First of all, I personally think that the taste of Chinese cabbage will be crisp without direct frying with water, and the seedlings will not collapse after cooking and frying. Secondly, Chinese cabbage is more convenient to taste. So, how can you stir-fry vinegar-vinegar cabbage more satisfactorily? Share my personal practices:
1. Take off the cabbage, but bring a little leaves, obliquely cut and wipe the blade, so that the cross section of the cabbage can be wider and the taste will go deep into all levels.
2. The essence of the taste lies in the mixing of juice, and the proportion is very important: one spoonful of ordinary soy sauce, three spoonfuls of rice vinegar, six spoonfuls of water, half a spoonful of dry starch, one-fifth of the amount of white sugar and four or five grams of salt, and then add onion, ginger and garlic, and stir evenly for later use.
3. Put a little oil in the pot, add the cabbage, stir-fry twice, boil a little water, boil the steam, and serve it on a plate for later use.
4. Put the base oil in the pan, add the dried chili, stir-fry slowly, add the onion, ginger and garlic, stir-fry for fragrance, add the cabbage, and cook the bowl juice. Don't stir-fry at this time, wait until the starch is gelatinized, that is, stir-fry evenly, so that the sauce is fully wrapped on the cabbage, and then you can go out of the pan.
The above is the way I usually cook vinegar-preserved cabbage at home. During the season of eating Chinese cabbage, you can fry a plate according to this method to ensure appetizing and next meal!