As the saying goes: a hundred vegetables are not as good as cabbage.
Autumn and winter are the seasons for eating Chinese cabbage, and the method is the most classic, especially appetizing rice.
Vinegar cabbage seems simple, but it also requires skill to make delicious, as long as you add 1 more step, and then mix the sauce according to the proportion in the recipe, the taste and taste of vinegar cabbage will be better.
This dish is very recommended for everyone to learn the next method, especially office workers, in less than 10 minutes to get a home-cooked dish.
Sweet and sour, crisp and refreshing, degreasing and under the rice, once on the table will get the love of adults and children, it is simply a rice artifact! Let's try to do it
1: Add salt, sugar, starch, soy sauce and vinegar to a bowl and set aside.
2: Wash and drain the cabbage, separate the cabbage and cabbage leaves, cut the cabbage into slices obliquely, and cut the cabbage leaves into pieces.
3, pour the right amount of oil into the pot and heat it, add minced green onion, minced garlic, dried chili peppers to simmer the aroma, then turn on medium heat, first add cabbage to help sauté for a while, then add cabbage leaves to quickly stir-fry a few times, and finally pour in the prepared sauce, stir-fry well and then you can get out of the pot.
ps：
1. The cabbage and cabbage leaves are processed and cooked separately, which can make the heat even and the ripeness is one to one.
2. Cabbage has a large amount of water, and stir-frying with medium and high heat can make the surface layer coke with a scorched aroma; the other is to lock in water.
3. After finally adding the sauce, it is necessary to quickly stir-fry, stir-fry well to turn off the heat, so as not to let the cabbage out of too much soup because of the saltiness of the sauce.
Finished product display
Healthy and unburdened delicious dishes are here!
Click a concern and then go~