Fried cabbage with Laba garlic(la ba suan chao bai cai )

Fried cabbage with Laba garlic

Introduction:

"Jade Laba garlic: soaking Laba garlic is a custom in North China, especially in North China. As the name suggests, it is on the eighth day of the twelfth lunar month to make garlic. Put the peeled garlic into a sealed jar, pour in the vinegar, seal the mouth and put it in a cooler place. Slowly, the garlic soaked in vinegar will turn green, and finally it will become green, like emerald. Some people will say that Laba garlic is toxic, but in fact it is not toxic. Garlic is rich in vitamins, which can be combined with acetic acid to improve health. But eating too much will produce anti enzyme, which will make people tired. During the Laba Festival, I pickled a large bottle of Laba garlic. Its green color is like emerald. I didn't want to eat it for a long time. I just watched it quietly and enjoyed the process of turning the garlic from white to green. You may think that Laba garlic is only eaten when you eat dumplings. Laba garlic can match many dishes and make many delicious dishes, but it's very good and little known. Here's a delicious and simple dish, fried cabbage with Laba garlic. You can also make different delicacies according to your imagination. "

Production steps:

Materials required:

Cabbage: moderate

Laba garlic: right amount

matters needing attention:

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : La Ba Suan Chao Bai Cai