(1) Ingredients: Chinese cabbage 300g Accessories: garlic 5g, onion 3g, salt 3g.
(2) Wash the Chinese cabbage and cut it into sections. Chop onion and slice garlic. Put oil in the hot pan, first put a little onion and garlic in the wok. Add cabbage. Stir fry until it begins to soften. Add the remaining onion, garlic and salt.
(3) Stir-fry until the cabbage begins to produce water, and turn off the heat.
2. Chinese cabbage rice cake
(1) Ingredients: rice cake 300g ham 50g cabbage 100g eggs 1 Accessories: oil, salt, oyster sauce,
(2) Slice the ham sausage. Cut the cabbage into filaments. Heat the oil in the pan, add the chopped green onion and stir-fry until fragrant. Add the eggs and fry them.
(3) Pour in cabbage and rice cakes and stir fry. Add oyster sauce and salt. Add ham. Stir fry and take out.
3, shepherd's purse egg box
(1) main ingredients: shepherd's purse 250g eggs and 3 shrimps 100g auxiliary materials: olive oil, vegetable oil, dough, salt and pepper.
(2) Wash shepherd's purse, pick it up, chop it up and put it in a vessel, then pour in a proper amount of vegetable oil for later use. Chop the shrimps soaked in advance until they are soft. Pour into the pot and add three eggs. Add a little sesame oil and mix well. Heat the pan with a little olive oil and pour in the egg mixture. Fry one side and then reverse fry the other side until cooked, then take it out.
(3) Because there is shrimp in this fried egg cake, it feels a little hard, so it must be chopped. Then pour it into the cauldron of bottled shepherd's purse. Add a little salt and pepper and mix well. Roll the dough prepared in advance into skin and start wrapping boxes. After wrapping, use a fork to press the edge, which is not easy to spread, and the edge skin is thin and the taste is better. Pour a little olive oil into the pot, put the wrapped box in and start frying.
(4) When both sides are fried to golden brown, turn off the fire and serve.