Sweet and sour cabbage(tang cu yuan bai cai )

Sweet and sour cabbage

Introduction:

"Sweet and sour cabbage and sweet and sour cabbage fried method is not the same, want to fry green color, taste good cabbage, should pay attention to the vinegar put, and the heat, and fried time."

Production steps:

Step 1: half a cabbage, four or five dried red peppers (for decoration) and three slices of ginger.

Step 2: cabbage should taste good, must not be cut, hand broken into pieces.

Step 3: blanch with boiling water (the key of blanching water is to put it on the biggest fire, roll it in and react quickly. At the same time, pour in a third of a spoonful of white vinegar. When it's soft, take out the cold water immediately.

Step 4: cut the dried red pepper into sections, cut the minced ginger, and stir fry the dried red pepper and minced ginger.

Step 5: pour in the cabbage, 1 / 3 white vinegar, sugar, turn the maximum heat, stir fry evenly, put chicken essence, salt, the rest of the white vinegar, shake a few times.

Step 6: if you use soup, put it with vinegar and sugar.

Materials required:

Cabbage: half of it

Ginger: three slices, shredded

Dry red pepper: five segments

Sugar: one tablespoon

Vinegar: one teaspoon

Salt: one teaspoon

Chicken essence: one teaspoon

Note: the whole fire quick fry, no water! Otherwise, it will be regarded as failure.

Production difficulty: ordinary

Technology: explosion

Production time: 10 minutes

Taste: sweet and sour

Chinese PinYin : Tang Cu Yuan Bai Cai