How to make sweet and sour cabbage, how to make sweet and sour cabbage

Cabbage has been eaten, boiled, fried, baked, few people will make sweet and sour cabbage, this is a more appetizing practice, you need to prepare more white vinegar and sugar, Chinese cabbage is recommended to keep the roots, the taste of the roots will be more crisp, with a hint of sweet taste, after cutting it can be made simple and delicious in the wok.

Sweet and sour cabbage. Material.

300 grams of Chinese cabbage, refined salt, sugar, white vinegar, dried chili, ginger, Sichuan pepper, and a little peanut oil.

Method. 1. Remove the old leaves of the Chinese cabbage and cut them into shreds; Ginger shredded; Dried chili peppers shredded.

2. Take a pot, put in shredded Chinese cabbage and a little salt, marinate for about 20 minutes, squeeze out the water, and put it in a clean basin.

3. Place the pot on the fire, pour a little water, add white vinegar and sugar, make a sweet and sour sauce, pour it on the shredded cabbage and mix well. Then spread with shredded ginger and dried chili peppers.

4. Wash and heat the pot, put peanut oil, put in the peppercorns and fry until fragrant, then take out the peppercorns and do not use them, pour the pepper oil on the peppers and ginger shreds while they are hot, then mix well, and then put them on the plate.

Sweet and sour cabbage. Material.

300 grams of Chinese cabbage, refined salt, sugar, white vinegar, dried chili, ginger, Sichuan pepper, peanut oil.

Method. 1. Remove the old leaves of the Chinese cabbage and cut them into shreds; Ginger shredded; Dried chili peppers shredded.

2. Take a pot, put in shredded Chinese cabbage and a little salt, marinate for about 20 minutes, squeeze out the water, and put the shredded cabbage in a clean basin.

3. Place the pot on the fire, pour a little water, add white vinegar and sugar, make a sweet and sour sauce, pour it on the shredded cabbage, mix well, and put shredded ginger and dried chili pepper.

4. Wash and heat the pot and add peanut oil. Put in the peppercorns and fry until fragrant, take out the peppercorns and do not use them, pour the pepper oil on the peppers and ginger shreds while they are hot, then mix well, and then put them on the plate.

In the homely practice of sweet and sour cabbage, salt should be put less, this dish is mainly sweet and sour, and everyone has time to marinate the cabbage in advance The longer the taste, the more fragrant it is. Today, during the production of sweet and sour cabbage, it is recommended that you pickle the cabbage in advance, and the longer it is pickled, the more flavorful it will be. There is also sugar and chili peppers to add to your taste!

Ingredients: 2 yellow cabbage, 4 garlic.

Ingredients: salt, sugar, chicken essence, light soy sauce, vinegar, sesame oil, starch.

Preparation of sweet and sour cabbage:

1. Wash the cabbage and control the moisture, and slice the garlic.

2. Sauce: salt, sugar, light soy sauce, vinegar, sesame oil.

3. Stir the starch with a small amount of water and stir well.

4. Pour oil into a hot pan, and the amount of oil can be slightly more. Add garlic slices and stir-fry until fragrant.

5. Add the cabbage and stir-fry.

6. After the cabbage is soft, pour in the sauce and stir well.

7. Pour in the starch juice, stir-fry well, and turn off the heat. Can.

Finished product picture: how to make sweet and sour cabbage delicious:

1. Put a little less salt in this dish, mainly acid.

2. The longer the cabbage is pickled, the more flavorful it is, so it is better to marinate it for a period of time.

The taste of this sweet and sour cabbage mainly reflects three aspects: sour, sweet and spicy. Therefore, when making this dish, I recommend that you have a little more sugar, and a little less salt will be more delicious. Be careful not to fry the dried chili peppers when adding them, otherwise they will not taste good.

Friends who don't like spicy food can also add or not add chili peppers.

The sweet and sour side dish is very suitable for summer, which can adjust the appetite and arouse the appetite. The cabbage is especially delicious and crunchy.

In fact, you can also fry cabbage into a sour and spicy taste, which is also very good. It's just to put less sugar and more dried peppers, how delicious it is. Let it be.

Sweet and sour cabbage. Ingredients: 200 grams of Chinese cabbage, 50 grams of carrots, about 6 grams of oil, sugar, soy sauce, 5 peppercorns, 3 grams of flour.

Method:1Wash the cabbage and cut it into oblique slices; Cut the carrots into oblique slices as well. Mix together the sugar, vinegar, soy sauce, and flour. 2.After the oil pan is boiled, stir-fry the cabbage first, then put the carrots, wait until they are nearly ripe, pour the sweet and sour sauce into it and mix thoroughly.

Description: This product is sweet and sour, refreshing the spleen and appetizing, increasing appetite, suitable for pregnant women and nursing mothers.

Dish name]: Sweet and sour cabbage.

Classification]: Candied pickles.

Ingredients]: Chinese cabbage, 5000 grams; sugar, 750 grams; vinegar, 400 grams; Refined salt 250 grams.

Seasoning]: Preparation method]: The Chinese cabbage is changed to a silk, and the changed Chinese cabbage is dehydrated with salt first, and then squeezed dry after 20 minutes and set aside; Shredded red pepper is used for color matching, put it in an oil pan and put it on a plate, and then add sugar, vinegar and other seasonings. You can use it in an hour.

Features]: Sweet and sour.

Sweet and sour cabbage, as the name suggests, is sweet and sour stir-fried Chinese cabbage, the first thing to do is to slice the Chinese cabbage, prepare the green onions, ginger and garlic, heat the oil, add the green onions, ginger and garlic, add the cabbage slices, stir-fry for a while, add two spoons of sugar, four spoons of vinegar, and continue to stir-fry evenly to get out of the pot.

1. Remove the leaves of the cabbage and wash it, cut it into oblique slices, wash and slice the carrots, take a small bowl and pour in vinegar, light soy sauce, starch and sugar, mix well and set aside.

2. Heat the oil in a pan, pour in the cabbage slices and stir-fry, pour in the carrots and stir-fry.

3. Stir-fry until the cabbage becomes soft and the soup comes out, pour in the sauce, and fry until the soup is viscous.

Chinese cabbage is an indispensable home-cooked food on the table today, Chinese cabbage has high nutritional value, rich in a variety of vitamins and minerals, especially vitamin C, calcium, dietary fiber content is very rich.

It has great effects on skin care, beauty, prevention of female breast cancer, intestinal detoxification, and promotion of the body's absorption of animal protein. Chinese medicine also believes that Chinese cabbage can nourish the stomach, quench thirst, diuretic and laxative, clear heat and detoxify. Eating more Chinese cabbage can also prevent constipation, hemorrhoids and colon cancer.

1. Ingredients: 1 cabbage, green onion, garlic, edible oil, edible salt, seafood soy sauce, thirteen spices, chicken powder, oyster sauce, sugar, balsamic vinegar, a little starch.

2. Cooking method steps:

1. Break the cabbage one by one and clean it, use a knife to separate the cabbage white and cabbage leaves, and the cabbage white into flakes, cut the cabbage leaves into small pieces, and separate them for later use.

2. Heat the pot, pour in the cooking oil, add the green onion foam, garlic slices, thirteen spices, oyster sauce, stir-fry until the fragrance is fragrant, add the cabbage white, and stir-fry until the vegetable white flows out of the water.

3. Pour the cabbage leaves into the pot and continue to stir-fry evenly.

4. Add edible salt, chicken powder, seafood soy sauce, sugar, balsamic vinegar, stir-fry the fragrance, pour in the water starch diluted in advance, stir-fry evenly, put it on the plate, and a delicious appetizing sweet and sour cabbage with rice is ready, the method is simple and easy to operate, delicious and time-saving.

3. Tips.

Cabbage leaves and cabbage must be fried separately, stir-fry cabbage white first, because cabbage white is not good to taste, stir-fry cabbage white in addition to cabbage leaves together, this step is very critical, starch dilute with water water should not add too much water, after pouring water starch must be quickly stir-fried Oh, white sugar and balsamic vinegar can be added appropriately according to personal taste.

Ingredients: cabbage, vinegar, sugar, salt, light soy sauce.

Steps: Step 1: Wash and tear the cabbage into small pieces, remove it from the water and drip dry.

Step 2: Heat the pot and pour in the oil, heat the oil over medium heat, add the cabbage, and stir-fry evenly. ps: Be careful after pouring in the cabbage, the oil will jump.

Step 3: After the cabbage is soft, add vinegar, sugar, light soy sauce and salt, stir-fry evenly and then remove from the pot.

The sweet and sour cabbage is made with one cabbage, cut off the roots, break all the leaves, and wash them with water, cut the cabbage into slices, open the cabbage leaves and cabbage roots, pour oil into the pot, pour in the cabbage roots and stir-fry for a while after the oil is hot, pour in the cabbage leaves and continue to stir-fry, add balsamic vinegar and stir-fry after the cabbage becomes soft and collapse, add sugar again and continue to stir-fry evenly, sprinkle an appropriate amount of salt to taste, and put it on the plate.

Sichuan cuisine method of sweet and sour cabbageCut the cabbage, wash it and set it aside, put the cabbage and stir-fry, fry until it is five ripe, put vinegar, sugar, soy sauce, and salt and stir-fry together, cover and simmer for 2 minutes, cover and simmer for 2 minutes, open the lid and stir-fry evenly to eat, let's eat, I will do two dishes alone, it is no problem.

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.