#冬日生活打卡季#
Vinegar baby cabbage of flavor side dishes, satisfying cravings, delicious food, low-fat and nutritious food
In recent years, the dish of vinegared baby cabbage has quietly become a new star on the Chinese table. It is delicious and easy to eat, and it has won the love of many people at once.
In a bistro in Beijing, I tasted vinegared baby cabbage for the first time. This dish is made with tender baby cabbage as the main ingredient, drizzled with a sweet and sour vinegar sauce, and garnished with a few small red dried fish, which is mouth-watering as soon as it is served. The magic of this delicacy lies in the perfect blend of sweet and sour baby cabbage and spices, which is both refreshing and memorable.
"Actually, the history of this dish can be traced back to the Qing Dynasty. The boss sitting next to me couldn't help but smile when he heard my praise for the dish, "At that time, vinegared cabbage was already a very popular home-cooked dish." Later, some people began to use baby cabbage instead of other vegetables, and the deliciousness doubled, so it was known as the 'king of vinegared vegetables'. ”
In Beijing, there is a time-honored restaurant called "Shishiji", which is famous for its vinegared baby cabbage, and there are not a few people queuing outside the door every day. Of course, if you want to eat a more trendy taste, you can also try it in an online celebrity store like "Shanghai Snack".
So, now that you've developed an interest in this dish, let's teach you how to make it at home!
Ingredients required: 1. 500 grams of baby cabbage 2, appropriate amount of green onion, ginger and garlic 3, appropriate amount of dried small fish
Seasoning: 1. 50 ml of vinegar 2, 20 grams of sugar 3, appropriate amount of salt 4, appropriate amount of sesame oil 5, appropriate amount of chicken essence
Steps:
1. Wash the baby cabbage with water, then pluck off the baby cabbage leaves and chop the baby cabbage heart.
2. Finely chop the green onion, ginger and garlic separately.
3. Prepare a basin of water, put in a little salt and some cooking oil, boil and put in the baby cabbage heart to blanch, remove and drain the water for later use.
4. Fry the dried fish until golden brown and set aside.
5. Heat oil in a frying pan, add green onions, ginger and garlic and stir-fry until fragrant, pour in vinegar, sugar and salt together, cook until the sugar dissolves, and then add the scalded baby cabbage heart and stir-fry.
6. Finally, add the fried dried fish, sprinkle with some chicken essence and sesame oil, and stir-fry evenly.
Note: The above production steps are for reference only, and can be adjusted according to personal taste.
There are a few tips to improve the taste of your dish:
1. Blanching baby cabbage can remove the astringency of the dish and make the dish more tender.
2. After adding the fried dried fish, don't let them stir-fry too much in the pot, which will destroy the umami and crispy texture of the dried fish itself.
3. When adjusting vinegar and sugar juice, it is advisable to use a little more sugar, which not only makes the taste more delicious, but also the sweetness and acidity can be better integrated.
Vinegared baby cabbage, whether in summer or winter, is a delicacy that makes people appetize. Its refreshing and delicious taste leaves a feeling of freshness in the mouth, allowing people who are stuck in a fast-paced life to forget about the outside world for a while.
Pay attention to the food taste and thoughts, and take you to learn more about food-related knowledge and skills.