Hot and sour baby cabbage

Overview

Baby cabbage is rich in nutrients, sweet in taste, rich in vitamins and selenium, and has high dietary fiber content. It tastes much fresher and more tender than Chinese cabbage, and is loved by people from all over the world. As a nutritious ingredient, it can be cooked in a variety of ways. It can be used to make soups, stuffings, stews, stir-fries, etc. Today, I use baby cabbage to make an appetizer - spicy and sour baby cabbage. Let's try it together!

Tags

• hot dishes
• home cooking
• quick dishes
• preparing meals
• lunch
• dinner
• baby cabbage
• balsamic vinegar
• garlic
• light soy sauce
• millet pepper
• old soy sauce
• onions
• oyster sauce
• white sugar
• salt

Ingredients

Steps

1. 1 Prepare two fat baby cabbage.

   

2. 2 Remove the roots, break into pieces and soak in salt water for 15 minutes.

   

3. 3 Chop three cloves of garlic.

   

4. 4 Slice the green onions, leaving some of the green leaves and cut into finely chopped green onions.

   

5. 5 Cut three millets into circles.

   

6. 6 Mix one spoon of light soy sauce, half a spoon of dark soy sauce, half a spoon of oyster sauce, a spoonful of starch, an appropriate amount of salt and sugar, and 3 spoons of water to make a bowl of sauce.

   

7. 7 Wash the soaked baby cabbage and pat the side of the cabbage with the back of a knife to add more flavor.

   

8. 8 Then cut it in the middle and divide it into two halves.

   

9. 9 Prepare all baby cabbage in the same way.

   

10. 10 Add a little cooking oil to the pot and sauté the onions, garlic and millet pepper until fragrant.

    

11. 11 Add baby cabbage and stir-fry evenly.

    

12. 12 Stir-fry until the baby cabbage becomes soft.

    

13. 13 Add the prepared sauce and stir-fry evenly.

    

14. 14 Stir-fry the baby cabbage slowly over low heat for 2 minutes to absorb the flavor.

    

15. 15 Serve on a plate and sprinkle with chopped green onion.