Vinegar Cabbage

Name: Vinegar Cabbage
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 5 slices Chinese cabbage; 20g Sugar; 10g Vinegar; 3g salt; 3g MSG; 10g Water starch; 2 Dried chili; Some Cooking oil; Some Sliced green onion

by Danini

5.0 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Maybe some friends will dismiss the topic of vinegared cabbage. Vinegar cabbage, it can't be more ordinary popular dish! In fact, the essence of cuisine is to be able to use the most ordinary ingredients, the simplest seasonings and the most common techniques to make delicious dishes.
The vinegar cabbage introduced today has the characteristics of sweet and sour, rich in appetizer, thin juice and bright, suitable for all ages.
So, how can we make vinegared cabbage delicious? Let me share with you the family practices of vinegared cabbage. "

Ingredients

Vinegar Cabbage

1. Choose 5 leaves in the middle of the cabbage and wash them.

2. Cut the vegetable leaves into pieces, use an oblique knife to spread the vegetable gang into 3 cm wide, 5 cm long, and 0.5 cm thick slices, slice the green onion, and crush the dried chili for use.

3. Take a small bowl and use vinegar, salt, sugar, monosodium glutamate, and water starch to make a bowl of gorgon for use.

4. Make the bottom oil in the pan, add chili to fry when 60% hot, stir fry the green onion slices to create a fragrant flavor.

5. Pour in the cabbage and stir fry until broken.

6. Pour in the leaves and fry until they are broken.

7. Pour into a bowl of gorgon, stir fry over high heat until the soup is wrapped in the cabbage and serve.

Tips:
1. The taste of Wanqian should be slightly salty on the basis of sweet and sour.

2. The cabbage itself has a certain smell of soil. Step 5.6 is the method to remove the smell of soil, which cannot be omitted.