Chinese cabbage with mushrooms and vinegar

Chinese cabbage with mushrooms and vinegar

Introduction:

"Chinese cabbage is the common people's home food in winter. In ancient times, Chinese cabbage was also called" song ", which has the reputation of" king of vegetables ". It has the effect of resolving phlegm, relieving cough, reducing fever and detoxification. Chinese cabbage is tender, delicious and nutritious. Chinese cabbage contains a variety of vitamins and carbohydrates, calcium, phosphorus, iron and other minerals. There is also a large amount of crude fiber in cabbage, which can promote the peristalsis of intestinal wall, help digestion, prevent dry stool and keep the stool unobstructed. It can also prevent cold, hot cough, hoarseness and constipation. Chinese cabbage is suitable for everyone. It is more suitable for people with chronic constipation, cold, lung heat, cough, throat inflammation, abdominal distension and fever. Chinese cabbage with vinegar is a home-made dish in old Beijing. I added Lentinus edodes to the dish, which makes it more delicious and nutritious. Characteristics: crisp and tender, refreshing, sour and spicy, appetizing

Production steps:

Step 1: wash the cabbage, cut it from the middle, and then tilt the knife 30 degrees to slice the cabbage into thin pieces.

Step 2: wash mushrooms and cut into slices.

Step 3: take a bowl of soy sauce, sugar and vinegar starch, appropriate amount of water and chopped garlic, mix into sauce.

Step 4: pour the oil into the pot. When the oil is 50% hot, add the dried red pepper and Chinese prickly ash and saute until fragrant.

Step 5: pour in the cabbage and stir fry for 1 minute.

Step 6: add mushrooms and stir fry.

Step 7: stir fry until the cabbage becomes transparent, then add salt.

Step 8: pour in the juice and stir fry out of the pot.

Materials required:

Chinese cabbage: 200g

Mushroom: 100g

Zanthoxylum bungeanum: 3

Pepper: 1

Salt: right amount

Soy sauce: 2G

Vinegar: right amount

Sugar: 3 G

Minced garlic: right amount

Note: rotten Chinese cabbage can not be eaten, because under the action of bacteria, the nitrate in Chinese cabbage turns into toxic nitrite.

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: slightly spicy