Cabbage in milk sauce
raw material:
250 grams of Chinese cabbage tender hearts, cooking wine, a little salt, peanut oil 50 grams, clear soup 200 grams, flour 15 grams, monosodium glutamate, white pepper powder, a little green onion and ginger, a little sesame oil.
method:
1. Wash the cabbage hearts, cut into small rectangular pieces, blanch in boiling water, remove and set aside.
2. Heat the wok over high heat, add peanut oil, put the dry flour into the key when the oil is hot, stir-fry (not to fry yellow), add the clear soup to rinse, pour in a bowl and set aside.
3. The original pot on the heat, add a little sesame oil, after the oil is hot, sauté fried onion, ginger, fried out of the aroma, fished out without use, and then pour the cabbage into the sautéing, and then add an appropriate amount of clear soup, cooking wine, monosodium glutamate, fine salt, pepper are put in, when the soup is less and thick white, out of the pot.