What kind of cabbage is used in vinegar-pickled cabbage? Good Chinese cabbage can be roughly divided into Xinjiang Chinese cabbage, Emerald Chinese cabbage and Yutian Chinese cabbage, and Yutian Chinese cabbage is the best choice for making vinegar-pickled Chinese cabbage, because it is slender and moist, and the key is that it is fragrant, sweet, crisp and tender. Fresh and refreshing, vinegar-preserved cabbage is the best choice.
Be sure to choose fresh cabbage. Withered cabbage won't give you a crisp taste. If you want to taste better, you can also choose leaves closer to the cabbage heart, the more tender and crisp.
How to make vinegar-baked Chinese cabbage Ingredients: Chinese cabbage is about 700g.
Seasoning: dried Chili, garlic, millet, spicy (added according to taste)
Seasoning: salt 3g, soy sauce 5g, balsamic vinegar 7g, starch, edible oil.
Production steps:
1. Treatment of Chinese cabbage: First, remove the old leaves from the outer layer of fresh Chinese cabbage, then break off the remaining leaves of tender Chinese cabbage, wash them twice, and then drain the water. After draining the water, cut the Chinese cabbage into even pieces, and separate the leaves and stems of the Chinese cabbage. The leaves of Chinese cabbage can be slightly larger, because they will shrink and become smaller when fried.
2, material preparation: Xiaomi spicy chopped, garlic chopped for use.
3. Mixing Bowl: Add a little salt, 5g soy sauce, 7g balsamic vinegar, a little starch and cooking oil into the bowl, and mix well for later use.
4. Cooking process: heat the pot and then add a little cooking oil. When the oil temperature is 30% hot, add garlic, dried pepper and millet to stir-fry until fragrant, then pour in cabbage stalks, adjust the fire to the maximum, stir-fry until the cabbage stalks are 70% ripe, then add vegetable leaves and stir-fry until the leaves are broken, then immediately pour them into the prepared bowl, stir-fry them twice with high fire, disperse the seasoning, and then immediately take them out of the pot and put them on the plate.
Techniques of making vinegar cabbage 1. Drain the excess water before the cabbage is fried, so as to avoid the lack of "pot gas" caused by too much water, thus producing the taste of boiled vinegar cabbage.
2. The leaves and stems of Chinese cabbage should be fried separately, which can better control the maturity of Chinese cabbage and make it taste better.
3. To make vinegar-soaked cabbage, stir-fry it over high fire and cook it in one pot. Therefore, the bowls must be changed in advance before frying, and the stewed cabbage with vinegar must have a "pot-like" taste.
4. It is recommended to use fragrant vinegar to bake Chinese cabbage, because fragrant vinegar tastes better, and you can also use aged vinegar, but the taste of aged vinegar is not as good as that of fragrant vinegar, because aged vinegar is a little astringent and sour.
5, the production of vinegar-baked cabbage seasoning must be added before the final pot. If the seasoning is added too early, the water in the cabbage will precipitate, so the fresh sweetness in the cabbage will fade, which will affect the taste and taste of a dish.