Vinegar cabbage, vinegar cabbage how to do

It is to stir-fry cabbage with a little vinegar.

<> "Vinegar cabbage." Ingredients: Chinese cabbage, dried chilies, millet peppers, garlic.

Method: 1. Wash and cut the cabbage, and cut the chili and garlic slices for later use.

2. The oil in the pot wheel is hot, add the dried chili peppers, millet peppers, and garlic slices to stir-fry until fragrant, and add the cabbage to stir-fry the soft Jianbi.

3. Pour in the prepared sauce, stir-fry evenly and simmer for a few minutes.

Sauce: 1 tablespoon light soy sauce + 1 tablespoon oyster sauce + 1 tablespoon aged vinegar + 1/2 tablespoon sugar + 1/2 tablespoon starch, add a small half bowl of water and stir well!

Ingredients. Chinese cabbage.

Amount. Garlic.

Amount. Green onion.

Amount. Accessories. Salt. 2 grams.

Sugar. 2 grams. Vinegar. 2 grams.

Light soy sauce. 2 grams.

Sweet and sour. Taste. Fry. Craft.

Twenty minutes. Take.

Ordinary. Difficulty.

Vinegar cabbage preparation steps.

Home-cooked dishes - vinegared cabbage steps: 1 1 Peel the garlic, cut it into pieces and set aside the vinegar, add sugar, and warm water to make juice.

Home-cooked dishes - vinegared Chinese cabbage Steps: 2 2 Wash the Chinese cabbage, cut it into pieces, and drain the water.

Steps for home-cooked Chinese cabbage: 3 3 Bring to a boil over high heat, add corn oil, and stir-fry garlic and chopped green onions.

Home-cooked dishes - vinegared Chinese cabbage steps: 4 4 Quickly add the Chinese cabbage and stir-fry.

Home Cooking - Vinegared Chinese cabbage Preparation steps: 5 5 Add a pinch of salt.

Home-cooked dishes - vinegared cabbage steps: 6 6 Pour in the pre-adjusted juice, fry evenly, and reduce the juice over high heat.

Home-cooked dishes - vinegared cabbage steps: 7 7 into the plate. Sweet and sour.

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.

Vinegared cabbage is an authentic preparation step

In a bowl, pour three spoonfuls of vinegar, one spoonful of soy sauce, one spoonful of sugar, half a spoonful of salt, a little chicken bouillon, a spoonful of starch, pour some water and stir into a sauce. This bowl of sauce will be very useful when making vinegared cabbage for a while, so it is said to be prepared in advance.

Remove a few cabbage leaves, and then soak the cabbage in salted water for a while, so that it can be cleaned more cleanly.

After washing, tear the cabbage into slices by hand and drain.

Prepare the oil pot, pour an appropriate amount of oil into the oil pot, after heating, pour the dried chili pepper and minced garlic, ginger and green onion into the oil pan and stir-fry the fragrance, first pour the cabbage into the oil pot and stir-fry, stir-fry for two minutes, and fry until the cabbage is soft.

Then pour the cabbage leaves into the pot and stir-fry for half a minute, at this time, pour the sauce we just prepared into the pot as well, after boiling, continue to stir-fry over low heat.

Don't prepare too much sauce in the bowl, because the cabbage will also produce a lot of water when it is fried, and after the cabbage leaves are soft, add a little sesame oil to the pot, and the dish will be fried and put on a plate.

Many people like cabbage very much, usually we often eat cabbage at home, cabbage stewed vermicelli, cold cabbage heart, hot and sour cabbage, hot pot cabbage, eat very delicious, very nutritious.

Cabbage is also very rich in vitamins, and a variety of minerals and trace elements, often eat cabbage, can add a lot of water to the body, supplement vitamins, and can moisturize, can beautify and nourish the skin.

First, you must choose the cabbage gang, remove the cabbage leaves, it is best to use the way of cheating, the cabbage should not be cut too big, the size of a copper coin.

Second, prepare the garlic to chop and chop into minced garlic, keep only the coriander stalks, cut into five centimeter long sections, set aside, prepare the extremely fresh flavor, as well as rice vinegar and sesame oil.

Third, heat the pan with cold oil, put in the chopped green onion ginger and millet spicy, quickly stir-fry the fragrance, put in the sliced cabbage, pour in the cooking wine, the taste is very fresh, stir-fry over high heat, three or five minutes, then add salt to taste, after a while, add minced garlic and coriander stalks, put in sesame oil, stir-fry for a while to get out of the pot.

1. Wash the Chinese cabbage, help the seeds into slices, and set aside. Cutting off the leaves is fine, but do not mix with the cabbage. Ginger chunks are pat loose.

2. Put the wok on the fire, put an appropriate amount of peanut oil in the pot when it is hot, the oil is hot and slightly smoky, add salt, and put in ginger pieces.

3. Immediately put in the vegetable gang and put a little vinegar. Stir-fry quickly, until a little green leaves attached to the cabbage are wilted, put all the vegetable leaves in the pot, continue to stir-fry, wait until most of the green leaves begin to wilt, then put an appropriate amount of aged vinegar, add monosodium glutamate, and put it out of the pot and put it on the plate.

4. Because the color of aged vinegar is darker, it may darken the color of cabbage, but this color is more appetizing and feels better than the finished dish with white vinegar. Putting vinegar in two batches can not only prevent the sourness from being limited to the surface of the dish, but also reduce the volatilization of vinegar during the cooking process, making it taste more mellow.

<> Wash the cabbage and pull it apart from the middle, spread it into an oblique blade with a knife, and put it on a plate for later use.

Wash the carrots and cut them into diamond-shaped slices, and mince the green onions, ginger and green garlic.

Blanch the chopped cabbage and set aside.

Heat the oil in a pan and sauté the dried chilies, shallots, ginger and garlic until fragrant.

Add cabbage, salt, sugar, rice vinegar, monosodium glutamate, chicken powder, cooking wine, and dark soy sauce and stir-fry a few times.

Finally, thicken with water starch and stir-fry over high heat a few times, and remove from the pan.

A sweet and sour vinegared cabbage is displayed in front of everyone.

Stir-fry the vinegar cabbage, add vinegar twice in total, add the cabbage after the cabbage is soft, and stir-fry the vinegar fragrance; Add it once before removing from the pan to leave the vinegar sour taste.

1. After frying the cabbage gangs until they are seven or eight medium-cooked, add a little aged vinegar along the edge of the pot, fry the vinegar fragrance and then add the cabbage leaves to continue stir-frying.

2. Fry the cabbage leaves until they are soft, add the sauce prepared in advance, turn on high heat and stir-fry, and then add a little vinegar after the soup is thickened, so that the soup is tightly adsorbed on the surface of the ingredients, and it can be put out of the pot and put on the plate after stir-frying evenly.

Chinese cabbage is delicious and delicious, it is a very popular vegetable in life, Chinese cabbage can be made into a lot of delicious dishes, especially the Chinese cabbage is made into vinegar cabbage, many people like it very much, let's take a detailed look at the vinegar cabbage practice.

1. Vinegared cabbage raw materials.

To make vinegared Chinese cabbage, then it is very important to choose good ingredients, first prepare half a catty of high-quality fresh Chinese cabbage, and then prepare some white vinegar and sugar. Although there are not many materials for making vinegared cabbage, it is very important to choose good materials, only good materials can make authentic vinegared cabbage, we must be careful in choosing materials, if you choose inferior materials, then you can't make delicious and nutritious vinegared cabbage.

2. Vinegar cabbage method.

To make vinegar cabbage, be sure to clean the cabbage first, and then chop the cabbage, chop it and put it in the pot when stir-frying, it is very important to pay attention to controlling the fire, and you can fry it over medium heat. Until the Chinese cabbage is fried, the vinegared Chinese cabbage is successfully made.

3. Vinegar Chinese cabbage characteristics.

Vinegared cabbage is a very distinctive dish, it looks very bright, it tastes sour, the taste is outstanding, and eating vinegared cabbage can promote the digestion of the spleen and stomach, and can increase appetite greatly, when there is a loss of appetite, make vinegared cabbage to use, you can make the appetite better, and this dish is also very easy to be absorbed and digested by the stomach, and the nutritional value is very sufficient. It is relatively simple and convenient to make vinegared Chinese cabbage, if you want to eat it, you can refer to the method described above to make it.

It's a home-cooked dish.

Ingredients: 1 kg of cabbage, seasoning including salt, soy sauce, vinegar, dried chili, sesame oil, green onions, sugar, water starch, vegetable oil.

1.Wash the cabbage one by one, drain the water, and separate the cabbage from the leaves. Cut the cabbage diagonally into thin slices.

2.Cut the green onions into sections, wipe the dried chili peppers with a paper towel, cut them and set aside.

3.Prepare 3 tablespoons of vinegar, 1 tablespoon of soy sauce, 2 tablespoons of sugar, and 1 teaspoon of salt.

4.Put 2 tablespoons of vegetable oil in a pot, boil until 5 hot, add dried chili peppers, burst the aroma of chili peppers, and immediately add green onions and stir-fry until fragrant.

5.Pour in the cabbage and stir-fry for 1 minute, then pour the sauce into a small bowl.

6.Stir-fry over high heat for 2 minutes, then add cabbage leaves and stir-fry a few times.

7.Pour in the mixed water starch, stir with a spatula in the same direction to thicken, and finally pour in sesame oil and stir-fry a few times.

Vinegared cabbage can be killed with salt, and then broken into small pieces, at this time you can put it in a pot and fry, put some vinegar and some sugar.

How to make vinegared Chinese cabbage delicious? When we make vinegared Chinese cabbage, we can boil the Chinese cabbage, and then put the vinegar into the Chinese cabbage, and we can fry it repeatedly to prepare the condiments.

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.