Hot and sour cabbage is a traditional Han Chinese dish in Sichuan Province and belongs to Sichuan cuisine. The main ingredient is cabbage, and the main cooking technique is stir-frying. Chinese cabbage has high nutritional value and is rich in a variety of vitamins and minerals, especially vitamin C, calcium, and dietary fiber. It has great effects on skin care, beauty care, prevention of female breast cancer, intestinal detoxification, and promotion of the body's absorption of animal protein.

How to make spicy and sour cabbage:

method one:

Ingredients to prepare: 5 jins of yellow sprouts and cabbage; 1 liang of dried chili pepper; 3 liang of refined salt; 1 liang of shredded ginger; 4 liang of white sugar; 3 qian of Sichuan peppercorns; 5 liang of vinegar; 3 liang of sesame oil

Production steps

1, choose yellow buds that are tightly held together, remove the outer edges, wash them, cut them into two halves, cut them into half-inch-long sections, and then cut them into half-width thick strips.

2. Take a large basin, put a layer of vegetables and sprinkle a layer of salt, then mix evenly, cover it with a large plate, marinate for three hours, squeeze out the water and put it in the basin, add sugar and vinegar and mix well. Wash away the floating ash from the dried chili peppers, soak until soft, cut into shreds, and put on the dish together with the shredded ginger.

Method Two:

Ingredients to prepare: five pounds of yellow sprouts and cabbage; one or two qian of dried chili pepper; three liang of refined salt; one liang of shredded ginger; 40 liang of white sugar; three qian of Sichuan peppercorns; 5 liang of vinegar; three liang of sesame oil.

Production steps:

1. Cut the dried chilies into cubes, the green onions into sections, and the ginger into thin strips;

2. Remove stems and seeds from green and red peppers, and cut into diamond-shaped slices;

3. Remove the leaves from the cabbage, leaving the neck, and use a 0.3 cm thick spatula blade;

4. Add a little base oil to the pot and heat it;

5. Add chopped green onion, shredded ginger, dried chili, and green and red chili flakes in sequence;

6. Add white vinegar after sautéing, then quickly put the chopped cabbage into the pot;

7. Add refined salt and MSG, stir-fry, thicken the sauce, add a little sesame oil, and serve.