2. Heat the pan and pour the oil, let the above materials dry thoroughly and fry for a few minutes.
Steps:
1. Tear the cabbage into pieces and put it in the cauldron.
2. Prepare to slice garlic.
3. Heat the oil pan, add pepper and pepper and stir-fry until fragrant. Then remove the remaining oil from the pepper and pepper.
4. Add minced garlic and stir-fry until fragrant, then add salted cabbage and stir-fry for 2 minutes, and add sugar and vinegar to the small bowl. Stir-fry for another 5 minutes, add appropriate amount of salt, and wait until it boils and the soup becomes less.
The specialty is hot and sour appetizer, which is eaten with rice and has endless aftertaste.
Matters needing attention
1. Choose those Chinese cabbages that are compact and heavy. In addition, choose the green one. Some varieties are white, so they are not very delicious.
2. You can't have too little oil. If there is less oil, if you add water, the food will be cooked and certainly not crisp.
3. Pour a little vinegar after stir-frying, which can not only soften the sour taste of the dish, but also increase the crispness of the dish.
4, sweet and sour juice must be adjusted in advance, taste the sweetness with chopsticks, so that the taste is more accurate. Generally speaking, vinegar must be more than sugar, and it can also be adjusted according to your own taste;
5. Tearing Chinese cabbage by hand can keep its fiber and tissue intact and retain more nutrients, making the final sweet and sour juice more palatable;
6. Cabbage helps to fry first, which can avoid a lot of water in the process of frying;
7, the whole process should be done in one go, the fire will be fried quickly, and the cabbage should be fried softer to be more delicious.
Ingredients 120g cabbage 200g Sophora japonica 1 egg 50g carrot 50g flour ingredients 30ml oil, salt 2g pepper 2g monosodium glutamate.
1 Pick and clean Sophora japonica.
2 Beat in an egg and mix well.
3 Add a little flour, shredded carrots, salt, pepper and monosodium glutamate and mix well.
Blanch the cabbage with hot water for later use.
5 put oil in the pot and fry the batter.
Turn it over in two minutes and fry the other side.
Both sides are golden yellow.
8 Take out the pan and put it on the oil-absorbing paper.
9 Smooth the cabbage and add the fried Sophora japonica cake.
10 Fold the inside and sides.
1 1 Just roll it up.