Wash the cabbage, control the water and dry it, and then dry it for about half an hour. After taking it out, the water in the dish is forced out, and then the water on the surface is wiped with paper, so that the fried dish is also very crisp. Ingredients: cabbage, a pepper, some pepper, onion, ginger, garlic, salt, 2 grams of soy sauce, a little vinegar. Tear the cabbage into pieces by hand, then clean it and drain it.

Cut the dried Chili into sections and slice the onion, ginger and garlic. Prepare some pepper. Pour oil into the pan, add pepper and stir fry when the oil is hot. Stir-fry the pepper and throw it away. Add onion, ginger, garlic and pepper and stir fry. Add soy sauce after frying the fragrance. Then stir-fry the cabbage over high fire. When the cabbage is soft, season it with salt. Add some vinegar and stir well before cooking.

cabbage

Cabbage generally refers to cabbage, which is short and stout, with fleshy stems, unbranched, green or grayish green. Basal leaves and lower cauline leaves are oblong and obovate to round, with a length and width of 30 cm; The upper cauline leaves are ovate or oblong-ovate, and the base holds the stem; The uppermost leaf is oblong, about 4.5 cm long and about 1 cm wide, holding the stem.

Cabbage species: wild cabbage has large leaves at the lower part, pinnately parted at the big end, colored veins and stalks; The top lobe is large, the top is round, and the base is crooked. Cauliflower stems are erect, stout and branched. The stem of Brussels sprouts soup is thick and erect, and there are large soft leaf buds in all leaf axils of the stem. Kale leaves are shriveled, white-yellow, yellow-green, pink or red-purple, with long petioles. For ornamental plants.