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How to Make Cabbage in Vinegar

How to make Chinese cabbage in vinegar

Ingredients

Cabbage 500G

Some green onions

Some ginger

Some garlic

Salad oil 50G

Some salt

Some vinegar

Some paprika

Methods/Steps

Slices of cabbage, slices of green onions, slices of ginger, slices of garlic. >1

Cabbage sliced, green onion cut into pieces, ginger cut into foam, pat garlic, chili into julienne.

2

Turn on the induction cooker, hot pan, pour a little salad oil, when the oil smokes, the fire is small two gears, pour the onion, ginger, garlic and chili stir fry.

3

Stir-fry for about a minute, pour in the cabbage, fire to the maximum, stir-fry for 2 minutes, pour a little vinegar, stir-fry for 1 minute, add a little salt, continue to stir-fry for 30 seconds, can be removed from the pot.

Precautions

Stir frying fire is very important to grasp the fire of the dish, you can make the dish more delicious and savory.

Tips for cooking vinegared cabbage

Tip 1: cut cabbage diagonally, increase the area easier to taste

Because the coarse grain cabbage needs to be made delicious, it can not be fried too long, if you want to think about better taste, you can choose to increase the area of the cabbage. This way you can better fry the cabbage into the flavor, so when you cut the cabbage, you should not choose the usual vertical cut, you need to choose to slice and cut.

Tip 2: cabbage gang more content

Many friends eat cabbage, will prefer fresh and tender cabbage leaves, but the production of coarse grain cabbage, in fact, you can choose more cabbage gang. Because the texture and flavor of the cabbage, will be more suitable for the production of vinegar cabbage, and this way to make the vinegar cabbage will be more rice.

Tip 3: Put the vinegar in after the cabbage is fried and soft

When making the vinegared cabbage, you can pour the rice vinegar in along the edge of the pot after the cabbage is almost fried and soft. Once it's poured in, close the lid, turn off the heat and let it simmer for about 30 seconds for a better way to sauté a sour, crisp and flavorful vinegared cabbage.