Characteristics of stir-fried cabbage with vinegar: Using the heart of the cabbage as the main ingredient, and green and red pepper chunks and shrimp as the side ingredients. Cabbage contains abundant calcium, iron, inorganic salts, and vitamin C, and also releases a large amount of heat. Adding green and red pepper chunks, shrimp, when stir-fried with vinegar not only increases the content of calcium, phosphorus and other inorganic salts, but also makes the dish have the characteristics of color, aroma, taste and shape. Meanwhile, "vinegar" can keep the vitamin C in the cabbage from being destroyed. Moreover, the combination of vinegar and sugar makes the cabbage sweet and sour, refreshing to the palate. The protein contained in the cabbage is close to the protein required by the human body, while its fat content is extremely low. It is rich in inorganic salts and vitamins, making it an ideal dish for obese people to reduce fat and lose weight.
Ingredients for making stir-fried cabbage with vinegar: Main ingredient: 400 grams of cabbage heart; Side ingredients: 15 grams of green and red pepper chunks, 15 grams of shrimp; Seasonings: vinegar, cooking oil, Sichuan peppercorns, fragrant vinegar, white sugar, salt, starch, sesame oil, Shaoxing wine, monosodium glutamate, ginger threads.
Method of making stir-fried cabbage with vinegar: Cut the cabbage heart into pieces about one inch in size, cut the peppers into rhombus shapes, and prepare the shrimp. Heat up the wok with some base oil, add the Sichuan peppercorns and fry them briefly before removing them. Then put in the pepper chunks, shrimp, ginger threads, and cabbage, and stir-fry appropriately. Add vinegar and cook briefly, then add sugar, a little broth, salt, Shaoxing wine, and monosodium glutamate, stew slightly for a moment, thicken with starch slurry, drizzle with sesame oil, and remove from the wok.
This article is reprinted from Huaxia Recipe Network http://www.86recipe.com