Crispy and spicy Chinese cabbage stem(cui la bai cai geng )

Crispy and spicy Chinese cabbage stem

Introduction:

"I like the Chinese cabbage after frosting in winter. The leaves are soft and the stems are sweet and delicious. In general, I chop the leaves of Chinese cabbage and eat them in hot pot or noodles. The accumulated stems are slightly salted with salt, squeezed out the water, and fried with dry red pepper. The taste is crisp, spicy, fragrant and sweet. Such a big bowl is often wiped out by me alone · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · ·

Production steps:

Step 1: prepare the cabbage.

Step 2: separate the leaf and stem of Chinese cabbage.

Step 3: wash garlic and cut into sections; cut dried red pepper into shreds; wash cabbage stalk and cut into shreds.

Step 4: cut the stem and marinate for 15 minutes.

Step 5: squeeze the water out of the pickled stem.

Step 6: heat the oil in the pan, pour in the shredded red pepper and fry it until fragrant.

Step 7: pour in garlic and stir fry until fragrant.

Step 8: pour in the stem.

Step 9: stir fry quickly and evenly.

Step 10: add proper amount of soy sauce and stir well.

Step 11: stir fry the stem, adjust the flavor and put it into a bowl.

Materials required:

Chinese cabbage stem: 260g

Garlic: right amount

Dry red pepper: appropriate amount

Cooking oil: 1 teaspoon

Salt: right amount

Soy sauce: moderate

Note: 1. Pickle the stem with salt, squeeze the water and stir fry it, it's crispy and tender. 2. If you don't like vegetarianism, you can stir fry it with shredded meat. 3. The garlic is fried with oil first, then the dish is delicious.

Production difficulty: ordinary

Technology: stir fry

Length: 20 minutes

Taste: slightly spicy

Chinese PinYin : Cui La Bai Cai Geng