Chinese cabbage with vinegar(cu liu bai cai jie sai si fang cai )

Chinese cabbage with vinegar

Introduction:

"The key to this dish is the choice of the main ingredients. It's better to choose the cabbages, use a blade to make the slices thinner, and then add vinegar when it comes out of the pot to make it smell like vinegar. Although the operation is simple, the taste is really good. "

Production steps:

Step 1: wash the cabbage and remove the leaves, then use the oblique knife to form a large piece, drain the water, and cut the dried pepper into small sections for standby;

Step 2: cut the scallion;

Step 3: put oil, scallion and other seasonings, water and processed main ingredients into the pot in turn;

Step 4: close the lid of the pot, start the [h · dryup cooking] function, and the cooking program will be executed automatically;

Step 5: when the heating time is displayed for more than 3 minutes or you feel hot by touching the lid, open the lid immediately;

Step 6: after cooking, quickly add vinegar and stir the ingredients evenly, then put them into the plate.

Materials required:

Chinese cabbage: 300g

Salt: 3 G

Oil: 20 ml

Vinegar: 20 ml

Dried pepper: 2

Onion: 2 segments

Water volume: 20 ml

Note: 1. The amount of vinegar and sugar can be adjusted according to personal taste; 2. Cabbage should be used as much as possible.

Production difficulty: simple

Technology: stewing

Production time: 10 minutes

Taste: other

Chinese PinYin : Cu Liu Bai Cai Jie Sai Si Fang Cai