Spicy Baotou(ma la bao tou cai )

Spicy Baotou

Introduction:

"Ma, La and Xiang are all in one dish, a very appetizing side dish."

Production steps:

Step 1: preparation: a Baotou dish

Step 2: a basin of cold water

Step 3: dry red pepper. Whole pepper right amount

Step 4: cut the cabbage with a knife. Remove the root

Step 5: peel the vegetables along the leaves

Step 6: slice the peeled vegetables into strips

Step 7: separate the hard white part from the green part

Step 8: pour water into the pot. Bubble in the pot and add a little salt

Step 9: pour the hard white part into the pot and cook it a little

Step 10: pour the green part into the pot

Step 11: ten seconds later, use a colander to put it in cold water

Step 12: squeeze the vegetables dry and put them on the plate

Step 13: sprinkle a little salt evenly. Appropriate amount of chicken essence

Step 14: low heat. Pour peanut oil into the pot, then add the whole pepper and dry red pepper to saute until fragrant

Step 15: pour the fried peanut oil on the Baotou dish and mix well. After cooling, the spicy and spicy Baotou dish can be eaten.

Materials required:

Baotou: moderate

Dry red pepper: right amount

Whole Zanthoxylum: right amount

Salt: small amount

Chicken essence: appropriate amount

Note: 1: in order to keep the vegetables green, put a little salt into the pot when blanching. 2: It's more refreshing to put the cold dishes into the water. 3: In order to make Baotou dish blanch just right, first put in the white hard part, put together will affect the dishes. Blanching time must not be too long, too long will make the food nutrition loss, the food will become old.

Production difficulty: simple

Process: mixing

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Ma La Bao Tou Cai