Chinese cabbage with onion(yang cong wen ban bao bai cai )

Chinese cabbage with onion

Introduction:

"The climate of Pu'er is suitable for eating cold dishes all the year round. Almost every family has a bowl of appetizer cold dishes on the table every day, and my family is no exception. The winter here is only equivalent to autumn outside. Although it is chilly in the morning and evening, it is still very hot in the daytime. At this time, it is more suitable for making cold dishes with warm mix. Warm mix refers to the processing of raw materials, which is usually blanched and then added Seasoning, mix well when serving. Warm mix is suitable for spring and autumn when it is warm and cold

Production steps:

Step 1: wash the cabbage with water and tear it into small pieces by hand.

Step 2: wash and dice the onion.

Step 3: put the torn cabbage into the boiling water pot, blanch for 1 minute, then take out, control the dry water and put it into a big bowl.

Step 4: heat up the frying pan with a little oil and stir fry the diced onion under low heat to make it fragrant.

Step 5: add a spoonful of Hunan chili sauce.

Step 6: add a spoonful of soy sauce and a small amount of soy sauce.

Step 7: add a small amount of fresh vegetables and mix well.

Step 8: scoop the fried onion in the cabbage bowl and mix it well. Taste it before eating. Add a little salt or no salt according to your taste.

Materials required:

Cabbage: 300g

Onion: 100g

Oil: right amount

Salt: right amount

Chili sauce: right amount

Soy sauce: moderate

Old style: moderate

Sugar: right amount

Fresh vegetables: moderate

Note: 1, package cabbage blanching time can not be too long, reduce the loss of nutrients, water boiling about 15 seconds fished out. 2. Chili sauce and soy sauce all have salt, so you must taste the salt before you decide the amount of salt.

Production difficulty: ordinary

Process: mixing

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Yang Cong Wen Ban Bao Bai Cai