I like the Chinese cabbage after being frosted in winter. The leaves are soft and the stems are sweet. It is very delicious.
Under normal circumstances, I would chop off the cabbage leaves and put them in hot pot or boil noodles. I would use a little salt for the accumulated cabbage stalks.
Marinate, squeeze water, and stir-fry with dry red peppers. The taste is crisp, spicy, fragrant and sweet. Such a big bowl is often
I eliminated it alone...
Crispy and spicy cabbage stalks
By EdwinaCremin
Recipe Recommendations
- garlic appropriate amount
- dried red pepper appropriate amount
- cooking oil 1 teaspoon
- salt appropriate amount
- soy sauce appropriate amount
- slightly spicy
- fried
- ten minutes
- ordinary
Steps for Crispy and spicy cabbage stalks
1
Prepare Chinese cabbage.
2
Separate cabbage leaves and stems.
3
Wash the garlic and cut into sections; cut the dried red peppers into shreds; wash the cabbage stems and cut into filaments with a cutter.
4
Cut shredded vegetable stems, add appropriate amount of salt and marinate for 15 minutes.
5
Squeeze the pickled vegetable stems and separate the water.
6
Heat the oil in the pan, pour in the shredded red pepper and fry until fragrant.
7
Pour in garlic and stir-fry until fragrant.
8
Pour in the vegetable stalks.
9
Stir quickly and stir well.
10
Add appropriate amount of soy sauce and stir-fry well.
11
Stir the stir-fried vegetable stems, mix and serve in a bowl.Crispy and spicy cabbage stalks Make Tips
1. Marinate the vegetable stems with salt, squeeze out the water and stir fry to make them crispy and tender. 2. If you don't like to be vegetarian, you can add shredded pork and fry it. 3. Stir the garlic with oil first to create a fragrance, and the dishes will taste delicious.