I believe that many people have eaten cabbage fried powder skin, and should be said to be good, and sour cabbage fried powder skin, Changsha may have some understanding, because Changsha authentic Hunan restaurants basically have this dish, and generally very delicious, even small restaurants are no exception, although Hunan cuisine is spicy, but sour is also a very common taste, after all, Xiangxi kimchi is also very famous.
Sour cabbage stir-fried powder skin is a classic vegetarian dish in Hunan cuisine, the main feature is sour and crisp appetizer, the taste is relatively refreshing and not greasy, especially in the hot summer or cold winter, is the next dish, the general family made this dish, a large bowl can all be eaten, and the rice can also eat more. Of course, this is a common phenomenon of Hunan people, if you like to eat acid can try.
The sour cabbage of Hunan cuisine stir-fried powder skin, the chef teaches you to complete in three steps, crisp and appetizing, more delicious than meat
Many people may wonder what is the difference between sour cabbage and cabbage, isn't there a sour cabbage? Is it the same as it is, vinegar is used to regulate the sour taste, in fact, it is not, but the production of sour cabbage. Sour cabbage and capers are a bit similar, the operation is also very simple, the material is also very simple, today the chef will also teach you how to pickle sour cabbage, so next we come to officially talk about the chef's way of making sour cabbage stir-fried powder skin, simple three steps can be completed, sour and crisp appetizer, more delicious than meat.
【Sour cabbage stir-fried powder skin】
Ingredients: cabbage, flour crust, red pepper (minced pepper), ginger, garlic, rice water, salt, soy sauce, steamed fish sauce, dark soy sauce, a pinch of sugar
To prepare the sour cabbage:
1, the fresh cabbage washed and cut into four petals, and then put into the prepared basin, the prepared rice water boiled, and then poured into the basin, add a little salt, salt can make cabbage not so easy to soft, eat more crisp, like spicy can also put a few small red peppers. Sour cabbage takes 3-5 days to brew, and the acidity can be determined by itself.
To prepare the sour cabbage stir-fried flour skin:
1. First take out the powder skin and soak it in water, then blanch the water and put it into cold water again to make the powder skin more refreshing. Pickle cabbage and wash and cut into thin strips. Cut the red peppers into rings, shredded ginger and minced garlic and set aside.
2: Heat the oil, add ginger garlic and chili pepper to stir-fry to make the aroma, then add cabbage and stir-fry, then add the powder skin, add the appropriate amount of salt, soy sauce, steamed fish soy sauce, dark soy sauce and a little sugar to taste, and then stir-fry into the flavor to taste out of the pot. If the cabbage is not sour enough, you can add chopped peppers or soak them for a few days.
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