The ratio of vinegar, sugar and sesame paste in dried Chinese cabbage is 6:2: 1, and the specific methods are as follows:

Ingredients: cabbage heart 1.

Accessories: 3 tablespoons of sesame sauce, 2 tablespoons of sesame oil, half a spoonful of braised soy sauce, 3 tablespoons of aged vinegar, 1 spoonful of honey, 1 spoonful of sugar and half a spoonful of cooked sesame seeds.

1, the best choice for Chinese cabbage is yellow cabbage. Yellow cabbage has dark green outer leaves, bright yellow inner leaves and fresh and refreshing taste. Peel off the outermost leaves of Chinese cabbage, as long as they are in the middle and the heart of Chinese cabbage, they can be eaten raw and crisp.

2. Peel the cabbage, rinse with clear water, remove and drain. Drain the water, and there should be no water on the cabbage, otherwise the cabbage will taste bad.

3. Tear off the cabbage leaves by hand, and then tear them into pieces with uniform size for use.

4, let's adjust the juice, first of all, we must simmer sesame sauce. The sesame paste we bought is very thick and will be very greasy. Usually, we dilute sesame paste with water or sesame oil. This process is called crispy sesame paste. Put sesame paste into a bowl, pour sesame oil in three times, stir the sesame paste in a circle in one direction with a spoon or chopsticks, pour sesame oil, mix the sesame paste, warm water and sesame oil thoroughly, and stir the sesame paste until it looks like yogurt.

5. After making sesame sauce, add a little salt, braised soy sauce, aged vinegar, honey and sugar, and mix well to make sesame sauce.

6. Put the Chinese cabbage blocks into a pot, pour in sesame sauce, and stir evenly, so that each Chinese cabbage is wrapped in sesame sauce, sprinkle with sesame seeds, stir evenly, and plate. A plate of crispy dried cabbage is ready.