1, remove the tendons of lotus white ripped into large pieces, washed and drained.

2, dried chili peppers wipe off the surface of the floating soil, cut into segments, remove chili seeds.

3, the pot of hot oil, burned to 7% heat, into the pepper, dry chili pepper burst incense.

4, under the ginger, garlic slices burst incense.

5, under the cabbage stir-fry until raw, under the sugar, vinegar, salt, chicken seasoning pot.

6, from the "most addictive flavor of Sichuan cuisine", Jingdong network, Dangdang available

Tips

1, to do this dish must be a big fire, high oil temperature, action quickly, in order to maintain the moisture of the vegetables and crisp texture. 2, in addition to lotus white, can also be replaced with other vegetables, such as rape, oil wheat cabbage, diced lotus root and so on. Eat with understanding: 1. Tearing Lotus Seed White by hand is better than cutting it with a knife to maintain the natural state of the vegetable, and the taste is better. 2, lotus white nutritious, vitamin C content is very high, with anti-oxidation and anti-aging and strong anti-cancer effect. 3, stir-fry is a very common practice of cooking vegetables in Sichuan cuisine, is to use hot oil will first pepper, dry chili, garlic flavor stir-fry out, and then into the vegetables stir-fried, so that the vegetables eat up a spicy fresh aroma. The trick to stir-frying is: hot pot, more oil, fire fierce, the purpose is to keep the vegetables crisp and fresh.