Hello everyone, I am the first gourmet Ah Fei, pay attention to Ah Fei has more home cooking for your reference!
Just last week, I heard that Korean cabbage was 79 yuan 1 piece! Seeing this news, I covered my chest and thought, "Is the cabbage I hoarding finally going to appreciate?" Hurry up and count enough to buy a house", I haven't finished counting and understood, how much money did I ship to South Korea? But look at the cabbage in front of you, it seems to be golden and sparkling, so today we make a luxurious mushroom stew cabbage!
Before there was a high-class banquet, with several kinds of meat stew soup after throwing away the meat, and then use the soup to cook cabbage, this is a luxury method, and we are relying on foreign prices today, natural luxury, next we look at the specific method.
1. As such a noble ingredient, we only dare to choose a small cabbage today, that is, baby cabbage. Cut off the roots first, and then break off the leaves one by one.
Then prepare a small handful of white jade mushrooms, a few shiitake mushrooms to remove the roots, and then put them together with baby cabbage and wash them with water.
After washing, the cabbage leaves are torn into small pieces, and the larger white jade mushrooms are torn apart from the middle, and the shiitake mushrooms are also broken into small pieces so that it is easier to taste when cooked.
2. Add four eggs in a bowl, add a little salt and pepper, pour a little white vinegar to freshen, stir and beat into egg mixture for later.
Then boil the oil in the pot and pour it out, then add the cool oil, and when it is 50% hot, pour the eggs into it and fry it.
Gently turn the pan to spread the egg mixture flat, fry until the egg mixture is all set, and then pour a little vegetable oil along the edge of the pan to let the egg cake automatically leave the edge of the pan.
The eggs are fried in advance, which is the key to the milky whiteness of the soup.
3. Then pour in the appropriate amount of boiling water, bring to a boil on high heat and beat the foam in the pot.
Pour in the prepared cabbage, shiitake mushrooms and white jade mushrooms, keeping the heat high and simmering the broth until milky white.
After the color comes out, start seasoning, add 3 grams of salt, 1 gram of pepper, 1 gram of chicken essence, a little sugar, and then simmer the side dishes on a low heat.
Finally, drizzle with a little sesame sesame oil and enjoy it.
Ah Fei had something to say:
1. The side dishes should be torn apart by hand, and the irregular edges are more likely to absorb the soup into the flavor.
2. Eggs must be fried before stewing, so that the soup will be rich and milky.
It is hard to imagine that this pot of fragrant vegetarian soup will one day become so noble, of course, in addition to the noble value, it is rich in nutrition, and the method is simple and homely.
Did you learn today's dish? I'm Ah Fei, we'll see you next time!