The weather is getting colder, and some seasonal vegetables in autumn and winter have also begun to compete for the market, especially cabbage. This season's cabbage not only produces a large amount, but also has sufficient moisture and a crispy taste. It can be said that it is the best time of the year. In the northern region, every household has the habit of stocking cabbage every autumn and winter, because cabbage is resistant to storage, so stocking up some while it is on the market is enough to eat it in the winter.
Chinese cabbage can be mixed cold, stir-fried, and stewed, but to talk about the most classic way, I think it is the dish of vinegar and cabbage. Chinese cabbage tastes crispy and has a strong vinegar aroma. It can make people's appetite open after taking a bite. Although it is a vegetarian dish, its taste is not inferior to meat dishes at all.
Vinegar-Free Cabbage This dish seems simple, but it is not as simple as putting the cabbage directly into the pot and stir-frying. If you want to cook delicious, in addition to mastering the method of changing the cabbage, you also need to master the heat and the timing of adding vinegar. Below, the editor will share with you a home-cooked recipe of vinegar and cabbage. After learning to make crisp, refreshing, vinegar and salty vinegar and cabbage at home.
[Vinegar Cabbage]
Preparation Ingredients: Chinese cabbage, lard, onion, ginger and garlic, dried chili, salt, light soy sauce, aged vinegar .
Chinese cabbage We are best to choose this yellow-hearted Chinese cabbage. This Chinese cabbage has a lighter astringent taste and tastes better; the green-colored Chinese cabbage will taste astringent.
1. First, we separate the leaves of cabbage from the gang. Because the gang of cabbage is thicker and not easy to cook, we must first use the back of the knife to spread it, and then the blades are slanted into pieces; the cabbage leaves can be tear them open directly with your hands.
2, then prepare some dried chili segments, chop green onions into scallions, and cut garlic into slices of garlic.
3. To make vinegar and smooth cabbage, this dish needs to be stir-fried out from the pot on high heat, especially when adding seasonings, not too slow, otherwise the cabbage will water, which will cause the taste of the dish to become worse; so we need to mix a sauce in advance so that this dish can be quickly put into the dish.
bowl add 5 grams of Shanxi's old vinegar (old vinegar must be hand-brewed, aged vinegar at above 5 degrees, not the kind of mixed vinegar), stir 5 grams of light soy sauce, 5 grams of salt, and 5 grams of sugar evenly, add a small spoon of raw powder and half a bowl of water and stir again, and melt the starch.
4. Add a spoonful of lard to the wok to melt it. Why do you need to use lard to stir-fry this dish? Because the lard is more wrapped and has a more fragrant taste, it can effectively lock in the moisture and fresh aroma in the cabbage, making the cabbage taste better; after the oil is hot, add onion, ginger, garlic, and dried chili, stir-fry and stir-fry.
5. Fry the small ingredients and add the cabbage trousers and stir-fry them over high heat for about one minute, and stir-fry the cabbage trousers and soften them.
6. Then add cabbage leaves and stir-fry for half a minute, and stir-fry until the volume becomes smaller.
7. Finally, we add the prepared sauce in advance, stir-fry over high heat for a few times, and let the sauce wrap all the cabbage before it can be released. The vinegar must be added at the end, so that the acetic acid taste will be more obvious after the dish is put. If the vinegar is placed too early, the vinegar taste will not be so prominent after the dish is put.
Tips:
Make this vinegar and cabbage. You must add the vinegar afterwards. It is best to mix the vinegar and other seasonings into a sauce together. This way, the vinegar is rich in aroma and tastes better after the dish is finished.
