Stir fried hot and sour cabbage(chao suan la zi bai cai )

Stir fried hot and sour cabbage

Introduction:

"Pickled Chinese cabbage should be thoroughly pickled, washed and fried before eating. This is because, fresh Chinese cabbage contains a lot of non-toxic nitrate, overnight cooked Chinese cabbage or pickled Chinese Cabbage under the action of bacteria, nitrate is reduced to nitrite. People with diarrhea should avoid eating Chinese cabbage as much as possible. It should be noted that people with Qi deficiency and cold stomach should not eat too much Chinese cabbage. I've never seen other people make Korean spicy cabbage. It seems very enjoyable! But this is my own version of fried hot cabbage. The characteristics of fried hot cabbage are red and white, crisp, tender and slightly spicy. This dish needs to be stir fried quickly, and the time can't be too long. "

Production steps:

Materials required:

Chinese cabbage: moderate

Appropriate amount: sugar

Scallion: right amount

Garlic: right amount

Zanthoxylum bungeanum: right amount

Dry chili powder: appropriate amount

Sour orange: moderate amount

matters needing attention:

Production difficulty: ordinary

Technology: stir fry

Production time: half an hour

Taste: hot and sour

Chinese PinYin : Chao Suan La Zi Bai Cai