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Chu liu bai chai is a elementary vegetarian dish, a good known Lu Chai 鲁菜 from Shandong 山東 portion where it is famous for the production of proficient lineament vinegar.
This stir fried Chinese leafage or napa cabbage primary season is the vinegar to give it a abrupt taste. The vegetable is stir fried briefly to piece of occupation along it crunchy.
Ingredients:
About 600g Chinese leafage or Napa cabbage
few dried chillies, de-seeded as well as cutting into small-scale pieces
ii tsp Sichuan pepper, dampen amongst a footling H2O or soak for few minutes. This is to forestall burning during frying as well as IMO gives out to a greater extent than flavour
ii clove garlic, chopped
a small-scale slice of ginger, chopped
close 1 heap tbsp chopped restrict onion (white part)
ii - iii tbsp cooking oil
sauce:
ii - 2.5 tbsp Chinkiang vinegar or other proficient lineament Chinese vinegar
1 tbsp sugar
0.5 tsp salt
ii tsp lite soy
1 rounded tsp cornflour
1 tbsp water
Method:
Chu liu bai chai (cu liu bai cai) 醋溜白菜
Chu liu bai chai is a elementary vegetarian dish, a good known Lu Chai 鲁菜 from Shandong 山東 portion where it is famous for the production of proficient lineament vinegar.
This stir fried Chinese leafage or napa cabbage primary season is the vinegar to give it a abrupt taste. The vegetable is stir fried briefly to piece of occupation along it crunchy.
Ingredients:
About 600g Chinese leafage or Napa cabbage
few dried chillies, de-seeded as well as cutting into small-scale pieces
ii tsp Sichuan pepper, dampen amongst a footling H2O or soak for few minutes. This is to forestall burning during frying as well as IMO gives out to a greater extent than flavour
ii clove garlic, chopped
a small-scale slice of ginger, chopped
close 1 heap tbsp chopped restrict onion (white part)
ii - iii tbsp cooking oil
sauce:
ii - 2.5 tbsp Chinkiang vinegar or other proficient lineament Chinese vinegar
1 tbsp sugar
0.5 tsp salt
ii tsp lite soy
1 rounded tsp cornflour
1 tbsp water
Method:
- Mix the sauce ingredients together.
- Boil a pot of water, when boiling blanch Chinese leafage for close 1 - ii min. Remove as well as drain.
- While the vegetable is however hot, estrus petroleum as well as nipper the Sichuan peppercorns, when petroleum is fragrant take away peppercorns. Then nipper the dried chillies till brown.
- Add ginger, garlic as well as restrict onion, stir nipper briefly.
- Add blanched vegetable stir till heated through. Add sauce stir till sauce has thicken. Done. There is non a lot of sauce at this point, precisely later transferring to a plate to a greater extent than vegetable juice volition seep out to brand the sauce.