Tomato version of shredded cabbage
By VicentaLakin
Recipe Recommendations
- cabbage 1 tree
- tomato one
- garlic 1 head
- onion 1 piece
- ginger 2 tablets
- dried chili 4 capsules
- green pepper one
- pepper appropriate amount
- white sugar appropriate amount
- balsamic vinegar appropriate amount
- soy sauce appropriate amount
- shisanxiang appropriate amount
- salt appropriate amount
- salty and sweet
- fried
- ten minutes
- ordinary
Steps for Tomato version of shredded cabbage
1
Tear the cabbage into slices by hand, wash it thoroughly, and drain the water fully.
2
Slice ginger, cut green onions into sections, peel and wash garlic, remove seeds and slice green peppers, and cut tomatoes into strips.
3
Put the oil in a wok, add the pepper and dried pepper, and turn on low heat.
4
After heating the oil, add green onions, ginger, garlic, and green peppers and stir fry.
5
Add cabbage and stir fry over high heat for half a minute.
6
Add the thirteen spices and stir well.
7
Pour in about 1 tablespoon of balsamic vinegar.
8
Add white sugar, I add powdered sugar, stir well.
9
Add tomatoes.
10
Add appropriate amount of soy sauce and stir fry for half a minute.
11
Add appropriate amount of salt.
12
Add a small amount of chicken essence and stir fry well. Turn off the heat and serve out of the pan.Tomato version of shredded cabbage Make Tips
1. Zanthoxylum bungeanum and dried peppers should be put in cool oil and heated over low heat so that they can stir-fry the fragrance without burning.
2. To stir-fry crisp hand-shredded cabbage, stir-fry quickly over high heat, and put the balsamic vinegar into the pan early.
3. Pour balsamic vinegar along the edge of the pan to stimulate the aroma of vinegar.
4. The amount of white sugar should not be too small. If it is too little, it will be tasteless, but if it is too much, it will not taste right.
5. Adding chicken essence mainly plays a role in improving the flavor and freshness. If you don't like it, you can not put it away.
2. To stir-fry crisp hand-shredded cabbage, stir-fry quickly over high heat, and put the balsamic vinegar into the pan early.
3. Pour balsamic vinegar along the edge of the pan to stimulate the aroma of vinegar.
4. The amount of white sugar should not be too small. If it is too little, it will be tasteless, but if it is too much, it will not taste right.
5. Adding chicken essence mainly plays a role in improving the flavor and freshness. If you don't like it, you can not put it away.