Crispy vegetables(su cai )

Crispy vegetables

Introduction:

Main ingredients: 1000g beef, 3000g kelp + cabbage + lotus root. Accessories: onion, ginger, star anise, cinnamon. Seasoning: 400g vinegar, 180g sugar (half white sugar and half rock sugar), 80g cooking wine, 30g old soy sauce, 100g raw soy sauce, 30g salt and 200g water. Production process: all the main ingredients are laid in the pot layer by layer, the cabbage at the bottom of the pot helps to prevent paste, lotus root and kelp in the lower layer, beef in the middle layer, the whole cabbage is divided into two in the upper layer. Add all the accessories, bring to a boil over high heat, then turn to low heat and simmer for 3 hours. Cool and slice

Production steps:

Materials required:

Beef: 1000g

Cabbage: 2

Lotus root: 1

Kelp roll: 4

Scallion: right amount

Ginger: right amount

Star anise: right amount

Cinnamon: moderate

Vinegar: 400g

Sugar: 180g

Cooking wine: 80g

Old style: 30g

Soy sauce: 100g

Salt: 30g

matters needing attention:

Production difficulty: ordinary

Process: boiling

Production time: several hours

Taste: sweet and sour

Chinese PinYin : Su Cai