Sour cabbage(cu liu bai cai )

Sour cabbage

Introduction:

"Chinese cabbage is a frequent guest on the table in winter. It has the reputation of" winter cabbage is as beautiful as bamboo shoots ". It has high nutritional value. It contains more than 90% cellulose, and also contains vitamin C and vitamin E. in autumn and winter when the air is particularly dry, eating more Chinese cabbage can play a role in skin care and beauty. In order to make Chinese cabbage a delicacy, we should pay attention to washing before cutting. It is not suitable to use the method of squeezing juice after boiling to avoid the loss of nutrients. In particular, Chinese cabbage should be cut vertically. Some studies have shown that cutting in this way is better for water conservation. Secondly, Chinese cabbage is easy to ripen and vitamin loss is reduced; thirdly, Chinese cabbage cut along the silk can retain more crude fiber, which is more conducive to stimulate intestinal peristalsis. Chinese cabbage can not only be fried, but also be made into sauerkraut, pickles, pickles, dehydrated vegetables, dried vegetables, etc. it is a "versatile vegetable". In addition, the combination of vinegar and sugar makes the cabbage sweet and sour

Production steps:

Materials required:

Cabbage: moderate

Scallion: right amount

Ginger: right amount

Starch: right amount

Zanthoxylum bungeanum: right amount

Pepper: right amount

Sugar: right amount

Vinegar: right amount

Salt: right amount

matters needing attention:

Production difficulty: simple

Process: slip

Production time: 10 minutes

Taste: sweet and sour

Chinese PinYin : Cu Liu Bai Cai