When it is dry in autumn, I pick this kind of dish to eat, which is fresh and refreshing, "not hot", and goes well with minced meat

 

 Today I will share with you a dish of roasted cabbage with minced meat, the method is very simple, with the strong flavor of meat, meat and vegetarian matching, crispy and refreshing 

 How to make it:

Ingredients: 500 grams of Chinese cabbage, 150 grams of minced pork.

Ingredients: 8 grams of green onions, 1/3 tablespoon of soy sauce, 1 teaspoon of oyster sauce, half a teaspoon of sugar, 1 teaspoon of sesame oil, 3 teaspoons of water starch, appropriate amount of salt and oil.

The first step, the minced pork is recommended to choose half of the fat and lean, fried out fragrant and not too greasy, the cabbage to the root of the scattered, the vegetable leaves into the water washed, drained, cut directly from the middle into two sections, if the vegetable leaves are long, then cut into three sections, green onion white cut onion.

The second step, pour an appropriate amount of water into the pot, boil over high heat, add a little salt and a little oil to stir, put in the cabbage section and blanch for 1 minute, the cabbage leaves become soft, turn off the heat and take it out, and squeeze out the water of the cabbage after placing it warm, otherwise the cabbage will come out with a lot of water when it is burned, which will affect the taste of the dish.

The third step is to heat the oil pan on high heat, pour an appropriate amount of oil and cook it until it is 5 hot, add the minced meat and stir-fry it over medium heat until it changes color, fry a little bit of the fat of the minced pork, and then add the minced green onion to fry the fragrance.

Step 4: Then pour in half a bowl of water, turn to high heat and bring to a boil, add extremely fresh soy sauce, oyster sauce, sugar, and a little salt to taste, add the cabbage segment and stir well, and press it into the soup.

The fifth step, wait for the soup to boil again, turn to medium heat and boil the cabbage for 2 to 3 minutes to make it fully flavored, at this time pour water starch into the pot to thicken, the soup is thickened on high heat, add sesame oil and stir well to turn off the heat, and the cooked vegetables are ready.

Tips:

Add a little salt and oil when blanching the cabbage, so that the color of the cabbage will not turn yellow, become more green, and blanching can also remove the earthy smell of the cabbage, and its volume will be reduced after it becomes soft, and it is easy to burn.

Taste the saltiness of the soup before putting salt, and if the saltiness is enough, don't put it again, because the taste is very fresh and there is a certain saltiness, so be sure to grasp the amount of salt.

Don't put too much water starch, this dish still needs some soup and water, and the sauce is too thick but will affect the sweet taste of the cabbage.