Crisp, sour and sweet -- Chinese cabbage with vinegar(shuang cui suan tian cu liu bai cai )

Crisp, sour and sweet -- Chinese cabbage with vinegar

Introduction:

Production steps:

Step 1: raw material drawing.

Step 2: wash the soaked Auricularia auricula, cut the cabbage into slope blades, and cut the leaves into pieces.

Step 3: sugar, vinegar, soy sauce, salt into a bowl of juice.

Step 4: add oil into the pan and saute onion and ginger.

Step 5: stir fry the cabbage for a while.

Step 6: stir fry the cabbage leaves.

Step 7: stir fry the fungus.

Step 8: pour in a bowl of juice.

Step 9: stir well.

Materials required:

Cabbage: 300g

Auricularia auricula: 50g

Oil: 20 ml

Sugar: 10g

Salt: 1g

Soy sauce: 10 ml

Vinegar: 8 ml

Scallion: right amount

Ginger: right amount

Note: cabbage crisp tips: 1 cabbage cut slope blade. Put in the mixed bowl juice to shorten the frying time.

Production difficulty: simple

Technology: stir fry

Production time: 20 minutes

Taste: sweet and sour

Chinese PinYin : Shuang Cui Suan Tian Cu Liu Bai Cai