Chinese cabbage with vinegar(cu liu bai cai bang )

Chinese cabbage with vinegar

Introduction:

"When you are tired of eating big fish and big meat, you can get rid of the greasiness with a helping of vinegar and cabbage. It tastes sour and sweet, and tastes delicious. Eat more cabbage can also skin care. When the air is particularly dry in autumn and winter, and the cold wind does great harm to people's skin, people's skin will appear dry at this time. Cabbage is rich in vitamin C and vitamin E, and these two elements play an important role in our skin, so eat more cabbage, can play a very good skin care and beauty effect

Production steps:

Step 1: prepare the materials, cut the dried pepper into circles, and chop the onion and garlic

Step 2: cut the Chinese cabbage into two pieces, and use the oblique blade to make it into pieces

Step 3: add proper amount of oil to the pan, heat 70% and deep fry the dried pepper until brownish red

Step 4: add chopped green onion and saute until fragrant

Step 5: add cabbage, then add 15 grams of vinegar, stir fry until vinegar aroma.

Step 6: add soy sauce, salt and sugar to fry for one minute, then add 15g vinegar to fry for several times

Step 7: thicken with minced garlic, add sesame oil and serve.

Materials required:

Chinese cabbage: 300g

Vinegar: 30g

Soy sauce: 10g

Salt: 3 G

Sugar: 10 g

Sesame oil: a little

Dry pepper: right amount

Onion and garlic: moderate

Starch: right amount

Note: 1, cut cabbage side must be oblique knife, so the taste will be more crisp. 2, if you don't like too sour, you can reduce the amount of vinegar, 20 grams can, cabbage down immediately pour half of the vinegar, so that the basic vinegar aroma. Finally, adding vinegar can supplement the vinegar aroma and sour taste lost during cooking. 3. The most important thing is the whole process

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: sweet and sour

Chinese PinYin : Cu Liu Bai Cai Bang