Cabbage stalks and leaves are cooked separately, then start a pot of oil, garlic, chili peppers added to the pot of incense, and finally add vinegar, sugar, pumping made of sauce, until the cabbage is soft, vinegar and cabbage is finished. The following is the practice of vinegared cabbage:
Ingredients: 1 cabbage, 4 dry red pepper, garlic 5 cloves, 15g cooking oil, 10g vinegar, 5g soy sauce, 3g sugar, 1g salt, 1g chicken essence.
I. Put vinegar, sugar, salt, soy sauce in a bowl and mix into juice.
Second, clean the cabbage, cabbage stalks and leaves cut into the shape you want.
Three, hot pan pour oil, oil temperature forty-five percent hot, put the chopped red pepper and garlic paste burst incense.
Four, into the cabbage stalks on high heat and quickly stir fry.
5, then into the cabbage leaves continue to stir fry together, cabbage slightly softened when put into the sauce.
6, cabbage in the cooking process will be out of water, so do not need to add water, cook until the cabbage becomes soft, add chicken seasoning, stir fry a few times.
seven, out of the pot on the plate, vinegar cabbage production is complete.
Note:1, in the preparation of the cabbage, the root and leaves must be separated, because the root and leaves have different degrees of heat, in the stir-fry, to be divided into pots.
2, the proportion of ingredients in the above production of seasoning sauce, we must grasp it well, if you add too much, it is easy to lead to the taste of the cabbage is too sour, or too salty.