Sour cabbage(cu liu bai cai )

Sour cabbage

Introduction:

"Chinese cabbage tastes sour when added with vinegar. In terms of nutrition, vinegar also protects the loss of vitamin C in Chinese cabbage during frying. It's a refreshing and nutritious dish ~"

Production steps:

Step 1: wash and shred the cabbage.

Step 2: shred garlic and ginger.

Step 3: chop the pepper and set aside.

Step 4: heat the oil in the pan, add dried pepper, shredded ginger and scallion, and saute until fragrant.

Step 5: stir fry the cabbage.

Step 6: stir fry the cabbage until soft.

Step 7: add white vinegar, more.

Step 8: add salt and monosodium glutamate to taste.

Materials required:

Cabbage: half a piece

Shredded scallion: right amount

Shredded ginger: right amount

Dry pepper: right amount

Vinegar: right amount

Salt: right amount

MSG: right amount

Note: 1. I like the taste of vinegar, so I put more vinegar. 2. Vinegar has the function of softening blood vessels and beauty, so it's good to eat it properly. 3. It's OK to add white vinegar and mature vinegar, and white vinegar will make the color more beautiful. 4. Cabbage doesn't need to be stir fried for too long, but it can be cooked, and the nutrition will be lost after too long.

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: hot and sour

Chinese PinYin : Cu Liu Bai Cai