Spicy cabbage with vinegar(cu liu la bai cai )

Spicy cabbage with vinegar

Introduction:

"The first time I published my work, I was very nervous. I was cooking and taking pictures. I was very busy. In the end, the cooking was not ideal, but in general, I took pictures of what I wanted to show. At the beginning, it's not very good. I'd like to make a simple one for you to see. If it hinders your view, please forgive me. I believe it will bring you better works in the future. Thank you first. (I don't know if anyone can't see it? "

Production steps:

Step 1: cut the scallion into oblique slices, take two peppers and wipe them clean with a cloth.

Step 2: put the starch into a small bowl, put in a small amount of water and set aside.

Step 3: cut the cabbage into small pieces, the best is the root of cabbage, to cut a good plate is appropriate.

Step 4: heat the pot over medium heat, add vegetable oil and pepper first, then add scallion after the pepper changes color slightly, and add appropriate amount of soy sauce after the onion is fragrant.

Step 5: finally, put the cabbage into the pot, stir fry quickly, after the color of soy sauce is evenly distributed on the cabbage, point a little rice vinegar around the pot, finally put in the right amount of salt, add the lake powder at the same time, stir fry quickly and put on the plate.

Materials required:

Cabbage: 300g

Chili: 2

Scallion: right amount

Soy sauce: right amount

A little: rice vinegar

Salt: right amount

Starch: 1 tbsp

Vegetable oil: right amount

Note: this dish is not original. People in the North know how to cook. In fact, I usually make this dish mainly with cabbage, about 1 / 3 of which is enough each time. I don't put much meat in my fried dishes. It would be better if I put some meat in this dish at first.

Production difficulty: simple

Process: slip

Production time: 10 minutes

Taste: hot and sour

Chinese PinYin : Cu Liu La Bai Cai