Vinegared cabbage is a very classic Chinese home-cooked dish with a sweet and sour taste and rich in nutrients. Here's how to make vinegared cabbage:
Materials Required:11/2 Chinese cabbage (about 500 grams).
2.4-5 dried peppers.
3.1 small piece of ginger.
4.3 cloves of garlic.
5.1 green onion.
6.1 tablespoon light soy sauce.
7.2 tablespoons balsamic vinegar.
8.1 teaspoon sugar.
9.Salt to taste.
10.Appropriate amount of water starch.
11.Cooking oil to taste.
Steps:1Prepare the ingredients: wash the Chinese cabbage and cut it into pieces, slice the ginger, mince the garlic, cut the dried chili pepper into small pieces, and cut the green onion into chopped green onions for later use.
2.Boil a pot of hot water, blanch the Chinese cabbage in the pot, about 1-2 minutes, remove and drain the water for later use. The purpose of blanching is to make the cabbage easier to sauté while removing some of the ajerky flavor.
3.Heat the pan, add an appropriate amount of cooking oil, add ginger slices, minced garlic and dried chili peppers after the oil is hot, and stir-fry until fragrant.
4.Add the blanched cabbage cubes and stir-fry over high heat to allow the cabbage to fully absorb the aroma in the pot.
5.Add light soy sauce, balsamic vinegar, sugar and salt, and continue to stir-fry evenly to allow the cabbage to fully absorb the flavor of the seasoning.
6.When the cabbage is cooked thoroughly and the soup is slightly thickened, add water starch to thicken the soup to make the soup richer.
7.Finally, sprinkle with chopped green onions, stir-fry evenly and then remove from the pan and serve on a plate.