Autumn and winter are the season for eating cabbage. Among the many practices of cabbage, vinegar-preserved cabbage is the most classic and homely, crisp and sour, and it will be liked by adults and children as soon as it is served, especially when it is appetizing. Many people will directly fry cabbage, but it is wrong to do so. Adding 1 more important steps will make the taste of cabbage better than that made in restaurants. Vinegar Cabbage is very recommended for everyone to learn how to do it, especially for office workers. It takes less than 10 minutes to cook a home-cooked dish, which is much better than ordering takeout. Below I will share the practice of vinegar Cabbage with you in detail.

The practice of vinegar-preserved cabbage:

Spare ingredients: Chinese cabbage 1 piece, 2 spoons of rice vinegar, oyster sauce 1 spoon, soy sauce 1 spoon, a little sugar, a little pepper powder and 3 cloves of garlic;

Production process: step one, break off the Chinese cabbage from its roots, carefully clean it, control the water, cut the cabbage stalks and leaves separately, cut the cabbage stalks into pieces obliquely, put them into a big bowl, and add a spoonful of salt;

Step 2: Pickle and marinate for 5 minutes. In this process, peel and slice garlic, add vinegar, soy sauce, oyster sauce, white sugar and pepper powder into a bowl, and mix well to make juice.

Step 3, add a little cooking oil to the wok, heat it, put the garlic slices and dried red peppers together, stir-fry the flavor, put the pickled cabbage into the wok, and turn to high fire to stir fry quickly;

Step 4, seeing that the cabbage is slightly soft, put the cabbage leaves in, stir-fry them quickly with the same fire, pour the prepared juice into the pot, and stir-fry them quickly until the cabbage can absorb the juice;

Step 5, when the soup is absorbed by the cabbage, the cabbage is slightly out of the water at this time. Turn off the fire, put the vinegar-preserved cabbage on the plate, and serve it on the table.

Xiao Bian Summary: Vinegar Cabbage, a homely dish, has won the favor of adults and children. Every time I cook vinegar cabbages with this method, I always get the favor of my family. Although vinegar cabbages look simple, they actually need skills to make them. If you master the skills, the prepared vinegar cabbages will taste very good. This dish is simple and delicious. It is highly recommended that you learn how to do it, and you don't always have to go to restaurants in the future. In autumn, a large number of cabbages are on the market. At this time, of course, you can't miss eating cabbages. There are many ways to eat cabbages. Cooking and stewing are good choices. You can choose different practices according to your personal preferences and let your family enjoy delicious food in different ways.

Cooking tips:

1, vinegar-preserved cabbage, it is not right to fry cabbage directly in the pot. Add 1 more key steps to marinate the cabbage chop in advance, because the cabbage chop is thick and not easy to taste, but after pickling, it can not only make people more tasty, but also marinate the right water, which will make the taste of the cabbage chop more crisp;

2. Stir-fry the cabbage. Remember to stir-fry it quickly and fry it out of the pot in a short time. This kind of cabbage will taste better and will not become soft and rotten, and the nutrition of cabbage will not be lost too much;

3, because it is necessary to quickly fry the pot, it is recommended that you mix the seasonings into juice in advance, which is easier to operate. Stir-fry the garlic slices and peppers in advance, and the fried dishes will be more fragrant. If you like spicy food, you can also mix it with millet spicy.