Hot and sour cabbage
By NicoVon
In the past, when winter came, people in the north would store Chinese cabbage to cope with the winter. My mother always changed her cooking methods and ate almost all the cooked, stewed, fried, soaked, etc. Nowadays, materials are abundant, and fresh vegetables can be bought even on cold thirty-nine days. Cabbage is no longer the protagonist in winter. But I still have a special affection for cabbage. When I see fresh green leaves and hemp in the vegetable market, I will pick up one and taste the memories of the past.
Recipe Recommendations
- hot and sour
- flavoring
- three-quarters of an hour
- ordinary
Steps for Hot and sour cabbage
1
Wash the cabbage and cut it into 3 cm pieces, marinate with salt for 30 minutes until the soup comes out.
2
Cut green onion, ginger, and pepper into thin strips for later use.
3
Squeeze out the water from the pickled cabbage.
4
Heat the wok and pour in sesame oil and pepper. After the pepper changes color, add shredded onions, ginger, and shredded pepper and stir fry until fragrant.
5
Filter with a sieve and pour on the cabbage.
6
Add white sugar, soy sauce, and vinegar and mix well.Hot and sour cabbage Make Tips
Cabbage is cooked and eaten now, but eating it the next day is harmful to your body.