Cabbage with vinegar(bai cai bu ru bai cai cu liu bai cai )

Cabbage with vinegar

Introduction:

"Since autumn, Chinese cabbage has been on the market in large quantities. I don't know about the south, but in the north, after November every year, we can see such a scene, a lot of cabbage, a lot of radish, a lot of scallion. This large amount of food can be loaded in cars, and every family has the habit of storing winter food, especially when there are elderly people in the family, even when the food is rich in winter. They are still willing to save some winter vegetables. It's good for your health to eat more cabbage and radish in winter. There is an old saying that Chinese cabbage is not as good as Chinese cabbage. Chinese cabbage has high nutritional value, including protein, fat, dietary fiber, water, potassium, sodium, calcium, magnesium, iron, manganese, zinc, copper, phosphorus, selenium, carotene, niacin, 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: soak Auricularia auricula a few hours in advance, wash and dry red pepper, and cut it for use.

Step 2: remove the leaves of the cabbage, use only the white part, cut it, and then slice it into small pieces.

Step 3: heat the oil to 5 layers, add scallion and red pepper, stir up the fragrance.

Step 4: put in the cabbage, pour in the sauce, three teaspoons vinegar, one teaspoon soy sauce, one teaspoon sugar and some salt.

Step 5: stir fry for about 2 minutes, cabbage will be out of water, then pour into the lake powder.

Step 6: pour in the small pieces of Auricularia auricula, stir fry evenly out of the pot.

Materials required:

Chinese cabbage: 4 pieces

Auricularia auricula: right amount

Red pepper: right amount

Scallion: right amount

Note: 1. About fungus, vinegar cabbage is not in, I like to eat to add some. If you don't like it, don't add it. 2. I usually put the fungus at the end of the time, because the fungus will jump up when heated. It's very scary to jump so far. I add the fungus after adding it to the sauce, so that it won't jump and has a taste.

Production difficulty: ordinary

Process: slip

Production time: 20 minutes

Taste: hot and sour

Chinese PinYin : Bai Cai Bu Ru Bai Cai Cu Liu Bai Cai