Stir-fry cabbage with vinegar, or stir-fry cabbage first with vinegar? The chef shared the correct way and understood after reading it. Dear friends, hello everyone, I’m chef Jiang Yizhou, and today has arrived again. It’s time to share the delicious food with you. Are you ready?
vinegared cabbage is a very home-cooked dish, but many of my friends can’t do it well at home. It’s not that the cabbage is not tasty and the vinegar is not strong in flavor, but it’s easy to sink into the water. The key reason is that you have not mastered it well. Put the vinegar or stir-fry the cabbage first?
Today, I will share my more than ten years of experience in the kitchen and the practice of making vinegared cabbage to everyone. After reading it, you will understand. Interested friends, follow me to look down Bar.
First we prepare the raw materials.
Half a piece of fresh Chinese cabbage, a little green onion, ginger, garlic, dried chili, a little vinegar, a little salt, a little sugar, a little chicken essence and a little monosodium glutamate.
Next is the production process.
1. First, let's cut half a Chinese cabbage, and tear the cabbage leaves apart by hand. Use a blade to cut the cabbage into thin slices, so that they can be evenly thinned and have the same maturity. Then mince the onion, ginger, garlic and dried chili for use. Let's get angry and make it.
2. Heat the pan with oil, first fry the onion, ginger, garlic, dried chili in the pan to get the fragrance, the process takes about one minute, and then first stir the cabbage into the pan and stir-fry for one minute. The purpose is to stir-fry. Stir-fry the water of the cabbage gang, so that the cabbage will not be easy to produce water after a while, and the scent of the cabbage gang will be stronger.The next step is very critical, so please read on.
3. Stir the cabbage for a minute, and the temperature in the pot is very high at this time. Then, using the high temperature in the pot, sprinkle half a spoon of the vinegar to the side of the pot and let the vinegar volatilize vigorously. The smell of vinegar, which is why the vinegared cabbage is delicious in restaurants. After sprinkling the old vinegar on the side of the pot, let's start seasoning.
4. When seasoning, we add a spoonful of salt, a spoonful of sugar, and a little chicken essence and MSG to season to increase freshness. After adding the seasoning, put the cabbage leaves in the pot, and then stir again over high heat. Minutes, you can take it out of the pot and serve it on the plate.
In order to prevent you from learning, I also summarized the production points for you. Please follow me and read on.
Point 1. Put the vinegar on the vinegar and the cabbage first, or fry the cabbage first. The correct way is to fry the green onion, ginger, garlic, dried chili and then stir fry the cabbage for a minute, and then add the vinegar. After putting the vinegar, seasoning, and then adding the cabbage leaves, this is the correct operation process, so that the fried cabbage with vinegar will have a strong fragrance, and it will be crispy and delicious without water.
Point 2. The cabbage gang must be thinly sliced with a blade, so that the cabbage gang is fried, it is not easy to produce water, and it is more delicious. Everyone should remember this.
Summary:
How about friends, if you know how to cook vinegared cabbage this time, just follow the above method to ensure that it is crispy and delicious, and the vinegar is full of aroma, article There are a lot of dry goods, please remember to collect, like and save it. I’m chef Jiang Yizhou. See you next time.
.
