Fried cabbage(sheng qiang yuan bai cai )

Fried cabbage

Introduction:

"Summer is coming. Today we will make a Beijing style dish suitable for summer consumption, which is called" raw and fried cabbage ". This dish is very simple and fast, and it tastes refreshing and appetizing. The specific measures are as follows; "

Production steps:

Step 1: cabbage, small dry pepper, pepper, salt, chicken powder, sugar, white rice vinegar, cooking oil.

Step 2: first break the cabbage and wash it, then cut it into pieces of appropriate size.

Step 3: marinate with salt for 15 minutes, drain the water and mix with a little chicken powder.

Step 4: heat up the frying spoon, add cooking oil, add Chinese prickly ash and fry until fragrant. When the oil temperature drops slightly, add dried pepper and fry until fragrant.

Step 5: change the color of pepper slightly, pour in the pickled cabbage, stir fry quickly and turn off the fire.

Step 6: pour in proper amount of white rice vinegar and mix well.

Step 7: take it out of the pan and serve it on the code plate.

Materials required:

Cabbage: 500g

Dried pepper: 8

Zanthoxylum bungeanum: 20

Salt: 3 G

Chicken powder: 2G

Sugar: 10g

White rice vinegar: 15g

Cooking oil: 20g

Note: small dish features: bright color, strong pepper flavor, salty sweet slightly sour, slightly spicy aftertaste, crisp fragrance, appetizer and delicious. Warm tips: 1, the taste can be adjusted according to their own preferences, first marinate into the bottom taste, and then stir in soy sauce to taste good. 2. The side dish belongs to raw fried, so you don't need to fry it thoroughly, just use hot oil to cook it quickly and stir it well, otherwise the taste will not be pleasant and crisp, and the meaning of raw fried will be lost if the rice seedling is fried. This kind of private Beijing style small dish of big stir fry spoon "raw fried cabbage" is ready. It tastes crisp, salty, sweet, sour and spicy. It's a good reference for friends!

Production difficulty: simple

Technology: fried

Production time: 10 minutes

Taste: hot and sour

Chinese PinYin : Sheng Qiang Yuan Bai Cai