Soon it is winter, and we northerners have begun the "journey" of eating Cabbage. Cabbage is delicious and nutritious, and there are many methods, my favorite is the vinegar slip cabbage, because I especially like to eat this sour and crunchy dish, especially delicious appetizers.
The use of vinegar is very critical to making vinegar slip cabbage, it is the key to the success of the whole dish. If the vinegar cabbage wants to be delicious, adding vinegar must master the skill, it must be divided into two times to add, and the timing of adding vinegar must also be mastered, so that the taste of the fried cabbage will be more crisp and more flavorful.
Then I will share with you a vinegar slip cabbage method, adding vinegar twice is the key Oh, let's see how I make it. Make vinegar slip cabbage, twice add vinegar is the key, cabbage sour and crisp and refreshing, super under the rice.
【Vinegar slippery cabbage】
Ingredients: cabbage, salt, vinegar, soy sauce, sugar, water starch, oil. Procedure steps:
Step 1: First of all, we will remove the old leaves outside the cabbage, break the cabbage piece by piece, clean it, separate the leaves and the cabbage gang, cut the leaves into segments, and cut the cabbage gang into slices, so that the cabbage gang will be more flavorful.
Step 2: Then let's mix a sauce, add 15g of aged vinegar, 10g of soy sauce, 10g of soy sauce, 3g of salt, 3g of sugar and stir well; then cut into minced garlic and dried chili peppers.
Step 3: Heat the oil, add minced garlic and dried chili peppers and stir-fry until fragrant, then add cabbage to stir-fry for a while, fry until it is broken, then pour a small spoonful of aged vinegar along the edge of the pot, sauté the vinegar fragrantly, and then add the cabbage leaves to the high heat and stir-fry quickly.
Step 4: After that, we pour in the prepared sauce, stir-fry quickly over high heat, then pour in a little water starch to outline the sauce, and fry until the soup is almost dry and ready to go out.
Tips:
1, make vinegar slip cabbage, vinegar should be divided into two times. The first time, pour along the edge of the pot, do not pour directly on the cabbage, so that the aroma of the vinegar can be completely evaporated. The second time to add vinegar is after the cabbage is almost fried, and other spices together with the sauce into the sauce poured in, this time adding vinegar can increase the sour taste of cabbage, so that cabbage more flavor. The vinegared cabbage that comes out of this way will be sour, crisp and flavorful, very fragrant.
2, when making vinegar slip cabbage, cabbage gang and cabbage leaves are best fried separately, because the cabbage gang is more difficult to cook, first fry cabbage to help maturity is more consistent, the taste is better.