Ingredients
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Oil10g
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Sliced Capsicum frutescens1pc
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Baby Chinese cabbage200g
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Salt1teaspoon
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Mature vinegar15g
Preparation
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step 1
Put 10g oil and a piece of sliced Capsicum frutescens into the mixing bowl
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step 2
Stir-fry the ingredients at 3min/120°C/BREV1
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step 3
Open the lid, and add 200g Baby Chinese cabbage, 1 teaspoon of salt and 15g vinegar
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step 4
Put on the measuring cup, and fry the ingredients at 3min/120℃/BREV1
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step 5
Without the measuring cup, cook the ingredients at 2min/120℃/BREV1 to reduce sauce
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step 6
Put the Sautéed Sweet Corn with Pine Nuts onto a plate for enjoyment!