How to make a delicious vinegar cabbage? First of all, everyone needs to know that braised vegetables are different from stir-fried vegetables. Most braised vegetables require starch to thicken the sauce. Vinegar sauce needs to be prepared with a sweet and sour sauce. After the cabbage is fried, pour in the sauce and stir well to make vinegar cabbage. Another thing to note is that the cabbage cannot be cut vertically, but the blade must be slanted into slices. This will make the vinegared cabbage more delicious.

====Home-style version of vinegar cabbage====

Preparation of ingredients: cabbage, chopped green onion, ginger slices, dried chili peppers, star anise, vinegar, salt, starch, light soy sauce , sugar, MSG, salad oil.

Preparation method:

1. Remove the outermost layer of cabbage, rinse it with water, use a knife to slice the cabbage leaves diagonally, cut the cabbage into thin slices and set aside. Cut into small pieces, pour appropriate amount of starch, salt, sugar, MSG, light soy sauce into a small bowl, and finally pour appropriate amount of water to make gravy. Don’t use too much gravy. It should be about 50 grams after mixing. If too much gravy becomes boiled cabbage.

2. Add an appropriate amount of salad oil to the pot. When the oil is hot, add the chopped green onion and ginger slices and stir-fry until fragrant. Then add the dried chili segments and star anise and stir-fry until fragrant. Add the chopped cabbage and stir-fry evenly. Just wait until the cabbage becomes soft. Don't stir-fry the cabbage if it is too soft and the water will come out. After the cabbage is soft, turn to low heat or remove it from the heat. Pour in the gravy. Turn to high heat and stir-fry evenly. When stir-frying, the speed should be fast. Remove from heat. It is best to stir-fry twice under fire to avoid frying the gravy into lumps.

Tips: 1. Vinegar cabbage is sometimes not easy to taste, that is, the cabbage is not cut properly, because the cabbage has a thin film, which is very smooth and cannot stick to more seasonings, so it tastes bad. It has no flavor. When cutting it, don't cut it vertically. Use slices to increase the cross-section of the cabbage, so that it can absorb more flavor and taste delicious, without making the soup watery.

2. Vinegar cabbage is sometimes not sour enough when cooking. This is because vinegar is added first when frying. Vinegar evaporates easily when preheated, so when making sweet and sour dishes, such as sweet and sour dishes, The vinegar needs to be added last when making tenderloin and vinegared cabbage, so as to maintain the sour taste of vinegar. When making vinegared cabbage at home, you can choose whether to add Sichuan peppercorns according to your personal preference. If you add it, just add a few, not too many.

Summary: Vinegar braised vegetables are a typical Chinese cooking method. There are many types of braised vegetables, such as vinegar braised rice braised vegetables, glutinous rice braised rice braised rice braised rice braised vegetables, smooth rice braised rice braised rice braised rice noodles, etc. It is not possible to make braised vegetable starch. What is lacking is that thickening the paste can make the dishes taste fresher and more tender. At the same time, for some dishes that are not easy to taste, thickening can evenly wrap the taste on the surface of the food to achieve the purpose of increasing the flavor.