Chinese cabbage is dry, sweet, light and low in calories. Contains β-carotene, iron and magnesium, which can improve calcium absorption. In addition, the potassium in Chinese cabbage can excrete salt and has diuretic effect. Do you want to know how to cook delicious hot and sour cabbage? Now let's share with you what delicious practices are recommended for hot and sour cabbage?

Delicious method of hot and sour cabbage

Raw materials of hot and sour cabbage

Chinese cabbage, bacon, Laoganma, salt, white vinegar, soy sauce, chicken essence.

Practice of hot and sour cabbage

1. Slice Chinese cabbage. It's better to be a vegetable gang, which is more delicious than vegetable leaves.

Cut bacon into small pieces for later use.

3. Pour the right amount of oil into the pot, add the bacon and stir-fry until it changes color.

4. Turn the fire into chopped cabbage and stir fry constantly. At this time, the pot is hot without soup, and the white vinegar is cooked. When the fire was burning, I heard a voice. I especially like this noise every time. Then pour in the right amount of soy sauce, stir well, and add Laoganma Chili sauce to color and enhance fragrance. Add some salt to taste and stir well. Add chicken essence and take out the pot. Don't stay in the pot for too long, the soup will not taste good when it comes out easily.

Delicious practice of hot and sour cabbage II

Recipe introduction: sour and refreshing.

Raw materials of hot and sour cabbage

Ingredients: 250 grams of baby cabbage, five dried red peppers, one teaspoon of salt, one teaspoon of sugar, one teaspoon of vinegar and one teaspoon of soy sauce. ,

Practice of hot and sour cabbage

Process: 1 Wash the baby cabbage, cut off the roots and cut into small pieces of appropriate size.

Squeeze the seeds of dried red pepper, cut them into small pieces, and mix all the seasonings together to make flavored juice.

3. Heat the hot oil in the pot. When the oil temperature is 50% hot, add the dried peppers and stir fry until fragrant. Then turn on the fire, add the cabbage and stir fry quickly. After the color changes, add the flavor juice and stir fry evenly before taking out the pot.

Tips for hot and sour cabbage

Cooking must be a big fire.

Three Delicious Tastes of Hot and Sour Cabbage

The recipe is slightly sour and sweet, crisp and delicious.

Raw materials of hot and sour cabbage

Ingredients: 250g of Chinese cabbage.

Seasoning: sugar 30g, 15g vinegar, peanut oil 7g, salt 2g, chili red 5g, sharp, dried, onion 5g, ginger 5g and white garlic 5g.

Practice of hot and sour cabbage

1. Remove the old leaves from the cabbage, wash it, cut it into filaments, scald it with boiling water, let it cool, squeeze out the water, put it in a plate and mix well with refined salt.

2. shred the red pepper for use.

3. Wash onion, ginger and garlic separately and cut them into shreds.

4. Put the oil in the pot and stir-fry the shredded pepper.

5. Add shredded onion, shredded ginger and shredded garlic and stir fry.

6. Add vinegar and sugar.

7. When the sweet and sour juice becomes sticky, pour it on the cabbage and stir well.

Four Delicious Tastes of Hot and Sour Cabbage

Raw materials of hot and sour cabbage

Material: Chinese cabbage 1/4 about 400g.

Seasoning: dried ginger 1 30g, 8 dried red peppers, pepper 1 30 slices, 2 tablespoons of balsamic vinegar, 2 teaspoons of soy sauce, white sugar 1 teaspoon, chicken essence 1 teaspoon, 5g of salt, 1 teaspoon, and oil/kloc-.

Practice of hot and sour cabbage

1, peeled and shredded dried ginger, peeled old leaves outside Chinese cabbage.

2. Put the leaves in a boiling water pot, cook for 1-2 minutes until cooked, take them out and drain. Then cut into strips 2 cm wide and 5 cm long.

3. Put the balsamic vinegar, soy sauce, salt, white sugar and chicken essence into a small bowl, fully mix and stir into a paste, and mix well with the Chinese cabbage strips in a slightly larger container.

4. Put the cabbage strips wrapped in sauce into the plate and put shredded ginger on the surface.

5. Heat the wok with high fire, add cold oil, add dried red pepper and pepper into the wok, and stir-fry with slow fire until the pepper turns yellow.

6. Leave the pepper from the fire before it turns black, and pour the oil directly on the cabbage on the plate.