< h1 class="pgc-h-arrow-right" > ingredients</h1>
6-8 slices of cabbage
Jinhua ham 100g
< h1 class="pgc-h-arrow-right" > excipient</h1>
White pepper powder 2 g
Salt 2 g
Chicken essence 2 g
1 chives
1 clove of garlic
< h1 class="pgc-h-arrow-right" > practice</h1>
1. Wash the cabbage, cut off the roots, cut into sections and set aside.
2. Cut the ham into thin slices.
3. Jinhua ham is salty, so soak in water for 20 minutes to remove the salty taste
4. Peel and slice the garlic, wash and cut the chives into rings.
5. Pour a little cooking oil into the pot, heat to 70% heat and add garlic slices to fry until fragrant.
6. Add slices of ham, stir-fry for a while, pour in the cabbage and stir-fry on high heat for about two minutes.
7. Add a little salt and stir-fry well, add a bowl of hot water.
8. Cover the pot and cook over high heat, pepper and chicken essence to taste.
Artemisia annua 300 g
1 head of garlic
9 dried red peppers
Refined salt 2 g
1 scoop of soy sauce
1 tbsp corn oil
1 scoop of cornstarch
1 scoop of regular flour
1. Peel and clean the garlic, cut off the garlic stalks and cut into small pieces.
2. Wash the dried red peppers and use kitchen paper to absorb the water.
3. Cut the dried red pepper into small pieces.
4. Add the dried red pepper to the minced garlic.
5. Add fine salt and add soy sauce.
6. Add 1 spoonful of corn oil to the wok, heat the corn oil to smoke, pour it into a garlic bowl while it is hot, and mix well.
7. Spice the spicy garlic puree bowl juice and set aside.
8. Cut off the old part of the stem, wash it and cut it into inch pieces.
9. Add 1 scoop of corn starch and 1 scoop of regular flour.
10. Mix well so that each section of Artemisia annua can be wrapped in a thin layer of flour.
11. Place the artemisia in the steaming drawer.
12. Bring the steamer water to a boil and put it in the steamer basket, bring to a boil on high heat and steam for 5 minutes.
13. Take out the steamed artemisia and scatter it with chopsticks.
14. Put the steamed artemisia into the dish, add the spiced garlic paste, mix well when eating, and the garlic paste artemisia will be ready.
1-2 turnips
10 fungus
Cornmeal 60 g
Whole wheat flour 60 g
Pepper 2 g
2 g of five-spice powder
Salt 3 g
1 onion
4 corn leaves
1. Wood ear foam hair blanched water.
2. Put the dried corn leaves in a pot and pour boiling water.
3. After soaking the corn leaves in water, slowly unfold and set aside.
4. Rub the radish shreds and set aside.
5. Chop the shallots and chop the fungus.
6. Add salt and powder seasoning.
7. Add cornmeal and whole wheat flour.
8. Stir well and form a ball.
9. Make the steamer water boil in turn After the steamer drawer is laid out, the corn leaves are laid out, and the dumplings are stacked and steamed for 12 minutes.
10. When steaming, mix a small bowl of dipping sauce, according to your own taste, I used light soy sauce, oil consumption, vinegar, minced garlic, ginger, sugar, sesame sauce, can be adjusted according to their own taste.
11. Steamed, out of the pot, dipped in small ingredients to eat.
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