Spicy sea cabbage(ma la hai bai cai )

Spicy sea cabbage:

Raw materials for making spicy sea cabbage:

Sea cabbage, 500g; refined salt, 10g; sugar, 5g; vinegar, 5g; spicy sesame oil, 50g; prickly ash, 10g; shredded ginger, 5g; monosodium glutamate, a little;

Processing steps of spicy sea cabbage:

(1) Wash the sea cabbage, cut it into shreds with a knife, scald it in boiling water, take out the water and pour it into the basin. Add refined salt, sugar, vinegar and shredded ginger.

(2) Pour sesame oil into the pot and heat it to 60-70%. When it's hot, add Chinese prickly ash and fry it. Remove the Chinese prickly ash from the fire. Pour the oil on the sea cabbage while it's hot. Mix it with monosodium glutamate and serve.

The characteristics of malahai cabbage are as follows

The taste is fresh, crisp and tender, and spicy.

Spicy sea cabbage

Spicy sea cabbage is a delicious food made of sea cabbage, garlic and other ingredients.

Ingredients needed

Sea cabbage, garlic, oil, pepper, salt, monosodium glutamate, vinegar, soy sauce, sesame oil, coriander, sugar.

Production method

1. Blanch the cabbage;

2. Prepare the minced garlic juice and pour the hot oil on the prepared minced garlic, pepper and sea cabbage;

3. Just forgot to say that it's better to saute pepper oil, which is more fragrant;

4. Then add salt, monosodium glutamate, vinegar, soy sauce, sesame oil and coriander, or add a little sugar to improve the taste, and you can put them on the table.

What to eat

Chinese cabbage has the effect of clearing away heat and trouble, relieving thirst and diuresis, dredging intestines and stomach, clearing lung heat. If you want to clear away heat, dryness, dampness, diuresis and gall, you can eat more Chinese cabbage to clear away heat and diuresis. In order to achieve the therapeutic effect.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Ma La Hai Bai Cai