Hot and sour cabbage(suan la bao xin cai )

Hot and sour cabbage

Introduction:

"If you don't like hot and sour flavor, you can do without aging vinegar; if you don't like spicy flavor, you don't need to cut dry pepper."

Production steps:

Step 1: cut green onion; slice garlic; cut dried pepper into sections; tear the part of cabbage leaves by hand, with thick roots, flatten them with a knife, and then slice them into small pieces.

Step 2: cool the oil in the pan, put in the dried pepper, open fire and fry it.

Step 3: after the fragrance of the dried pepper, stir fry the garlic slices with onion powder.

Step 4: pour in the cut cabbage slices, quickly pour in an appropriate amount of mature vinegar, stir fry until soft.

Step 5: stir fry until the cabbage is soft, add salt, pepper powder and chicken essence to taste.

Step 6: stir fry for 1 minute, turn off the heat, dish out.

Step 7: the finished product is crisp and delicious.

Materials required:

Cabbage: moderate

Dry pepper: right amount

Aged vinegar: right amount

Chicken essence: appropriate amount

Scallion: right amount

Pepper powder: right amount

Salt: right amount

Garlic: right amount

Note: after the outer layer of cabbage is removed, the inner layer is very clean. You can fry it without cleaning. Of course, if you are afraid that it is not clean, you can clean it again. But if you fry it directly, because the water content is not very much, it will not be easy to fry until it becomes soft. At this time, you can also add a small amount of water. But don't forget Doha.

Production difficulty: ordinary

Technology: stir fry

Production time: 10 minutes

Taste: hot and sour

Chinese PinYin : Suan La Bao Xin Cai