A new way to eat vinegared cabbage, a few simple steps will make you a chef in seconds, so delicious that people can't stop!

Today I will introduce to you our light diet configuration - vinegared cabbage. Vinegared cabbage is a very classic Chinese home-cooked dish, loved for its sour appetizer and crispy texture. The autumn breeze is cool, and the summer is not over, so a vinegared cabbage like this is the best choice for a light diet.

The cabbage here is made of baby cabbage, which is crispy and tender. Baby cabbage is also rich in carotene and the trace element zinc, which is very helpful for children's mental development. The medicinal value of baby cabbage is very high, and traditional Chinese medicine believes that it is slightly cold and non-toxic, and regular consumption has the effect of clearing heat and detoxifying. Baby cabbage is rich in nutrition, sweet and slightly cold, and regular food can clear away heat and relieve annoyance, and facilitate urination; It contains essential proteins, fats, vitamins (AB, C, D), minerals such as calcium, phosphorus, iron, and a large amount of crude fiber.

【Ingredients Preparation】

• Half a Chinese cabbage (about 500 grams), preferably the cabbage part because this part is more crispy
• Appropriate amount of dried chili peppers (adjusted according to personal taste, if you like spicy, you can put more)
• A few cloves of garlic, sliced
• A small piece of ginger, shredded
• Salt to taste
• A pinch of sugar (for freshness)
• 1 tablespoon light soy sauce or soy sauce
• 2 tablespoons balsamic vinegar or rice vinegar (this is the key seasoning and can be adjusted for taste)
• 1 teaspoon starch, add a small amount of water to make water starch
• Cooking oil to taste

【Cooking Steps】

1. Cabbage Processing: After washing the cabbage, cut it into moderately sized pieces, especially the cabbage gang, which can be slightly obliquely cut, which is easier to absorb the flavor and has a better taste. Put the chopped cabbage in a large bowl, add a little salt and mix well, marinate for 5-10 minutes, and then squeeze out the excess water, so that the processed cabbage is more crisp and tender.

2. Seasoning preparation: Mix light soy sauce, balsamic vinegar, sugar, salt (if the cabbage has been salted before, put less or no salt here) and the adjusted water starch evenly, and mix it into a bowl of juice for later use.

3. Stir-fry:

1. Pour an appropriate amount of cooking oil into the pot, first add the dried chili peppers, garlic slices and ginger shreds after the oil is hot, stir-fry over low heat to bring out the fragrance, pay attention to the heat is not too big to avoid burning.
2. Then put the processed cabbage into the pot, turn to high heat and stir-fry quickly, so that the cabbage is evenly heated.
3. When the cabbage starts to soften, pour in the previously prepared bowl juice and continue to stir-fry quickly so that all the cabbage is coated in the sauce.
4. Stir-fry until the cabbage is cooked through and flavorful, then turn off the heat and serve on a plate.

Tips:

• The ripening time of cabbage and cabbage leaves is different, if you fry together, you can fry the cabbage gang first, and then add the cabbage leaves after it is slightly soft.
• The time of adding vinegar is also crucial, adding it too early will make the cabbage soft and affect the taste, so it is recommended to add it when the cabbage is almost ripe.
• During the frying process, it is necessary to keep the heat high and stir-fry quickly, so that the fried cabbage will maintain a crisp and tender taste.

In this way, a plate of vinegared cabbage with full color and aroma is complete, it is not only a porridge artifact, but also a delicacy when you are lazy. Try it out and make this home-cooked dish your new favorite in the kitchen!