How to make the vegetable collapse picture

Have you ever eaten tacai? It is a variant of Chinese cabbage and a famous local specialty in Anhui. The leaves of this tacai are thick, green, plump and tender. It is named because it grows flat on the ground. It is most common in the middle and lower reaches of the Yangtze River in China. Maybe you are still unfamiliar with tacai in your life, but it doesn’t matter. I will sort out the pictures and methods of making tacai in a while. Friends who want to understand and eat tacai can take a closer look.

How to make the vegetable collapse picture

Garlic Tamarind

1. Ingredients: When making garlic-flavored coleslaw at home, you can prepare coleslaw, radish, as well as seasonings such as salt, MSG, and sugar. The specific amounts can be determined by yourself.

2. Wash the choy sum in clean water, put water and a small amount of salt in a pot, bring to a boil, put the choy sum into the pot, blanch it quickly, take it out and drain the water for later use.

3. Put oil in the pot, add minced garlic and stir-fry until fragrant, then add the processed cabbage and stir-fry quickly, then add salt, MSG, sugar and other seasonings, mix well and it is ready to be served.

Steamed Buns with Fried Vegetables

1. Use 200 to 300 grams of cabbage, and appropriate amounts of flour and yeast.

2. After washing the cabbage, remove the leaves, put it into a food processor, add water and squeeze it into juice.

3. Take out the prepared tamarind juice, add flour and yeast to make dough. Set aside for a while after kneading. Wait until small holes appear in the dough and make it into the shape of steamed buns. Steam it in a pot for half an hour. After taking it out, you will get emerald-colored tamarind steamed buns.