Vinegar cabbage, cabbage is not delicious. Most of the reason is that the taste is weak. After using some starch, the soup will thicken and then wrap the cabbage, so that every bite of cabbage you eat will be delicious! If you don't add starch, it's soup. It won't stick to Chinese cabbage, and naturally it still has no taste, so starch is very important in this dish.

sweet and sour cabbage

Ingredients: Chinese cabbage, pepper, onion, ginger, vinegar, sugar, soy sauce, sesame oil and starch.

Exercise:

1, clean Chinese cabbage, separate Chinese cabbage leaves, and control water to dry. Then cut the cabbage into small pieces. When cutting, the knife should be cut obliquely, which will taste better. Don't cut directly vertically.

2. Chop onion, ginger and pepper.

3. Prepare a bowl, add three spoonfuls of vinegar, one spoonful of soy sauce, two spoonfuls of sugar and one spoonful of salt, and mix well for later use. In addition, prepare a bowl and mix the water starch evenly for use. Generally, starch and water are 1:5.

4. Put a proper amount of vegetable oil in the pot, heat it, add onion, ginger and pepper to make it taste, then pour the cabbage into the fire and stir it for one minute, then add the cabbage leaves and stir it for a few times, then pour in the seasoning juice, stir it evenly, add water starch, stir it evenly, turn off the fire and pour in sesame oil, and take out the pot. It's delicious to use fire all the time