There are many ways to make cabbage, including stir-fried cabbage, cabbage tofu, casserole with cabbage vermicelli, cabbage meat rolls, vinegar-stewed cabbage, spicy cabbage, pork and cabbage stewed vermicelli, braised cabbage hearts, cabbage dumplings, cabbage steamed buns, etc. wait. Among them, vinegar-braised cabbage is the most distinctive. It is simple to make, spicy and sour, and is an appetizing meal. 熘

熘 is a cooking method in which raw materials are put into gravy and stirred. Braised dishes generally have a wider sauce. Depending on the materials used and the first operating step, the dough can be divided into crispy dough, smooth dough and soft dough. To make vinegared cabbage, prepare the gravy in advance and stir-fry the cabbage until it is cooked through. Let’s share how to make vinegar-braised cabbage. Vinegar cabbage

Ingredients: 5 slices of Chinese cabbage, garlic, green onions, dried chili salt, appropriate amount of chicken essence, white sugar for a very fresh taste, 1 tablespoon of balsamic vinegar, 3 teaspoons of corn starch, appropriate amount

Preparation method

1. Soak the Chinese cabbage in clean water and add baking soda to the water. This can remove pesticide residues in the cabbage. Then wash the cabbage several times with clean water and drain the water. Cut the cabbage into slices diagonally with a knife, so that The cabbage gangbang part will be more flavorful. Cut the dried chilies into sections. Cut the green onions into finely chopped green onions and pat the garlic.

2. Take an empty bowl, add appropriate amount of salt, chicken essence, white sugar, balsamic vinegar and appropriate amount of starch into the bowl, stir well and set aside.

3. Pick out the cabbage dumplings and blanch them in hot water, then remove them to drain them. This will make the cabbage dumplings crispier. Heat the pan and add some oil. If there is a little more oil, add onions and garlic. Saute the dried chilies until fragrant.

4. Add the cabbage, turn up the heat, and stir-fry quickly. When the cabbage is broken, add the prepared juice, pour in the juice, and stir-fry quickly, about 1 minute.

5. Wait until the cabbage is evenly coated with the gravy, turn off the heat, and serve on a plate. Tips for the finished product picture

1. The cabbage dumplings are not suitable for flavoring, so cut them at an angle when cutting. This can increase the contact surface of the cabbage dumplings and make them easier to taste.

2. Cabbage has a relatively high moisture content, so the cooking process should be fast. Prepare the gravy in advance to allow the cabbage to mature and absorb the flavor. The cabbage produced this way tastes great and has a crispier texture.

3. The ratio of vinegar to very fresh flavor in the sauce is 3 tablespoons of vinegar and 1 tablespoon of very fresh flavor. This can not only highlight the sourness of vinegar, but also enhance the umami flavor of the dish. White sugar also plays a role. The effect of improving freshness and flavor.

4. Do not pour the prepared gravy into the pot all at once, but slowly. Decide the amount of gravy according to the actual situation.

5. I used Beijing green mouth Chinese cabbage. The color of this cabbage is green as its name suggests. If you can't eat spicy food, you can omit the dried chili pepper.

6. Cabbage cabbage is not easy to ripen, so process it in advance and blanch it in boiling water so that the cabbage and leaves can mature at the same time.