How to make delicious pickled cabbage with vinegar

The cooking method determines the taste and popularity of the dish. For example, vinegar-stir-fried food is a cooking method that is more popular among the public. It makes perfect use of the properties of vinegar and perfectly combines the taste and appetizing of food. The vinegar-stir-fried method is generally applicable to vegetable cooking. For example, vinegar-stir-fried cabbage is a very popular delicacy. Let’s see how to make vinegar-stir-fried cabbage delicious. I hope everyone can understand it.

How to stir-fry Chinese cabbage with vinegar

1. Prepare the necessary ingredients.

2. Wash the cabbage pieces one by one, drain the water, and separate the cabbage stalks and leaves.

3. Cut the cabbage stalks in the middle to make them easier to slice. Do not cut those that are too small.

Tips: When cutting cabbage, it is best to cut along the grain so that the cabbage is easier to cook and less vitamin is lost.

4. Use a knife to cut the cabbage stalks diagonally into thin slices.

Tip: Slice the cabbage at an angle so that it is easier to absorb the flavor.

5. Cut the green onion into sections, wipe the dried chili with a paper towel, cut it and set aside.

Tip: Use paper towel to remove surface dust.

6. Prepare 3 tablespoons of vinegar, 1 tablespoon of soy sauce, 2 tablespoons of sugar and 1 teaspoon of salt. These 4 seasonings can be put in a small bowl and mixed well in advance.

7. Put 2 tablespoons of vegetable oil in the pot and heat it to 50% hot. Put chopsticks in the oil and you can see tiny bubbles floating up.

Tips: How beginners can distinguish oil temperature.

8. Add dried chili peppers and stir-fry until the chili aroma comes out. Immediately add green onions and stir-fry until fragrant.

9. Then pour in the cabbage stalks and stir-fry for 1 minute, then pour in the mixed sauce in the small bowl.

Tips: Add various seasonings quickly and use high heat during the stir-fry process, so that the dishes will be delicious, crispy and tender.

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

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

Tips: ① The water starch prepared in advance is easy to stratify and precipitate. Be sure to mix it again before putting it into the pot. Thickening can make the dish taste smooth and can also "lock" the nutrients in the dish.

②Prepare starch with water, generally the ratio of starch to water is 1:5. If you like thinner starch, add more water.