Stir fried cabbage(qiang chao shou si bao cai )

Stir fried cabbage

Introduction:

"Hand shredded cabbage is one of the most famous Sichuan dishes. It is easy to use materials and easy to cook. It is made by hand shredding the cabbage into slices to keep its original flavor, and then stir frying with dry red pepper and Chinese prickly ash. This dish is bright, crisp and sweet. Besides appetizing and increasing appetite, it can also whiten and remove spots, prevent colds and gastric ulcers. Chinese cabbage is a kind of Chinese cabbage, which is flat in nature and sweet in taste. It can return to spleen and stomach meridians. It can replenish bone marrow, moisten viscera, benefit heart, strengthen muscles and bones, benefit organs, dispel Qi, clear heat and relieve pain. It is also called cabbage. According to the compendium of Materia Medica, cabbage (cabbage), cooked sweet, its roots through the winter does not die, spring also has Britain, vitality. Therefore, it is known as "undead dish"

Production steps:

Step 1: tear the cabbage into palatable size by hand; slice the green onion and garlic; cut the dried red pepper into sections

Step 2: add oil in the pot, heat up, add pepper, dry pepper, ginger and garlic, and fry until fragrant

Step 3: add cabbage and stir fry quickly

Step 4: stir fry until the leaves are translucent, add a little soy sauce, vinegar, salt and a little chicken essence

Step 5: stir quickly and evenly, then take out the pot

Materials required:

Cabbage: right amount

Dry pepper: right amount

Dried prickly ash: appropriate amount

Garlic: right amount

Salt: right amount

Chicken powder: right amount

Note: if you don't like to eat the whole pepper, you can fry it out after the fragrance

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Qiang Chao Shou Si Bao Cai