[How to cook Tang dishes]_How to make_How to make
Tang Cai is what we usually call oil cabbage, and its roots are dark green in color, and are mostly distributed in relatively humid areas such as Sichuan.
It fully absorbs rich vitamins, and a large amount of cellulose is particularly beneficial for interconnected peristalsis, which is especially suitable for constipated people.
However, Tang cuisine has a special flavor, which is easy to taste if it is done incorrectly.
So how to make Tang cuisine is delicious, today we will teach you.
The practice of Yaozhu soup stock Tangtang step11 Yaozhu soak in warm water for 20 minutes step22 Shred the Yaozhu to spare step33 Add Xiaotang dish effluent for 3 minutes step44 Add ginger and Yaozhu stir-fried step55 Add Tang dish and cook for 2 minutes step66 Add seasoning saltIngredients for instant seafood meatball soup: fish balls, conch balls, shrimp balls, Chinese food, dried tofu, salt, chicken essence 1. After the pot is fried, first stir-fry the Chinese food, dried tofu; 2, then add boiling water, seafood balls;After the balls rise, add salt and season the chicken essence.
Brief introduction of ginger-flavored Qingjiang Cai fried pork slices Qingjiang Cai, like other cabbages, provides rich vitamins and disease-resistant antioxidants, and contains the same amount of potassium and fiber.
In essence, the calcium content and β-carotene content of Qingjiang vegetables are much richer.
3 tablespoons of unsweetened sherry or rice wine, 2 tablespoons of soy sauce, 1 tablespoon of white powder (milk powder), 1 teaspoon of black sesame oil, 1 teaspoon of yellow sugar, 1/4 teaspoon of black pepper, boneless pork tenderloin (piece) Head meat) 450 grams, thinly sliced, 2 tablespoons of vegetable oil, 500 grams of Qingjiang (small Tang vegetable), cut into pieces, 25 grams of peeled ginger, 2 cloves of garlic, chopped.
In a medium bowl, mix 1 1/2 tablespoons of sherry, soy sauce, white powder, black sesame oil, sugar and pepper.
Add pork slices, mix well, and marinate for 15 minutes at room temperature.
Add 1 tablespoon of vegetable oil to the pot and heat over high heat.
Add Qingjiang vegetables and stir-fry for 2 minutes.
Cover the pot and cook for 2 minutes until the leaves shrink.
Place in a pan and set aside, and discard the soup.
Add the remaining 1 tablespoon of oil, add ground ginger and minced garlic and stir fry for 15 seconds.
Add the marinated pork to the saucepan and stir-fry for 3 to 4 minutes until the pork is cooked.
Add the Qingjiang dish and the remaining sherry, serve hot and serve.