Shredded kelp with hot and sour cabbage(suan la bai cai hai dai si )

Shredded kelp with hot and sour cabbage

Introduction:

"1. Chinese cabbage has high nutritional value. There is a saying that" a hundred dishes are not as good as Chinese cabbage ". Rich in vitamins, eat cabbage, can play a very good skin care and beauty effect. Chinese medicine believes that Chinese cabbage is slightly cold and sweet. It has the functions of nourishing stomach and promoting fluid, relieving thirst, diuresis and defecation, clearing heat and detoxification. 2. Kelp is a kind of alkaline food, which can increase the absorption of calcium. Adding kelp into greasy food can reduce the accumulation of fat in the body. Kelp has the functions of softening and firming, eliminating phlegm and asthma, promoting diuresis, reducing blood fat and blood pressure, so eating kelp often is good for your health. "

Production steps:

Step 1: prepare a plate of shredded kelp, soak it in water for half a day, wash away the salt, and cut it into balanced sections.

Step 2: put the shredded kelp into the boiling pot, blanch it with water for five or six minutes, and pour some vinegar into the pot to soften the shredded kelp.

Step 3: after blanching, remove the kelp and cool it in cold water.

Step 4: break off the cabbage core and blanch it with clear water (because the cabbage core has been kept for a long time, and if you don't worry about eating it raw, blanching can also remove pesticide residues).

Step 5: remove and immerse in cold water.

Step 6: control the water content of the cabbage core, cut it into filaments and put it into the plate for use.

Step 7: prepare minced garlic, minced ginger, Chinese prickly ash, dried red pepper (I put a little garlic and pepper).

Step 8: put shredded cabbage and shredded kelp into the same bowl and marinate for a while.

Step 9: mix the two kinds of silk evenly in the salt.

Step 10: after salting, control the water and put it on the plate.

Step 11: pour some vegetable oil into the frying pan.

Step 12: turn small hot pepper and ginger, garlic, red pepper.

Step 13: add a little white vinegar into the frying pan, add salt and sugar.

Step 14: finally, pour the fried hot oil on the shredded cabbage and kelp while it's hot. Listen to the hot oil pricking on the dish, and a spicy and delicious smell will diffuse. You can pour a small amount of vinegar on it, and then point to a drop of mustard oil. The hot and sour taste will be refined. It's a very fragrant cold dish!

Materials required:

Cabbage core: appropriate amount

Kelp silk: appropriate amount

Minced garlic: right amount

Ginger powder: appropriate amount

Dried red pepper: right amount

Zanthoxylum bungeanum: right amount

Garlic pepper: a little

Salt: right amount

Sugar: right amount

White vinegar: right amount

Vegetable oil: right amount

Zhenjiang vinegar: right amount

Mustard oil: right amount

Note: 1, this sweet and sour with slightly spicy, spicy cold dish in the hot summer, bring a cool feeling, especially refreshing. Cabbage and kelp soaked in hot oil taste better, more delicious and mellow. 2. Although kelp is good, it should not be greedy. Because kelp tastes salty and cold, people with deficiency cold of spleen and stomach, swelling, diarrhea and indigestion should be cautious.

Production difficulty: simple

Process: mixing

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Suan La Bai Cai Hai Dai Si