Health benefits
Zanthoxylum bungeanum: Maintain healthy skin and mucous membranes
Ingredients
Chinese cabbage ( Half a head ) | Vermicelli ( An appropriate amount ) |
Dried fragrant spices ( 3~5 pieces ) | green onion, dried chili ( a little ) |
Cooking oil ( a small amount ) | Table salt ( Adequate amount ) |
Chicken powder ( appropriate amount ) | Shanxi mature vinegar ( 3~5 spoons span> ) |
Zanthoxylum bungeanum ( 7~8 capsules ) |
How to make pickled cabbage (Jinzhong, Shanxi)
1.Take half a Chinese cabbage and cut it with a knife.The leaves are slightly larger and the stems are slightly smaller.
After the water boils, put the cabbage into the pot first, then add the cabbage leaves to the pot after 1 minute, and take them out after they are cooked.
2. Boil water in another pot, cook the vermicelli till soft and set aside.
3. After draining the cabbage, add salt and vinegar and stir evenly.
4. After cutting the dried incense, add it together with the cooked vermicelli , mix well.Marinate for 10 minutes.
5.Put the chopped green onion and dried pepper sections in a pile in the basin.(Do not stir)
6. Pour an appropriate amount of cooking oil into a spoon and heat it on the stove , when it is 60% hot, add 7 to 8 peppercorns and fry until batter.
7. Pour over the chopped green onion and dried chili pepper while hot, and stir quickly , cap immediately.
8.Two minutes later, a slightly sour and refreshing snack came out.Let’s get started!
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