<h1 class= "pgc-h-arrow-right" > braised cabbage in oil</h1>
Food ingredients: 500 grams of cabbage, 250 grams of fresh mushrooms, 300 grams of vegetable oil, salt, monosodium glutamate, pepper, water starch, soup.
How to do :
1. Wash the cabbage, take the cabbage hearts and set aside; fresh mushrooms are simmered, pour into the basin, add soup and salt and simmer slightly.
2. Stir-fry spoon on the heat, inject vegetable oil into the heat until 40% or 50% hot, pour into the cabbage hearts, then increase the heat, simmer the oil to eight ripe, control the oil, and then add the soup, cook the vegetable hearts, drain the soup, and put the vegetables neatly on the plate.
3. Wash with a stir-fry spoon, add soup, fresh mushrooms, salt, monosodium glutamate, pepper and bring to a boil, pour water starch to outline, then spoon and pour over the cabbage.
<h1 class= "pgc-h-arrow-right" > honey glutinous rice cake</h1>
Ingredients: 1000g glutinous rice, 200g dried cranberries, 50g caster sugar, a little raisins, a little dried mango, a little sunflower seeds, a little honey water;
method:
1. After washing the glutinous rice, soak in water for 2 hours, 200g of dried cranberries soaked in hot water and set aside.
2. Soak the glutinous rice in a steamer with boiling water, steam on high heat for about 20 minutes, and steam until it is fully cooked. Remove and add the sugar while hot and press into a puree with a spoon
4. Put the soaked cranberries in a pot of boiling water, steam on high heat for 10 minutes, and then press into a puree after steaming.
5. Take a 9-inch square plate, pad the bottom and surrounding oil paper, and spread half of the sticky rice puree on the bottom. Lay another layer of cranberry puree. Finally, the top layer is covered with sticky rice puree and smoothed, sprinkled with a variety of nuts you like (raisins, sunflower dried mangoes, etc.)
6. Finally, brush a layer of honey water, put it in the refrigerator and cut into pieces to eat.
<h1 class = "pgc-h-arrow-right" > leek omelette</h1>
Ingredients: a handful of leeks, 3 eggs, oil, salt;
method
1. Prepare the ingredients, wash the leeks and set aside.
2. Cut the leeks into small pieces, add eggs and salt and stir well.
3. Fry in a pan, fry until golden brown, turn over and fry again. Both sides are golden brown, but you can cut it into pieces.
<h1 class="pgc-h-arrow-right" > mushroom</h1>
Ingredients: 350g enoki mushrooms, 4 black fungus, 2 pickled red peppers, 2 slices of ginger, 1 clove of garlic, 1 chives, 2 teaspoons of Pixian hot sauce;
Fish sauce: 2 tsp soy sauce, 2 tsp vinegar, 1 tsp rice wine, 2 tsp sugar, 2 tsp water starch;
1. Chop the pickled red pepper, finely chop the green onion, ginger and garlic, and chop the pixian bean paste and set aside. Stir in a bowl of green onion, soy sauce, sugar, vinegar, wine and water starch into a fish sauce and set aside. Black fungus soaked in advance, washed and shredded for later.
2. Cut off the roots of the mushroom and tear it into strips by hand. Bring the water to a boil in the pot, put the mushrooms in and blanch them, not too long, half a minute. Remove the mushrooms and rinse them in cold water to squeeze out the water.
3. Put 1 tbsp of oil in a pan and sauté chives, ginger, minced garlic and pickled chili peppers. Then add Pixian spicy bean paste and sauté to bring out the aroma and red oil. Put the black fungus shreds in a quick stir-fry. Down into the Enoki mushrooms.
4. Pour in the fish sauce and stir-fry over high heat. After the gelatinized soup is thickened, it can be turned off the heat and served.