Characteristics of Stir-fried Chinese Cabbage with Vinegar: This dish mainly uses the heart of Chinese cabbage as the main ingredient, along with green and red pepper chunks and shrimp. The Chinese cabbage is rich in calcium, iron, mineral salts, vitamin C, and releases more heat energy. It is an ideal summer soup recipe. Adding green and red pepper chunks and shrimp not only increases the content of calcium, phosphorus and other mineral salts, but also gives the dish characteristics of color, aroma, taste, and shape. At the same time, "vinegar" can keep the vitamin C in the Chinese cabbage from being destroyed. Moreover, the combination of vinegar and sugar makes the Chinese cabbage taste sour and sweet. The protein contained in Chinese cabbage is close to what the human body needs, while its fat content is extremely low. It is rich in mineral salts and vitamins, making it an ideal dish for obese people to lose weight and reduce fat.
Stir-fried Chinese Cabbage with Vinegar Ingredients: Main ingredients: 400 grams of Chinese cabbage heart; Supporting ingredients: 15 grams of green and red pepper chunks, 15 grams of shrimp; Seasonings: vinegar, cooking oil, Sichuan peppercorns, fragrant vinegar, white sugar, fine salt, starch, sesame oil, Shaoxing wine, monosodium glutamate, ginger threads.
Method for Making Stir-fried Chinese Cabbage with Vinegar: Cut the Chinese cabbage heart into inch-sized pieces, cut the peppers into rhombus shapes, and prepare the shrimp. Add base oil to the wok, heat it on the fire, add Sichuan peppercorns and fry briefly before removing them. Then add the pepper chunks, shrimp, ginger threads, and Chinese cabbage, stir-fry moderately, add vinegar and cook briefly, add sugar, a little broth, fine salt, Shaoxing wine, monosodium glutamate, and simmer for a moment. Thicken with a slurry, drizzle with sesame oil, and transfer out of the wok.
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