Hand-shredded cabbage

Overview

Cabbage has different names in different places. Olives and kohlrabi are called kohlrabi here. They are very affordable and friendly vegetables that can be eaten all year round. Hand-shred cabbage is a very classic dish and the most common dish in every household. This time, rice oil from Arowana is used. Rice oil has good improvement and prevention effects on cardiovascular and diabetes. It can also be used for skin care and delay cell aging. It has a more balanced nutritional ratio than olive oil, so it is known as rice gold.

Tags

• hot dishes
• vegetarian dishes
• home cooking
• common dishes
• children
• summer recipes
• banquet dishes
• dinner
• cabbage
• chicken essence
• dried red pepper
• fresh soy sauce
• garlic
• rice oil
• zanthoxylum bungeanum
• chopped green onion
• salt

Ingredients

Steps

1. 1 Wash the cabbage and tear it into pieces with your hands. Use a razor blade to thin the thicker petioles. Prepare the onions, garlic and red peppers;

   

2. 2 Put an appropriate amount of rice oil in the wok. When you want to pour the oil, take a picture. I can’t lift it up, so I have to take a picture like this;

   

3. 3 Add Sichuan peppercorns and fry until fragrant, but don’t burn them;

   

4. 4 Add red pepper, onion and garlic and stir-fry until fragrant;

   

5. 5 Add cabbage, stir-fry quickly, and use high heat;

   

6. 6 The cabbage leaves are all young and will soon become soft and transparent. Pour in an appropriate amount of fresh soy sauce and stir-fry evenly;

   

7. 7 Add a little salt and chicken essence to prevent moisture evenly, turn off the heat and serve.