How to make Chinese cabbage taste seafood? A little shrimp is best. Yesterday, I fried Chinese cabbage usually made of shrimp, which was very popular with my family. My smelly boss even asked me how much chicken essence I added. God knows, I didn't add any chicken essence. Hehehe, but such comments also make me happy. This shows that this homemade vegetable is still very good.

First, today's cabbage with shrimps is delicious, just three shrimps.

View all

simple

deep-fry

mild

20 minutes

condiments

500g Chinese cabbage

condiments

3 shrimps

Celery right amount

Appropriate amount of fine salt

Appropriate salad oil

Garlic right amount

1. Prepare shrimp, garlic and cabbage.

2. Put oil in a hot pot, turn to low heat and add shrimps and garlic.

3. Stir-fry until fragrant and turn to high heat.

4. First, stir-fry cabbage stalks.

5. Add appropriate amount of fine salt to taste.

6. Stir-fry cabbage leaves in the pan.

7. Add a little water and cook until the dish is cooked.

8. Shrimp and cabbage are finished.

Tips

Stir-frying the stems and leaves separately can make the finished dishes more refreshing and the stems more tasty.

Wash Chinese cabbage and carrots, drain water, and soak shrimps 1 hour.

2

/5

Add oil to the pot, stir-fry the Chinese cabbage a few times, stir-fry the soaked shrimps together, cover the pot and cook, and turn off the heat.

three

/5

When the Chinese cabbage is soft, add salt and chicken essence.

four

/5

Put the pan flat and stir-fry the Chinese cabbage, let it produce more water, and then stir-fry evenly.

five

/5

Isn't it beautiful?