1. Prepare all materials
2. After breaking the cabbage heart, cut off the roots with bad taste. The larger leaves are cut in half from the middle, and the smaller leaves near the center are not necessary.
3. Rinse the cabbage with tap water and blanch it in a boiling water pot. Pay attention to the heat. Turn off the heat when the leaves are still hard. The remaining temperature will continue to make the leaves soft, otherwise they will not taste too soft. .
4. Mince the garlic, cut the sausage into small pieces, and cut the preserved eggs into small pieces for later use; prepare a piece of milk stew (not suitable for milk stew).
5. Put a small amount of soybean oil in the pot, first add minced garlic and fry until fragrant; then add sausage, preserved eggs and milk to stew the cubes, pour into a small bowl of water and simmer under low heat; the milk stewed cubes have a thick milky aroma, but also increase Thickening effect; if there is no milk stew recipe, you can directly add salt, chicken essence, and water starch to thicken it.
6.
The blanched cabbage is sized on the plate. Pour the juice prepared in the previous step on the cabbage, and finally add a little linseed oil. The deliciousness is complete!
Xinqidian linseed oil has a high content of α-linolenic acid, which provides rich nutrition and can increase the flavor of dishes.
