"Sichuan spicy fried dried cabbage"(da chao shao de si jia cai chuan la chao xiang gan bai cai )

"Sichuan spicy fried dried cabbage"

Introduction:

"Now the weather in Beijing is getting colder and colder. It's often very dry indoors. It's very good for you to eat some of Beijing's house watching cabbages. The benefits and nutritional value of Chinese cabbage have been introduced in the journal before. Chinese cabbage is also beneficial to supplement water and dredge the stomach. Today, I made a Sichuan spicy stir fried Chinese cabbage for dinner, which is called "Sichuan spicy stir fried dried Chinese cabbage". Although it is a vegetable, it has high content of protein, vitamin and cellulose, and tastes good. I'd like to share it with my friends. The main methods are as follows. "

Production steps:

Step 1: main raw materials.

Step 2: first cut the scallion into strips.

Step 3: dice the dried pepper.

Step 4: cut the carrot into strips.

Step 5: cut dried incense into strips and set aside.

Step 6: Cut Chinese cabbage into strips and set aside.

Step 7: heat up the frying spoon and add a little oil to stir fry pepper.

Step 8: add dried incense and carrot and stir fry.

Step 9: stir fry several times, push the raw materials in the pot aside with a shovel, free up the spare time to stir fry the dried Douchi. After the Douchi is fragrant, mix it with other raw materials and continue to stir fry.

Step 10: stir fry the carrots thoroughly, then pour in the scallion strips and the dried diced pepper.

Step 11: stir fry the flavor.

Step 12: stir fry onion and pepper until fragrant, pour in Chinese cabbage and stir fry over high heat.

Step 13: stir all the ingredients well, then add soy sauce and stir well.

Step 14: finally, add the right amount of salt.

Step 15: add proper amount of chicken powder and stir well.

Step 16: add a few drops of vinegar and stir well before leaving the pot.

Step 17: characteristics of this dish: beautiful color, comprehensive nutrition, spicy, crisp taste.

Materials required:

Spiced smoked: 120g

Chinese cabbage: 500g

Carrot: 100g

Scallion: 15g

Dried Douchi: 15g

Dried pepper: 2G

Zanthoxylum: 15

Soy sauce: 10g

Salt: 1g

Chicken powder: 2G

Vinegar: 5g

Cooking oil: 15g

Note: 1, the production of this dish, in all raw materials cut, as far as possible to achieve uniform knife edge, such as the size of uneven cutting is not beautiful. 2. All dishes with carrots must be fried first, so that the oil soluble beta vitamins which are not easy to be absorbed by human body can be released and converted into vitamins which are easy to be absorbed by human body. 3. Add cabbage to stir fry with high fire, first, it's not easy to water, second, the dishes taste good.

Production difficulty: ordinary

Technology: stir fry

Production time: 20 minutes

Taste: onion

Chinese PinYin : Da Chao Shao De Si Jia Cai Chuan La Chao Xiang Gan Bai Cai