How to make Xiaoyi Wen cabbage delicious? This vinegar-stained cabbage cooked by the chef is crisp, slightly sour and spicy, and particularly refreshing. Without a drop of water, it is boring and appetizing. No wonder the food in the restaurant is so delicious. With so many tricks, you can make a restaurant taste at home. And the method is simple and clear at a glance. There is also a video tutorial version of this dish. You can read it in my headline number. Let's take a look at the specific methods first.

Composition:

One Chinese cabbage, several garlic seeds, several dried sea peppers, 15g balsamic vinegar, 5g soy sauce, 3g sugar, a spoonful of dried starch,

The steps are as follows:

1. We choose Chinese cabbage after the winter solstice. This kind of cabbage is slightly sweet, crisp and tender, and its roots are removed. Then we break it with our hands and wash it. Because Chinese cabbage is thick, we cut it into thin and even pieces. Because the maturity is different, it should be separated from the leaves.

2. Take a few pieces of garlic and chop them a little with a knife. Garlic tastes easier. Add some dried sea pepper.

3. Let's start to adjust the juice, 15g balsamic vinegar to increase the aftertaste, 5g soy sauce, 3g color matching to enhance the bottom taste, 3g sugar to enhance the freshness, add a proper amount of salt to enhance the bottom taste, take a spoonful of dry starch and stir it evenly, so that the juice is ready.

4. Heat the oil in the pot and wet the pot. This step can increase the thermal conductivity of the pot and save cooking time. Add appropriate amount of oil, add garlic seeds and stir-fry until fragrant, and add sliced Chinese cabbage to help. Because the cabbage is not easy to cook, so cook it first.

5. Turn over the small fire until it is oily, and don't add a drop of water, because the cabbage has a lot of water. Add Chinese cabbage leaves, turn over low heat until oily, and cook a small amount of balsamic vinegar, so as to make the vinegar taste evaporate as much as possible and let the Chinese cabbage eat enough vinegar.

6. vinegar must be put twice, so that the fried cabbage tastes better. Stir-fry until the cabbage is slightly cooked. When you want to make soup, cook the sauce we have prepared and lock the moisture in the cabbage.

Only in this way can the cabbage be crispy and fresh-fried, authentic, and can be cooked when it smells vinegar, so that a vinegar-stained cabbage is ready.

Crisp, tender, fresh, slightly sour, slightly spicy, like our food, welcome to pay attention to: pottery kitchen. You can also leave me a message below if you have any questions. Or which course you want to watch, you can also leave a message.