Shredded cabbage

1. Ingredients: one Chinese cabbage, several cloves of garlic, dried pepper 10- 15. 2. Ingredients: lard, mature vinegar, salt, chicken essence, and pepper about 10.

2. Tear the cabbage into small pieces about 5cm×5cm. Next, cut the dried pepper into small pieces about half an inch long.

3. Cut garlic into small pieces or petals. 6. Heat the pot, put lard, turn off the fire after oiling.

4. Put the garlic first and fry slowly.

5. When the garlic is fragrant, add pepper and dried pepper. The reason why it is necessary to turn down the fire is that dried peppers are easy to explode.

6. When the color of dried peppers is slightly darker and the fragrance floats out, immediately pour in the cabbage.

Pay attention, the cabbage should be turned over quickly after it is put into the pot, and the dried peppers should be turned out from the bottom, otherwise it will be burnt ~ ~

7. Add vinegar and salt and stir fry slightly; Why put vinegar first? Because it is observed that putting vinegar first can ensure that the taste of the dish is crisp, so it is not easy to master the heat, and there is not much problem ~ (This method is also suitable for frying vinegar-flavored potato chips, etc. ~) putting vinegar first has a disadvantage, that is, the vinegar taste will be lost. The trick is: don't pour vinegar directly on the dish, but on the wall of the pot. It will smell of vinegar after high temperature.

8. put the mushroom essence, pan and plate.

Ingredients: Chinese cabbage, sugar, vinegar, salt, chicken essence, dried pepper, starch and oil.

Making:

(1) Wash the cabbage and peel off the leaves.

(2) Tear the leaves into pieces with the size of 5X5CM by hand.

(3) Heat the wok, put oil, salt and 3-4 dried peppers, heat the wok, fry the cabbage, and then add vinegar and sugar. Pour in the prepared water starch, then stir-fry it constantly, so that the juice hangs evenly on the surface of the dish.

Tip: White vinegar will be more beautiful. I like to eat it with aged vinegar instead of sauce. )

Teach you how to cook spicy hand-torn cabbage. Ingredients: Cabbage Ingredients: dried Chili, onion ginger, Laoganma Douchi, soy sauce, aged vinegar and black pepper. Practice: 1, heat the pot and add a small amount of oil; (Be careful that the oil in the hot pot is warm) 2. Add dried Chili, it will smell, but it will turn black; 3, put onion ginger, Laoganma Douchi, turn it twice, and then add the torn cabbage; (pay attention to the temperature) 4. Stir-fry twice, add aged vinegar, soy sauce and black pepper; (pay attention to the temperature) 5. The cabbage is a little discolored. Finally, add a proper amount of salt and chicken essence, and pour in a little sesame oil to serve.