Fried lotus white with vinegar

Fried lotus white with vinegar

Introduction:

Production steps:

Step 1: clean the cabbage, cut it into diamond shaped pieces and put it on the plate.

Step 2: soak Auricularia auricula in warm water, clean it, tear it into small pieces and put it on a plate for use.

Step 3: cut the dried chili into small pieces.

Step 4: put oil in a hot pot and saute shallot and ginger.

Step 5: add cabbage and stir fry until nearly cooked.

Step 6: add the agaric block.

Step 7: add refined salt, soy sauce, sugar, clear soup and monosodium glutamate, stir well, thicken with starch, and pour with rice vinegar.

Step 8: put oil in hot pot, add dry red pepper section, stir out fragrance.

Step 9: get out of the pot and pour over the fried cabbage.

Materials required:

Cabbage: 300g

Auricularia auricula: 10g

Dry red pepper: 2

Salad oil: 25g

Refined salt: 3 G

Soy sauce: 15g

Sugar: 10g

Clear soup: 30g

MSG: 2G

Rice vinegar: 25g

Sesame oil: 15g

Note: 1. The dish is fragrant, sweet and sour. 2. Don't fry dry red pepper.

Production difficulty: ordinary

Technology: stir fry

Production time: 20 minutes

Taste: slightly spicy