Stirred Red Cabbage Stalk

Name: Stirred Red Cabbage Stalk
Total time: 5 min
Yield: 3
Cuisine: Chinese
Ingredients: 250g Red Cabbage Stalk; 2 pcs Dried red pepper; 3 cloves garlic; 1 tsp pepper; 1 tablespoon White vinegar; Some Oil salt; Some Cooking oil

by Scarlett

4.9 (1)

Favorite

Difficulty

Easy

Time

5m

Serving

3

Hubei cabbage stalk is also written as red cabbage moss. It is a special vegetable variety in Hubei. Many people may not be familiar with it. It looks like rapeseed. When it grows older, it will have yellow flowers on the top, and the cabbage stalk is purple. Red, the soup is purple-black. Winter is the season when the red cabbage moss is on the market, especially the red cabbage sprouts after the frosting are the best. They are very tender and have a sweet taste.

Everyone knows that darker-colored vegetables will be more nutritious. The purple-skinned red cabbage stalk is rich in trace elements such as carotene, calcium, iron, and phosphorus, as well as ascorbic acid. Therefore, red cabbage moss is the favorite vegetable of Hubei people in winter. It really complies with natural laws to absorb local natural energy in the season and give the body the nutrients it needs.

The most famous method of red cabbage moss is to stir-fry bacon with red cabbage sprouts. The most common method is to stir-fry cabbage sprouts. But today, I made a different "stir-fried red cabbage sprouts". Pick the beetroot stalk tips into sections, remove the thick stems to remove the fascia, cut in the middle, blanch the prepared beetroot stalks in water, heat the oil, simmer the beetroot stalks and mix well.

"Mixed red cabbage sprouts", bright color, crisp and tender taste, and delicious taste, you can eat the clear and sweet taste of beetroot sprouts after frosting. It makes you want to stop. It is an irreplaceable cold dish on the family table. .

Ingredients

250g Red Cabbage Stalk
2 pcs Dried Red Pepper
3 cloves Garlic
1 tsp Pepper
1 tablespoon White Vinegar
Some Oil Salt
Some Cooking Oil

Stirred Red Cabbage Stalk

1. Boil water in a pot, add a little salt and a few drops of oil;

2. After the water is boiled, add the red cabbage stalks, boil it for another minute, then remove and drain the water;

3. Add salt, white vinegar and other seasonings;

4. Mix well and put it into the prepared bowl;

5. Add in cold oil and stir-fry the washed dried red peppers, garlic slices and pepper;

6. After the aroma comes out, pour the hot oil into the mixed vegetable sprouts;

7. Mix well and you can eat it.

Tips:
1. Adding some oil and appropriate amount of salt when blanching red vegetable stalks can keep the color of the vegetable stalks. Pay attention that the blanching time is not too long;
2. Add salt and other seasonings to the blanched red cabbage while it is hot, and stir in the base flavor;
3. When cooking the pot, pay attention to the fact that red pepper and Chinese pepper are more sticky, you can rinse it first, and then put it in the cold oil, pay attention to not only the fragrance can be exploded, but not to make them sticky, pour directly into the red cabbage stalks and mix evenly. can.