Chinese Vegetable is fun and nutritious to eat This Chinese Vegetable We always eat at the restaurant. If you can create a pleasant atmosphere in the home, then the restaurant will be better than that. So today you have Chinese Vegetable Recipe in the Restaurant Style. Let's know the recipe.
• Materials
- The broccoli 1.5 tall (not shortened)
- Barabat 250 grams (tall, curved cut)
- Medium size of carrot (5-6, it should be cut and cut)
- Medium size of PEG 1 (curved like a carrot)
- One share of cabbage 4 percent.
- Capsicum cut 1 long sliced.
- Black pepper powder 1 table spoon
- 1 tablespoon of soy sauce (dark tea)
- Corn FlaoR 2 tablespoons of water should be taken in 1/2 cup water
- 1 table spoon of sugar
- Make chicken chest meat tall.
- 2 cups of hot water
- For cooking Corn Flowers
Ginger and garlic cut into 1 table spoon - Onion (to be redeemed by 4 shares)
• Initiation
All vegetables except capsicum have to be boiled separately. When baking a little salt and corn flower mix, then the color of vegetables is fine. Green color will be more green. (The color of the vegetables that will be darker) - Vegetables will be a little more than a half-board. Be careful not to melt. Once boiled, take out the water in the water
Will be - Now add oil in a pan and fry until ginger and garlic is light golden.
Once you have become frozen with chicken. With a little salt, peppercorn powder and soy sauce, fry for 4-5 minutes
Now take a minute to cook on the capsicum and onion and take 4 to 5 minutes with all the vegetables and stir well. - Cover it with 2 cups hot water. When the water is slightly reduced or after 5-6 minutes, open the lid with corn flavored water (this time must be stirred quickly) and cook for 2-3 minutes.
Now drop off with sugar and lemon juice.
Tips
- Good for boiling different colors to keep the color of the vegetables better.
- Of course, while boiling, give corn flour and salt. It keeps the color of vegetables right.