Vinegar leavened cabbage(cu liu bai cai )

Method of vinegar fried cabbage:

Raw materials for vinegar fried cabbage

300 grams of tender cabbage

Fresh green pepper 50g,

Seasoning for vinegar fried cabbage:

2 grams of water hairy sea rice, 50 grams of fresh green pepper, 15 grams of wet starch, 50 grams of lard, 5 ingredients of Chinese prickly ash, 10 grams of sesame oil, vinegar, monosodium glutamate, garlic slices and soy sauce.

Processing steps of vinegar fried cabbage:

1. Cut cabbage into 4 cm long and 2 cm wide strips, green pepper into smaller strips.

2. Put oil in the pot, heat it to 50% heat, put in the pepper, fry it into purple red (don't paste), take out the pepper, stir fry the cabbage for a long time, then add shredded ginger, garlic, sea rice, stir fry a few times, quickly add vinegar, sugar, monosodium glutamate, refined salt, fresh soup (50g), cover and simmer for 1 minute, then remove the cover, cut the cabbage, add green pepper, stir fry a few times, adjust the taste, Thicken with wet starch, add sesame oil and put on a plate.

The characteristics of vinegar fried Chinese cabbage are as follows

The taste is sour, sweet, salty, tender and full of fragrance.

Vinegar leavened cabbage

Fried cabbage with vinegar is a famous dish of Han nationality, belonging to Shandong cuisine. It tastes silvery red, sour, sweet and spicy. Cabbage heart as the main ingredient, green and red pepper pieces, Haimi as ingredients. Cabbage is rich in calcium, iron, inorganic salt and vitamin C, and releases more heat. Adding green and red pepper blocks and sea rice can not only increase the content of calcium, phosphorus and other inorganic salts, but also make the dishes have the characteristics of color, aroma, taste and shape.

Characteristics of dishes

Fried cabbage with vinegar

Shandong cuisine

[Characteristics] the main ingredient of vinegar fried cabbage is cabbage heart, green and red pepper pieces, and sea rice. Cabbage is rich in calcium, iron, inorganic salt and vitamin C, and releases more heat. Adding green and red pepper blocks and sea rice can not only increase the content of calcium, phosphorus and other inorganic salts, but also make the dishes have the characteristics of color, aroma, taste and shape.

In addition, the combination of the vinegar and sugar makes the cabbage sweet and sour. The protein content of Chinese cabbage is close to the protein needed by human body, but the fat content is very low, and the inorganic salt and vitamin content are rich. It is an ideal dish for obese people to get rid of fat and lose weight.

Tips: 1, about the nutritional efficacy of cabbage: cabbage has high nutritional value, all year round, so it is a super vegetable in the eyes of many nutritionists. First of all, Chinese cabbage is rich in antioxidant elements, which is the most popular anti-cancer star; second, Chinese cabbage can inhibit breast cancer cells, and the sulfide in it can prevent cancer cells from invading into gene protein; in addition, Chinese cabbage also has nutrients that are helpful to the eyes - lutein and zeaxanthin, which are the same eye protection food as spinach.

2. Scientists from New York hormone Institute found that the reason why the breast cancer rate of Chinese and Japanese women is much lower than that of Western women is that they often eat cabbage. There are some trace elements in cabbage, which can help break down the estrogen associated with breast cancer. The cellulose in cabbage can not only moisten intestines and promote detoxification, but also promote the absorption of animal protein by human body.

practice

Practice 1

Ingredients:

Chinese cabbage, garlic, onion, ginger, soy sauce, vinegar, salt, sugar, pepper, red pepper, sesame oil

Steps:

1. Prepare the ingredients and slice the Chinese cabbage with an inclined blade.

2. Put the cut cabbage into the upper and the leaves separately.

3. Mix salt, sugar, soy sauce, vinegar starch with a little water.

4. Heat the cooking oil in the pan, stir fry the pepper first and then remove. Add the dried red pepper and stir fry.

5. Add onion, ginger and garlic to stir fry until fragrant, then add cabbage to stir fry.

6. Stir fry until the sides are soft, add the cabbage leaves.

7. Stir fry quickly until the dish is soft. Put in a bowl of juice.

8. Make the soup evenly wrapped on the side of the dish.

Practice 2

[raw materials]

Huangyabai liuliang; soy sauce Yiqian; original vinegar Wuqian; ginger Wufen; sugar 2qian; cooking oil 8qian; refined salt Wufen.

[production process]

1. Wash the cabbage (inner side and heart) and cut it into six wide strips, then into one inch long diagonal slices. 2. Put the pot on the fire, heat the cooking oil, stir fry the ginger powder, add the cabbage, stir fry a few times, add the refined salt and sugar

Stir fry soy sauce well, then add vinegar and stir fry a few times. When the smell of vinegar is smelled, leave the pot.

Practice 3

Main ingredients:

Cabbage carrot glycogen vinegar salt starch

Production steps:

1. Sliced cabbage and carrot;

2. Sugar, vinegar and salt chicken powder starch into juice reserve.

3. Add water to the pot; blanch the cabbage and carrot slices to remove the moisture.

4. Stir fry a little oil in the wok, put cabbage slices and carrot slices in the wok and stir fry for two minutes. Pour in the bowl juice and stir fry out of the wok.

5. Add some chocolate sauce. It tastes better.

Practice 4

Ingredient: 500g cabbage

Seasoning: 1 tbsp salt, 1 tbsp soy sauce, 3 tbsp vinegar, 8 dried peppers, 1 / 2 tbsp sesame oil, a little water starch, 2 tbsp sugar, 1 tbsp scallion

Saving, vegetable oil right amount

Taste: hot and sour

Preparation time: 10 minutes

Number: 2

Cooking time: 10 minutes

Method:

1. Wash the cabbage bangs, cut them from the middle, and then tilt the knife 30 degrees to slice the cabbage into thin pieces.

2. Slice the scallion and set aside. Dry red pepper, wipe it with paper towel, cut it open and set aside.

3. 3 tbsp vinegar, 1 tbsp soy sauce, 2 tbsp sugar, 1 tbsp salt, a little starch, 1 / 2 tbsp sesame oil.

4. Pour the oil into the pot. When the oil is 50% hot, put in the dry red pepper. After the fragrance of pepper comes out, put in the scallion immediately. Then pour in the cabbage and stir fry for 1 minute. Pour vinegar, soy sauce, sugar and salt in turn and stir fry for 3 minutes. After the cabbage is out of the soup, pour in the lake powder, stir and thicken along the same direction with a shovel, finally pour in the sesame oil and stir fry.

Practice 5

Raw materials: 750 grams of cabbage, 60 grams of lard, 8 grams of salt, 60 grams of sugar, 4 grams of monosodium glutamate, 3 grams of original vinegar, 5 grams of wet starch, 3 grams of scallion, 4 grams of dry pepper section, 2 grams of pepper.

Method:

1. Use tender leaves of cabbage. After removing the stem, pat it with a knife, cut it into cubes, wash and drain,

2. Marinate with a little salt, squeeze out water and set aside.

3. Put salt, sugar, vinegar, scallion and wet starch into a small bowl.

4. Heat the pan, add lard, when the oil is 80% hot, stir the pepper into the pan, then remove

5. Add dried pepper and fry until the pepper turns brown red. Add cabbage and stir fry with high heat. Pour in the juice and stir well. Serve in a pot.

Features: silver red color, sweet and sour spicy.

Efficacy: moisten intestines and defecate.

Practice 6

Materials used

Main materials

Chinese cabbage 300g

3 black fungus

accessories

1 dry pepper

20 Chinese prickly ash

Single garlic

Vinegar 10g

Sugar 5g

Olive oil 15g

Raw powder 3 G

Sea salt 4G

3 drops of sesame oil

How to make Chinese cabbage with vinegar

Preparation materials: clean the organic Hangzhou cabbage and cut it into 4 cm long pieces. Soak the fungus in warm water and tear it into small pieces. Chop the garlic into pieces. Wash the green pepper and dry red pepper and set aside

Stir fry green pepper with cold oil in a hot pan, then stir fry with minced garlic and dried red pepper, pour in Hangzhou cabbage and Auricularia auricula immediately, turn the heat to stir fry for 1 minute, then pour in vinegar and stir fry for 30 seconds, then sprinkle salt and sugar and stir fry until the cabbage breaks, thicken with dry starch and a little water, pour in a few drops of sesame oil before leaving the pan, and put on the plate

It's delicious. Since I learned how to cook this dish, I can eat a big bowl of rice with only one dish. It's really the result of all the rice

Look at the color matching: green, white, red and black. It's really a perfect match. Northeast people are really talents, absolute talents. Such simple ingredients can match such wonderful food

The simpler it is, the more beautiful it is. This sentence is really true. I have eaten a lot of delicious food and tasted many cuisines, but my favorite is the most primitive and simple delicacy

Cooking skills

Fried this dish, hot pot cold fried pepper aroma to the most important, remember not to fry paste. And fried pepper with the best green pepper, so fragrant

Chinese PinYin : Cu Liu Bai Cai