Hello everybody, it is Drew, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, chinese cabbage & pork simmered with consommé and butter. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Green cabbage is the most common and best-known variety of cabbage. It is a tightly wrapped and ball-shaped cabbage, while napa cabbage looks more like. Chinese cabbage — ☆ Chinese cabbage n. any of several vegetables (Brassica pekinensis and B. chinensis) of the crucifer family, having long, narrow leaves in loose, cylindrical heads and tasting.
Chinese Cabbage & Pork Simmered with Consommé and Butter is one of the most favored of recent trending meals in the world. It is easy, it is fast, it tastes delicious. It is enjoyed by millions daily. They are fine and they look fantastic. Chinese Cabbage & Pork Simmered with Consommé and Butter is something which I’ve loved my whole life.
To begin with this particular recipe, we have to first prepare a few components. You can have chinese cabbage & pork simmered with consommé and butter using 8 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Chinese Cabbage & Pork Simmered with Consommé and Butter:
- Take 1/4 head Chinese cabbage
- Make ready 150 grams Thinly sliced pork
- Get 1/4 Carrot
- Take 300 ml Water
- Get 2 Consommé soup stock cubes
- Prepare 2 tsp Soy sauce
- Prepare 1 tbsp Butter
- Get 1 Black pepper
A wide variety of chinese cabbages options are available to you, such as cultivation type, style, and type. Pickled Chinese Cabbage and Eelery Salad EASYFOODCOOK. Botanically, this chinese cabbage variety belongs to the Brassica family; a large class of leafy/flower-head vegetables which also includes brussels sprouts, kale, cabbage, and broccoli, etc. Sweet and Sour Chinese Cabbage Recipe Keep plenty of vegetarian recipes in your cooking arsenal for light, healthy side dishes.
Steps to make Chinese Cabbage & Pork Simmered with Consommé and Butter:
- Cut the Chinese cabbage into 3-4 cm wide slices. Thinly slice the carrot.
- Put the water and consommé cubes in a pot. Add the Chinese cabbage, carrot, and pork. Cover with a lid and cook over high heat.
- When Step 2 comes to a boil, lower the heat to medium. When the Chinese cabbage has become tender and its volume has decreased, remove the lid and roughly mix it all up. Then let it simmer.
- When the Chinese cabbage becomes withered, add the soy sauce and butter. Let it come to a boil and then turn off the heat. Arrange on a plate and season with black pepper.
Chinese cabbage is also scientifically known as Brassica Pekinensis. Cabbage family is an Chinese cabbage as the name has it was first cultivated in Yangtze delta region which was brought into. Not surprisingly, the types of Chinese cabbage sound like items you could order at a Chinese restaurant – such as. Also called Chinese leaves, Chinese cabbage has pale, tightly wrapped, succulent leaves with crisp, broad, white ribs and a delicate, mild, sweet flavour. There are two basic types of Chinese cabbage.
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