The practice of stir frying cabbage slices in vinegar, how to fry vinegar cabbage

First, cut the cabbage into thin slices 2 cm wide and 5 cm long, and cut the carrots into diamond-shaped slices. Put the pot on the heat, pour in the water, put the cabbage into the pot after the water boils, put the cabbage in the pot first, and then put in the cabbage leaves. Pour the carrots into the pan and blanch the cabbage and pour out.

Put in the bottom oil, put in the dry chili pepper after the oil is hot, add the green onion, ginger and garlic and fry until fragrant, pour the blanched cabbage into the pot after the fragrant, put in a big spoon of dark soy sauce, put two large spoons of vinegar along the edge of the pot, carry out simple seasoning, 5 grams of salt, more sugar, white sugar can be fresh, 5 grams of chicken essence, thicken, along the edge of the pot in the cooking of some balsamic vinegar, out of the pot.

The vinegared cabbage dish is very simple to make, just because many people do not grasp the method well, they will promote themselves to make the taste is less and less delicious, and the taste is not very pure, the key is that because they do not add a certain total amount of tapioca starch in the case, it will promote the Chinese cabbage after processing There will be a lot of water outflow in it, and it is not delicate to eat.

Main ingredients: Chinese cabbage, carrots, sugar, raw rice vinegar, salt tapioca starch.

Preparation process: 1. Slice Chinese cabbage and carrots;

2. Sugar, cool salt, chicken essence powder, tapioca starch is reserved for juice.

3. Add cold water to the pot; Blanch the Chinese cabbage and carrot slices too cold to remove the moisture.

4. Put a small amount of oil in the stir-fry pot, Chinese cabbage slices and carrot slices into the pot and stir-fry for three minutes, pour the juice into the bowl and stir-fry evenly.

5. Use some cream cheese to taste better.

Main ingredients: 500 grams of Chinese cabbage.

Condiments: 1 tablespoon of salt, 1 tablespoon of light soy sauce, 3 tablespoons of raw rice vinegar, 8 dried chili peppers, 1 2 tablespoons of sesame oil, a small amount of starch, 2 tablespoons of sugar, 1 shallot

section, cooking oil appropriately.

Palate: Sweet and sour.

Total: 2 servings.

Method: 1. Clean the Chinese cabbage, cut it from the middle, and then tilt the knife at a 30-degree angle to slice the Chinese cabbage into slices.

How to fry cabbage in vinegar.

2. Cut the shallots into slices and set aside. Dried red pepper, wash with toilet paper, cut and set aside.

3. 3 tablespoons of vinegar, 1 tablespoon of light soy sauce, 2 tablespoons of sugar, 1 tablespoon of salt, a small amount of starch, 1 2 tablespoons of sesame oil.

4. Pour oil into the pot, when the oil is 5 hot, put in the dried red pepper, after exposing the aroma of Chaotian pepper, immediately put in the shallots, and then pour in the Chinese cabbage and stir-fry for 1 minute. Then pour in vinegar, light soy sauce, sugar and salt, stir-fry for 3 minutes, after the Chinese cabbage comes out of the soup, pour in the starch powder, mix the water starch along the same direction with a shovel to thicken, and finally pour in sesame oil, stir-fry.

Raw materials: 750 grams of cabbage, 60 grams of animal oil, 8 grams of salt, 60 grams of sugar, 4 grams of chicken essence, 3 grams of raw rice vinegar, 5 grams of starch and flour, 3 grams of green onions, 4 grams of dried chili peppers, 2 grams of sesame peppers.

Method: 1. Use leaves for cabbage, pat it with a knife after removing the stem, cut it into a grid, control the dry water after cleaning, and fry the cabbage in vinegar.

2. Marinate with a small amount of salt, squeeze out the water, and set aside.

3. Add salt, sugar, vinegar, green onion, starch and flour to the small plate to make the sauce.

4. Heat the pan, put animal oil, when the oil is burned to eighty percent hot, the pepper will be stir-fried in the pot first, 5. Then put the chili pepper dry section and fry, until the pepper is brown-red, put the cabbage, fry it with the stove, pour the juice into it and fry it well, you can put it in a pot and take it.

Features: The color is silver red, sweet and sour.

Purpose: Promotes digestion.

The stir-fried vinegar cabbage is as followsIngredients: 200g of baisheng cabbage, 20g of oil, appropriate amount of sugar, 3g of green onion, appropriate amount of vinegar, 4g of salt.

1. First wash the cabbage and cut it vertically.

2. After the pot is hot, pour oil, boil the green onion in the pot, put cabbage, vinegar and sugar and stir-fry.

3. Then add boiling water to the pot.

4. Add salt and stir well after the cabbage is cooked.

The vinegar cabbage preparation is as follows:1. Wash the cabbage before the yard, peel and wash the carrots.

2. Slice the cabbage diagonally and cut the carrot into diamond-shaped pieces.

3. Shred and slice the ginger and garlic.

4. Take a small bowl, old vinegar, sugar, salt, and water starch to make a sauce for later use.

5. Add an appropriate amount of oil to the frying machine and stir-fry the peppercorns and dried red peppers.

6. Take out the peppercorns and stir-fry the ginger and garlic slices.

7. Add carrots and stir-fry to change color.

8. Add the cabbage and stir-fry.

9. Stir-fry until broken.

10. Add cabbage leaves and stir-fry until broken.

11. Pour in the sauce and stir-fry over high heat.

12. Stir-fry until the soup is wrapped in Bai Huixin's dish.

13. Remove from the pot and put on a plate.

Shred the ginger and cut the chives into sections.

Wash the cabbage, remove the roots, cut into slices with a spatula and set aside.

Boil the water, boil the water, blanch the cabbage slices until soft, remove the cold water, and then drain the water.

Heat the oil again, add the ginger and chives, and stir until fragrant.

Add the cabbage and stir-fry a few times, then add salt, soy sauce and a little vinegar and stir-fry evenly.

Then add sugar, chicken powder, and high comic water starch and stir-fry to get juice.

Finally, add a little vinegar again, stir-fry a few times, remove from the pot and put on a plate, and it is done.

Chinese cabbage, garlic, green onion, ginger, light soy sauce, vinegar, salt, sugar, Sichuan pepper, dried red pepper, hemp oil.

Steps. Steps.

Here's how. Step 1

To prepare the ingredients, slice the cabbage diagonally into thin slices.

Step 2: Add the chopped cabbage and the leaves separately.

Step 3: Mix salt, sugar, light soy sauce, vinegar starch and a little water for later use.

Step 4: Heat the cooking oil in a pot, stir-fry the peppercorns until fragrant, and then remove them. Add the dried red pepper and stir-fry slightly.

Step 5: Add green onions, ginger and garlic and stir-fry until fragrant, then add cabbage and stir-fry.

Step 6: When the cabbage is tender, add the cabbage leaves.

Step 7: Stir-fry quickly until the vegetables are soft and add the juice in the bowl.

Step 8: Wrap the soup evenly on top of the dish. [2]

Method three. Raw materials].

Yellow buds and white six taels; soy sauce for a penny; original balsamic vinegar five coins; five points at the end of ginger; two coins of sugar; cooking oil eight coins; Refined salt for five points.

Production process] steps.

Here's how. Step 1

Wash the cabbage (inner layer and heart) and cut it into six-minute-wide strips, then into one-inch long orthorbique slices.

Step 2 Put the pot on the stove, put in the cooking oil to heat, stir-fry the minced ginger to bring out the fragrance, add the cabbage, stir-fry a few times, add refined salt, sugar [3], soy sauce and stir-fry well, then cook in vinegar and stir-fry a few times, and when you smell the vinegar, it is ready to cook.

Method 4. Ingredients.

Cabbage, carrots, sugar, raw balsamic vinegar, salt starch [4].

Steps: Steps.

Here's how. Step 1

sliced cabbage carrots;

Step 2: Mix the sweet, sour, salt, chicken powder, starch into juice for later use.

Step 3: Add water to the pot; Blanch the cabbage and carrot slices and let cool to remove the water.

Step 4: Wok with a little oil, cabbage slices and carrot slices in the pan and stir-fry for two minutes, pour in the bowl juice and stir-fry all out of the pan.

Method 5. Required Materials:

Ingredients: 500 grams of cabbage.

Seasoning: 1 tablespoon salt, 1 tablespoon soy sauce, 3 tablespoons original balsamic vinegar, 8 dried chilies, 1 2 tablespoons sesame oil, a little water starch, 2 tablespoons sugar, 1 green onion

section, vegetable oil to taste.

Steps. Steps.

Here's how. Step 1

Wash the cabbage, cut it in the middle, and then tilt the knife at a 30-degree angle to slice the cabbage.

Step 2: Slice the green onions and set aside. Dry red pepper, wipe with a paper towel, cut open and set aside.

Step 3: 3 tablespoons vinegar, 1 tablespoon soy sauce, 2 tablespoons sugar, 1 teaspoon salt, a little water starch, 1 2 teaspoons sesame oil.

Step 4 Pour oil into the pot, when the oil 5 is hot, add the dried red pepper, burst the chili pepper fragrance, immediately put in the green onions, then pour in the cabbage and stir-fry for 1 minute. Then pour in vinegar, soy sauce, sugar and salt in turn, stir-fry for 3 minutes, after the cabbage comes out of the soup, pour in water starch, stir with a spatula in the same direction to thicken, and finally pour in sesame oil, stir-fry.

The preparation of vinegared cabbage is as follows:Ingredients: 200 grams of cabbage.

Ingredients: 4 millet peppers, 3 cloves of garlic, 2 tablespoons of aged vinegar, 3 grams of starch, 3 grams of salt, appropriate amount of oil.

1. Soak the cabbage in water and wash it.

2. Cut into small sections and drain to control drying.

3. Use a bowl, put starch vinegar, water and juice for later use.

4. After the wok is heated, add oil and stir-fry the garlic and millet pepper until fragrant.

5. Add the bok choy.

6. Turn it slightly evenly, add salt, and simmer for a while because there are cabbage sticks.

7. Observe that the simmering is almost complete until the bangzi is fully cooked.

8. Pour the mixed juice along the edge of the pot and stop the fire immediately.

9. Plate. <>

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 dry, cut the diamond, 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, which 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.

The sweet and sour cabbage home cooking method is as follows:

Method 1:

Step 1:

Wash the middle layer of cabbage. Remove the leaves and cut into slices.

Step 2:

Slice the garlic. The sweet and sour sauce is adjusted in advance, and the ratio of sugar and vinegar is 1:3 If you like sweet, you can put more sugar, and if you like sour, you can put more vinegar.

Step 3:

Heat the sauce and stir-fry the garlic slices until fragrant. I put a little lard in it, so that sautéing the cabbage will make the cabbage garlic and taste more delicious. If you don't have one, just use regular peanut oil.

Step 4:

Pour in the cabbage and stir-fry until the cabbage comes out of the water. Pour in the sweet and sour sauce that was prepared before, and stir-fry with a little light soy sauce. Add a few dried red peppers and add a teaspoon of salt before cooking.

Step 5:

Serve. Method 2:

Step 1:

Finely chop the green onion, ginger and garlic and set aside. Cut the cabbage into cubes.

Step 2:

Add a little cooking oil to the hot pan, stir-fry the green onions, ginger and garlic until fragrant, then stir-fry the dried chili peppers in the pot, wait for the chili peppers to change color slightly, add the Chinese cabbage, and stir-fry.

Step 3:

Take an empty bowl to mix the juice, a tablespoon of vinegar with half a tablespoon of sugar, a little salt, my method is to mix the starch directly with the sweet and sour sauce and no longer add water. After the cabbage is slightly soft, add the sauce and stir-fry evenly.

When choosing cabbage, keep in mind 3 tips, the selected cabbage is soft and delicious, and the taste is more fragrant.

One, look at the color of the cabbage. Cabbage comes in two colors, one is pure white and the other is green. If you eat more, you will find that the green leafy cabbage tastes softer and more flavorful.

Second, look at the shape of the cabbage. The delicious cabbage is as thick as the top and bottom and is in the shape of thin strips.

Third, look at the varieties of cabbage. Whether the cabbage is delicious or not, the variety plays a decisive role, there is a kind of cabbage in our local area that is particularly popular, called Beijing No. 3, such cabbage is slender strips, cabbage leaves are very green.