Mixed cabbage

Mixed cabbage

Introduction:

"The method of making this cabbage today was handed down to me by my father. In fact, it's very simple, but it's spicy, crisp and delicious. And this kind of civilian food, cabbage, is low in price and high in nutrition, which is especially suitable for our ordinary people. "

Production steps:

Step 1: choose this kind of green leaves instead of the white ones. This kind of cabbage is green from the inside to the outside. It tastes crisp and tastes better.

Step 2: peel off the leaves and wash with water

Step 3: put a little salt and oil in boiling water and blanch it quickly. Don't scald for a long time to make the dishes crisp

Step 4: add Zanthoxylum bungeanum and chopped dry pepper at the bottom of the pot

Step 5: take out the blanched cabbage and cover it on the pepper and Chinese prickly ash. Don't move. Let it simmer for more than ten minutes to let the taste of pepper and Chinese prickly ash enter the cabbage

Step 6: put chili oil, sugar and salt into a small bowl, add soy sauce, vinegar and sesame oil to make sauce

Step 7: slice the fresh red pepper and pour in the juice

Step 8: mix evenly for half an hour

Step 9: set the table

Materials required:

Cabbage: half a tree

Fresh red pepper: 2

Sesame oil: 5g

White vinegar: 20g

Salt: 1g

Dried pepper: 2

Sugar: 5g

Soy sauce: 10g

Chili oil: a little

Zanthoxylum bungeanum: 20

Note: don't blanch for long to avoid losing the crisp taste

Production difficulty: simple

Process: mixing

Production time: one hour

Taste: spicy