Traditional practice of Luoyang cabbage;

1. Preparation materials: onion, ginger, garlic, dried pepper, Chinese cabbage, sliced meat, vermicelli, sesame paste (tofu can be put if possible).

2. Heat the oil in the pot, add the onion, ginger, garlic and pepper and stir fry, then add the sliced meat (marinated in soy sauce in advance) and stir fry until the meat is seven-cooked.

3. Put the cabbage in the pot, stir-fry for a few minutes, add appropriate amount of water, add vermicelli, cover the pot and stew for about 20 minutes. When the vermicelli is soft and the cabbage is almost cooked, add sesame sauce, stir fry for a few times, then cover it for five minutes and put the chicken essence out of the pot.

That smells good. I want to eat this meal!

Off-topic:

This is the practice of Luoyang cabbage recorded in a friend's blog in Luoyang. I think it is more detailed and vivid ~ ~ (* _ *) Hee hee. ...

Ingredients: cabbage (not cabbage, not that kind of long cabbage, but that kind of oval cabbage)

Pork (pure lean meat or pork belly is ok)

Accessories: sesame sauce with oil pepper, onion and garlic salt.

Okay, a pot! Fuoco！ Here, I also want to remind you that Luoyang cabbage has containers for holding vegetables and vegetables. Please pay attention to them.

1 Wash the cabbage, make it comfortable and convenient to eat, and set it aside.

Cut the pig's head into pieces and grab it with starch.

3 Cut a small amount of chopped green onion into two parts (one in the wok and one in the oil) and then cut a small amount of garlic foam. Beat sesame paste into a bowl and dilute it with water. It does not need to be too thin. It depends on whether you like sesame sauce or not. Make more if you like, not too thick or too thin, and have the right consistency.

4 add oil to the pot, add chopped green onion and pepper and stir fry.

5. Stir-fry the cabbage, add the right amount of water and salt, and remember not to add other seasonings. The amount of water is about 1: 1, which means that after adding water, just half of the vegetables can be submerged and the surrounding vegetables can be stirred evenly, which means that all the vegetables are not in the water.

This process is carried out at the same time as this pot, which is used for cooking, and then a bigger pot with more water is used for cooking. After the water is boiled, put the pig's head in the pot, and it won't take long to make a few glugs, so that the meat will be tender and smooth.

Step 5: After adding water, put the glug meat in the pot and glug with the cabbage for a while. Haha, master the cooking temperature according to the raw and cooked taste of your food.

When the dishes are ready, take them out of the pot and put them in a big, big pot. I think everyone has eaten other people's containers in the restaurant.

9 put a small amount of chopped green onion and garlic foam on the dish.

10 fire again, tie oil with dried red pepper, pour it on chopped green onion and garlic foam, and then sprinkle sesame sauce around the basin. Remember, don't sprinkle it on the piece with Chili oil in the middle. The surroundings are beautiful and generous. Ha ha laugh

A delicious Luoyang cabbage was born like this.

Thank you!