How to Make Any-night-of-the-week Cream-free Chinese Cabbage in Cream Sauce
Hey everyone, it's Brad, welcome to our recipe page. Today, we're going to prepare a special dish, Recipe of Any-night-of-the-week Cream-free Chinese Cabbage in Cream Sauce. It is one of my favorites. This time, I'm gonna make it a little bit tasty. This will be really delicious.
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Many things affect the quality of taste from Cream-free Chinese Cabbage in Cream Sauce, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Cream-free Chinese Cabbage in Cream Sauce delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To get started with this recipe, we must first prepare a few ingredients. You can have Cream-free Chinese Cabbage in Cream Sauce using 7 ingredients and 4 steps. Here is how you cook it.
My husband requested this.
If you have any left over, you can enjoy it with pasta or in a doria (rice gratin). Recipe by Kokonyan mama
Ingredients and spices that need to be Get to make Cream-free Chinese Cabbage in Cream Sauce:
- 1/4 Chinese cabbage
- 200 grams Pork
- 5 cm Carrot
- 1/2 bag Shimeji mushrooms
- 500 ml Milk
- 2 tsp Consommé soup stock granules
- 3 tbsp White flour
Instructions to make Cream-free Chinese Cabbage in Cream Sauce
- Slice the Chinese cabbage, carrot and shimeji mushrooms into bite-sized pieces.
- Coat a frying pan with oil and stir-fry the ingredients from Step 1.
- Add the flour and mix until it is no longer powdery.
- Add the milk and stock granules, season with salt and pepper, and let it simmer.
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So that's going to wrap it up with this exceptional food Easiest Way to Make Any-night-of-the-week Cream-free Chinese Cabbage in Cream Sauce. Thank you very much for your time. I'm confident you will make this at home. There's gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!