Pickled cabbage(jiang lin bai cai )

Pickled cabbage

Introduction:

Production steps:

Step 1: wash cabbage and cut into sections

Step 2: dice the meat

Step 3: wash the shrimps and shellfish, add egg white and starch

Step 4: boil water in a pot, blanch the cabbage in a pot, take it out and put it on a plate

Step 5: add a little oil ginger to another pot and add diced meat, pepper powder and sugar to cook cooking wine

Step 6: add fresh shellfish and shrimps

Step 7: add salt and sand tea sauce to taste, pour water and starch, thicken and remove from the pot

Step 8: pour the sauce of method 7 onto the blanched cabbage

Materials required:

Cabbage: moderate

Shrimp: right amount

Fresh shellfish: right amount

Diced meat: delete

Shredded green onion and ginger: right amount

Cooking wine: moderate

Sugar: delete

Salt: right amount

Starch: appropriate amount

Chinese prickly ash powder: delete

Vegetable oil: right amount

Egg white: right amount

Sha Cha sauce: right amount

Notice: add salt in water when blanching cabbage!

Production difficulty: simple

Process: others

Production time: 10 minutes

Taste: sour and salty

Chinese PinYin : Jiang Lin Bai Cai