How to make Lin's mother stir-fry pickled cabbage

For most modern people, few people cook at home regularly because they are all very busy. And being busy also destroys their precious health. You should know that the food outside contains excessive amounts of oil and salt, and if you consume it for a long time you will get seriously ill. In order to prevent the occurrence of diseases, we must learn to cook for ourselves. Now, I will tell you about how Mother Lin stir-fried sauerkraut is made.

1. Wash the Chinese cabbage and cut it into 4 pieces. Put it into a larger container and pour in hot water that has cooled to more than 80 degrees, covering all the ingredients. Leave it for more than 24 hours (put it in the refrigerator in summer and extend the fermentation time appropriately in winter, depending on the local temperature)

2.1 Take out the fermented cabbage and squeeze out the water

3.2 Set aside minced garlic, chili and ginger

4. Cut into thicker strips

5. Heat the pan and sauté the minced garlic, chili and ginger until fragrant, then add the shredded cabbage and stir-fry for about 5-8 minutes

6. Add appropriate salt to taste, sprinkle with chopped green onions and serve.

When you are resting, don't always eat takeout or go out to eat. After all, video security is also a very big problem now. According to the above introduction, make Lin Mama's fried pickled cabbage by yourself.