Cabbage is 782 per tree.

condiments

Four or five dried peppers and about 20 prickly ash granules.

Salt sugar

vinegar

Steps of frying Chinese cabbage

1.？ Peel off the old leaves outside the cabbage and leave the young leaves for later use.

2.？ Tear it into small pieces by hand, soak it in water for a while, take it out and drain it.

3.？ Preheat the pan before it gets angry and pour in the right amount of oil.

4.？ When your hands feel a little hot on the pot, add dried peppers and prickly ash particles and stir fry over low heat.

5.？ After smelling the fragrance, pour in the drained cabbage.

6.？ Stir-fry with fire

7.？ When the leaves are a little soft, pour in some vinegar.

8.？ Add sugar and salt, stir-fry quickly for a while until cooked, and then pour in a little vinegar.

skill

Several points for attention in making stir-fried cabbage.

1, Chinese cabbage should be torn by hand, which is easier to taste than cutting with a knife. Many vegetables are like this, such as cabbage, eggplant, green pepper, green vegetables and so on.

2, the amount of dried pepper and pepper can not be too small, too little taste is not strong.

3. When you pour the cabbage into the stir-fry, turn the fire to stir fry quickly, and pour a little vinegar before cooking, which tastes better.

4, the proportion of sugar and vinegar should be mastered (according to the preferences of each family), this dish is delicious.

I didn't exaggerate like the restaurant, I only used the innermost seven leaves. But I peeled three or four leaves outside and left the tender ones inside. Peel off the old ones and use them to make soup or something.

6, the pot should be preheated to a relatively hot and then poured into the oil. If there is more oil, add the cabbage and stir fry over high fire.