Fried lotus white with vinegar
Introduction:
Production steps:
Step 1: clean the cabbage, cut it into diamond shaped pieces and put it on the plate.
Step 2: soak Auricularia auricula in warm water, clean it, tear it into small pieces and put it on a plate for use.
Step 3: cut the dried chili into small pieces.
Step 4: put oil in a hot pot and saute shallot and ginger.
Step 5: add cabbage and stir fry until nearly cooked.
Step 6: add the agaric block.
Step 7: add refined salt, soy sauce, sugar, clear soup and monosodium glutamate, stir well, thicken with starch, and pour with rice vinegar.
Step 8: put oil in hot pot, add dry red pepper section, stir out fragrance.
Step 9: get out of the pot and pour over the fried cabbage.
Materials required:
Cabbage: 300g
Auricularia auricula: 10g
Dry red pepper: 2
Salad oil: 25g
Refined salt: 3 G
Soy sauce: 15g
Sugar: 10g
Clear soup: 30g
MSG: 2G
Rice vinegar: 25g
Sesame oil: 15g
Note: 1. The dish is fragrant, sweet and sour. 2. Don't fry dry red pepper.
Production difficulty: ordinary
Technology: stir fry
Production time: 20 minutes
Taste: slightly spicy
Chinese PinYin : Cu Liu Lian Hua Bai
Fried lotus white with vinegar
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