Spicy and sour Chinese Cabbage(ma la suan xiang liang bai cai )

Spicy and sour Chinese Cabbage

Introduction:

"Spicy, sour, fragrant and cool cabbage" (named after the creative dish on November 25) attracts more and more people's attention. How to avoid cooking oil fumes to produce delicious food with color, fragrance, taste, beauty, health and nutrition is what people constantly strive to pursue..... Cooking introduction: "spicy, sour, fragrant and cool cabbage" is a cooking without oil fumes. The method of making it is extremely simple, and it is easy to use Wash and shred the tender Chinese cabbage. Add fine salt to cover the excess water. Then add coriander, white granulated sugar, white vinegar and spicy powder to taste. Mix well and serve on a plate. Features: 1. Low carbon, no oil smoke, fireworks, oil operation, common food materials, simple production, complete color, flavor and shape, and the dish name is appropriate and smooth; 2. The dishes are bright and fresh in color, original flavor, sour, sweet, spicy, crisp and refreshing in taste, and rich in nutrition. Now I will upload the processing diagram of spicy, sour, fragrant and cool cabbage to share with my parents. I hope you like it! May the delicious food always accompany you, and everyone will have a happy and healthy life

Production steps:

Step 1: choose the fresh cabbage heart left by family cooking.

Step 2: break the Chinese cabbage heart with a knife, remove the rhizome, soak it with fresh water and wash it. (ozone water can be used if possible)

Step 3: cut the washed cabbage into uniform thick and thin shredded cabbage.

Step 4: put shredded cabbage into plate, add appropriate amount of fine salt, mix well and marinate for about 10 minutes.

Step 5: marinate out the moisture of shredded cabbage.

Step 6: drain the cabbage.

Step 7: add appropriate amount of coriander, sugar and vinegar.

Step 8: add proper amount of spicy fresh powder. (for MSG, dissolve it in 70 degree water and pour it in.)

Step 9: mix well with chopsticks.

Step 10: put the prepared "spicy, sour, fragrant and cool cabbage" into a suitable plate and serve it.

Step 11: spicy, sour, fragrant and cool cabbage.

Step 12: spicy, sour, fragrant and cool cabbage.

Materials required:

Cabbage heart: 700g

Coriander: 30g

Spicy fresh: 4G

White vinegar: 30ml

White granulated sugar: with taste

Salt: with taste

Note: warm tips: 1. Fresh Chinese cabbage and coriander should be soaked with clean water and rinsed thoroughly. If possible, they can be soaked with ozone water; 2. The whole processing process should be kept clean.

Production difficulty: simple

Process: mixing

Production time: 10 minutes

Taste: spicy

Chinese PinYin : Ma La Suan Xiang Liang Bai Cai