Hot and sour Chinese cabbage stem(suan la bai cai geng )

Hot and sour Chinese cabbage stem

Introduction:

"Chinese cabbage is really a good thing. It is rich in crude fiber. It can not only moisten the intestines and promote detoxification, but also stimulate the peristalsis of the intestines and stomach, promote the excretion of stool, and help digest (digest food). It has a good effect on the prevention of colorectal cancer. At this time when the air is particularly dry in winter, the cold wind on people's skin damage is great. Cabbage is rich in vitamin C, vitamin E, eat cabbage, can play a very good skin care and beauty effect. The most important thing is that it's cheap. It's sold for two or three cents a Jin. It's affordable! However, if you can't make such an economical vegetable well, it will make you lose your appetite. Then you might as well give it a little sour and a little spicy... "

Production steps:

Step 1: slice the Chinese cabbage stem.

Step 2: slice onion, ginger and pepper.

Step 3: heat the oil in a wok, and then saute the onion, ginger and pepper.

Step 4: stir fry cabbage stalk after fragrant.

Step 5: add thirteen spices and a spoonful and a half.

Step 6: add vinegar and stir fry for one minute.

Step 7: season with salt.

Step 8: add a small amount of chicken essence, stir fry evenly, then turn off the heat and put on the plate.

Materials required:

Chinese cabbage stem: 200g

Red pepper: 3

Scallion: Half Root

Ginger: 1 piece

Thirteen spices: one and a half spoons

Vinegar: two teaspoons

Salt: right amount

Chicken essence: small amount

Note: 1, the key to stir fry this dish is the fire to be large, time to be short, fried cabbage stem will be crisp and refreshing. 2. If you are afraid of spicy, you can reduce the amount of pepper to the range you can bear.

Production difficulty: simple

Technology: explosion

Production time: 10 minutes

Taste: hot and sour

Chinese PinYin : Suan La Bai Cai Geng