Coral cabbage
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Difficulty: Easy
Cooking time: 1.5 minutes
Taste: Fresh
ingredient
400 grams of cabbage, 100 grams of winter shoots, 50 grams of shiitake mushrooms and dried peppers, green peppers, red peppers
1 pepper each, a little green onion and a little ginger
2 grams of salt, 1 gram of sugar, vinegar and cooking oil
How to do it
1 Green pepper and red pepper respectively washed and shredded.
2 Wash and shred the winter shoots and shiitake mushrooms separately.
3 Cabbage remove the old leaves, wash and slice.
4 Finely chopped green onion and ginger.
5 Heat the cooking oil in a wok, stir-fry the minced green onion and ginger, add the green pepper shreds, red pepper shreds, winter shoot shreds, and winter mushroom shreds and stir-fry.
6 Add sugar, vinegar and salt to taste and set aside.
7 Fry the dried chili peppers in hot oil into red oil and set aside.
8 Soak the cabbage slices with boiling water, let it cool and control the moisture.
9 Add salt, sugar and vinegar to the cabbage slices and mix well.
10 Place the sautéed shredded vegetables on top of the cabbage, pour red oil on the plate and serve.
Cooking tips
Chinese cabbage is not only eaten for a long time, but also resistant to storage. In boiling water, the boiling time should not be too long, the best time is 20 to 30 seconds, otherwise it will be too soft and rotten to eat.
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