it yourself less, cooking is not annoying, said that like can not talk about, resigned at home to do a few years as a housewife, daily life is cleaning, cooking, cleaning housework, all kinds of boring days in the cooking of this matter is more and more interested, a chance coincidence into the food circle, a hair out of control, now also can be regarded as a foodie bar.
Remember which author wrote a food essay, introduced vegetable methods, when it comes to Chinese cabbage, the most impressive thing is chestnut roast cabbage, speaking of old classmates who have not seen for many years back to Beijing, go to the restaurant to eat together, the other party ordered a chestnut roast cabbage, the author sighed, although I don't know what the origin behind this, at that time was super interested in what chestnut roast cabbage is what taste, have the opportunity to eat once.
The old mother retired for several years said that she wanted to go to Beijing to see, in late October arranged a few days of vacation, the whole family went to Beijing, in addition to the tourist resorts one by one turned around, the food also ate a lot, this time the heart of the chestnut roast cabbage also ate, the white large disc was served at a glance to fall in love, the tender yellow cabbage heart supported chestnut kernels, wrapped in golden sauce, the fire is good-looking, cabbage is soft, chestnut sweet powder glutinous, the thickness and concentration of the sauce is just right, the taste of cabbage is light, eat alone is slightly dull, Usually as a "wild dish" with pork, tofu and other pairing to eat together, this time tried chestnut roast cabbage only to find that they are also very classic together, refreshing not dull, smooth and smooth, is really delicious, come to try it.
【Chestnut roasted cabbage】
Ingredients: 100 g chestnut, 1 cabbage heart, 1 soup treasure, 2 slices of ginger, oil to taste, 1 spoonful of corn starch
Method: 1, Hubei side of the chestnut is relatively hard, the sweetness is not high, the starch content is high, suitable for cooking, so, chestnut roast chicken, chestnut roast meat are more classic home cooking, this time to burn cabbage taste is not bad, buy ready-made chestnut kernels, buy a cabbage, vegetable heart to burn, outside the vegetable leaves to shabu-shabu, vegetable stems with pepper and vinegar stir-fry, is also a delicious next meal.
2, cabbage heart washed and cut into small pieces, set aside, chestnut kernels with boiling water blanched a little, to remove the astringency, wait for the next is also easy to cook, cook for two or three minutes after fishing out draining, set aside.
3, take the oil pot, sauté the cabbage heart after sautéing ginger slices, the cabbage heart becomes soft and slightly out of the water, do not put salt at this time, wait for some broth, try to fry as much as possible, the cabbage should be soft and rotten to taste delicious.
4, the water of the cabbage is precipitated after adding blanched chestnut kernels together to stir-fry, stimulate the aroma of chestnuts, here cabbage heart can also be replaced with baby cabbage, eat the taste will be more sweet, cabbage then choose more leaves, the thin stem of the dish is more delicious.
5, this dish basically does not need to add a lot of seasoning, broth seasoning can be, the family does not have the same as me with the soup treasure instead, the broth itself has a salty taste, if the taste is not enough to add some salt, other chicken essence and the like will not be used, the original taste can stimulate the original umami taste of the ingredients.
6, chestnuts, cabbage with thick soup treasure and a little hot water boiled into the flavor, pour a little starch water before the pot hook a thin layer of mustard juice, stir-fry evenly turn off the fire plate, winter is the season of cabbage, single eat plain, after adding chestnuts the taste is immediately rich a lot, it is also a good partner, friends who like vegetarian food can really try this dish, certainly will not let you down.
Qian Ma's kitchen, the original author of food, follow me, I will share more gourmet recipes with you! If you like, welcome to retweet it and let more people who love food share it together.