How to make vinegar cabbage delicious? Mastering these two steps, hot and sour, crispy and appetizing, is really delicious. Winter is the season to eat Chinese cabbage. At this time, a large number of Chinese cabbages are on the market at affordable prices. Our local one yuan a catty is enough to fry a large plate. This season, the temperature is getting colder, and Chinese cabbage begins to have a cold-resistant reaction, locking its own water and nutrition. Therefore, Chinese cabbage in winter tastes particularly crisp, sweet and juicy, tastes particularly fragrant and has rich nutritional value. Chinese cabbage is rich in vitamins, trace elements and dietary fiber, so it is perfect to eat more Chinese cabbage in dry winter. There is also the habit of hoarding Chinese cabbage in winter in the north. Sauerkraut and spicy cabbage are very classic ways to eat in winter. Usually, the most common practices are stir-fried cabbage, cold or stewed tofu and vermicelli, which are common practices for eating Chinese cabbage in winter.

In addition, there is another way: pickled cabbage. Vinegar cabbage belongs to Shandong cuisine. It tastes silvery red, sour and crisp, and has the smell of cabbage. It's appetizing and delicious, and the cost of making a plate of vinegar cabbage is not high. It's much more affordable to fry a plate for a dollar than to eat it out in a restaurant. Vinegar cabbage, a seemingly simple ordinary home-cooked dish, requires skill to make it well. Many people think that Xiaoyi Wen cabbage cooked at home is not as delicious as that cooked in restaurants. In fact, as long as you master two key steps, you can make delicious vinegar-vinegar cabbage at home.

The first step is the treatment of Chinese cabbage. Cabbage needs to be cut separately from the leaves. Because the leaves are not easy to cook, they should be fried in the pot first, and then fried with the leaves. The second step is juice. If vinegar-pickled cabbage is delicious, juice is also very important. The specific ingredients are introduced in detail in this paper, and this ratio is adjusted according to the amount of Chinese cabbage.

Vinegar cabbage: Prepare ingredients: appropriate amount of cabbage, appropriate amount of garlic and a little dried pepper. Prepare ingredients: proper amount of oil, 2 tablespoons of soy sauce, 3 tablespoons of balsamic vinegar, salt 1 tablespoon, sugar 1 tablespoon, and 4 tablespoons of starch water. Detailed method: 1, how much fresh cabbage should be eaten according to its own needs. Wash and slice dried Chili and garlic (add a little shredded ginger). 2. Then put it into a basin and wash it with running water. Part of the vegetable basket needs cleaning. 3. Wash the cabbage. Let's cut off the stem of the cabbage first and separate the leaves from the cabbage. 4. Then slice the vegetables with an oblique knife. (you can also break it into small pieces by hand). 5. Then tear the leaves into small pieces for use. 6. Next, we add 2 tbsps of soy sauce, 3 tbsps of balsamic vinegar, 1 tbsps of salt, 1 tbsps of white sugar and 4 tbsps of starch water to the bowl, and then stir well for later use.

7, the pot is hot, add a small amount of cooking oil, after the oil is hot, pour the garlic cloves and dried peppers into the pot and saute. 8. Add the cabbage and stir fry first. 9. Stir-fry the vegetables until they are slightly soft, and then put the leaves in the pot and stir-fry. 10, stir-fry the leaves until soft, add the sauce prepared in advance and stir-fry evenly in the pot. It is not recommended to fry for too long, so as not to affect the taste.