Fried cabbage(qiang yuan bai cai )

Fried cabbage

Introduction:

"Chinese cabbage is our common vegetable, which is of high quality and low price. Why stir fried cabbage can be spicy, crisp and tender, summed up in three: hot pot, more oil, fire fierce. When the oil is hot, stir fry a few times, so the water in the dish is not enough to precipitate. Cabbage must be green. Try to break it by hand instead of cutting it with a knife. A little more soy sauce, less oil, because cabbage does not eat oil. In addition, as long as there is too much oil, the soy sauce pearl can't be hung on the vegetable leaves. It's all in the soup. "

Production steps:

Materials required:

Cabbage: one

Soy sauce: proper amount (sauce)

Soy sauce: moderate amount (sauce)

Vinegar: appropriate amount (juice)

Salt: appropriate amount (juice)

Sugar: right amount (juice)

Monosodium glutamate: appropriate amount (juice)

Garlic slices: appropriate amount

Pepper: right amount

Zanthoxylum bungeanum: right amount

matters needing attention:

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Qiang Yuan Bai Cai