My family often uses canned fish to side dishes, this thing tastes fragrant under the rice, fried greens put in a box even salt is saved, do not need extra seasoning, every time you eat it.
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Tempeh fish cabbage
Photo and text | Bao Ma's little chef.
Cabbage 260g tempeh 120g garlic 4 cloves vegetable oil to taste
1. Prepare the ingredients. Remove the roots of the cabbage, soak in water, dry the water and set aside; open the canned tempeh (tinplate is very sharp, be careful not to scratch your hands).
2. Cut the cabbage into small pieces, tear the tempeh into small pieces, peel and pat the garlic into flattened and chopped.
3. Heat vegetable oil in a wok and stir-fry the minced garlic until fragrant.
4. Stir-fry in the cabbage.
5. When the cabbage changes color, add tempeh and stir-fry until the cabbage is thoroughly cooked, then turn off the heat and plate.
Tips:
1, tempeh mud carp and a lot of vegetables are special, the ingredients in the cabbage can also be replaced by other vegetables, such as artemisia stalks, sweet potato leaves, etc., the previous mother has also issued a method.
2, the canned fish itself has a salty taste, no need to add salt.
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~~ by Bao Ma Kitchen. ~~
~~ Recipe recommendation ~~
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