In the blink of an eye, late autumn has entered. In autumn and winter, because of the cold weather, many friends usually like to eat some big fish and meat. Indeed, eating some big fish and meat can increase our body resistance and resist the cold, but our living standards are relatively good now. If you eat too much big fish and meat, it will inevitably cause a certain burden on our stomach and intestines. Therefore, here, the editor recommends that you often eat some seasonal vegetables in autumn and winter.
Cache is the most common vegetable in autumn and winter. The Chinese cabbage in this season is not only full of moisture and has a crispy taste, but also has a very high nutritional value, which is only a few cents per pound. The old saying often says, "Food meat produces phlegm, and tofu and cabbage are safe." In autumn and winter, the weather is dry and prone to getting angry. Eating some cabbage regularly is very good for the body.
Because the taste of Chinese cabbage is relatively light, many friends don’t like to eat it, but in fact they don’t master the method well. Today, the editor will share with you a very delicious and delicious recipe for cabbage. It has a crispy and delicious texture. It is your specialty after learning it.
[Vinegar-smoked cabbage]
Prepare ingredients: cabbage, green onion, garlic, dried chili, salt, light soy sauce, aged vinegar, sugar, chicken essence, dark soy sauce, raw powder, pepper powder.
Method:
1. To make vinegar and cabbage, we only use the knot of cabbage. This part is also a part that many friends don’t like to eat. Make it into vinegar and cabbage, which is guaranteed to be better than meat. The leaves of cabbage can be kept for soy paste cabbage , hot pot, etc.
slap the cabbage with the back of the knife and spread the cabbage fibers, so that it will be easier to taste when stir-frying; after the cabbage is sparse, cut into slices with an oblique knife.
2. Then we add a sauce in advance to increase the speed of serving, so that we won’t be in a hurry when cooking; add two spoons of light soy sauce, two spoons of aged vinegar, one spoon of sugar, half a spoon of salt, half a spoon of chicken essence, one spoon of raw powder, a little soy sauce, two shake pepper powder, and half a bowl of water to the bowl, stir evenly with a spoon, and mix into the sauce for later use.
3. It is best to use lard for stir-frying vinegar and cabbage, because lard is more wrapped and fragrant. The fried cabbage is not only not easy to produce water, but also tastes better; add a spoonful of lard to melt it in the pot, then add chopped green onion, garlic slices, and dried chili sections to stir-fry.
4. After stir-fry the small ingredients, add the chopped cabbage, stir-fry over high heat for one minute, and stir-fry the cabbage softly.
5. After softening the cabbage, stir the pre-adjusted sauce to prevent the starch from sinking into the bottom. After adding the sauce, stir-fry and cook the sauce. After wrapping the cabbage completely, you can come out of the pot.
This vinegar and smooth cabbage tastes crispy, sour, spicy, salty and fresh, and is especially delicious for meals. I recommend you to try it.
