Vinegar Cabbage—jiesai Private Kitchen

Vinegar Cabbage—jiesai Private Kitchen

by Jiesai Private Kitchen

4.8 (1)
Favorite

Difficulty

Easy

Time

10m

Serving

2

The key to this dish is the choice of the main ingredients. It is best to choose the cabbage gang, use a blade to make the slice thinner, and then add vinegar when it is out of the pot to cook the vinegar flavor. Although the operation is simple, the taste is really good. "

Ingredients

Vinegar Cabbage—jiesai Private Kitchen

1. Wash the cabbage and remove the leaves, then use an oblique knife to cut into large pieces, drain the water, and cut the dried chili into small pieces for later use;

2. Scallions, chopped green onions;

3. Put oil, chopped green onion and other seasonings other than vinegar, water, and processed main ingredients in the pot in turn;

4. Cover the lid, start the [H•Dry Up Cooking] function, and the cooking program will be executed automatically;

5. When the heating time is displayed for more than 3 minutes or the pot lid feels hot when you touch it, open the pot lid immediately;

6. After the cooking is over, quickly add the vinegar and stir the ingredients evenly, and then put it on the plate.

Tips:

1. The amount of vinegar and sugar can be adjusted according to personal taste;
2. Use Caibang as far as possible for cabbage.

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