Hot and Sour Black Fungus Cabbage

Name: Hot and Sour Black Fungus Cabbage
Total time: 10 min
Yield: 4
Cuisine: Chinese
Ingredients: 500g Chinese cabbage; 20g Black Fungus; 25ml oil; 3 pcs Pickled peppers; 3g salt; 5g Minced garlic; 1 tbsp Balsamic vinegar; 2 tbsp Sugar; 2 tbsp June Fresh Original Soy Sauce; 2g Chicken Essence

by Xianger Kitchen

5.0 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

4

Chinese cabbage black fungus, pickled peppers to enhance the hot and sour flavor, combined with the sweet and sour flavor of balsamic vinegar and white sugar, it is a great sour and hot flavor. This time I used Xinhe June Fresh Soy Sauce. I especially like it. This soy sauce tastes moderately salty and does not have a deep color. It is suitable for cooking all kinds of braised dishes.

Hot and Sour Black Fungus Cabbage

1. Wash the cabbage after dicing, and wash the black fungus after soaking

Hot and Sour Black Fungus Cabbage recipe

2. Add sugar, vinegar and June fresh soy sauce to the bowl and mix well. Set aside

3. Prepare minced garlic and pickled peppers

4. Pour clean water into the pot, pour in the cabbage and black fungus after boiling, blanch it, and pick it up

5. In another pan, heat the pan with warm oil and cook the minced garlic and pickled peppers to explode the aroma

6. Pour in the cabbage and black fungus and stir fry until it is fragrant

7. Season with salt

8. Pour in the prepared sauce and cook for a while

9. Add chicken essence to season and turn off the heat

Tips:
1. This dish is cooked after blanching the cabbage and black fungus. The taste is better and the dishes are more delicious;
2. Different tastes are different from each other. Try the taste first when dressing the sauce, and you can adjust it to your favorite taste.