When you make Korean Spicy and Sour Cabbage, don't fry the cabbage directly in the pot! Add more of these ingredients, the cabbage is crisp and fresh!

As the saying goes, "turnip and cabbage, each to his own", which means that everyone has his own hobbies, and it's impossible for everyone to have the same hobbies. Although this is the meaning of the saying, as a food blogger, I found a layer of "other" meanings when I read this saying, and what I found is that radish and cabbage represent other ingredients! They are a collective term for all ingredients! Come to think of it, there are so many ingredients that we eat in our daily life, why would we only use these two ingredients to represent them? Actually, if you ask me, I just think that they are the two most common ingredients, the ones we come into contact with the most, and the ones we eat the most. So they are a representative food.

These two are indeed very common food, especially in the fall and winter seasons, radish and cabbage are listed in large quantities, when we are shopping in the market, are these two ingredients "surrounded"! Although the number of a lot, but inexpensive, everyone's love for them is only increasing. Especially cabbage, I choose cabbage among these two ingredients! I'm a big fan of the sweet and refreshing flavor of cabbage! When I grew cabbage in my house, I got tired of eating it, but now that I don't eat it as often, I find that the ingredient I miss the most is cabbage! Not only does it have a great flavor, but there are many ways to cook it! One of my favorites is Korean Spicy and Sour Cabbage! I find it extra flavorful and down-home!

Spicy and sour cabbage is a very homemade dish, the practice is also very simple. But it is on top of such a simple dish that many people are missing a crucial step. I do this dish and many people's biggest difference is this step. But it's the extra step that makes a big difference in the flavor of the stir-fry! This conclusion is something I have personally tested! I'm sharing this with you today so you can see the difference between us!

Sour and spicy cabbage

We need to prepare the ingredients: cabbage, dried chili peppers, green onions, garlic

The first step: clean the prepared green onions and garlic, green onions cut into green onion segments, garlic cut into pieces spare. Then take off the leaves of cabbage, clean, and then separate the cabbage gang and leaves, cabbage gang with a knife cut into small thin slices, cut and then put aside first.

Step 2: Prepare a small bowl, add salt, soy sauce, then add a little sugar, chicken powder and vinegar; after adding the seasoning, use chopsticks to mix well and make soup.

The third step: add the right amount of oil in the pot, after the oil is hot, pour the previously prepared green onion, ginger into the pot, and then put a little dry chili, after the ingredients are added, open a small fire and stir fry, stir fry the flavor. Wait until the aroma wafted out, first pour the cabbage gang into the pot, small fire to large fire stir fry, wait until the cabbage fried raw, then pour the leaves into the pot to stir fry.

The fourth step: wait until the cabbage leaves stir-fried raw, along the edge of the pan into the previously seasoned sauce, quickly stir-fried, the seasoning fried evenly, you can get out of the pot.

Summary:

I added this extra step in the stir-frying process: stir-fry the cabbage helpers and cabbage leaves separately, add the cabbage helpers first and stir-fry them until they are raw, then add the cabbage leaves and stir-fry them together. Stir-frying them this way ensures that they are uniformly raw and cooked, and that they come out crispier and more flavorful!

When you make hot and sour cabbage, don't fry the cabbage directly in the pot! Add one more step, the cabbage is crisp and fresh! Did you all learn?