4. Add boiling water to the rice cooker, add the boiled buffalo mutton, then pour in Dongru, ginger slices, pepper, star anise and rice wine, and cover the lid of the rice cooker tightly. Stewing beef with a rice cooker is simple and quick, and the stewed beef tastes delicious. As long as you click on the porridge soup function of the rice cooker for 50 minutes on time, the rice cooker will start to exercise and cook beef. During my stay in cook the meat, tomatoes will be pedicled, cut into small pieces, cabbage leaves peeled, washed and cut into small pieces. 6. When the time comes, open the lid of the rice cooker, add cabbage and tomatoes, and then stew. 7. Add salt to taste, then pour in white pepper, mix well and sprinkle with fragrance.
Stir-fried Chinese cabbage with tomato and green pepper raw materials: Chinese cabbage 1/2, tomato 1, green pepper 1, proper amount of salt and oil, onion 1, garlic 2 cloves, method: 1. Prepare the required information, peel off the leaves of Chinese cabbage, clean them, drain the water, and. However, fresh cabbage in spring is generally a little loose, so it is best to choose the wet and soft one. 2. Then cut the cabbage into strips or shreds. 3. Dice tomatoes, shred green peppers, chop onions and slice garlic. 4. Heat the pot, add the onion and saute the garlic, then put the shredded cabbage in the pot and fry the cabbage until it is slightly loose. 5. Add diced tomatoes and stir fry 1-.
Information required for stir-frying cabbage with tomatoes: half a cabbage, 2 tomatoes, proper amount of salt and oil, and 2 cloves of garlic. Process: 1. Peel off the leaves of Chinese cabbage, clean them, drain the water and break them into pieces by hand. 2. Wash the tomatoes in half, cut off the stalks and cut into small pieces. 3. Boil the pot with water and add a little salt and oil. Adding a small amount of salt and oil to water can make the color of Chinese cabbage more green, and the blanching time of Chinese cabbage is not too long, so that the color of Chinese cabbage can be darkened. Too much blanching will lose the crisp feeling of Chinese cabbage. 4. Pick up the cabbage, cool it in cold water, and control the purified water for later use. Blanching Chinese cabbage and cooling it in cold water can keep it crisp and refreshing. 5. Heat the pot, add the garlic paste and stir-fry with low fire until it smells like garlic, then add the tomatoes, stir-fry the tomatoes until they are loose, and stir-fry the water. 6. Add cabbage and salt, stir fry quickly, turn off the fire and serve.