Chinese Food
Chinese cabbage with vinegar
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Today we have a home-made dish made in old Beijing. What is it? Cabbage with vinegar. Some people will say, what's strange about a Chinese cabbage? Yes, it's very common ingredients. It's delicious with the old Beijing method. It's a dish that guests must order when they come home. It can be used to make wine dishes and meals. It's crispy, fragrant and slightly spicy with a little bit of acid. It's very appetizing. How do you do these? Look down, especially the tips at the end of the article. Do it after reading. -
Cooking ingredients
Cooking Steps
Step1:Break the cabbage and wash it. Soak it in water until the hair is stiff. (I'm left with the heart part. In fact, it's OK to choose any part of cabbage. You can choose more cabbage. Fresh and tender one. If it's wilting, you can soak it for a while. It's crisper.
Step2:Cabbage is sliced with slanting blade
Step3:Heat the oil in a hot pot. First put in the broken red pepper. Heat it until it just changes color. Put in the chopped green onion and garlic. Stir it in a small heat to give the fragrance
Step4:Turn on the fire. Put in the cabbage slices. Immediately pour in the vinegar. This is the key to the crispness of the cabbage
Step5:Stir fry until the cabbage leaves wilt. Add soy sauce to improve colo
Step6:Stir fry with sal
Step7:Pour in the water starch to thicken the sauce, and then leave the po
Cooking tips:1. There are two steps to make cabbage crisp - (1) soak it in advance until it's tender; (2) put vinegar in the pot immediately when cabbage is put into the pot; 2) stir fry it with soybean oil for better eating. The color is also beautiful. Of course, if you don't like soybean oil, you can use other oil to make dishes very good and delicious.
