<h1 class= "pgc-h-arrow-right" > home-style vinegar slip cabbage, keep in mind the 3 tips, cabbage sour and spicy appetizing and crisp, the method is also simple</h1>
How can there be less cabbage in the winter, the northern aunts are transported home in a car, although I am not so exaggerated, I will buy so many cabbage. But as long as you go out, you will buy two or three or so, because the cabbage is very simple to preserve, and the price of cabbage is cheap, and it is convenient to eat when the methods are diverse. Generally speaking, the cabbage bought will be eaten in less than three days, because the family especially likes to put the cabbage into various dishes. Because cabbage itself is also a very versatile ingredient, it is not only sweet in taste, but also rich in nutrition.
The family's favorite dish is home-cooked vinegar cabbage, but many people fry the vinegar cabbage taste is always inferior to what they bought outside. Because the vinegar can not be put in as soon as the pot is opened, if this step is done wrong, it is very easy to fry the water out of the situation. Today I will talk to you about how to make delicious vinegar cabbage, just need to do a few details, you can fry a delicious vinegar cabbage.
<h1 class = "pgc-h-arrow-right" > ingredients to prepare: Chinese cabbage, white vinegar, sugar, soy sauce and salt. </h1>
Tip 1: When buying Chinese cabbage, you need to pay attention to the root of the cabbage, if you find that the root of the cabbage has a cracking condition, you must not buy it. Because this type of cabbage is because in the process of growing, the amount of fertilizer is too much, the taste of this cabbage may not be so sweet.
Tip 2: When preserving chinese cabbage, do not choose the outermost layer of cabbage leaves, because this layer of cabbage leaves can protect cabbage. And when saving the cabbage, you can choose to dry in the open space for a while, so that the outermost cabbage leaves will be wrapped more tightly because of the loss of water, so that the water can better retain the moisture of the cabbage.
Tip 3: Before the cabbage is cooked, you need to pat the root of the cabbage with the back of the kitchen knife, so that the stir-fried cabbage will be more flavorful. When cabbage comes into the pan, it needs to be quickly stir-fried on high heat, and the salt needs to be added before it comes out of the pot. In this way, the cabbage will not appear a lot of moisture, after the seasoning and vinegar are put in, try to stir evenly after you can turn off the heat. It should be noted that you need to cover the pot and simmer for about 2 minutes, so that the fried vinegar cabbage will taste better.