In the past few days, the spread of the epidemic in Shenda and Dacheng has been somewhat serious, and Liaoxi has been relatively less affected, but it is okay to contribute at home on weekends.
In the afternoon, I received a call from a friend, which was also a harassing call from a person who was idle at home, and the phone just went straight into the subject, saying that the mouth that stayed at home was hungry, and wanted to eat the vinegar slippery cabbage that I had eaten at my house a few days ago, and also "shamelessly" said that I came to my house the next morning to pick it up.
Put down the phone, sighed, there is such a damaged friend, but also decades of their own friendship, no matter how bitter they have to swallow it!
Then again, my vinegar cabbage (or vinegar-marinated cabbage, it doesn't matter what it's called) is a home-cooked dish that can be blown away, and it's on disc as soon as it's on the table. Today I will also share my experience in making this dish to everyone, under the epidemic situation, nothing can be done, and the table will definitely be swept away.
Main ingredients: a cabbage, preferably two greens, the taste is crisp and raw, especially delicious. A carrot.
The cabbage is washed and removed from the leaves, leaving only the vegetable gang, cutting the diamond-shaped pieces, and the carrots are also washed and cut into diamond-shaped pieces.
Accessories:
Aged vinegar (it is best to use our Kazuo aged vinegar, 4 degrees, do not use high vinegar, special acid, Shanxi vinegar is sour, white vinegar is not delicious) The approximate proportion is one pound of cabbage with two or two vinegar, I am a cabbage with about seven or two vinegar.
Dried chili peppers to taste, according to their own taste preferences to add or subtract, peppers to use the fire to roast, slightly charred can be. More than ten peppercorns.
Ginger to taste, cut into thin slices, garlic or add or subtract, slice.
Soy sauce, salt, oyster sauce appropriate amount, according to their own taste appropriately add or subtract, pay attention to salt should not be too much. Cotton white sugar is appropriately more.
Put the above excipients into a large bowl, the taste should be sweet and sour, not too sweet or too sour, taste the appropriate amount of addition and subtraction debugging.
Boil water in the pot, try to put as much water as possible, put a little salt, after the water rolls wide open, pour the cut cabbage carrot slices into the water, and stir constantly to let the vegetable slices heat evenly. Look at the time, do not be too long, the cabbage can be broken, otherwise the soft sponge is difficult to eat. If you don't grasp it well, then quickly fish out the dish and control the dry water into the pot before the cabbage has just changed color and the water has not boiled again (do not over-cool the water), pour the boiling water in the pot clean, do not shabu, and take advantage of the residual heat in the pot to put the pot containing vegetables into the pot.
At the same time, pour the sauce from the large bowl into the basin, without stirring, immediately cover the lid for an hour or two, stir it again, cover it for one night and enjoy it. It is better to store it in the refrigerator in the winter and in the refrigerator in the summer.
This dish, I was busy for more than half an hour to finish, placed for one night, in the morning I did not get up, was called by a friend of the loss, he went upstairs to the door to go to the kitchen to pour the prepared vinegar slippery cabbage into the bento box brought, even a fart did not turn around and left, angry I really wanted to kick him hard, originally wanted to leave the vinegar slippery cabbage a plate of breakfast to eat, by the way to take a photo to show off, the result let him even the nest end up, this can not be done, had to find a similar photo on the Internet as a finished product.
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