Hot and sour stir-fried cabbage

Overview

Chinese cabbage is rich in water content, as high as 95%. The weather is dry in winter, so eating more cabbage can play a very good role in nourishing yin, moistening dryness, and skin care. Chinese cabbage is rich in vitamins. Regular consumption of Chinese cabbage can play an antioxidant and anti-aging role. Chinese cabbage is also rich in calcium, zinc, selenium and other minerals. It is also rich in dietary fiber. Regular consumption can relax the intestines, promote detoxification, and has a good effect on preventing intestinal cancer. A cup of cooked Chinese cabbage juice provides almost as much calcium as a cup of milk. So people who rarely use dairy products can get more calcium by eating enough Chinese cabbage.

Tags

• hot dishes
• home cooking
• aged vinegar
• chinese cabbage
• garlic
• ginger
• thick chili noodles
• thirteen incense
• very delicious
• water starch
• white sugar
• salt

Ingredients

Steps

1. 1 Wash the cabbage, cut the sides of the cabbage diagonally into pieces with a knife, and tear the leaves into appropriate sizes

   

2. 2 Crush garlic, shred ginger, 1 tbsp thick chili powder

   

3. 3 Mix the extremely fresh flavor, mature vinegar, sugar, salt and thirteen spices in a small bowl and set aside

   

4. 4 Take an appropriate amount of starch, add a small amount of cold water, mix well and set aside

   

5. 5 Heat oil in a wok. When the oil is not completely hot, add garlic, ginger and chili noodles and stir-fry until fragrant

   

6. 6 Pour in the cabbage and stir-fry for about 1 minute

   

7. 7 Pour in the cabbage leaves and stir-fry until the leaves become soft, then add the sauce mixed in step 3 and stir-fry

   

8. 8 Stir the water starch with chopsticks, pour it into the wok and stir-fry until evenly mixed

   

9. 9 Finished product

   

10. 10 Finished product