Is vinegared cabbage delicious, and how to make a vinegared cabbage delicious?

Vinegar cabbage method.

Ingredients: 750 grams of Chinese cabbage, 60 grams of oil, 8 grams of salt, 60 grams of sugar, 4 grams of monosodium glutamate, 3 grams of balsamic vinegar, 5 grams of wet starch, 3 grams of chopped green onion, 4 grams of dried chili peppers, 2 grams of Sichuan pepper.

Characteristics: Characteristics: silver red color, sweet and sour.

Efficacy: Laxative.

Operation: 1Use young leaves for cabbage, pat it with a knife after removing the stem, cut it into cubes, drain it after washing, marinate it with a little salt, squeeze it with a thousand waters, and set aside.

2.Put salt, sugar, vinegar, chopped green onion and wet starch in a small bowl to make the sauce.

3.Heat the pan, put the oil, when the oil is burned to eighty percent hot, put the peppercorns into the pot and take them out first, and then fry the dried peppers, until the peppers are brownish-red, put the cabbage, fry them with a strong fire, pour the juice into the pot and fry well, and then put it in a pot to eat.

Seek satisfaction.

It's not quite like it, because everyone's tastes are different, and there are differences in preferences. So dear drop, what is your original intention in giving this question? Or are you a person who doesn't like sour vinegar and vinegar, and you are curious about this dish and want to try it?

If so, you can also adjust the taste, vinegar, garlic, chili, etc., as well as meat marinated in starch, different ratios are matched with different flavors and effects, you can try it many times.

Let's learn the simplest home-cooked dish, vinegared cabbage.

Material. Ingredients: 100g cabbage, 1g minced green onion, 1g minced ginger;

Excipients: 1 teaspoon salt, 1 teaspoon vinegar, 1 tablespoon soybean oil, 1 2 teaspoons Sichuan peppercorns.

Vinegared cabbage. Prepare cabbage 5 leaves.

Please click Enter a description.

Prepare 1 gram of minced green onion and 1 gram of minced ginger.

Please click Enter a description.

Slice 5 leaves of cabbage into slices.

Please click Enter a description.

1 tablespoon of soybean oil is hot, add minced green onion and ginger and stir-fry until fragrant.

Please click Enter a description.

Add the cabbage and stir-fry.

Please click Enter a description.

Add 1 2 teaspoons of peppercorn powder to taste.

Please click Enter a description.

Add 1 teaspoon of salt and 1 teaspoon of vinegar to taste before cooking.

Please click Enter a description.

Tips: It is best to put the vinegar before it comes out of the pot, so that the vinegar will have a stronger flavor.

There are many ways to make cabbage, stir-fried cabbage, cabbage tofu, casserole cabbage vermicelli, cabbage meat rolls, vinegared cabbage, spicy cabbage, pork cabbage stewed vermicelli, boiled cabbage heart, cabbage dumplings, cabbage buns and so on. Among them, vinegared cabbage is the most distinctive, the method is simple, sour, hot and crisp, appetizing and rice.

Steam. Boiling is a cooking method in which ingredients are stirred in the sauce. Dishes that are boiled are generally wider in sauce.

According to the different materials and the first operation step, the boil can also be divided into crisp, slippery and soft. Vinegared cabbage is a method of mixing the sauce in advance, stirring and cooking evenly when the cabbage is fried until it is broken. Let's share the practice of vinegared cabbage.

Vinegared cabbage】 Ingredients] 5 slices of Chinese cabbage, garlic, green onions, dried chilies, salt, chicken essence, appropriate amount of sugar, 1 tablespoon of flavored freshness, 3 teaspoons of balsamic vinegar, appropriate amount of cornstarch.

【How to make】

1.Soak the Chinese cabbage in water, add baking soda to the water, which can remove the pesticide residues in the cabbage, and then wash it with water many times to clean and control the dry water, and cut the cabbage part diagonally into slices with a knife, so that the cabbage part will be more flavorful, and cut the dried chili pepper into sections. Cut the green onion into finely chopped green onions and pat the garlic.

2.Take an empty bowl, add an appropriate amount of salt, chicken essence, sugar, extremely fresh taste, balsamic vinegar, appropriate amount of starch, stir well and set aside.

3.Pick up the cabbage and scald it with hot water, and then remove the dry water, which can make the cabbage more crisp, heat the bottom oil in the pot, slightly more oil, add the onions, garlic and dried chili peppers and stir-fry until fragrant.

4.Add the cabbage, turn on high heat, stir-fry quickly, when the cabbage is broken, add the mixed juice, pour in the juice, stir-fry quickly, about 1 minute, 5Wait until the cabbage is evenly coated with the sauce, turn off the heat and put on a plate.

Finished product drawing. <>

Tips: 1.Cabbage gangs should not be flavored, so when cutting, cut obliquely, which can increase the contact surface of cabbage gangs and make it easy to absorb the flavor.

2.The moisture content of cabbage is relatively high, so the cooking process should be fast, and the sauce should be adjusted in advance, so that the cabbage can be flavored while ripening. The cabbage that comes out of this way has a great taste and a more crunchy texture.

3.The ratio of vinegar and extremely fresh in the sauce is 3 tablespoons of vinegar and 1 tablespoon of extremely fresh, which can not only highlight the sourness of vinegar, but also enhance the umami of the dish, and the sugar also plays a role in improving freshness and flavor.

4.Do not pour the prepared sauce into the pot at once, pour it slowly, and decide the amount of sauce according to the actual situation.

5.I use Chinese cabbage from Beijing, which is green as the name suggests. If you can't eat spicy ones, you can leave out dried chili peppers.

6.Cabbage is not easy to cook, so treat it in advance and blanch it with boiling water so that the cabbage and leaves can ripen at the same time.

We first clean the cabbage and cut it into shreds or small pieces, depending on personal preference. Then take an appropriate amount of dried chili peppers and cut them into sections, and chop the green onion and ginger into minced pieces for later use. Take a small bowl and add an appropriate amount of balsamic vinegar, light soy sauce, salt, and sugar chicken essence to make a sauce for later use.

After the pot is hot, pour in an appropriate amount of oil, when the oil temperature is about 5 hot, put in the green onion, minced ginger and chili pepper to stir-fry the fragrance, then pour in the cut cabbage, stir-fry over high heat, if it is a cabbage piece, you can first fry the cabbage stalk for 2 minutes, and then pour in the cabbage leaves and stir-fry together. Stir-fry the cabbage until it is cooked and soft, pour in a few drops of extremely fresh flavor and stir-fry evenly, and finally pour it into the prepared sauce in the bowl, stir-fry evenly and flavor it can be out of the pot. A plate of vinegar-scented vinegared cabbage is done.

You can also eat the white stem part of the cabbage separately from the leaf part, such as the vinegared cabbage gang that we often make. First clean the cabbage gang and cut it into thin strips or oblique slices for later use, note here that we try to cut according to the fiber direction of the cabbage gang, do not cut crosswise at will, so that it is easier to cook softly when cooking. Take a little green onion and dried chili pepper and cut into shreds.

After the pot is hot, pour in the appropriate amount of oil, when the oil temperature is about 5 into the heat, add the chopped green onion, chili pepper and peppercorns to stir-fry together to produce the fragrance, and then put in the cut cabbage, stir-fry over high heat until broken, and then add a little salt, light soy sauce, sugar and vinegar to continue stir-frying, and then add an appropriate amount of chicken essence to taste after the cabbage is completely cooked and soft, and then put it on the plate after stir-frying evenly. The crude fiber contained in the cabbage gang is particularly rich, and it is a ** dish not to be missed.

How to make vinegared cabbage delicious? First of all, you should use the cabbage to make vinegar, don't use the leaves to cut the cabbage very finely, heat the oil, put in the green onion after the oil is boiled, and then put the cabbage to stir-fry, put in the soy sauce, Xianyan seasoning, and finally put in the white vinegar, so how to make the vinegar cabbage delicious? First of all, you should use the cabbage to make vinegar cabbage, don't use the leaves to cut the cabbage very finely, heat the oil, put in the green onion after the oil is boiled, and then put in the cabbage and stir-fry, put in the soy sauce, Xianyan seasoning and finally put in the white vinegar, so that it is delicious, how to make the vinegar cabbage delicious?

First of all, to make vinegar cabbage, you should use cabbage, don't use vegetable leaves to cut the cabbage very finely, heat the oil, put in the green onion after the oil is boiled, and then put in the cabbage and stir-fry, put in soy sauce, salt to taste and finally put in balsamic vinegar, so it is delicious.

Wash the cabbage and dry it to set aside.

Please click Enter a description.

Add water to the starch and mix well, and cut the cabbage for later use.

Please click Enter a description.

Please click Enter a description.

Add cabbage and vinegar and stir-fry.

Please click Enter a description.

Add starch and simmer for three minutes.

Please click Enter a description.

Finally, add an appropriate amount of salt and chicken essence and serve.

Please click Enter a description.

How to make a vinegared cabbage delicious? Kick out the cabbage leaves, to help cut them into small pieces, and then put a little oil in the pot, chopped green onions, and soy sauce, put the cabbage slices in the pot and fry, and then put white vinegar, a little sugar, and salt after stir-frying.

Clean the cabbage, tear it into slices by hand, heat the oil in the pot, pour in the green onion, ginger, garlic, and dried chili peppers to fry the fragrance, spray it with vinegar, pour the torn cabbage into the pot, stir-fry evenly, put in the condiments, and fry it.

A dish of vinegared cabbage, first cut the cabbage into small pieces, and then put vinegar when it is fried, it is very delicious, and the vinegared cabbage is very simple. When the time comes, add some dried chili peppers to make it more flavorful.

Cabbage, green onion, ginger and garlic, star anise, aged vinegar, and extremely fresh soy sauce.

Method, heat oil in the pot, add star anise to stir-fry until hot, add green onions, ginger and garlic to stir-fry until fragrant, pour in an appropriate amount of soy sauce and wait for the soy sauce to fuse and bubble, put in the cabbage and fry on high heat for five minutes, add an appropriate amount of vinegar, chicken essence and salt to taste, turn to low heat and stir-fry.

Vinegared cabbage can turn the cabbage into small slices, heat the oil, put the cabbage in the pot and stir-fry, then put vinegar, put sugar, and then stir-fry, which is very delicious and nutritious.

Step 1. Cut the washed cabbage.

Step two. Prepare the materials.

Step 3. Heat the pan, pour the oil, add the garlic and stir-fry, then pour in the cabbage, stir-fry, stir-fry until the water comes out, you can add the chili pepper, and then the cooking wine continues to stir-fry.

Step 4. Add vinegar and salt before removing from the pan.

Then stir-fry a few times to turn off the heat and remove from the pan.

In my opinion, if you want to make every dish well, you must find a good friend who can cook.

Ingredients: 250 grams of cabbage, 10 grams of water starch;

Excipients: 1 dried red pepper, 3 4 slices of green onions; Seasoning: 2 tablespoons aged vinegar, 1 tablespoon light soy sauce, 1 tablespoon sugar, 1 2 teaspoons salt, 1 garlic cloves, sesame oil;

Vinegar cabbage preparation:

1. Wash the prepared cabbage, cut the cabbage into long pieces with an oblique knife, and cut the leaves into small pieces;

2. Finely chop the green onions, slice the garlic, break the dried chili peppers and remove the seeds, and cut them into chili rings;

3. Take a small bowl, and then make the seasoning vinegar, salt, sugar, and water lake into juice for later use;

4. Pour oil into a wok, heat to 6 hot, add dried chili peppers, green onions and garlic cloves and stir-fry until fragrant;

5. Put the chopped cabbage in, add 1 tablespoon of vinegar and fry the aroma, then hook a little thickening, and drizzle a few drops of sesame oil to get out of the pot.

Article **1 Hot and sour cabbage].

1.First of all, let's prepare the ingredients, a handful of shallots cut into shallots, a few garlic into thin slices.

Article**2 Tear off the cabbage leaves one by one, separate the cabbage and the cabbage leaves, and cut the cabbage into thin slices with an oblique knife.

Article **32Next, 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.

Article **54Pour in the cabbage and stir-fry, stir-fry until the cabbage is empty, 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.

Article**6After the cabbage leaves are fried, then pour in the prepared seasoning juice, quickly stir-fry and dissolve the seasoning, and then you can put it on the plate.

Article**7Okay, this simple and easy home-cooked dish is ready, and friends who 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 are cooked separately, so that the cabbage can be cooked consistently.

Vinegared cabbage is a very home-cooked dish, but if you want to make it crispy and flavorful, you need some skills or Kaiqiao, from the cutting method to the amount of seasoning, the heat control, and the final thickening is very important.

Bai Zheng Hyo Cai. Seasoning: salt, cooking oil, chili pepper, green onion, ginger, garlic, monosodium glutamate, chicken essence, soy sauce, cooking wine, vinegar, sugar. I use the baby flower baby dish, you can also use Chinese cabbage, the method is the same.

When you fry the cabbage, you pour a little salt, and then a little sugar, and then a little vinegar, and the cabbage that comes out of this way is called vinegared cabbage.

Kitchen ingredients: Chinese cabbage, garlic, aged vinegar. Steps:

Step 1: Break the cabbage and wash it by hand.

Step 2: Cut the leaves and stems.

Step 3: Tear the cabbage leaves into large pieces by hand.

Step 4: Use a knife to make the cabbage stalk everything in two.

Step 5: Use a knife to cut the Chinese cabbage obliquely into slices, and be sure to cut obliquely to absorb the flavor.

Step 6: Take a bowl and pour a spoonful of soy sauce, a spoonful of vinegar, add a little salt, white pepper, chicken essence and water, add dry starch and mix well.

Step 7: Put oil in the pot, pour in the cabbage stalks and stir-fry. Step 8: Stir-fry until cooked, then add cabbage leaves and stir-fry until cooked, shovel out.

Step 9: Heat some oil, add garlic granules, and put in dried chili peppers, I just don't have dry chili peppers at home, so I poured some dried chili powder.

Step 10: Pour the fried vegetables back into the pan. Finally, pour in the seasoned juice and remove from the pan.

Step 11、The sour and spicy vinegared cabbage is ready。

How to make vinegar cabbage.

Ingredients: half a cabbage, 1 green onion, 1 piece of ginger, 4 cloves of garlic, Sichuan pepper, 3 millet peppers, soy sauce, vinegar, starch, sugar, salt.

Authentic recipe for vinegared cabbage:

1.Cut 1 green onion into sections, mince 1 slice of ginger, mince garlic.

2.Wash the cabbage and cut it into cubes.

3.Add half a spoon of soy sauce, a little vinegar, 1 teaspoon of sugar, 1 teaspoon of starch, minced garlic and water to the bowl.

4.Pour oil into the pot, after heating, add a little peppercorns, fry them over low heat to bring out the fragrance, and remove the peppercorns.

5.Add green onions, minced garlic and millet pepper to stir-fry until fragrant, turn to high heat, add cabbage and stir-fry until broken.

6.Then pour in the leaves, add the sauce and stir-fry evenly, reduce the juice and serve.