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Hot and sour baby cabbage: sour and appetizing, spicy and enjoyable, a must-have secret food for home cooking
In the hustle and bustle of the city, there are always some flavors that can touch our taste buds and evoke the long-lost hometown feelings. Hot and sour baby cabbage is such an unforgettable delicacy. Whenever I mention it, I always think of the sour and spicy, appetizing and refreshing taste.
I remember when I was a child, whenever summer came, my mother would always prepare a hot and sour baby dish for us. The sour taste always dispels the summer heat and brings a hint of coolness. When I grew up, although I was away from home, whenever I missed the taste of my hometown, I would always find a time-honored restaurant and order a bowl of hot and sour baby cabbage. The familiar taste seems to allow me to travel back to time and space and return to that innocent childhood.
Among the many time-honored restaurants and Internet celebrity stores, the dish of hot and sour baby cabbage has been widely inherited and developed. For example, in the old streets and alleys of Beijing, there is a time-honored restaurant called "Spicy Girl", whose hot and sour baby cabbage has won the love of many diners with its unique sour and hot taste and crisp baby cabbage texture. And near the Bund in Shanghai, an Internet celebrity store called "La Wei Xuan" has also made sour and hot baby cabbage unique, attracting countless diners to taste it.
Ingredients required: 500 grams of baby cabbage, appropriate amount of dried chili, appropriate amount of garlic, appropriate amount of ginger, appropriate amount of vinegar, appropriate amount of salt, appropriate amount of sugar, appropriate amount of light soy sauce, appropriate amount of sesame oil.
Cooking Steps:
- Wash the baby cabbage, cut it into slender strips and set aside.
- Mince the garlic and ginger and cut the dried chili into small pieces and set aside.
- Pour an appropriate amount of water into the pot, add a little salt and sugar, boil and blanch the baby cabbage until it is broken, remove and drain.
- Heat the oil in another pan, add the minced garlic and ginger and stir-fry until fragrant, then add the dried chili peppers and stir-fry until fragrant.
- Pour in the blanched baby cabbage, add an appropriate amount of salt, sugar and light soy sauce to taste, and stir-fry evenly.
- Finally, pour in an appropriate amount of vinegar and sesame oil, stir-fry quickly and evenly.
Cooking tips
- Blanching with a pinch of salt and sugar can make baby cabbage more crispy.
- The amount of dried chili peppers can be adjusted according to personal taste, and those who like spicy can put more.
- When pouring in vinegar and sesame oil, stir-fry quickly so as not to affect the taste.
Pay attention to the taste of food, and take you to learn more about food-related knowledge and skills.