Hot and sour cabbage

Overview

Today’s raw materials come from organic vegetables produced by Beijing Cuipuyuan Organic Agriculture Company. Beijing Cuipuyuan is headquartered in the Chinese Academy of Agricultural Sciences. It has a planting and breeding demonstration base in Huairou District with a total area of more than 600 acres and an annual output of more than 500,000 kilograms of organic vegetables. It has a professional core team and advanced varieties. There is a saying that a hundred vegetables are not as good as cabbage. It can be seen that cabbage plays an important role in the food ingredients. Cabbage is high quality and cheap, relatively easy to store, and is convenient to buy all year round. Today I recommend a down-to-earth dish - hot and sour cabbage. Summer is a season when people are less appetizing. Making hot and sour cabbage is both delicious and delicious, and you won't have to worry about gaining weight no matter how you eat it. When I cut cabbage, I like to cut it into long strips without breaking. It tastes good, is easy to ripen and is more beautiful. Today’s recommended hot and sour cabbage not only adds dried chili peppers, but also adds pickled peppers and Sichuan pepper oil, which is so delicious...

Tags

• home cooking
• common dishes
• dried sichuan peppercorns
• dried chili pepper
• ginger
• light soy sauce
• oil
• onion
• organic cabbage
• pickled pepper
• rice vinegar
• sichuan pepper oil
• garlic
• salt

Ingredients

Steps

1. 1 Prepare raw materials.

   

2. 2 After cutting the cabbage into slightly longer segments, cut each segment into two long slices and then cut into small strips without breaking them, as shown in the picture. It will be easier to break the meat and make it more flavorful when stir-fried.

   

3. 3 Cut dried chili peppers and pickled chili peppers into small pieces.

   

4. 4 Cut the ginger and garlic into shreds, and cut the scallions into small pieces.

   

5. 5 Heat an appropriate amount of oil in the pot until it is 40% hot, add the Sichuan peppercorns and stir-fry until fragrant. Remove the Sichuan peppercorns when they turn slightly dark brown.

   

6. 6 Add dried chili peppers, pickled chili peppers, onions, ginger and garlic, and sauté over high heat until fragrant.

   

7. 7 Add cabbage and stir-fry quickly over high heat.

   

8. 8 Add a little salt, an appropriate amount of light soy sauce, rice vinegar, and a little pepper oil, stir-fry evenly and quickly remove from the pan.

   

9. 9 Finished product