How to fry hot and sour cabbage, how to fry hot and sour 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.

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.

Steps to make stir-fried cabbage with sour and spicy.

Steps to stir-fry cabbage with hot and sour: 1 1 Wash the cabbage, slice it diagonally with a knife, and tear the leaves to a suitable size.

Steps for stir-frying cabbage with hot and sour: mince the garlic, shred the ginger, and 1 tablespoon of coarse pepper.

How to fry hot and sour cabbage: 3 3 handfuls of delicious, aged vinegar, sugar, salt, thirteen spices mixed in a small bowl for later use.

Steps for stir-fried cabbage with hot and sour vegetables: 4 4 Take an appropriate amount of starch, add a little cold water and mix well for later use.

How to fry cabbage with chutney: 5 5. Heat the oil in a pan. When the oil is not yet fully hot, add the garlic, ginger and pepper and stir-fry until fragrant.

How to fry hot and sour cabbage: 6 6. Pour in the cabbage and stir-fry for about 1 minute.

How to fry hot and sour cabbage: 7 7 Pour in the cabbage leaves, stir-fry until the leaves are soft, then add the sauce mixed in the third step and stir-fry.

Hot and sour stir-fried cabbage steps: 8 8 Stir the water starch with chopsticks, pour it into the wok and stir well.

Hot and sour cabbage is fried like this, delicious and simple:Ingredients: cabbage, dried chili, Sichuan pepper, green onion, garlic, light soy sauce, oil, salt, sugar, white vinegar, chicken essence, starch.

Steps: 1. Wash the cabbage, cut it and set aside.

2. Dried chili peppers, Sichuan peppercorns, garlic slices, chopped green onions, set aside.

3. Heat the oil, stir-fry the dried chilies, Sichuan peppercorns, garlic slices and chopped green onions.

4. After the cabbage is super soft, pour in the previous sauce (2 tablespoons of light soy sauce, 1 tablespoon of oil, a little salt, a little sugar) and fry a few times.

5. Finally, pour a little white vinegar, add chicken essence, water starch, and fry a few times out of the pot.

6. Eat. <>

Hot and sour Chinese cabbage.

Ingredients: Chinese cabbage.

Seasoning: salt, chicken essence, light soy sauce, rice vinegar, dried chili, Sichuan pepper, green onion.

Production process:1Cut off the roots of the Chinese cabbage, wash it with water, cut it into slices and put it in a pot for later use.

2.Add an appropriate amount of water to the pot, and when the water boils, pour the cabbage into the pot and blanch.

3.Chop the green onions into chopped green onions and put them in a bowl with the dried chilies and peppercorns for later use.

4.Add an appropriate amount of cooking oil to the wok, add chopped green onions and chili peppers to the pan, and slowly stir-fry over low heat to bring out the fragrance.

5.Pour the Chinese cabbage into the pan and stir-fry it a few times.

6.Add salt, chicken essence, light soy sauce, and rice vinegar to taste, and then turn off the heat and remove from the pot.

7.Put the fried hot and sour Chinese cabbage on a plate and serve.

To make hot and sour Chinese cabbage, I like to use the rice vinegar method that the chef told me, and I don't like to use white vinegar and aged vinegar, which are not delicious to make. To make hot and sour cabbage, you can also add some peppercorns to it, which makes the taste more delicious, you can try this, it is absolutely delicious.

Hello dear, happy to serve you. It will take a little time for me to sort out the answers, so please be patient for a while

Hello dear, the practice of hot and sour cabbage: Ingredients: Chinese cabbage, 100 grams of chili noodles, 50 grams of ground peanuts, 20 grams of sugar, 100 grams of glutinous rice, 1000 ml of water, accessories: 50 grams of salt, three heads of garlic, 3 grams of ginger powder.

Step 1: Prepare the material.

Step 2: Break the Chinese cabbage and wash it, tear it into small pieces, add 20 grams of salt, mix well and marinate for half an hour.

<>Step 3: Add 10g of salt and 3g of ginger powder to the chili flakes and stir well.

Step 4: Wash the glutinous rice, put 1000ml of water in the pot, bring to a boil over high heat, and boil over medium-low heat.

<>Step 5: Boil viscous, add 10g of sugar, minced peanuts.

Step 6: Pour in the chili flakes and stir well.

<>Step 7: Peel and chop the garlic.

<>Step 8: Marinate the cabbage, wash it with an appropriate amount of water, and drain the water.

Step 9: Drain the cabbage, add minced garlic, salt, sugar, boiled sauce, wear gloves, and stir well.

<>Step 10: Put it in a crisper and keep it in the refrigerator.

Cooking technique: Leave 20 grams of salt, add it when mixing, marinate for a while and it will be red. If you like to eat mixed vegetables, you can eat it after two hours of pickling, and you can eat hot and sour cabbage, eat it after two days, and eat it within 10 days, otherwise the sour taste will be heavy.

Spicy cabbage fried rice, spicy cabbage fried pork belly can be used. Ingredients according to the amount required.

Simple way. utensils: filter bowls, pickle jars, or containers that can be well sealed, heavy objects (stones or plastic bags filled with water).

First of all, the raw materials of the whole cabbage cut into four cloves do not go to the stem, salt, garlic, ginger shreds, chili peppers (if there is a spicy cabbage special chili pepper is the best, if not, use the whole dried chili, break open and pour out the seeds and rub them into minced pieces, not too fine, try not to use chili powder) an apple, a pear.

Sprinkle the cabbage evenly with salt and leave it open to marinate indoors for about half a day.

Apples, pears and garlic are pounded into a sauce, add 2-3 tablespoons of a small amount of salt, a handful or an appropriate amount of chili, and finely chopped ginger, if there is rain or shrimp paste, add a small amount of one or two spoonfuls, stir thoroughly.

Rinse the pickled cabbage with water (do not wash off all the salt), place it in a container that can be filtered in a colander, etc., and filter the water for 1 hour.

After that, the mixed sauce is broken from the cabbage heart, the cabbage petals are evenly coated, stacked in a pickle jar or a container that can be fully sealed, and placed outside to ferment for a day, and then it can be stored in the refrigerator and used at any time.

Tear off the cabbage, wash it and cut it into long strips. Chili, ginger and garlic diced. Add oil to the pan and sauté the garlic, ginger and chili until fragrant. Put the cabbage in the pot and stir-fry over high heat, add vinegar and salt and chop pepper and stir-fry evenly, and remove from the pot.

The delicious way to eat sour and hot cabbage can be stewed, stewed pork or fat beef rolls, just like making hot pot, and it is also delicious to serve it directly as a cold dish with steamed porridge.