Hot and sour cabbage(suan la bai cai bang )

Hot and sour cabbage

Introduction:

"Chinese cabbage is the main vegetable in winter and spring in vast areas of northern China. According to traditional Chinese medicine, Chinese cabbage is warm and sweet in nature, and has the functions of benefiting the intestines and stomach, generating body fluid to quench thirst, eliminating food and Qi, moistening the lung and clearing phlegm. From the leaves to the roots of Chinese cabbage, it has certain medicinal value and can be used to treat a variety of diseases. But it's not good to make cabbage with spicy and sour leaves, but it's good to help me make cabbage with crisp and sour leaves. "

Production steps:

Step 1: cabbage

Step 2: cut into pieces with oblique knife

Step 3: put scallion and ginger in a bowl

Step 4: add appropriate amount of sugar, vinegar, water powder to make a bowl of juice

Step 5: heat the oil and add pepper and pepper to the frying pan

Step 6: pour in the cabbage

Step 7: stir fry with a little salt and pour in a bowl of juice

Step 8: Loading

Materials required:

Cabbages: right amount

Zanthoxylum bungeanum: right amount

Pepper: right amount

White vinegar: right amount

Sugar: right amount

Scallion: right amount

Ginger powder: appropriate amount

Starch: appropriate amount

Caution: 1. Cabbage is Kwai chisel. First, it tastes better. Two is to keep crisp and crisp. 2, this is a fast dish. Cabbage is poured into the pot and stir fry slightly, and then poured into a bowl of juice.

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: hot and sour

Chinese PinYin : Suan La Bai Cai Bang