How to cook hot and sour cabbage?

How to cook hot and sour Chinese cabbage? Tear the cabbage by hand, add a spoonful of light soy sauce, two spoons of aged vinegar, a spoonful of salt and sugar, water and cornstarch, stir well, prepare minced garlic and then put it in the oil pan, pour in the cabbage and fry until it is broken, and then add seasoning.

Hot and sour cabbage. The most ordinary home-cooked food, but I will remember it from time to time.

Ingredients: Chinese cabbage, light soy sauce, salt, garlic, green onion, vinegar, starch, peppercorns, sugar, dried red pepper.

Steps: Step 1, wash the cabbage, take the cabbage part from the middle and divide it in half, take half of it and slice it with a knife from 45 degrees.

Step 2: Cut the leaves into cubes, and cut the cabbage and the leaves separately.

Step 3: Cut the green onion into small pieces, slice the garlic, and cut the dried red pepper into small pieces. Take another bowl, pour in light soy sauce, vinegar, sugar and starch and mix well.

Step 4: Pour oil into the pot, put in the peppercorns and fry them over low heat until brown-red, remove the peppercorns and discard them.

Step 5: Pour in the dried chili peppers and green onions and stir-fry over low heat until fragrant.

Step 6: Turn the heat to high and pour in the cabbage and stir-fry for about 1 minute.

Step 7: Add the cabbage leaves and fry until the leaves are soft. Add salt and stir-fry well.

Step 8: Pour in the seasoned sauce.

Step 9: Stir-fry until the soup is thick.

Step 10: Remove from the pan and serve on a plate.

Tips: Cutting the cabbage diagonally can better help the flavor, and stir-frying separately from the leaves will not make the leaves soft and affect the taste.

Wash the cabbage, cut the cabbage and the leaves separately, cut the green onion into sections, slice the garlic, and cut the dried red pepper into small pieces. Take another bowl, pour in light soy sauce, vinegar, sugar, starch and mix and stir evenly, pour oil into the pot, put in the peppercorns and fry them over low heat until brown-red, remove the peppercorns and discard them. Pour in the dried chili peppers and green onions and stir-fry over low heat to bring out the fragrance, turn to high heat, first pour in the cabbage and stir-fry for about 1 minute, add the cabbage leaves and fry until the leaves become soft.

Add salt and stir-fry evenly, pour in the seasoned sauce, stir-fry until the soup is viscous, remove from the pot and put on a plate.

Cut the Chinese cabbage into slices for later use, pour vegetable oil into the pot, put in the pepper, dried chili, chopped green onion and ginger when the oil temperature is hot, fry the fragrance, put in the cabbage and stir-fry evenly, put in the chicken essence, sugar, salt, vinegar, stir-fry evenly, and put in water starch.

How to cook Korean hot and sour cabbage? Add salt to the cabbage, marinate in water for 12 hours, then wash, pour in chili flour, minced green onions, ginger, garlic, pepper.

Hot and sour cabbage making tutorial.

Hot and sour cabbage food tutorial.

After eating such a dish, the family wants to eat it again.

The delicious taste of hot and sour cabbage is made to return to hail.

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 hot and sour cabbage:

Ingredients: 300g chili flakes, 75g oysters, 25g green onions, 15g garlic, 100g water celery

100g of raw pear, 200g of fresh pear, 5g of ginger, 15g of sugar, 25g of salt, 15g of chili pepper

100g shallots, 25g pine seeds, 500g cabbage

Preparation process: Chinese cabbage: First of all, remove the bad leaves on the outside of the white stupid core cabbage, cut it according to 4, put 1 2 salt in 5 cups of water, then put the cabbage in, and then sprinkle a little salt, marinate for about 3 hours.

Fine celery: Remove the roots, wash them and cut them into about 5 cm.

Oysters: Wash the oysters with a light salt water, remove dirt, and put them in a dish to remove the remaining water.

Chestnut: Remove the outside and remove the skin from the inside when you put it in water.

Pears: Remove the skin and cut into slices.

Method: Pickled cabbage, wash it with fresh water, put the cabbage in a dewy dish, and control the water.

Cut the green onion into 5 cm long sections, cut the garlic and ginger to look better, and then put the garlic and ginger into the chili noodles and mix evenly. Cut the cabbage into 5 cm long sections, put it in the dish, put salt and sugar in the mixed pepper noodles and continue to mix, when the saltiness of the cabbage is suitable, put the cut green onion and shallots, water celery into the mixing, the cut chestnut and pear and the big pepper, sesame seeds into the gently mix to see how the saltiness is.

Serve the spicy cabbage on a plate and sprinkle pine seeds on top of it, which is both beautiful and delicious. When putting radishes in the spicy cabbage, cut the radish into 3 cm lengths, marinate it with salt, drain the water, and put it with the cabbage with the skin and seasoning.

How to cook hot and sour Chinese cabbage? Tear the cabbage by hand, add a spoonful of light soy sauce, two spoons of bright vinegar, salt, sugar, water and cornstarch, stir well, prepare minced garlic and then put it in the oil pan, pour in the cabbage and fry it until it is broken, and then add seasonings.

Tender cabbage to the leaves and leave the stalk (the leaves can be eaten in shabu shabu every other day, the same is not wasted), and the oblique blade is divided into small pieces of water chestnut without key letters.

After the oil is hot, add red pepper, Sichuan pepper, green onion and garlic (crushed and minced), burst out the fragrance, add sugar, fry slightly, add cabbage after drying, and stir-fry over high heat.

Then add salt, stir-fry the chicken essence evenly, when it is about to come out of the pot, pour some starch mixed with white vinegar, gently shake the spoon, let the cabbage shine on the stool, and the sauce is OK.

How to cook Korean hot and sour cabbage? He Cheng added salt to the cabbage, put it in the water and marinated it for 12 hours, then washed it, poured in chili flour, minced green onions, ginger and garlic, and pepper. Regression.

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The noisy family members who ate the dishes in this way also wanted to eat them again.