Chinese cabbage with vinegar(jia chang cai zhi cu liu bai cai )

Chinese cabbage with vinegar

Introduction:

"As the saying goes, cabbage is better than a hundred dishes! Chinese cabbage has high nutritional value, including protein, fat, dietary fiber, water, potassium, sodium, calcium, magnesium, iron, manganese, zinc, copper, phosphorus, selenium, carotene, nicotinic acid, vitamin B1, vitamin B2, vitamin C and trace element molybdenum. Chinese cabbage is rich in nutrition, fresh and palatable in taste, has many ways of doing things, and is resistant to storage, so it is a vegetable that Chinese people eat all year round. "

Production steps:

Step 1: clean the cabbage and slice it into small pieces

Step 2: garlic and onion

Step 3: add a little oil into the pot, heat five layers, add in the scallion, garlic and pepper, stir fry until fragrant

Step 4: add a little oil into the pot, heat five layers, add part of scallion, garlic and pepper, stir fry until fragrant

Step 5: pour in the cabbage slices and stir fry

Step 6: add proper amount of soy sauce

Step 7: mix pepper powder

Step 8: cover with pepper powder and simmer for three or four minutes

Step 9: according to personal taste, cook in the right amount of rice vinegar, stir fry a few times, sprinkle the remaining scallion of monosodium glutamate, then put it on the plate

Materials required:

Cabbage: 1

Red pepper: 1

Oil: right amount

Chives: right amount

Garlic: right amount

Salt: right amount

Pepper powder: right amount

Soy sauce: right amount

Rice vinegar: right amount

MSG: right amount

Note: 1. After adding seasoning, do not stew for too long, to maintain the crisp feeling of cabbage, it will become stewed cabbage after a long time. 2. Do not add water. In the process of frying, the cabbage will produce some water, which is enough

Production difficulty: simple

Technology: stir fry

Production time: half an hour

Taste: hot and sour

Chinese PinYin : Jia Chang Cai Zhi Cu Liu Bai Cai