Sour cabbage sweetness

Published Jan 15, 2021 at 02:31am ET

Braised Chinese cabbage with vinegar is a famous dish of the Han nationality. It belongs to the Shandong cuisine family. Its taste is silver red, sweet, sour and spicy. Chinese cabbage is rich in calcium, iron, vitamin C of inorganic salts, and releases more calories. Today, I deliberately added garlic seedlings to taste unexpectedly good.

Food Material List

1 Chinese Cabbage 400g

Operational steps

1 Prepare ingredients.
2 The cabbage hob is sliced and then washed with water to control the moisture content.
3 Cut the dried chili pepper into sections and pat the ginger with a knife. Cut the garlic seedlings and separate them for use.
4 Pour proper amount of oil into the pan, then throw cold oil into the hot pan and fry the pepper to get the fragrance, and shovel it out.
5 Turn in the dried red pepper, ginger and garlic seedlings to simmer.
6 Pour in the cabbage and stir-fry quickly.
7
pour in the sauce (1 spoon soy sauce, 2 spoons rice vinegar, sugar and wine)
8 Add some monosodium glutamate.
9 When Chinese cabbage is stir-fried, the raw meal is added with proper amount of water.
10 Finally, add garlic seedlings in and stir-fry for two times to get out of the pot.

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