The vinegared cabbage is the most authentic way to make it

Materials

500 grams of Chinese cabbage, 10 grams of carrots, 10 grams of green onions, 10 grams of ginger, 10 grams of green garlic

15 grams of salt, 10 grams of monosodium glutamate, 15 grams of sugar, 10 grams of dark soy sauce, 10 grams of starch, 10 grams of cooking wine, 10 grams of dried chili, 10 grams of chicken powder, 50 grams of rice vinegar.

Steps1 ] Wash the cabbage and pull it away from the middle, wipe it into an oblique blade with a knife, and put it on a plate for later use;

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

3 ] Blanch the chopped cabbage and set aside;

4 ] Heat the oil in a pan and stir-fry the dried chilies, green onions, ginger and green garlic until fragrant;

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

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

Materials

A plate of cabbage, 2 4 small chili peppers, appropriate amount of salt, appropriate amount of sugar, appropriate amount of light soy sauce, appropriate amount of vinegar, 2 teaspoons of starch, 2 4 drops of sesame oil, appropriate amount of Sichuan pepper.

Steps1 ] Wash the cabbage and cut it into two pieces, take one of them, and use the blade diagonally to form a slice;

Another cabbage is also sliced into slices; Cut the small peppers, and if you don't eat spicy ones, you can skip the pepper step.

2 ] Take a bowl, pour in vinegar, light soy sauce, salt, sugar, and mix into a sauce for later use;

2 tablespoons of starch and 2 tablespoons of water are mixed into water starch for later use;

3 ] Pour some oil into the pot, put in the pepper to squeeze out the fragrance after the oil is warm, and then remove the peppercorns;

4 ] After adding the chili pepper to burst the fragrance, put the cabbage in;

5 ] Then immediately pour in the pre-mixed sauce and stir-fry for about 1 minute;

6 ] Pour the water starch along the edge of the pot, heat it over high heat until it bubbles, stir it evenly with a spatula in the same direction to thicken evenly, and then pour in sesame oil to serve on the plate.

7 ] Serve on a plate.

Tips:

Chili pepper can be put or not, vinegar when sour according to personal taste, cabbage can be cut into pieces or strips.

1.First of all, let's prepare the ingredients, a handful of shallots cut into shallots, a few garlic into thin slices. Tear off the cabbage leaves one by one, separate the cabbage and cabbage leaves, and cut the cabbage into thin slices with an oblique knife.

2.Next, 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.

3.After the ingredients are ready, we prepare the next step, after the oil is heated in the pot, pour in the green onion and garlic slices, grab 5 grams of dried chili peppers, stir-fry a few times to bring out the fragrance of green onions.

4.Pour in the cabbage and stir-fry, stir-fry until the cabbage is broken, 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.

After the cabbage leaves are fried, then pour in the prepared seasoning juice, quickly stir-fry to dissolve the seasoning, and then put it on the plate. Well, this simple and easy home-cooked dish is ready, so if you 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 gangs are cooked separately, so that the cabbage is cooked and cooked consistently.