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手撕包菜

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Ingredients:
Taiwanese flat cabbage 750g
Ginger 10g
Garlic 10g
Dried red chili pepper 5g
Oil 3 tablespoon
Salt 1/4 teaspoon
Vinegar 1 teaspoon
Light soy sauce 1 tablespoon
Chicken powder 1/4 teaspoon

Method:
1. Remove cabbage core, rip cabbage leaves into pieces and discard thick cabbage veins; drain water completely after washing the cabbage
2. Prepare ginger slices, minced garlic and some dried red chilli pepper
3. Heat a pan over high heat, add 3 tablespoons of oil, sauté ginger slices, minced garlic and dried red chilli pepper; stir fry cabbage quickly until it’s half cooked; then season with 1/4 teaspoon of salt, 1 teaspoon of vinegar (drizzle over the sides of the pan), 1 tablespoon of light soy sauce (drizzle over the sides of the pan) and 1/4 teaspoon of chicken powder; stir fry quickly to mix all the ingredients and dish out right away


食材:
高丽菜(包菜) 750克
姜 10克
蒜 10克
干辣椒 5克
油 45ml
盐 1.5克
醋 5ml
生抽 15ml
鸡粉 1克

方法:
1. 切除高丽菜菜心,把菜叶撕成小片,丢掉较粗较硬的菜茎;包菜冲洗后沥干水份
2. 姜切片,蒜切末,干辣椒剪成段
3. 大火热锅,加油45ml,快速翻炒包菜至半熟,加盐1.5克,5ml醋 和15ml 生抽从锅边淋入,然后加鸡粉1克,快速翻炒出锅

版权归Vansky所有,转载请标注链接。
版权归Vansky所有,转载请标注链接。
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