A refreshing dish -- hot and sour cabbage(qing shuang xiao cai suan la bai cai )

A refreshing dish -- hot and sour cabbage

Introduction:

"In the past, when winter came, people in the North would store Chinese cabbage to cope with the winter. My mother always changed the way of cooking, stewing, frying, soaking and so on. Now it is rich in materials. Even in cold weather, fresh vegetables can be bought. Cabbage is no longer the main character in winter. But I still have a special feeling for Chinese cabbage. When I see the fresh green leaf hemp in the vegetable market, I will take one to taste the memory of the past. "

Production steps:

Step 1: wash the cabbage and cut it into 3cm pieces. Marinate with salt for 30 minutes until the soup is out.

Step 2: cut onion, ginger and pepper into thin strips.

Step 3: squeeze out water from the pickled cabbage.

Step 4: heat the frying pan and pour in sesame oil and pepper. After the pepper changes color, add shredded onion and ginger and shredded pepper to stir fry until fragrant.

Step 5: filter the cabbage with a sieve.

Step 6: add sugar, soy sauce, vinegar and mix well.

Materials required:

Cabbage: 500g

Scallion: 10g

Ginger: 8g

Capsicum: 4

Pepper: 2G

Vinegar: 30ml

Soy sauce: 15ml

White granulated sugar: 10g

Salt: 6 g

Sesame oil: 25ml

Note: cabbage is ready to eat, eat the next day is harmful to the body yo.

Production difficulty: ordinary

Technology: seasoning

Production time: three quarters of an hour

Taste: hot and sour

Chinese PinYin : Qing Shuang Xiao Cai Suan La Bai Cai