How to make vinegar stir fried cabbage delicious, the home cooked practice of vinegar fried cabbage

Stir-fry sweet and sour Chinese cabbage.

1.Wash the cabbage.

2.Cut well. <>

3.Starch juicing.

4.After the oil in the pan is hot, boil the green onions, pour in the cabbage and stir-fry a few times.

5.Then pour in vinegar, sugar, salt, monosodium glutamate and stir-fry evenly.

6.Then pour in the starch juice to thicken and turn off the heat.

7.Remove from pan and serve.

Ingredients. <>

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500 grams of cabbage.

Seasoning. Salt.

1 teaspoon. Soy sauce.

1 tbsp. Vinegar.

3 tablespoons. Dried chili peppers.

6 pcs. Sesame oil.

1 2 teaspoons.

Water starch. 2 tablespoons.

Spring onion. Section 1.

Sugar. 2 tablespoons.

Vegetable oil. 2 tablespoons.

The practice of vinegared cabbage.

1.Prepare the required ingredients.

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2.Wash the cabbage one by one, drain the water, and separate the cabbage from the leaves.

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3.The cabbage gang cuts a knife from the middle to make it easy to slice, and if it is too small, it can not be cut.

Tips: When cutting cabbage, it is advisable to cut it along the texture, so that the cabbage is easy to ripen and has less vitamin loss.

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4.Use a knife to cut the cabbage into thin slices.

Tip: Slice with an oblique knife, so that the cut cabbage is easier to taste.

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5.Cut the green onions into sections, wipe the dried chili peppers with a paper towel, cut them and set aside.

Tip: Wipe with a paper towel to remove dust from the surface.

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6.Prepare 3 tablespoons of vinegar, 1 tablespoon of soy sauce, 2 tablespoons of sugar, and 1 teaspoon of salt.

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7.Put 2 tablespoons of vegetable oil in a pot, boil until 5 hot, and place it in the oil with chopsticks, you can see tiny bubbles floating.

Tips: How to distinguish oil temperature for beginners.

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8.Add the dried chili peppers, burst the chili aroma, and immediately add the green onions and stir-fry until fragrant.

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9.Then pour in the cabbage and stir-fry for 1 minute, then pour the sauce into a small bowl.

Tips: Put all kinds of seasonings quickly, and always use a fierce fire during the stir-frying process, so that the dishes will be delicious and crispy.

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10.Stir-fry over high heat for 2 minutes, then add cabbage leaves, stir-fry a few times.

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11.Pour in the mixed water starch, stir with a spatula in the same direction to thicken, and finally pour in sesame oil and stir-fry a few times.

Tips: Prepare the water starch in advance, it is easy to layer and precipitate, be sure to mix well again before putting it into the pot, thickening can make the dish taste smooth, and can also "lock" the nutrients in the dish.

Water starch modulation, generally starch: water = 1:5, if you like thin thickener, you can put more water.

Vinegared cabbage, is a very ordinary home-cooked dish, especially in autumn and winter, almost every day to eat, with cabbage as the main raw material, with chili, the opportunity to pour balsamic vinegar into the heat to stir-fry, the taste is sour and spicy, the finished dish is crisp and tender, the color is bright, with rice steamed buns are very suitable, delicious and rice.

1.First, we wash the shallots and cut them into pieces, then cut some garlic slices and put them together.

2.A Chinese cabbage, break off the leaves, and separate the cabbage and the cabbage leaves, the cabbage gang oblique knife cut into thin slices, make vinegar cabbage not only to separate the leaves and the cabbage, but also to make the cabbage slices thinner, so that the cabbage is easier to fry into the flavor, and will not be a lot of water, affecting the appearance and taste.

3.Prepare a small basin, add 2 grams of salt, 2 grams of sugar, 2 grams of chicken broth powder, 5 grams of light soy sauce, 5 grams of balsamic vinegar, stir well with chopsticks and set aside.

4.Heat the oil in the pot, pour in the green onion and garlic slices, grab a few dried chili peppers, turn on low heat and stir-fry to bring out the spicy taste.

5.Then pour in the cabbage and turn to high heat to fry, and then put the cabbage leaves after the cabbage is broken, so that the purpose of frying is to keep the cabbage raw and cooked consistently, and keep the two crisp and tender.

6.After the cabbage leaves are put into the pot, fry until they are broken, pour the seasoned sauce along the edge of the pot, quickly stir-fry over high heat until the flavor is absorbed, and then put it on the plate.

There is a saying: To make vinegared cabbage, you must first fry the vegetable gang, and then fry the vegetable leaves, and the vegetable gang should be thinner so that it is not easy to get out of the water; The whole process should be stir-fried on high heat and quickly out of the pot to maintain the crisp and tender taste; And don't put the seasoning too early, so as not to encounter a large amount of salt water from the cabbage.

1.First of all, let's prepare the ingredients, a handful of shallots cut into shallots, a few garlic into thin slices. Tear off the cabbage leaves one by one, separate the cabbage and cabbage leaves, and cut the cabbage into thin slices with an oblique knife.

2.Next, we prepare the seasoning sauce, prepare a small basin, put 2 grams of salt, 2 grams of sugar, 2 grams of chicken powder, 5 grams of light soy sauce, 5 grams of balsamic vinegar, stir well with chopsticks and set aside.

3.After the ingredients are ready, we prepare the next step, after the oil is heated in the pot, pour in the green onion and garlic slices, grab 5 grams of dried chili peppers, stir-fry a few times to bring out the fragrance of green onions.

4.Pour in the cabbage and stir-fry, stir-fry until the cabbage is broken, and then pour in the cabbage leaves and stir-fry together, so that the purpose of stir-frying is to make the cabbage raw and cooked consistently.

After the cabbage leaves are fried, then pour in the prepared seasoning juice, quickly stir-fry to dissolve the seasoning, and then put it on the plate. Well, this simple and easy home-cooked dish is ready, so if you like it, take the time to try it.

Tips: Vinegared cabbage should be fried quickly on high heat so that there will be no large amount of water, and the seasoning should not be put too early, put salt too early, and the cabbage will also come out of the water. Cabbage leaves and cabbage gangs are cooked separately, so that the cabbage is cooked and cooked consistently.

Ingredients: 1/2 cabbage, 2 cloves of garlic, 1 slice of ginger, half a green onion, 3 dried red peppers, appropriate amount of cooking oil, 2 tablespoons of Weidamei virgin stir-fried vegetable fragrant light soy sauce, 2 tablespoons of Weidamei glutinous rice balsamic vinegar, appropriate amount of salt.

Steps: 1. Wash the cabbage leaves to control the moisture, and prepare the seasoning for the good taste of the orange.

2. Cut the cabbage and leaves into pieces separately.

3. Cut the green onions, ginger, garlic and dried red peppers separately.

4. Heat an appropriate amount of cooking oil in a wok, add green onions, ginger, garlic and dried red peppers and stir-fry until fragrant.

5. Add the cabbage and stir-fry evenly.

6. Add the virgin stir-fried light soy sauce of Weidamei.

7. Add Weidamei glutinous rice fragrant hail vinegar.

8. Stir-fry until the cabbage is soft.

9. Add the cabbage leaves.

10. Stir-fry evenly.

11. Grind the remaining sails and season with salt according to your own taste.

12. Stir-fry evenly.

13. a finished product.

Vinegared cabbage. Therapeutic effect: good for the stomach and intestines, remove chest troubles, relieve hangover, detoxify, beautify and nourish the skin.

Nutritional value: calcium, iron, inorganic salts, vitamin C

Suitable for people: patients with lung fever, cough, constipation, and kidney disease are prone to eat more.

Contraindications: People with stomach cold, abdominal pain, qi deficiency, stomach cold, loose stool and cold diarrhea should not eat more.

Ingredients for vinegared cabbage.

The main ingredient is cabbage.

The practice of vinegared cabbage.

1. Wash the cabbage, cut it into diamond shapes, marinate it with salt, squeeze out the water and set aside.

2. Then put salt, sugar, vinegar, minced green onion, water and starch in a small bowl to make the sauce.

3. Put the wok on the fire, pour the oil and heat it, put the peppercorns into the pot and take it out first, then put in the dried chili peppers and fry them until they are brown-red, put in the cabbage, fry them over high heat, add the sauce, and thicken them with water starch.

The efficacy and function of vinegared cabbage.

Vinegar is a fermented sour liquid condiment that has the effect of beauty and anti-aging. Cabbage has the effect of protecting the stomach and intestines, especially for people who drink alcohol often. Vinegared cabbage has the characteristics of color, aroma, taste and shape, especially for patients with kidney disease and frequent constipation.

This recipe can have the effect of clearing heat, detoxifying and moisturizing dryness, which is good for promoting appetite, and can also have the effect of moistening the intestines, which is good for clearing heat, detoxifying and removing fire, and can also beautify and nourish the skin.

Vinegared cabbage, if you want to fry delicious, the most important thing is the time period of vinegar, Yuan Zhun, the amount of vinegar directly affects the taste of vinegar cabbage.

I found it when I was stir-frying, and I couldn't fry it before? Vinegared cabbage vinegar potatoes, later I checked from the Internet, found out my own fried vinegar cabbage, the reason for the bad taste is that the vinegar is not right, and then I improved, and then fried vinegar cabbage, vinegar shredded potatoes are delicious.