Pickled Baby Cabbage with Beans

Overview

In this cold winter, cabbage and radish are the first choice vegetables for the people. They say: radish and cabbage keep you safe. Baby cabbage, which belongs to the cabbage family, tastes fresher and tenderer than Chinese cabbage. It is a common dish on my family's dining table. Today, I paired baby cabbage with bean paste. It is very light and delicious.

Tags

• hot dishes
• home cooking
• old man
• dinner with friends
• winter recipes
• lunch
• baby cabbage
• chicken powder
• doubao
• edible oil
• light soy sauce
• shredded ginger
• starch
• wolfberry
• chopped green onion
• salt

Ingredients

Steps

1. 1 Prepare raw materials;

   

2. 2 Cut the bean paste in half with a knife;

   

3. 3 Cut the baby cabbage into small pieces vertically along the top of the vegetable;

   

4. 4 Pour cooking oil into the wok, add onion and ginger and stir-fry until fragrant, add bean paste and pour in warm water;

   

5. 5 Then put the chopped baby cabbage into the pot, add light soy sauce to enhance the color, and cook the baby cabbage and bean paste until cooked;

   

6. 6 Put the cooked baby cabbage and bean paste into a plate, add salt and chicken powder to the remaining soup in the pot, then pour in water and starch to thicken the gravy;

   

7. 7 Pour the gravy over the baby cabbage on the plate and garnish with wolfberry seeds.