Hello everyone, I am the first gourmet Ah Fei, pay attention to Ah Fei has more home cooking for your reference!
To tell the truth, I don't believe anything, just serve this old Beijing brand of "Qianlong cabbage", bare name with the aura of the imperial city root, even a cabbage can be related to history.
However, the name belongs to the name, this method, this taste is really not ordinary. Yellow heart cabbage in winter, take the young leaves inside, mix with the fragrant sesame sauce, the entrance is sweet and crisp, the lips and teeth are fragrant, the key is not to open the fire, the operation is very simple.
【Qianlong Cabbage】
1. Cabbage cut off the roots, take the young leaves inside, break into pieces, this dish only uses cabbage leaves, vegetables can be flooded into sauerkraut, be sure to choose this green leaf yellow heart of the tender cabbage, the taste is sweet enough.
2. When washing cabbage leaves, it is best to use ice water, the taste is crisp enough, the recent temperature is about minus ten degrees, the water in the tap is cool, and the water in the tap is cool, and the water is controlled after washing. Cut a little more shredded red pepper and set aside.
3. A handful of garlic flattened, cut into minced garlic in a bowl, pour more sesame paste, add 5 grams of soy sauce, 10 grams of sugar, monosodium glutamate, salt, chicken powder, and then pour some boiling water, drizzle sesame sesame oil, stir the sauce, the sauce is not too thin or too thick, not easy to mix well.
4. Then pour the sauce on top of the cabbage, grasp and knead it with a little force, so that the cabbage can better absorb the juice into the flavor, do not catch the water, easy to affect the taste.
5. Finally sprinkle some black sesame seeds and mix well, the whole process does not turn on the fire, refreshing and appetizing.
Well, this simple and refreshing Qianlong cabbage is ready, like friends quickly try it.
Pay attention to Ah Fei, there are simple and practical home-cooked dishes for your reference every day, we will see you in the next issue!