Shredded cabbage
1 cabbage is the first choice of beef cabbage before stir-frying, the water content needs to be completely controlled 2 the oil should not be too little, the whole process should be fried on high heat, 3 the leaves appear brown, immediately add to the seasoning, do not need to fry again to ensure the crisp taste, 4 immediately after seasoning, remove from the heat and mix well to prevent the water from continuing to heat the leaves
Ingredients
Cooking Instructions
-
Heat oil in a wok and stir-fry over high heat
-
Stir-fry quickly and evenly until raw
-
Continue stir-frying until the leaves begin to brown
-
Season to taste and remove from heat
-
Stir-fry quickly and evenly
More
Crispy to the slag Homemade peach crisp
Sweet and sour pineapple grunt meat A must for ✅ the Chinese New Year's Eve dinner table
Dry pot cauliflower - a dish for rice
Jellyfish mixed with baby cabbage (simple and delicious)
![Cool ice powder (Chongqing snacks) [super detailed version]](https://img.gochinarose.com/d33/cai/40073-3747_525x300.webp)
Cool ice powder (Chongqing snacks) [super detailed version]
Vegan assorted salad
Home-cooked noodles|Simple and delicious scallion oil noodles
Delicious and healthier corn oil version of egg yolk crisp
Traditional Wife Cake (Glutinous Rice Filling)
Spicy pork ears|Super appetizer
Steamed egg custard with fatty tofu
Spicy braised fish cubes