Stir-fried Cabbage Slices
by Canteen
Favorite
Difficulty
Easy
Time
10m
Serving
2
1. Wash the Chinese cabbage, cut into slices diagonally, cut the vegetables, separate the leaves, slice the potatoes, slice the carrots, and mince the green onion and ginger. Potato slices and carrot slices are blanched for 2 minutes.
2. Start the pan and heat oil, and heat the pan with cool oil.
3. Add green onion and ginger under low heat.
4. Stir out the fragrance.
5. Add thirteen incense.
6. Go down the blanched carrot slices and stir-fry evenly.
7. Add the blanched potato chips and stir fry evenly.
8. Add appropriate amount of raw soy extract to make fresh, dark soy sauce for coloring.
9. Stir fry for a while.
10. Add the cabbage to help stir fry.
11. University stir fry for three or four minutes.
12. Stir-fry for a few minutes, the cabbage gang becomes soft.
13. Add cabbage leaves and stir fry.
14. Add salt, monosodium glutamate, chicken essence, and adjust the mouth.
15. Pour in a little balsamic vinegar and seasoning oil.
16. Stir fry evenly.
17. High heat, add water starch, thicken it.
18. Out of the pot.
19. close up.
20. Serve.
