Stir-fried baby cabbage

Overview

Chinese cabbage is a vegetable native to East Asia. It is commonly known as green cabbage, also known as cabbage, cabbage, cabbage, rapeseed (in certain areas of Northeast China), and cabbage. It is native to my country and is distributed in the north and south. It is widely cultivated in my country. Chinese cabbage has light green to dark green leaves and is the vegetable richest in minerals and vitamins. This stir-fried cabbage, with black fungus added, is rich in nutrients, has a salty and refreshing aroma, and is suitable for summer consumption

Tags

• hot dishes
• home cooking
• old man
• spring recipes
• banquet dishes
• dinner
• chicken essence
• chinese cabbage
• dried fungus
• edible oil
• garlic
• light soy sauce
• sugar
• wolfberry

Ingredients

Steps

1. 1 Soak dried fungus in water

   

2. 2 Choose a good Chinese cabbage, wash it and set aside. For large pieces of Chinese cabbage, you can break off the stems and leaves

   

3. 3 Soak the dried fungus, remove and tear into small florets and set aside

   

4. 4 Soak wolfberry for later use

   

5. 5 Peel, wash and mince garlic. Heat the pan with cold oil, add minced garlic and stir-fry

   

6. 6 First add the cabbage leaf stems, stir-fry until soft and add the leaves

   

7. 7 Add dried fungus and stir-fry

   

8. 8 Pour in a little light soy sauce and stir-fry

   

9. 9 Add a little sugar and stir-fry

   

10. 10 Add the soaked wolfberry, leaving five wolfberries aside, stir-fry evenly, taste for saltiness, add an appropriate amount of salt and chicken essence, and serve

    

11. 11 After serving, garnish with wolfberry.

    

12. 12 The finished product, this dish, is simple to make, salty and delicious, refreshing and delicious. It is very suitable for eating in the hot summer