Garlic and Chinese cabbage leaves-You Are Foodie

By Mandy
50

Garlic and Chinese cabbage leaves

Main Ingredients

Chinese Cabbage 1/2

Auxiliary Ingredients

Garlic clove 5

Seasonings

Chicken essence a small amount
salt appropriate amount

This is a Kwai. The leaves are easy to ripen and taste. The whole process takes only 2-3 minutes.If the baby is lazy and doesn't want to brush the pot, it can be boiled in water for 0.5 to 1 minute, with a little salt and two drops of oil added to the water to make the vegetable leaves more tender. After being scooped up and drained, it can be directly mixed and eaten.

Step 1 . One cabbage.

Step 2 . Take the upper half of the leaf and cut it well.

Step 3 . Scatter the vegetable leaves, wash and drain, and chop the garlic cloves.

Step 4 . Heat up the garlic in a hot oil pot.

Step 5 . Pour in the cabbage and stir fry for about 1 minute.

Step 6 . If it wilts, add salt and a few grains of chicken essence, stir fry evenly. (I like to add dry red pepper at the beginning of sour and spicy dishes, and vinegar here).

Step 7 . Out of the pot.

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