Chinese Food
Sour cabbage. Appetizer
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Pickled cabbage with vinegar is a famous dish of Han nationality. It belongs to Shandong cuisine. It tastes silver red, sour, sweet and spicy. With cabbage heart as the main ingredient, green and red pepper pieces and Haimi as the ingredient. Cabbage is rich in calcium, iron, vitamin C of inorganic salt, etc. it also releases more heat. Adding green and red pepper pieces and Haimi can not only increase the content of calcium, phosphorus and other inorganic salts, but also make the dishes have the characteristics of color, fragrance, taste and shape. This is a modified version of the vinegar cabbage, which is more common than the traditional Shandong cuisine.
Cooking ingredients
Cooking Steps
Step1:Prepare cabbage, dried pepper, dried pepper, garli
Step2:Cut cabbage, cut garlic, cut dry pepper and remove seed
Step3:Make a bowl of juice. Four spoons of sugar, two spoons of vinegar, one spoonful of salt and one spoonful of delicious half a spoonful of soy sauc
Step4:Stir fried garlic with hot oil, dried pepper, dried peppe
Step5:Put cabbage in. First put cabbage root and then cabbage leaves. Stir evenl
Step6:Pour in the mixed bowl. Stir evenl
Step7:Before leaving the pot, pour in a little vinegar. Stir evenly. Leave the pot and put on a plate
Cooking tips:To sum up - stir fry small ingredients (garlic, dry pepper, pepper) hot cabbage roots and leaves under the pot order before leaving the pot, remember to pour a little vinegar into the pot to make dishes delicious.
