"vinegar Chinese Cabbage" in Winter

Name: "vinegar Chinese Cabbage" in Winter
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Tender Cabbage Gang Pian Pian; 5 Small dried chili; 20 capsules pepper; 30g Rice vinegar; 25g Sugar; 5g salt; 2g MSG; 25g Cooking oil; Some Water starch

by Large frying spoon

4.7 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Some netizens asked me about the practice of "slitting dishes". There are many kinds of yo-cai, and almost any raw material can be made with yo-yo. For example, fish slices, chicken slices, chicken breasts, mushrooms, etc., can also be scorched, such as scorched pork slices, scorched meat segments, scorched meatballs, scorched glutinous rice balls, scorched fish sticks or Scorched fish fillets, etc. are all fine.
The so-called "slitting vegetables" actually means that the soup should be slightly wider and then thicken it. If there is no soup, it can’t be called a dish, but the soup can’t be too much. If there is more, it will become a stew or soup. Therefore, the amount of the soup should be appropriate. Generally, the soup should not be used. It is advisable to exceed a quarter of the main ingredients.
Let's make a simple vegetable dish "Vinegar Cabbage" by the method of churn. This dish is simple and quick. It is appetizing and healthy. In winter, you can eat a lot of big fish and meat. It is a very good way of keeping healthy with a vinegared cabbage. The specific method is as follows;"

Ingredients

"vinegar Chinese Cabbage" in Winter

1. Blend a bowl of gorgon; put rice vinegar, salt, and monosodium glutamate in the bowl.

"vinegar Chinese Cabbage" in Winter recipe

2. Then add sugar and appropriate amount of water starch.

3. Add a little water and stir well for later use.

4. Pour an appropriate amount of cooking oil into the pot, add the peppercorns and stir fragrant over low heat.

5. Then lower the temperature of the oil and pour in the dried chilies.

6. The chili is slightly discolored, pour in the cabbage slices and stir-fry on high heat.

7. The cabbage is slightly collapsed, and the seedlings are poured into a bowl and stir-fried.

8. After a few times of stir-frying, wait for the glutinous juice to gelatinize, and then it will be out of the pot.

9. It is best to eat it while it is hot and taste the best.

Tips:
The characteristics of this dish: the color of the dish is bright and reddish, the vinegar and pepper are fragrant, the entrance is crisp and refreshing, and the salty, fresh, sour and sweet is moderate.

Tips;

1. The cabbage should be tenderized and sliced with a slope blade method. This is a traditional cutting method, and the cabbage leaves are not suitable for making vinegared cabbage. The size of the slice can be cut according to your preference, generally no more than three centimeters in size.

2. After sautéing the peppercorns, be sure to lower the temperature of the oil before adding the peppers. You can control the oil temperature by turning off the heat or turning off the heat, and then deep-fry the peppers into amber. The vinegared cabbage is more delicious with a slightly spicy flavor.

3. Frying this seemingly simple dish, the key is to use the firepower properly. Use low heat in advance, but after adding the cabbage, you should quickly stir-fry the cabbage for a few times. The cabbage is slightly collapsed and quickly cooked into the bowl. , The main master is quick and easy.

The "Vinegar Cabbage", the most homemade vegan dish in winter in the North, is ready for the reference of friends!

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"vinegar Chinese Cabbage" in Winter

Ingredients

"vinegar Chinese Cabbage" in Winter

Comments

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