Vinegar cabbage is a common home-cooked dish in northern China. It is simple to make, sour, crisp and delicious to eat. It is suitable for steamed bread and mixed rice. The sour taste brings back the sweetness of cabbage, which is delicious and enjoyable ~

Northerners like to store Chinese cabbage in winter. Therefore, various methods of Chinese cabbage can be vividly reflected in winter: cold salad, vinegar, stew and tofu. This Chinese cabbage, the way to eat in different parts is also particular: it is common to use the parts with more leaves on the head to make stuffing and meatballs, because it has less water and is tender; The outermost side of the dish is thick and watery, so stir-frying is the most common, and what you eat is its crisp taste; Today's "Vinegar Cabbage" is mainly made of cabbage. Because the innermost cabbage heart is crisp and sweet, it is common to make cold dishes. The most famous "dried cabbage" is made of cabbage heart.

Chinese cabbage is rich in nutrition, rich in vitamins, carotene, protein, fat and some trace elements, and is known as the "king of all kinds of vegetables". Below, I will talk about the methods and skills of making vinegar-preserved Chinese cabbage: 1. How to make vinegar-preserved Chinese cabbage Raw materials: Chinese cabbage, aged vinegar, soy sauce, dried red pepper, salt, onion, ginger, garlic, sugar, coriander and water starch. Making method:

Step 1: Wash vegetables. First, break the Chinese cabbage piece by piece, remove the yellow leaves and clean it;

step 2: cut vegetables. Separate the leaves of cabbage from the side of cabbage, then cut the side of cabbage into diamond-shaped blocks with an oblique knife (how to cut the diamond-shaped blocks will be described in detail later), and tear the leaves into pieces with uniform size by hand and put them on plates respectively; Cut onion into chopped green onion, ginger and garlic into slices; Cut dried Chili into small circles; [Note in this step: Before cutting, be sure to control or dry the moisture on the cabbage. ]

Step 3: Adjust the juice. Take a small bowl, pour in one spoonful of soy sauce, two spoonfuls of aged vinegar, one spoonful of white sugar and a quarter of salt, then add a proper amount of starch and clear water, and stir evenly with chopsticks for later use.

step 4: stir-fry ingredients. Sit on the fire, heat the pan to cool the oil, add chopped green onion, ginger slices, garlic slices and dried Chili after the oil is hot, and stir-fry with a shovel to make it fragrant and spicy.

step 5: stir-fry the help first. Add cabbage sticks, turn to a big fire, stir-fry with a shovel constantly, and let the cabbage sticks and spices fully mix with the fragrance released at high temperature; [Note in this step: If the water in the cabbage is not controlled to dry, it will spill oil. ]

step 6: stir-fry the leaves again. When the surface of the cabbage is transparent, add the cabbage leaves and continue to stir fry with a shovel;

step 7: add juice. When you see that the leaves of Chinese cabbage are soft and collapsed, add the prepared seasoning juice and stir-fry them quickly for a few times, and then take them out of the pot and put them on the plate. [Note in this step: Mix the juice evenly with chopsticks before adding it to avoid starch precipitation. ]

Step 8: Add a little coriander for decoration after serving. Second, the cooking skills of vinegar-preserved cabbage:

1. Cabbage chop itself is juicy, and if you cut it into diamond-shaped pieces with an oblique knife, you can make it tasty from multiple angles, and it is easier to cook when frying.

Method of cutting diamond-shaped blocks:

Place the vegetable chops horizontally on the chopping board, and first cut the vegetable chops into sections with an oblique knife; Then, a vertical knife is used to cut one or two pieces of vegetable help in the middle; So the diamond block is cut.

2: Vinegar is an important seasoning for vinegar-slipped cabbage. Northerners like aged vinegar, which is rich and mellow in flavor, dark in color and more appetizing to eat. Rice vinegar and balsamic vinegar are also acceptable; Little turtle doesn't recommend putting white vinegar. She is used to eating old vinegar, and always feels that putting white vinegar is a little weak in both color and taste.

3: Stir-frying in a big fire is the key to the firepower of this dish. Let the seasoning and cabbage be fully mixed and wrapped with each other at high temperature, so that the fried dish is particularly crisp and delicious, and the nutrition is also lost.

4: Cabbage chops and cabbage leaves must be cooked separately, because cabbage chops are hard and not easy to ripen, and cabbage leaves are soft and easy to ripen, so stir-fry cabbage chops first, and then add cabbage leaves when the cabbage chops are seven ripe.

5: the seasoning juice must be prepared in the bowl in advance, and it should be poured on the vegetables when frying, because it is originally a big fire to fry. If the seasonings are added one by one, it will not only take too much time, but also affect the maturity and taste of the cabbage.

A sweet, sour, spicy and refreshing vinegar-preserved cabbage is really delicious, but home cooking brings you different delicacies, plain means happiness, and happiness means happiness. Friends who like it may wish to try it ~

The daily daily daily rice, oil and salt make us feel as if we first saw the trivial and complicated kitchen affairs, but yet, "regardless of gains and losses, oblivious to myself and enjoying it" is still our daily life. I'm a turtle lying on the window watching the rain. I love life and food. I share the delicious food and stories with you. If you like me, I'll pay attention! ~ like it! ~ support me ~-~