Sour cabbage(cu liu bai cai )

Sour cabbage

Introduction:

"Cabbage is the most common dish in autumn and winter, and there are many ways to do it. The most common way is to cook and fry. Cabbage is rich in nutrition, so I often use it to make dumplings and steamed buns. Xinjiang cuisine likes to be hot and spicy, and dry red pepper is the favorite dish for cooking. The dishes made in this way are very fragrant. So this kind of vinegar cabbage is a home-made dish in Xinjiang. It's sour, hot and refreshing, with bright colors and a sense of appetite. It's simple and fast, and it's very suitable for office workers. Chinese cabbage is suitable for everyone. It is more suitable for people with chronic constipation, cold, lung heat, cough, throat inflammation, abdominal distension and fever. Using Chinese cabbage leaves to face can reduce the growth of acne on the right side. People with diarrhea should avoid eating cabbage. Rotten Chinese cabbage can not be eaten, because under the action of bacteria, the nitrate in Chinese cabbage turns into toxic nitrite. Nitrite can oxidize the low blood red blood cells in the blood, enrich the high iron (iron food) hemoglobin, update the oxygen carrying capacity, and the user may suffer from severe hypoxia, resulting in poisoning, dizziness, headache, nausea, rapid heartbeat, coma and even life-threatening. Eating more cabbage can prevent breast cancer. There is a compound in Chinese cabbage, which can help break down estrogen associated with breast cancer. This compound is called indole-3-methanol, which accounts for about 1% of the weight of dried Chinese cabbage. Women who eat 450 grams of cabbage a day can absorb 500 mg of this compound, which increases the number of an important enzyme in the body that helps break down estrogen

Production steps:

Step 1: Materials: sliced cabbage, white vinegar, green red pepper, dry red pepper, garlic oil, salted water, starch, chicken essence, white sugar

Step 2: slice the cabbage into thin slices

Step 3: cut garlic, slice green and red pepper, cut dry and red pepper into sections

Step 4: cool the oil in a hot pot, add dried red pepper and garlic powder, and stir fry until fragrant

Step 5: add cabbage slices

Step 6: add sugar and vinegar

Step 7: stir well

Step 8: stir fry green and red pepper with salt

Step 9: stir fry

Step 10: stir fry with chicken essence

Step 11: add water to stir fry starch out of the pot

Materials required:

Cabbage: moderate

Green pepper: right amount

Dry red pepper: right amount

Red pepper: right amount

White vinegar: right amount

Sugar: right amount

Chicken essence: appropriate amount

Oil: right amount

Garlic: right amount

Starch: appropriate amount

Salt: right amount

Note: cabbage slices should be cut with the white pole at the bottom of the cabbage, the thinner the better. Do not stir fry for a long time. They should be hot and sour, crisp and tender before they are delicious. First add sugar and then salt, so that the cabbage is crisp

Production difficulty: ordinary

Process: slip

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Cu Liu Bai Cai