酸辣白菜
by 毛毛妈
酸辣可口，配稀饭，白饭都很好，这个菜还便宜。
用料:
1：大白菜一小棵500克，洗净沥水切段，盐1/2茶匙。
2：橄榄油油2大匙，姜丝1大匙，葱花1大匙，花椒粉1/3茶匙，干辣椒3-4个切小片。
3：万字生抽酱油1大匙，镇江香醋1大匙，糖1茶匙，盐1/3茶匙，鸡粉1/3茶匙，生粉1茶匙。
注：1大匙=15毫升=1 Tablespoon，1茶匙=5毫升=1 Teaspoon。
做法：
白菜加盐1/2茶匙拌匀（图A），腌20分钟，沥去水。用一小碗放入所有3料拌匀备用（图B）。不沾锅，置炉上开大火，加橄榄油油2大匙，放入姜丝，葱花和花椒粉，干辣椒炒香（图C），接着下腌好的大白菜，翻炒几下（图D）。
接着放入备好的3料（图E）兜抄均匀，至菜刚断生即可出锅。
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James BAILEY of the Maxwell Avenue Church of Christ will officiate with interment in Rose Hill Cemetery.
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