Hand shredded vegetables(shou si cai )

Hand shredded vegetables

Introduction:

Brassica oleracea var. capitata is a plant of Cruciferae and Brassica. Also known as cabbage, cabbage, pimple white, cabbage, cabbage, cabbage, lotus white, etc. Our Qinghai is called "cabbage". Herbs biennial, powdered. Short and stout. Annual stem fleshy, unbranched, green or grayish green. Most of the basal leaves are thick, layer by layer wrapped into globules, oblate, 10-30 cm or more in diameter, milky white or light green; originated from the Mediterranean coast, introduced to China in the 16th century. Cabbage has the characteristics of cold resistance, disease resistance, strong adaptability, easy storage and transportation, high yield and good quality. It is widely cultivated in all parts of China. It is one of the main vegetables in spring, summer and autumn in Northeast, northwest and North China

Production steps:

Step 1: tear the cabbage into the shape as shown in the picture (do not use a knife)

Step 2: sliced pork with cooking wine, Chinese prickly ash noodles, white sugar and soy sauce, and marinate them for later use

Step 3: take the pot to make oil, and stir the chopped millet pepper, garlic slices, shredded ginger, dried pepper and Zanthoxylum bungeanum in the pot

Step 4: stir fry the cured meat

Step 5: stir fry the hand shredded cabbage in the pan, add proper amount of steamed fish, soy sauce, oyster sauce and chicken essence, and stir fry again

Step 6: pour a little sesame oil out of the pot

Materials required:

Cabbage: one (Lotus white)

Streaky pork: several pieces

Sugar: right amount

Salt: right amount

Millet pepper: right amount

Garlic: right amount

Zanthoxylum bungeanum: right amount

Steaming: right amount

Note: 1: when changing the knife to cabbage, do not cut it with a knife, but tear it by hand. 2: try to fry the meat as dry as possible

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: medium spicy

Chinese PinYin : Shou Si Cai