This is to go to Hangzhou last week a dish that when famous restaurant records a program, some acquires with large kitchen, the dry boiler cabbage of distinction and other home and hand rip cabbage, the key was to join one spoon vinegar finally, the abundance that makes mouthfeel changes rises, acerbity hot tingle is little, very delicious.
With makings
| 1 | |
| 2 valve | |
| A few | |
| 3 | |
| 1 spoon | |
| A few |
Boil in water for a while fries the practice of cabbage
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cabbage half-and-half sliver, dig go straightening forcedly, rip big with the hand
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In putting water, clean immerse 5 minutes portion of complete drop dry water reserves
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Garlic cuts end, chili cuts into shreds
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Oil is put to burn heat to turn in boiler chili is joined to add after small fire puts Chinese prickly ash to fry a fragrance sweet, join garlic powder to be fried slightly together finally
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Turn conflagration joins cabbage to explode fry
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Ordinal transfer into 3 spoon control Xian Beilou, a few candy breaks up fry mature to cabbage
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Join 1 spoon vinegar
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The essence that add chicken mixes divide evenly can
Small stick person
1, cabbage must rip chunk with the hand;
2, when frying chili of Chinese prickly ash must small fire is fried slow, prevent to fry anxious;
3, add vinegar to add tart flavor finally, add prematurely can evaporate;
4, do not love to eat hot need not put Chinese prickly ash and chili, fry the cabbage that come out euqally very good also eat.
2, when frying chili of Chinese prickly ash must small fire is fried slow, prevent to fry anxious;
3, add vinegar to add tart flavor finally, add prematurely can evaporate;
4, do not love to eat hot need not put Chinese prickly ash and chili, fry the cabbage that come out euqally very good also eat.