Vinegar-flavored Red Cabbage Cores──"fish Kitchen" Private Kitchen

Name: Vinegar-flavored Red Cabbage Cores──"fish Kitchen" Private Kitchen
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Beetroot; Some salt; Some Vegetable oil; Some Balsamic vinegar

by Fish kitchen

4.8 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Which part of red cabbage moss is the best? Is it the bud, the stem, or the leaves? A private dish just launched in "Fish Kitchen" is "Ginger Salted Fish Red Vegetable Sticks". After the vegetable sticks are used, are the remaining sprouts and leaves still useful? 🤔🤔🤔

If you suggest to throw it away, Yu'er tells you not to throw it away in the future. This is the best part of red cabbage moss. ☺☺☺

After watching the two private dishes of "Fish Kitchen": ginger-salted fish and red cabbage sticks, vinegar-flavored red cabbage cores, foodies should hurry up and vote. 🤗🤗🤗"

Ingredients

Vinegar-flavored Red Cabbage Cores──"fish Kitchen" Private Kitchen

1. Ingredients: beetroot, beetroot skin, salt, balsamic vinegar, vegetable oil.

2. Pick up the cabbage heart, and wash it together with the vegetable skin for later use;

3. Put an appropriate amount of vegetable oil in the pot, heat it, and add an appropriate amount of salt;

4. Add red cabbage leaves and skins, stir-fry for 2 minutes on high heat; pour in 10ml balsamic vinegar and turn off the heat.

5. The refreshing and tender "vinegar-flavored red cabbage core" is out.

6. Tips: Put salt first to keep the vegetables crispy; the stir-frying time can be adjusted according to personal taste. If you like crispy, you can heat for 1 minute, if you like soft and cooked, it can exceed 2 minutes; the balsamic vinegar must be at the front of the fire. Pour in the side of the pot to keep the vinegar aroma to the maximum.

7. Why should beetroot be paired with vinegar? The red cabbage core has the peculiar bitterness of cruciferous vegetables. Because of its purple color, this flavor is more intense, and this astringency is more concentrated in the core sprouts and vegetable skins. Although this special astringency is not annoying. But through the neutralization of balsamic vinegar, this bitter taste can be greatly changed, and it tastes more refreshing and tender.