Marinated Chinese cabbage should be marinated thoroughly, washed, stir-fried before eating. This is because fresh Chinese cabbage contains a large amount of non-toxic nitrates. Overnight cooked Chinese cabbage or unmarinated Chinese cabbage will reduce nitrates to nitrites under the action of bacteria. People with diarrhea should try to avoid eating Chinese cabbage. It should be reminded that Chinese cabbage should not be eaten too much cold, let alone people with qi deficiency and cold stomachs.
I have never seen others make Korean spicy cabbage. It seems very enjoyable! But this is my own random version of fried spicy cabbage.. The characteristics of this stir-fried cabbage are red and white, crispy, tender and slightly spicy. This dish should be stir-fried quickly over high heat and should not be too long.
stir-fried Chinese cabbage with sour pepper
By ErikStroman
Recipe Recommendations
- Chinese cabbage appropriate amount
- sugar appropriate amount
- onion appropriate amount
- garlic appropriate amount
- peppercorns appropriate amount
- dried chili powder appropriate amount
- hot and sour
- fried
- half an hour
- ordinary
Steps for stir-fried Chinese cabbage with sour pepper
1
Prepare the pickled ingredients.
2
Wash the Chinese cabbage, drain it, cut it into 2 pieces, and place it in a basin.
3
Add all the pickled ingredients to the cabbage.
4
Then mix well and marinate until 15 minutes.
5
Heat the pan, add a small teaspoon of oil to heat it, and pour the pickled spicy cabbage into the pan and cook.
6
Add another small spoonful of sugar.
7
Stir fry quickly on high heat and serve in a plate.
8
Finished product picture @@@ sour chili cabbage is out of the oven