Izi zosavuta bok choy Chinsinsi ndizokwanira kwa masabata. Chinyengocho chili ndi zowonjezera zonse, ndipo zimayambitsa mofulumira kuti adyo asawotche (kuwonjezera madzi kapena msuzi kumathandizanso).
Chimene Mufuna
- Mafuta supuni 1 1/2 mafuta ophikira (canola ndi abwino) kapena mafuta a khungu, chifukwa chokoka-frying
- 2 supuni ya tiyi ya minced adyo
- 1 pounds bok choy, mapesi
- dulani diagonally ndi masamba kudula mu 1 - 1 1/2 inchi zidutswa
- Tsinde la tsabola wofiira, tsabola wa chilimu kapena ufa wa chili (mungakonde)
- Supuni 1 kuwala soya msuzi
- 1/2 shuga supuni
- Mchere kuti uzilawa (Ndinagwiritsa ntchito supuni ya supuni ya 1/4)
- 1/4 kapu madzi kapena msuzi wa nkhuku
- Mafuta a Sesame a Asia, kulawa (Ndinagwiritsa ntchito supuni ya tiyi ya 1/2)
- Mwatsopano pansi wakuda kapena
- tsabola woyera , kuti alawe
Momwe Mungapangire Izo
Chovala chaukhondo ndi kuwonjezera mafuta. Mafuta akonzeka, onjezerani adyo ndi phala, chilonda cha tsabola kapena tsabola wofiira ngati mutagwiritsa ntchito ndi kusonkhezera mwachidule, kwa masekondi pafupifupi 30, mpaka adyo ndi onunkhira. Onjezani bok choy, kuwonjezera mapesi, kenako masamba. Onetsetsani msuzi wa soya , shuga, ndi mchere, ndi kusakaniza-mwachangu pa kutentha kwakukulu kwa mphindi imodzi.
Onjezerani madzi kapena msuzi wophika nkhumba, onetsetsani mkota ndi kuimirira kwa pafupi maminiti awiri mpaka atatu, mpaka masamba ndi mdima wobiriwira ndipo mapesi ali okoma koma osafewa.
Chotsani wokondedwa kuchokera kutentha. Onetsetsani mafuta a sesame ndi nyengo ndi tsabola kuti mulawe.
More Bok Choy Maphikidwe:
Zokakamiza Zokwana Baby Bok Choy
Shrimp Ndi Zosakaniza Zamasamba Achi Chinese
Bok Choy Soup Chicken
Chinese "Nyanja" (deep-fried bok choy appetizer)
Nkhumba Chop Suey
Mutu wa Lion's Head Meatball Stew
| Malangizo Okhudzana ndi Zakudya (pa kutumikira) | |
|---|---|
| Malori | 74 |
| Mafuta Onse | 6 g |
| Mafuta okhuta | 0 g |
| Mafuta Osatchulidwa | 4 g |
| Cholesterol | 0 mg |
| Sodium | 488 mg |
| Zakudya | 4 g |
| Matenda a Zakudya | 1 g |
| Mapuloteni | 2 g |