Pickled cabbage with vinegar(cu liu shou si bao cai )

Pickled cabbage with vinegar

Introduction:

"Nutrition analysis of round cabbage: 1. Japanese scientists believe that the anti-aging and anti-oxidation effects of round cabbage are at a high level as asparagus and cauliflower; 2. The nutritional value of round cabbage is similar to that of Chinese cabbage, in which vitamin C is rich; 3. In addition, round cabbage is rich in folic acid, which is an advantage of cabbage vegetables. Therefore, pregnant women and anemia patients should eat more cabbage, which is also an important beauty product for women. Regular consumption of cabbage can prevent skin pigmentation, reduce freckles of young people, and delay the appearance of age spots; 4. It can improve human immunity, prevent colds, and protect the living indicators of cancer patients. Among anti-cancer vegetables, round cabbage ranks fifth, which is quite prominent; 5. Round cabbage is also an ideal food for patients with diabetes and obesity. "

Production steps:

Step 1: remove the old and rotten leaves of cabbage and cut them open.

Step 2: prepare the vinegar.

Step 3: tear the cabbage into small pieces by hand, wash and drain.

Step 4: cut the dried pepper into small pieces.

Step 5: heat the oil in the pan and add the cabbage.

Step 6: stir fry until slightly discolored, add the dried pepper section and salt, stir fry evenly.

Step 7: stir fry until the cabbage is slightly soft, pour in the vinegar to taste.

Materials required:

Round cabbage: 600g each

Dry red pepper: 2

Salt: 2G

Vinegar: 3 G

Lard: 50g

Precautions: 1. After cleaning and tearing the cabbage into small pieces, try to control the moisture, so as to avoid too much moisture affecting the taste when frying; 2. When the cabbage is slightly soft to translucent, put in the vinegar, do not pour the vinegar on the dish, but pour it on the wall of the pot, and the vinegar fragrance will be sent out at high temperature; 3. When frying the cabbage, stir it quickly to ensure that the nutrition will not be lost.

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: sweet and sour

Chinese PinYin : Cu Liu Shou Si Bao Cai