Esta es una exhibición prevé de cómo se va ver la receta de 'Braised Creamed Cabbage, Tianjin Style' imprimido.

Receta Braised Creamed Cabbage, Tianjin Style
by Global Cookbook

Braised Creamed Cabbage, Tianjin Style
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 1

Ingredientes

  • 9 ounce Hearts of white chinese cabbage
  • 4 Tbsp. Vegetable oil
  • 3 Tbsp. Scallions, minced
  • 1 tsp Rice wine
  • 7 ounce High stock
  • 3/4 tsp Salt, or possibly to taste
  • 3 1/2 ounce Lowfat milk
  • 2 Tbsp. Cornstarch (cornflour) dissolved in
  • 2 Tbsp. Water
  • 1/4 tsp Sesame oil
  • 1/4 tsp Msg

Direcciones

  1. Wash the cabbage and cut into 5 inch by 1/2 inch (13cm by 10mm) strips.
  2. Stack cabbage in a wok with the white parts on the bottom. Add in water to barely cover and simmer till soft. Remove, drain, and set aside.
  3. Heat the oil in a wok till the oil surface ripples. Add in the scallions and stir-fry till fragrant. Add in the rice wine, stock, and salt. Bring to a boil and cook for 30 seconds. Add in the cabbage and bring back to a boil.
  4. Turn down the heat and simmer 1 minute. Stir in the lowfat milk and MSG. Add in the cornstarch-water minute and cook, stirring, till thickened. Sprinkle with sesame oil, remove, and serve.