It is most suitable for children who don't like cabbage at ordinary times. Hot and sour taste can stimulate children's taste buds and make them feel the new taste of vegetables. The fragrant vinegar baked cabbage completely made them fall in love with vegetables and the sour and delicious taste.
The making process is simple and convenient, just pay attention to cooking. Vinegar cabbage generally chooses heart as raw material. After all, the heart is light green and tastes the best. If it is a large piece of cabbage, you can also blanch it a little to make it softer, and then drain it in time and take it out for later use. Stir-fry the oil pan with minced onion, ginger and garlic, add blanched Chinese cabbage, add the prepared sauce, add chicken essence and white sugar before taking out the pan, add thickened water starch and pour a few drops of vinegar juice, and the dish is officially finished.
Pay attention to the heat when cooking vinegar cabbage. Too much heat makes it easy to burn. Cabbage is not delicious enough if it is not heated properly. A seemingly simple vinegar-stained cabbage will test people's cooking skills.
Attention should be paid to the details of blanching, and there should be no less preparation before cooking. It is best to choose a vegetable bangzi with more water, so that the food tastes better. When cutting vegetables, pay attention to the moderate thickness and leave a wide cross section, which is beneficial to the better taste of Chinese cabbage and ensure the best taste of Chinese cabbage. Blanching of Chinese cabbage is a key process when preparing ingredients. Many people are afraid that blanched cabbage is not tender enough. Actually, this is a misunderstanding. The reason why Chinese cabbage is blanched is to better lock the water and prevent the loss of water and original flavor during frying. It is best to add balsamic vinegar before cooking to avoid volatilization, which neither increases the taste of dishes nor wastes the role of condiments.
A dish necessary for festivals, sour and delicious acetic cabbage, has become a must for festivals. People eat too much big fish and meat on holidays, which leads to indigestion in the stomach and easy to produce greasy feeling. At this time, it is really perfect to go with acetic acid cabbage. On the one hand, it can alleviate the greasy feeling after eating big fish and meat, increase the taste, and make people eat better. Many times, it is this irresistible refreshing and delicious, addictive and the most delicious meal.
The sour and spicy taste of vinegar-vinegar cabbage has become a taste that countless people miss. With a bowl of delicious rice, a nutritious and healthy meal is finished. Without too many condiments, an ordinary Chinese cabbage can make the most memorable taste, which may be the charm of cooking. Simple ingredients make a satisfying taste.