Dad's old Beijing kitchen (vegetable greenhouse) - fall in love with the sweet and sour (vinegar cabbage)(lao ba de lao bei jing chu fang shu cai da peng ai shang na kou suan tian cu liu bai cai )

Dad's old Beijing kitchen (vegetable greenhouse) - fall in love with the sweet and sour (vinegar cabbage)

Introduction:

"Dad's house watching specialty is sour and sweet. At last, he poured the hot pepper oil and gave a stab. It was hot and fragrant. In old Beijing dialect, it was so delicious. A bowl of rice was delicious. Although radish and cabbage were not worth money, it tasted so authentic, O (∩)_ ∩)O~”

Production steps:

Step 1: wash Chinese cabbage and set aside;

Step 2: wash the carrot and slice it;

Step 3: Cut Chinese cabbage into thin pieces;

Step 4: bring the water to a boil, blanch the cut cabbage and take it out;

Step 5: bring the water to a boil, blanch the carrots, remove and soften slightly;

Step 6: blanch the cabbage and carrot, then take out and reserve;

Step 7: put oil in the frying pan, onion powder, add cabbage to stir fry first;

Step 8: stir fry the carrot slices together and add salt;

Step 9: mix corn starch, rice vinegar, sugar, soy sauce, soy sauce into sauce; the ratio is 1:2:2:1:0.5;

Step 10: pour in the sauce, collect the sauce over high heat, sprinkle in garlic slices, turn off the heat and serve;

Step 11: heat the oil with a small spoon at the same time, and then add the pepper granules;

Step 12: pour the fried pepper and pepper oil on the fried vinegar cabbage, and get ready to start;

Step 13: finally attach a picture of dad eating hi PI, wish Dad happy forever, ~ ~ ~ ~ daughter's wish o (∩)_ ∩)O

Materials required:

Carrot: 200g

Cabbage: 200g

Sugar: 30g

Table salt: 15g

Rice vinegar: 30g

Soy sauce: 15g

Veteran: 2G

Scallion: 2G

Garlic: 10g

Chinese prickly ash: 10

Corn starch: 15g

Note: 1: carrots and cabbage must be blanched with water in advance, so that they can be more delicious when fried; 2: Tips for frying zanthoxylum oil, after the oil is hot, sprinkle in Zanthoxylum granules; 3: the proportion of sugar and rice vinegar must be greater than salt and soy sauce, so as to highlight the sour and sweet taste of vinegar cabbage; 4: soy sauce must be less, so far, a little more, it will be destroyed Lose the color of the whole dish;

Production difficulty: ordinary

Technology: stir fry

Production time: three quarters of an hour

Taste: sweet and sour

Chinese PinYin : Lao Ba De Lao Bei Jing Chu Fang Shu Cai Da Peng Ai Shang Na Kou Suan Tian Cu Liu Bai Cai