Practices and methods for making sour and spicy cabbage

A delicious way to make sour and spicy cabbage.

Material. Appropriate amount of Chinese cabbage heart.

1 lemon (or 2 tsp of white vinegar).

About 20 peppercorns.

Salt to taste. 1 tbsp paprika.

1 2 cups peanut oil (or other stir-fry oil).

Method. 1. Wash the cabbage and cut it into shreds, put it in a basin, add an appropriate amount of salt and mix well, and marinate for 20-30 minutes or until the shredded cabbage becomes soft. Then squeeze out the water and set aside.

2. Put an appropriate amount of oil in the wok, wait for the oil to be hot, add the cabbage and stir-fry it a few times (the purpose is to break the cabbage), and put it on a plate.

3. Make chili oil: Put 1 2 cups of oil in a wok, and when the oil is hot, the oil temperature should not be too high. After adding the peppercorns and frying them until fragrant, remove the peppercorns.

Then pour the oil over the paprika, stirring as you pour. Note: The oil temperature should not be too high, otherwise the peppers will be mushy.

If you don't have a good grasp of the oil temperature, you can put a small section of green onion into the oil to try it, if the green onion immediately becomes mushy, it means that the oil temperature is too high, otherwise the oil temperature is just right.

4. Cut the lemon in half, squeeze the juice onto the cabbage, then drizzle with chili oil and mix well.

Preparation of sour and spicy cabbage.

There are many ways to make sour and hot cabbage in life, and today I mainly introduce one of them in the hope that it can help you:

Main ingredient: cabbage.

Auxiliary ingredients: garlic, Sichuan pepper, salt, sugar and light soy sauce, cooking oil, pepper and balsamic vinegar.

Specific method: the first step: first clean the cabbage, and then use a kitchen knife to cut the cabbage vertically from the middle and then horizontally cut it into a uniform length, of course, individuals can also cut the cabbage into their favorite shape according to their own preferences;

Step 2: Clean the red peppers, cut the peppers into shreds with a knife for later use, then peel off the garlic and chop it into minced pieces for later use;

Step 3: Take out a small bowl, stir the vinegar, sugar, light soy sauce, chicken essence and salt together to make a sauce for later use;

Step 4: Put the oil in the pot, wait until the oil is almost 80% hot, and stir-fry the peppercorns, minced garlic and shredded peppers prepared in advance to make a fragrant aroma, and finally put the chopped cabbage into the pot and stir-fry, and wait until it is almost the time to get out of the pot;

Step 5: When the cabbage is relatively soft, you can pour the pre-prepared sauce into the pot, stir-fry quickly, and finally add sesame oil to start the pot.

Let's check it out online.

An authentic recipe for sour and spicy cabbageIngredients Ingredients: 400 grams of cabbage, auxiliary ingredients, vegetable oil, tablespoons, 4 grams of green onions, 3 cloves of garlic, 2 tablespoons of light soy sauce, 2 tablespoons of sugar, 2 teaspoons of aged vinegar, 1 teaspoon of chicken essence, 1 teaspoon of refined salt, 2 teaspoons of oyster sauce, 2 teaspoons of water starch, 1 dried chili, appropriate amount of water.

The practice of hot and sour cabbage prepares all the main and ingredients, first cut the leaves like this, cut all the leaves into pieces, cut the cabbage from the middle, cut the cabbage into slices at an oblique angle of 45 degrees, cut the cabbage in turn, put the chopped cabbage on a plate for later use, cut the dried red pepper into small pieces with scissors, and slice the green onions and garlic on the plate.

Put all the seasonings sugar, chicken essence, salt, aged vinegar, light soy sauce, oyster sauce into a small basin, add a small amount of water and mix well for later use, heat the wok and pour in sunflower oil, put in the dry red pepper and stir-fry until fragrant, add chopped green onion and stir-fry to make a fragrance, pour in the cabbage to help stir-fry over high heat, fry the cabbage until it changes color and becomes soft, add the cabbage leaves and continue to stir-fry, fry until the cabbage is eight ripe, put in the seasoned sauce and stir-fry to taste, and finally put water starch and stir-fry to collect the juice, and the hot and sour cabbage is ready.

Method: Prepare five catties of yellow sprouts and cabbage, one or two dollars of dried chili peppers, three taels of refined salt, one or two of ginger shreds, four taels of sugar, three coins of peppercorns, five taels of vinegar, three taels of sesame oil, and make steps, select the yellow bud white that is very tightly held, remove the outer help to wash, cut it in half, cut it into an inch and a half long section, and then cut it straight into two minutes wide thick silk, take a large pot, put a layer of vegetables and sprinkle a layer of salt, and then mix evenly, cover and press with a **, marinate for three hours, squeeze out the water and still put it in the pot.

Description:

Add sugar, vinegar and mix well, dry chili pepper to wash off the floating ash, soak until soft and cut into shreds, and put it on the dish with shredded ginger.

The most authentic way to make hot and sour cabbage is to cut the cabbage into four cloves. Spread evenly with salt and let overnight. Rinse with clean water and drain for later use.

Ingredients: Apple, pear, ginger, garlic, millet pepper minced and set aside. Stir with chili powder, Sichuan pepper powder, salt and an appropriate amount of cold boiled water.

Stir the ingredients from method 2 into the chili powder and stir well.

Spread the chili paste on top of the cabbage and you're good to go. Be sure to bring disposable gloves, too spicy to stand your hands. Seal the fermentation, let it ferment for two or three days, and then put it in the refrigerator to refrigerate.

The origin of sour and spicy cabbage

Spicy cabbage actually originated in North Korea. Because at the beginning, there was a famine in North Korea, so at this time, everyone basically pickled cabbage in their homes, but when one person ate cabbage, he was very envious of other people's chili powder.

So at this time, in order not to waste it, others then matched these two foods together, and found that the taste was still very good, and only the spicy cabbage delicacy was slowly passed down. So much so that now there are many people who like to eat spicy cabbage very much.

Hot and sour Chinese cabbage.

Ingredients: 1 Chinese cabbage, a small piece of pork belly, a few garlic grains, an appropriate amount of sea pepper, 5 grams of light soy sauce, 5 grams of balsamic vinegar, a little white sugar, a little scallion oil, an appropriate amount of cooking oil, and a little lard.

Practice steps] 1, first of all, we prepare a Chinese cabbage, wash it with water, cut off the roots, break it, stack it together, cut off the middle stem, cut the cabbage leaf oblique knife into slices, the block is delicious, and the cabbage stalk is also cut into slices. The leaves and stems should be opened separately.

2. Prepare a small piece of pork belly, cut it into slices, and cabbage will taste better with some meat.

3. Prepare the accessories below, break a few garlic pieces, cut some sea pepper segments, and add an appropriate amount if you can't eat spicy.

4. Let's adjust the juice below, 5 grams of light soy sauce to increase color and flavor, 5 grams of balsamic vinegar, you can also add it according to your own taste. Add a little white sugar and a small amount of scallion oil to increase the aroma. Salt: We put it again when we fry the cabbage.

5. Next, we start to fry, wash and boil the pot dry, add an appropriate amount of oil to moisten the pot, and drain it out after the four walls are smooth.

6. Add a little lard, cabbage with lard is delicious, add the pork belly, stir out the excess fat over low heat, add the garlic and sea pepper segments, low heat and fragrant, add the cabbage stalks, stir-fry over high heat for 5 seconds, add the cabbage leaves, and continue to stir-fry. The fire should be big, the action should be fast, the posture should be handsome, and the heat should be stir-fried to make the cabbage more crispy, tender and delicious.

7. Next, we start seasoning, add 3 grams of salt, stir-fry on high heat, the cabbage will soften after adding salt, and stir-fry again for 10 seconds. Let the cabbage be cooked, crisp and tender, and say it again, the fire should be big, the posture should be handsome, and the action must be fast, so that it will not stick to the pot and taste delicious. Cook in our seasoned sauce to fully integrate the flavor into the cabbage, stir-fry again for 5 seconds, and then it will be out of the pan.

Hot and sour cabbage. Ingredients:

1 Chinese cabbage.

Ginger to taste. Garlic to taste.

Dried chili peppers to taste.

White vinegar to taste. Shallots to taste.

Lard to taste. Oil to taste.

Appropriate amount of oyster sauce. Method.

Step 1: First cut the prepared Chinese cabbage in half, then cut off the cabbage stalks inside, change the small section and put it in light salt water, wash it for later use, drain the water and set aside.

Step 2: Then clean the prepared ginger slices, minced garlic, diced chili peppers, and green onion segments and then cut them for later use.

Step 3: Pour an appropriate amount of oil into the pot and heat it, you can add another spoonful of lard, so that the fried vegetables are really fragrant, and after the oil is hot, add the prepared ginger and garlic, minced garlic, diced chili peppers, and green onions, and stir until fragrant.

Step 4: Then put the cleaned Chinese cabbage into the pot, turn on high heat and stir-fry until the cabbage is soft and slightly out of the water.

Step 5: Finally, you can add oyster sauce to enhance the flavor, the oyster sauce itself contains salt, the seasoning is enough, do not add additional salt.

Step 6: After the Chinese cabbage is stir-fried to taste, take advantage of the heat in the pot to pour a spoonful of white vinegar along the edge of the pot, stir-fry evenly, turn off the heat and put on a plate, and serve.

Our home-cooked sour and hot cabbage is ready, delicious and delicious, if you like it, try it quickly.

1. Practice 1. Ingredients: five catties of yellow sprouts and cabbage; dried chili peppers for one or two dollars; three taels of refined salt; one or two shredded ginger; four taels of sugar; Sichuan pepper three money; vinegar five taels; Sesame oil three taels.

Cut the dried chili peppers into cubes, cut the green onion into sections, and cut the ginger into thin strips; Remove the stems and seeds of green and red peppers, and cut into diamond-shaped slices; Remove the cabbage leaves, leave the neck, and change to a centimeter-thick spatula; Heat a little base oil in a pan; Add chopped green onions, shredded ginger, dried chili peppers, and green and red chili flakes in turn; After stir-frying, add white vinegar, and then quickly put the chopped cabbage in the pot of the stove rock hall; Add refined salt and monosodium glutamate and stir-fry, thicken, add a little sesame oil, and serve.

2. Practice 2. Ingredients: five catties of yellow sprouts and cabbage; Dried jujubes are chili peppers for one or two dollars; three taels of refined salt; one or two shredded ginger; four taels of sugar; Sichuan pepper three money; vinegar five taels; Sesame oil three faint two.

Choose the yellow bud white that is very tightly held, remove the outer side and wash it, cut it into two petals, cut it into an inch and a half long segments, and then cut it straight into thick wires half a minute wide. Take a large pot, put a layer of vegetables and sprinkle a layer of salt, then mix evenly, cover and press with a **, marinate for three hours, squeeze out the water and still put it in the basin, add sugar and vinegar and mix well. Wash off the dried chili peppers, soak them until soft, cut them into shreds, and put them on top of the dish with the ginger shreds.

3. Practice 3. Ingredients: five catties of yellow sprouts and cabbage; dried chili peppers for one or two dollars; three taels of refined salt; one or two shredded ginger; four taels of sugar; Sichuan pepper three money; vinegar five taels; Sesame oil three taels.

4-5 slices of cabbage, preferably in the middle, large and tender. 2 tablespoons of balsamic vinegar, a spoonful of soy sauce, a little sugar, a little chicken essence, and a little salt to make the juice. 3 dried chili peppers cut into sections, a small handful of peppercorns.

Boil water in a pot and blanch the whole cabbage until eight ripe. Remove the moisture, cut into sections and place in a large bowl. Pour in the prepared juice and mix well.

Yard into the plate. Pour shrimp oil into the pot, stir the chili pepper over low heat to bring out the fragrance, and then pour it on the cabbage.