Mushroom Vinegar and Cabbage

Name: Mushroom Vinegar and Cabbage
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Chinese cabbage; 100g Shiitake Mushrooms; 3 capsules pepper; 1 piece chili; Some salt; 2g Soy sauce; Some Vinegar; 3g Sugar; Some Chopped garlic

by West Horse Gardenia

4.6 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Chinese cabbage is a housekeeping dish for the common people in winter. Chinese cabbage was also called song in ancient times, and it has the reputation of "the king of dishes". Its nature and flavor are sweet and flat, and it has the effects of resolving phlegm and relieving cough, reducing fever and detoxification. Chinese cabbage is tender and delicious, rich in nutrition. Chinese cabbage contains a variety of vitamins, carbohydrates, calcium, phosphorus, iron and other minerals. There is also a large amount of crude fiber in cabbage, which can promote the peristalsis of the intestinal wall, help digestion, prevent dry stool, and keep the stool smooth. It can also prevent and treat "domestic diseases" such as colds, coughs, hoarseness, and constipation. Chinese cabbage is suitable for everyone. It is more suitable for people with chronic habitual constipation, colds, colds, lung heat, cough, throat inflammation, abdominal distension and fever.
Vinegar cabbage is a home-cooked dish in old Beijing. I added shiitake mushrooms to the dishes, which makes the dishes more delicious and nutritious. Features: crispy, refreshing, hot and sour, appetizing. "

Ingredients

200g Chinese Cabbage
100g Shiitake Mushrooms
3 capsules Pepper
1 piece Chili
Some Salt
2g Soy Sauce
Some Vinegar
3g Sugar
Some Chopped Garlic

Mushroom Vinegar and Cabbage

1. Wash the cabbage, cut it in the middle, and then tilt the knife at a 30-degree angle to slice the cabbage into thin slices.

2. Wash the shiitake mushrooms and cut into slices.

3. Add a bowl of soy sauce, sweet and sour starch, appropriate amount of water and chopped garlic, and blend into a sauce.

4. Pour the oil into the pot, and when the oil is 50% hot, add the dried red pepper and peppercorns until fragrant.

5. Pour in the cabbage and stir fry for 1 minute.

6. Add shiitake mushrooms and continue to stir fry.

7. Stir fry until the cabbage becomes transparent and add salt.

8. Pour in the sauce and stir fry all out of the pan.

Tips:
Rotting Chinese cabbage cannot be eaten, because the nitrate in Chinese cabbage is transformed into toxic nitrite under the action of bacteria.