We all know that the vinegared cabbage is a popular home cooking, its practice is relatively simple, eat sour and delicious, is more appetizing, a lot of people will do vinegared cabbage at home. There are certain precautions to be taken when making vinegared cabbage, especially the choice of ingredients. So what is good for cabbage in vinegar? Let's look at it below!

Vinegared cabbage with what cabbage is good

Cabbage is roughly divided into, Xinjiang cabbage, jade cabbage, Yutian cabbage, and the production of vinegared cabbage is best to use Yutian cabbage, because of its body shape, long, moisture, the focus is that it is fragrant, sweet, crispy, tender. Fresh and refreshing, so it is the best choice to make vinegar fried cabbage.

Always choose fresh cabbage. Wilted cabbage won't give you a crunchy texture. If you want a better flavor, you can also choose the leaves closer to the heart of the cabbage, which get more tender and crunchy the further in you go.

Main ingredient: about 700g of cabbage

Seasoning: dried chili pepper, garlic, millet chili (add according to taste)

Seasoning: 3g of salt, about 5g of soy sauce, 7g of balsamic vinegar, cornstarch, cooking oil

Preparation steps:

1, the treatment of the cabbage: the fresh cabbage is first to the outer layer of the old leaves to remove don't want to, the remaining Tender cabbage to the leaves of a petal broken off, and then cleaned twice, and then drained of water, cabbage drained of water, cut the cabbage into uniform slices, cabbage leaves and stalks separate separate load, cabbage leaves part can be appropriate a little bit larger, because the leaves in the frying time will shrink to become smaller.

2, preparation: millet chili chopped, garlic minced spare.

3, to the bowl of gravy: add a little salt in the bowl, add soy sauce 5g, balsamic vinegar 7g, add a little cornstarch and cooking oil, and then mix well and spare.

4, cooking process: start the pot to heat, and then add a little cooking oil, oil temperature 30% hot add garlic, dry chili, millet chili popping incense, and then pour into the cabbage stalks, the fire is adjusted to the maximum, stir-frying over high heat until the cabbage stalks seven ripe, and then add the leaves and stir-fry to the leaf break, and then immediately pour into the bowl of gravy in advance, and then stir-fry two stirring seasoning, and then immediately out of the pot on the plate, a delicious! The production of a delicious pickled cabbage is completed.

1, cabbage to drain excess water before frying, to avoid too much water and make fried vinegar fried cabbage lack of "pot gas", too much water will lead to fried vinegar fried cabbage with a boiled flavor.

2, cabbage leaves and stalks should be fried separately, so as to better control the maturity of the cabbage, so that the flavor and texture better.

3, the production of vinegar-frying cabbage to high-fire frying fast, a pot into a dish, so before frying in advance to blend a good bowl of gravy, fried out of vinegar-frying cabbage to be enough to "pot gas" flavor is fragrant.

4, the production of vinegar simmered cabbage is recommended to use balsamic vinegar production, because the flavor of balsamic vinegar is better, you can also use aged vinegar, but the taste of aged vinegar is not as good as balsamic vinegar, because aged vinegar with a little astringent, and acidic taste is heavy.

5, the production of vinegar simmered cabbage seasoning must be added before the final pot, if the seasoning is added too early will make the cabbage in the water analysis, so that the fresh and sweet taste of cabbage will become diluted, affecting the taste and texture of a dish.