Spicy kelp with Chinese Cabbage(bai cai bang la hai dai )

Spicy kelp with Chinese Cabbage

Introduction:

"This is a dish that my mother used to cook when I was a child. Usually at dinner, the cabbage is crispy, slightly spicy, and served with a bowl of corn porridge. It's hot and spicy, keeping the cold out of the door."

Production steps:

Step 1: prepare cabbage and kelp.

Step 2: cut cabbage and kelp into 2 cm pieces.

Step 3: put cold oil in the pot, add dry red pepper and heat together.

Step 4: when the pepper is fragrant, stir fry the onion until fragrant.

Step 5: add the cabbage and stir fry for a while, soften slightly.

Step 6: add kelp and stir fry.

Step 7: add salt. Stir fry for a while, cabbage soft, but still maintain crisp feeling, add a small amount of chicken essence out of the pot.

Materials required:

Chinese cabbage: right amount

Kelp: right amount

Scallion: right amount

Dry red pepper: appropriate amount

Salt: right amount

Chicken essence: appropriate amount

Note: 1, when the pot with a little coriander taste better. 2. If you add lard, it tastes better. 3. I like to stir fry cabbage with the help of the outside. I always feel that the tender core can't produce that feeling.

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Bai Cai Bang La Hai Dai