Chinese cabbage, after being fried, has become a great home-cooked dish. The ingredients of vinegar-pickled cabbage are not only cabbage leaves, but also cabbage sticks. It's enough to have its taste. With its "sour, sweet, spicy and cool" extreme taste, it conquered everyone's taste buds. In addition, Chinese cabbage has high nutritional value. Protein contained in Chinese cabbage is close to human needs.
sweet and sour cabbage
Ingredients: Chinese cabbage, dried pepper, minced garlic and corn starch.
Seasoning: soy sauce, aged vinegar, salt and sugar.
1. Cut off the root of Chinese cabbage, take a leaf, slice the side of Chinese cabbage obliquely, and tear the leaf, so that Chinese cabbage can expose more tissues, taste more, and absorb juice more effectively.
2. Simply mix a sauce, which will save trouble when frying in the future. Add 2 tablespoons of soy sauce, 3 tablespoons of mature vinegar, 1 tablespoon of corn starch, half a spoonful of salt and half a spoonful of sugar into the bowl, and stir well for later use.
3. Boil the oil in the pot, and stir-fry the minced garlic and dried Chili. You can put a little more minced garlic, which tastes super fragrant. Pepper can be increased or decreased according to personal taste.
4. First pour in the vegetable help and stir fry, because the vegetable help is hard and not easy to cook. Stir-fry for about a minute, stir-fry the water, and wait for the dishes to soften.
5. Then add the leaves and continue to stir fry until the leaves are soft and ripe. At this time, we should pay attention to the heat and try to be as medium as possible. If the bottom of the pot is dry, remember to pour some boiling water to relieve it.
6. Pour in the freshly prepared juice and stir well. At high temperature, the vinegar will volatilize and the sour taste will become softer. Then tighten the juice with fire, and the water starch will make the leaves shiny.
7. An appetizing vinegar-slippery cabbage is ready. The taste is silvery red, sweet, sour and spicy, which is really the best choice. The cost of a dish is very low. I like it when you try it.
Skill summary
1. Try to use fresh wilting Chinese cabbage to make it crisp.
2. Stir-fry the vegetables first, because after all, they are hard and cook slowly. Put it in the pot one minute in advance, stir-fry until soft and rotten, and then add the leaves.
3, starch is the finishing touch of this dish, the juice is particularly beautiful, even the dried peppers are shiny and transparent, don't forget to add it to the juice, corn starch is the first choice.
4, dried peppers can emit a dry taste, try not to omit this step, do not like spicy food, you can put less.