宁波烤菜年糕braised bokchoi with rice cakes
0
人做过这道菜
珍妮的素素食谱
摊牌了，我是宁波人
用料
| 年糕 rice cake | 4条 |
| 椰糖 coconut sugar | 4勺 |
| 青菜 bokchoi | 2把 |
| 生抽soy sauce | 2勺 |
宁波烤菜年糕braised bokchoi with rice cakes的做法
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热油，加入椰糖或者冰糖，上糖色。
青菜直接码进锅里，加入生抽，盖盖子，不加水！闷软！大概需要15分钟。
Caramelizing coconut sugar with oil then layer bokchoi right on top. Add soy sauce then lid on. Let the vegetable release it’s own moisture. It should take about 15mins.
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青菜煮到软烂程度，码上年糕，水不够了可以加一点，等年糕变软入味。Keep it on low fire, when bokchoi shrink and soften its tissues put the rice cakes on top and add water if needed.
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完成啦！
When the rice cakes are complete softened to ur likeness, it’s done!
