Cooking Steps

Garlic and Chinese cabbage leaves

Garlic and Chinese cabbage leaves

Main Ingredients
Auxiliary Ingredients
Seasonings
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.
-- Cooking Steps --
Garlic and Chinese cabbage leaves
Step 1 . One cabbage.
Garlic and Chinese cabbage leaves
Step 2 . Take the upper half of the leaf and cut it well.
Garlic and Chinese cabbage leaves
Step 3 . Scatter the vegetable leaves, wash and drain, and chop the garlic cloves.
Garlic and Chinese cabbage leaves
Step 4 . Heat up the garlic in a hot oil pot.
Garlic and Chinese cabbage leaves
Step 5 . Pour in the cabbage and stir fry for about 1 minute.
Garlic and Chinese cabbage leaves
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).
Garlic and Chinese cabbage leaves
Step 7 . Out of the pot.
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