Hello everyone, I am Shu Chen, I share a variety of home-cooked food here every day, and today I will share with you the refreshing and appetizing "egg sauce cabbage".
Chinese cabbage is a common vegetable on the table, now the price is not expensive, 1 piece 5 pound, can be stir-fried, can be cold mixed, can also be used as filling, can also be made shabu vegetables. Today I share a new way to eat a small cabbage, no need to fry and blanch it on a plate, cover the surface with a layer of egg sauce, directly mix it to eat, the color of the cabbage is bright, the egg sauce is fresh and delicious, this dish is refreshing and appetizing, delicious super rice. The steps are detailed, let's take a look at how to do it together.
【Chinese cabbage with egg sauce】
Ingredients: Chinese cabbage eggs
Excipients: Soy paste
Seasoning: vegetable oil, oyster sauce, light soy sauce
Method:
1. Beat 3 eggs in a bowl, stir well with chopsticks and set aside on a plate
2. Wash the cabbage and put it on the board, cut it into long pieces with a knife, cut it and put it in a basin for later use
3. Boil a pot of boiling water, add salt and vegetable oil, and blanch the cabbage
4. Bring to a boil over high heat, blanch for 1 minute to control the water and remove it to a plate
5. Add vegetable oil to another pan and heat the egg mixture
6. Sauté eggs with a spatula and add a spoonful of half-soy paste
7. Add half a spoonful of oyster sauce and stir-fry with chopsticks until fragrant
8. Add light soy sauce and continue stir-frying to turn off the heat
9. Cover the scrambled egg sauce on the surface of the cabbage and enjoy
Tips:
1. Wash and cut the cabbage into long segments, then add salt and vegetable oil and blanch the water, so that the color is emerald green
2. Scramble the egg mixture into egg pieces, add soybean paste and oyster sauce and stir-fry until fragrant, no salt to taste
3. After stir-frying, cover the blanched cabbage and mix it
Egg sauce Chinese cabbage This dish is simple, eggs, Chinese cabbage is nutritious, eggs are fried with soybean sauce, salty and fragrant, sauce fragrant, no need to add salt to taste, Chinese cabbage only need to be blanched, but add salt and vegetable oil when blanching, so that the color is emerald green, look more appetizing, with porridge, rice, steamed buns can be, from preparation to serving 10 minutes is enough, simple and easy to make fast dishes, I hope you can like it.