Raw materials: cabbage heart 400g, cooked sesame 10g, pepper 5g, sugar 10g, sesame oil 10g, iodized salt 5g, monosodium glutamate 4g, vinegar 5g and shredded ginger 3g.
prepare
(1) Wash Chinese cabbage, cut into strips with a length of 4 cm and a width of 1 cm, marinate with salt for 20 minutes, control the moisture, and shred pepper.
(2) Heat sesame oil in the pot, then add Sichuan pepper and fry it into red oil.
(3) Add shredded ginger, sugar, vinegar, monosodium glutamate and deep-fried red oil to the pickled cabbage strips, mix well and put on a plate, and sprinkle with sesame seeds. Squeeze the water out of the cabbage, and master the oil temperature when frying red oil.
Roasted Pepper and Green Bamboo Shoots —— A Complete Book of Recipes by Tao Jing
Ingredients: 30 lettuce tips.
60g of seasoning vegetable oil, 40g of pepper, 40g of soy sauce, 6g of salt, cooking wine 15g, 3g of monosodium glutamate and 25g of dried pepper.
Practice: 1. Break off the old leaves of lettuce tip, peel and tendon at the base with a knife, wash the sediment, cut into long strips, marinate with salt for 2 hours, then rinse off the salt juice with clear water and drain the water; Cut the dried pepper into small pieces.
2. Heat the frying spoon and pour oil into it. When the oil is hot, stir-fry the pepper sauce first, then stir-fry the pepper to deep purple, then add the kudzu root, cooking wine, soy sauce and monosodium glutamate, and stir-fry quickly for a few times. This dish is spicy, crispy and has a unique flavor.