Sour cabbage(cu liu bai cai )

Sour cabbage

Introduction:

Production steps:

Step 1: raw materials: green and red pepper, Zanthoxylum bungeanum, onion and ginger

Step 2: green pepper, red pepper, Chinese prickly ash, onion, ginger cut good standby

Step 3: wash Chinese cabbage and cut into sections.

Step 4: prepare the sauce, vinegar and a little sugar.

Step 5: adjust water and starch.

Step 6: add oil to the frying pan and wait for a while.

Step 7: stir fry dried red pepper, onion, ginger and pepper. Green peppers can be put later. I'm used to putting them early, so I throw them in.

Step 8: pour in the washed Chinese cabbage.

Step 9: stir fry evenly over high heat, and cook in the mixed juice.

Step 10: after the soup is out, pour in the starch and thicken.

Materials required:

Chinese cabbage: several big leaves

Scallion: right amount

Ginger: right amount

Green pepper: 2

Dried red pepper: 1

Zanthoxylum bungeanum: right amount

Starch: appropriate amount

Vinegar: two teaspoons

Soy sauce: a spoonful

Sugar: right amount

Salt: right amount

Note: do not fry too long, crispy taste of the best, water can be a little more starch. The best vinegar, I use rice vinegar, color is not too good-looking, green pepper also late, so the color will be better. This dish is sweet and sour, moderately thick and fragrant. It can be served with rice or noodles.

Production difficulty: simple

Process: slip

Production time: 10 minutes

Taste: sweet and sour

Chinese PinYin : Cu Liu Bai Cai