Chinese Food
Healthy pickles without pickling
(196306 views)
Cabbage has the functions of anti-aging, improving human immunity, sterilization and anti-inflammatory. Eating more cabbage can increase appetite, promote digestion and prevent constipation. Cabbage is also an ideal food for diabetes and obesity patients. Cabbage is rich in folic acid. Therefore, pregnant women and anemia patients should eat more cabbage. It is also an important beauty product for women. Cooking wine can increase the flavor of food, remove fishiness and greasiness. At the same time, it also contains many kinds of essential nutrients for human body. Cooking wine contains eight kinds of amino acids necessary for human body. These eight kinds of essential amino acids can not be synthesized by human body. They need to be taken from food. Vinegar tastes sour, bitter, warm, enters the liver and stomach channels, and has the functions of removing blood stasis, hemostasis, detoxification and insecticidal. Vinegar, also known as vinegar, is an acid seasoning containing acetic acid.
Cooking ingredients
Cooking Steps
Step1:Wash cabbage and cut into fine threads. The finer the cabbage is, the easier it will taste. Wash onions. Shred for later use.
Step2:Put a proper amount of oil in the pot. Just stir fry the vegetables at ordinary times. Put in the onion shreds and stir fry them over a small heat to make them fragrant. The onion is slightly burnt. Take out the onion. Reserve the oil for later use. You can't see the onion in this dish. Let's borrow the aroma of the onion to fry the cabbage.
Step3:Put the cabbage in the pot. First seasoning - add some salt. Stir fry. Put salt first. You can kill the water in cabbage. With the continuous stir fry, the water in the cabbage is killed, and the water is dried. When the seasoning is added, it is easier to taste.
Step4:Second seasoning - half a bowl of white vinegar. Slowly dry the white vinegar. With the continuous evaporation of the white vinegar, the sour taste of the vinegar is integrated into the cabbage. At this time, fried cabbage is sour. There is no strong aroma and taste of the pickled cabbage.
Step5:Third seasoning - put in half a bowl of cooking wine. Then put in half a bowl of white vinegar (add the white vinegar twice. Let the white vinegar fully penetrate into the cabbage for the first time. In the process of making, part of it volatilizes. So put the white vinegar for the second time to make the vinegar taste stronger).
Step6:Seasoning for the fourth time - drain the soup again. Pour in 1 small bowl of juice. The juice can neutralize the sour taste of white vinegar and make the taste of sauerkraut more soft. Dry the soup again. The pickles are done. It can be used to cook porridge, stir fry meat, make stuffed bun and so on.
Cooking tips:There are skills in making delicious dishes.
