Introduction: Make vinegar slip cabbage, "3 kinds of spices" do not put wrong, and remember the correct order, cabbage crisp and delicious
There are not many seasonal vegetables in winter, but they also have advantages, such as the cabbage we often eat, it is very durable, the storage is good, it is not bad for more than a month, and the price of cabbage is very cheap, it is really "cabbage price", less than two dollars can buy a large one, a cabbage at least three meals, eat vegetables in winter is definitely the most economical.
Cabbage has a lot of ways to eat, you can do pickled sauerkraut, dumplings, bun buns, stewed cabbage, fried cabbage, how to do it is very delicious, of which fried cabbage is the simplest and fastest, generally like to make vinegar slippery cabbage, sour and spicy delicious, eat crisp and delicious, very under the rice of a dish, not tired of eating.
Vinegar slip cabbage more use cabbage help, then when stewing vegetables feel that cabbage gang is not delicious, why not make vinegar slip cabbage to eat, not wasted at all, more delicious.
Vinegar slip cabbage this very simple dish, want to do it well, but also need to master a little trick, otherwise it is easy to make it is not delicious, the taste is not good, the taste is poor. Share the experience, make vinegar slip cabbage, "3 spices" do not misplace, and remember the correct order, cabbage crisp and delicious!
Usually some people think that what they do is unpalatable, most of it is due to the misplaced seasoning, such as when someone fried the old soy sauce, resulting in the color of the cabbage black, very ugly, and the soy sauce taste is too heavy, in fact, should be released raw soy sauce, cabbage help a little color change is good, raw soy sauce can be fresh, the taste is very good.
Tell everyone when making vinegar slip cabbage, which 3 ingredients should not be misplaced? They are soy sauce, balsamic vinegar, and sugar, all three of which are indispensable, and with them you can make an authentic vinegar-slip cabbage flavor.
Knowing these 3 kinds of materials, but also to understand their correct order, not randomly placed, teach you the correct way, take a look at it.
steps:
Prepare a few slices of cabbage, generally four or five slices can be fried a plate, no matter what dishes are not much, but in fine, less ingredients are easier to do delicious, heated evenly, fully flavored, etc., these are the advantages of less use of ingredients.
Wash the cabbage, remove the cabbage leaves, and use the cabbage gang to make this dish, but if you like to eat cabbage leaves, you can leave a little.
Then slice the cabbage with a slash knife, or cut into small strips, it is recommended that the slash slice is easier to taste and delicious.
In a small bowl, pour a spoonful of light soy sauce, a spoonful of balsamic vinegar, and then add a little sesame oil to stir, make a sauce and set aside, sugar do not rush to put in the sauce, and finally put it more appropriately. Peel and slice a little ginger and set aside, wash and cut the dried chili peppers into sections and set aside, add starch and water to stir and set aside.
Heat the wok with cooking oil, heat to 50% heat, pour ginger slices and dried chili peppers into the pot, after the aroma comes out, pour into the cabbage and stir-fry quickly.
Then pour the sauce along the edge of the pot into the pot, continue to stir-fry over high heat, stir-fry until the cabbage is eight ripe, sprinkle salt and sugar to taste.
Finally pour a little water starch stir-fry to collect the juice, so that a vinegar slip cabbage is ready, eat sour, spicy and crisp, very delicious, I believe that the family love to eat, try to do it.
To make this dish, the seasoning is very important, the order of the seasoning is also very important, of which balsamic vinegar, soy sauce, sugar three ingredients are indispensable, can eat spicy put some dried peppers are more delicious. Balsamic vinegar and soy sauce should be put after the sugar is put into the pot, and the sugar should be put when the cabbage is almost cooked, so that the vinegar and cabbage taste good and crisper.
In addition, salt can not be put too early, to avoid a large amount of cabbage water loss, resulting in a taste is not crisp, it is best to put the best at the end, but also put a little water starch, so that the soup can wrap the cabbage, so that it is more delicious.
Make vinegar slip cabbage, "3 kinds of spices" do not misplace, and remember the correct order, cabbage crisp and delicious! Have you learned? Follow the above method to make a plate to taste it, share it here, like me, please pay attention to me.