As the old saying goes, "Winter cabbage is as beautiful as bamboo shoots", and winter cabbage is baptized by frost, sweet and juicy, crisp and tender. In the past, the north entered the winter, one of the "big things" to be done was to hoard cabbage, buy a car of good cabbage to hoard at home, and even if the wind and snow were big throughout the winter, the heart was much more stable. Cabbage can be eaten in many ways, it can be boiled, fried, stewed, and can be used as a filling, and vinegar slippery cabbage is one of the classics.
Vinegar slip cabbage added vinegar as a condiment, sour and delicious, appetizing and delicious, but this dish wants to fry the delicious is not so easy, cooking at home often can not eat out of the "vinegar aroma" taste, put vinegar more and will be too sour, and the restaurant fried compared to the difference is far, in fact, this "vinegar slip" dish, vinegar play a role is the key, cooking this dish is best to put vinegar 2 times, cooking vinegar aroma and sour aroma, the heat should also remember to be small and medium-sized fire to "slip", rather than hot stir-fry, a vinegar slip cabbage home-cooked practice to share with everyone.
<h1 class="pgc-h-arrow-right" > vinegar slippery cabbage</h1>
Ingredients used: 1/2 Chinese cabbage, garlic, ginger, dried chili peppers, aged vinegar, soy sauce, sugar, salt, pepper, monosodium glutamate
1, the leaves of Chinese cabbage are torn into large pieces by hand for later use, the cabbage stem oblique knife cut tiles, the water content of the cabbage stem is too high, 2 oblique knife cutting can make the contact surface increase, which is conducive to the oozing of water and the taste is delicious.
2: Finely chop ginger and garlic and set aside, add 3 spoons of aged vinegar, 2 tablespoons of soy sauce, 1/2 tablespoon of sugar, 1 tablespoon of pepper, 1 spoonful of dry starch, salt and MSG to a bowl and set aside.
3: Stir-fry the slightly more oil in the pan with ginger, minced garlic and dried chili.
4: Add cabbage stalks first, stir-fry over medium heat for about 3 minutes, until the cabbage stalks are slightly soft.
5: Slowly drizzle with 2 tablespoons of aged vinegar along the edge of the pot and cook the vinegar aroma over medium heat.
6: After about 2 minutes of cabbage stalks, add the remaining cabbage leaves and stir-fry well.
7: After the cabbage leaves are also a little soft in the water, pour in the bowl ingredients prepared in front, stir-fry evenly, cover the pot and simmer for 3 minutes to get out of the pot and plate.
<h1 class= "pgc-h-arrow-right" > — said The Old Well</h1>
Stir-fried vinegar slip cabbage and fried sour and spicy potato shreds have the same magic, must be put 2 times vinegar at the appropriate time to be delicious, vinegar slip cabbage taste is sour with a slightly sweet and spicy compound taste, sour taste is the main taste, so don't be afraid to put more, high temperature vinegar taste will volatilize a lot, as long as it is not fried with white vinegar, it will not be particularly sour.
Why use a medium-to-low heat, the cooking technique of the "slip vegetable" class itself is a medium-to-medium fire, adding seasonings with mustard juice to slowly stir-fry ingredients, so that the ingredients are smooth and tender or flavorful, here is mainly to make the cabbage stalks into the flavor.
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