Spicy cabbage
By VicentaLakin
A saying that makes the nutritional value of cabbage sound like cabbage. In addition, it is cheap, soft and easy to keep, and is welcomed and loved. I've had a couple of times a week at my house, and it's a good choice. Now it's getting cold, and it's the best thing to eat, so hurry up and hoard the cabbage for the winter
Recipe Recommendations
- Chinese cabbage 350 grams
- red pepper of 4
- garlic appropriate amount
- hot and sour
- fried
- ten minutes
- simple
Steps for Spicy cabbage
1
First, the cabbage canals and leaves are torn apart into small pieces, and then placed in large basins, together with fresh water without food, and in two small spoons of salt, slightly evenly mixed and static immersion for about 15 minutes
2
Clean and shredded up the chili while the cabbage is bathed, then skin the garlic and slice it into thin pieces
3
First, the cabbage is torn out of the water and the asphalt is to be replaced with the necessary moisture to prevent spilling
4
(a) Add a proper amount of edible oil to the pot, which, when hot, is put into red peppers and garlic tablets, and turn up the scent
5
(b) Continue with the cut cabbage and the fire
6
(b) Scrambling cabbage until it becomes soft with a little transparency and drying of the cabbage leaves into the pot and continuing with the fire
7
When the leaves are made soft, a spoon of steamed fish oil, a spoon of stork oil, two spoons of vinegar, an appropriate amount of salt, a proper amount of chicken powder can come out of the pot。Spicy cabbage Make Tips
The process of sowing salt water in large cabbage not only removes the pesticide residues of cabbage and eats healthier foods, but also makes the bellet tastes softer; it is important to fire the cabbage to six or seven because it is thicker and less odious than the leaves; and it is important to fire the cabbage when it is cooked, so that the water in the cabbage and nutrition can be effectively locked。