红烧北京包菜Braised Beijing Cabbage
- Prep Time15 Mins
- Cook Time30 Mins
- Type
- View
Ingredients
材料A
Ingredients A
材料B
Ingredients B
材料C
Ingredients C
红烧味汁
Sauce
勾芡
Thickening
Directions
心得交流站 : 粉丝用沸水浸泡5分钟，口感会QQ。
Step 1
北京包菜沸水川烫，滤干备用。Blanch cabbage in boiling water，drain.
Step 2
烧热3汤匙油，爆香B料和香菇，再加入红烧味汁爆香，加入全部材料A炒匀。Heat up 3 tbsp oil in wok，sauté ingredients B and mushroom until fragrant，toss in all sauce ingredients. Add in all ingredients A and stir to mix.
Step 3
加入勾芡料煮片刻，最后拌入粉丝煮至汁浓即可。Pour in thickening ingredients and braise for a short while，stir in glass noodles and continue cooking until gravy thickens，done.
