Beijing People's winter refreshing dish "vinegar cabbage"(bei jing ren de dong ji shuang kou cai cu liu bai cai )

Beijing People's winter refreshing dish "vinegar cabbage"

Introduction:

"The nutritional value of Chinese cabbage is very high, and it can be found all year round. It is also a super vegetable in the minds of many nutritionists. First of all, Chinese cabbage is rich in antioxidant elements and is the most popular anti-cancer star. Chinese cabbage can inhibit breast cancer cells, and the sulfide in it can prevent cancer cells from invading into gene proteins. In addition, Chinese cabbage also contains nutrients that are helpful for eyes, such as lutein and zeaxanthin, which are eye protection foods that can make eyes shine just like spinach. In recent years, scientists from the hormone Research Institute of New York found that the reason why the breast cancer rate of Chinese and Japanese women is much lower than that of Western women is that they often eat cabbage. There are some trace elements in cabbage, which can help break down the estrogen associated with breast cancer. The cellulose in cabbage can not only moisten intestines and promote detoxification, but also promote the absorption of animal protein by human body. Since Chinese cabbage has so many advantages, how can we make delicious and authentic "vinegar cabbage" at home? First of all, we should choose the tender cabbage to make. First, it tastes crisp and delicious. Second, it is not suitable to make soup after frying. If it is cooked properly, it will have good color, flavor and taste! The following specific introduction, how to fry a beautiful "vinegar cabbage" at home

Production steps:

Step 1: main raw materials.

Step 2: Chinese cabbage should be sliced, not cut directly.

Step 3: reserve after the film is ready.

Step 4: dice the dried pepper and set aside.

Step 5: add a little salt to the bowl.

Step 6: add white pepper, chicken powder, sugar and soy sauce into the bowl. Figure 6-9.

Step 7: chicken powder.

Step 8: sugar.

Step 9: soy sauce.

Step 10: finally, put some vinegar into the bowl.

Step 11: add proper amount of water starch, add a little water and mix well.

Step 12: heat up the frying spoon, add proper amount of cooking oil, and stir in pepper.

Step 13: add dried diced pepper and shredded ginger to stir fry until fragrant.

Step 14: stir in the spices and add the Chinese cabbage.

Step 15: stir fry well.

Step 16: stir well the Chinese cabbage and pour it into the pre mixed bowl. Stir fry over high heat until the sauce is gelatinized.

Step 17: characteristics of this dish: beautiful color, light red sauce, slightly vinegar flavor, crisp taste, salty and slightly sour, slightly spicy aftertaste.

Materials required:

Chinese cabbage: 700g

Dried pepper: 4 pieces

Chinese prickly ash: 10

Shredded ginger: 5g

Vinegar: 15g

Soy sauce: 5g

Salt: 3 G

Chicken powder: 2G

Sugar: 10g

White pepper: a little

Starch: appropriate amount

Cooking oil: 15g

Note: 1, cabbage to choose the tender part of the cabbage side, that is, after three layers of skin, the cabbage is better, take the part of the side taste good, crisp, not easy to soup. 2. The Chinese cabbage side must be sliced with a slope knife. The Chinese cabbage side should be split from the middle to keep the size of the slices consistent. About one inch of each slice is appropriate. 3. As this dish into the cabbage, always stir fry with high fire, not one by one into the seasoning, so bowl thicken to mix well in advance, so easy and fast cooking. The taste of the sauce should be salty, sweet, slightly sour and slightly spicy. Therefore, it should be handled to the right degree. More or less of each seasoning will affect the taste. This authentic old Beijing's "vinegar cabbage" is ready, very refreshing, for your reference!

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: sour and salty

Chinese PinYin : Bei Jing Ren De Dong Ji Shuang Kou Cai Cu Liu Bai Cai