Vinegared Cabbage
by Small transparent zwh
Favorite
Difficulty
Easy
Time
10m
Serving
2
1. Prepare the ingredients: pat the garlic and cut a few knives. Hand tear the cabbage leaves into large pieces. Cut the cabbage into slices with a knife at an angle of 60 degrees.
2. Prepare the sauce: 10g vinegar, 3g light soy sauce, 2g salt, and a teaspoon of starch. Stir well.
3. First lubricate the pan (increase the thermal conductivity of the pan, and do this before cooking to make the pan less sticky): Fill the pan with oil, pour it out for other purposes after it is hot, and add cold oil again. Add garlic cloves to a small heat until fragrant.
4. Add the chili section and sauté.
5. Under the cabbage gang, the fire was so small that it was dead.
6. Add the cabbage leaves and stir-fry until the cabbage leaves are slightly soft. Add 2g of balsamic vinegar and stir-fry until the vinegar is completely volatilized.
7. When the vegetable is slightly cooked and the soup is about to come out, put the prepared sauce in advance.
8. Smell the vinegar, out of the pot.
