The arrival of winter means:CabbageA large number of listings, as the saying goes: "A hundred dishes are not as good."Cabbage”。For northerners,CabbageIt has become a must-have winter vegetable in the family. CabbageThe taste is crisp and refreshing, nutritious, and inexpensive, only 3 cents per catty. In winter, when it's cold, you can fry it and eat it, and make itCabbageStewVermicelliCabbageStewed tofu and other stewed dishes are veryDelicious。Now the supermarket、Wet marketThe roadside stalls are fullChinese cabbage, people have hoarded one or two hundred catties. MoreoverCabbageIt is very shelf-stable and will not have problems during the New Year, so I like to eat itCabbageFriends can stock up more, and don't worry about the price of vegetables during the New Year**. This article will teach you how to make a restaurant that is very popularVinegared cabbage, a plateCabbageThe restaurant sells for 28 yuan, but the cost is less than 2 yuan. Next, let's learn how to make this simple dish togetherDeliciousof the hotel levelVinegared cabbage
1.ProcessingCabbage: First of allCabbageThe roots are cut off, and then the leaves are broken off piece by piece and placed with running waterCabbageWash well. After processing, it willCabbageCut into slices, put in a large bowl and add an appropriate amountEdible saltStir well and marinate for a while. As forCabbageLeaves, do not need to be cut, directly tear into large pieces by hand, so that the shape is irregularCabbageThe leaves are more delicious to add to the flavor. Finally, it will be dealt withCabbagePlace the leaves in a bowl and set aside.
2.Prepare the side dishes: Next, prepare a fewShiitake mushrooms, cut off the roots, willShiitake mushroomsCut into thin slices. And then willGreen onionsCut into slices and place in a bowl. Cut the garlic into slices and chop a few moreDried chili peppersSpare.
SeasoningJuice: Take a small bowl, pour in an appropriate amount of light soy sauce, balsamic vinegar, salt, chicken essence, thirteen spices, sugar, then add oyster sauce and cornstarch, and finally add an appropriate amount of water, stir well. willSeasoningSet aside the juice.
4.WashingCabbageGang: Will be pickledCabbagePut it in clean water, wash off the salt on the surface with your hands, wash it several times, and fry it like thisCabbageThe gang won't be too salty. After washing, control the water and set aside.
5.Stir-fryCabbage: Add an appropriate amount of cooking oil to the pan, heat it and add the green onion and garlicDried chili peppersStir-fry, stir-fry until fragrantShiitake mushroomsStir fry and waitShiitake mushroomsAfter breaking, add light soy sauce and continue to stir-fry well. If it's too dry, you can add some water in moderation. Then add the marinadeCabbageHelp continueStir-fryStir-frying over high heat can prevent itCabbageHelp out the water. willCabbageStir-fry until translucent, then addCabbageThe leaves continue to fry until soft. Finally, pour inSeasoningStir-fry the juice quickly so that the juice is evenly wrappedCabbageAbove. After the sauce is thickened, turn off the heat and remove from the pot.
1. When choosing cabbage, it is advisable to choose cabbage with green leaves and firmness, which has a better taste.
2.When stir-frying,CabbageHelpCabbageThe leaves should be fried separatelyCabbageGang takes longer to ripen and avoidsCabbageThe leaves are overripe.
3. When handling cabbage leaves, wash them with running water to remove dust and insect eggs.
4. Give the cabbage a gentle pat to help absorb the flavor.
5.By usingTable saltDeus ExCabbagehelp moisture that can be avoidedCabbageHelp to bring out the water and keep the crisp texture of the dish.
Vinegared cabbageIt is a classic winter home cooking dish that is not only sour and spicy and appetizing, but also nutritious. When it is inconvenient to eat out, we can also make this dish at homeDeliciousof dishes. Through Xiao Dong's teaching, I believe everyone can easily master the productionVinegared cabbagemethod. Whether it's eaten with rice or on its own, this dishVinegared cabbageIt will bring you a wonderful taste bud experience. Thank you again for your support, and we'll see you next time.