Vegetable dishes generally test technology, especially the taste of sugar and vinegar, such as this sweet and sour cabbage. It is not difficult to make them, but the ingredients and fire. The sauteed method of sweet and sour cabbage is different from that of sweet and sour cabbage. If you want to sauteed the cabbage with green color and good taste, you should pay attention to the time when vinegar is put, and the heat, and the sauteed time.
1. Cabbage half, hard stem removal, red pepper four or five (decorative) ginger three;
2. Cabbage should have a good taste, must not be cut, broken into pieces by hand, blanched with boiling water (the main point of blanching is to roll it into the largest fire, quickly react at the same time, pour a third of teaspoon of white vinegar;
3. Quick cooling water to control dry water;
4. Cut the red pepper and ginger;
5. Stir fry red pepper and ginger powder in small heat, add cabbage, 1 / 3 white vinegar, sugar, turn to the maximum heat, stir evenly, put chicken essence, salt, remaining white vinegar, shake several times evenly. If you use soup, put it with vinegar and sugar.
Stir fried Chinese Cabbage
Ingredients: 500g cabbage, 20g oil, 50g soy sauce, 5g salt and 3G ginger.
Preparation method: wash and control the water content of cabbage. Wash the cabbage, cm wide.
Method:
1. Wash cabbage and control moisture. Cut into 1.5 cm wide strips along the length. Then change the centimeter length of the knife, wash the ginger and cut it into fine threads. Put the wok in the hot mouth. Cut the wok into 3cm long sections. Wash the ginger and cut into thin wires.
2. Place the wok in the hot mouth, put in the oil, heat it, fry the ginger slightly, then put in the cabbage, stir fry it with the hot fire until it's half cooked, add the sauce heat, then fry the ginger slightly, then put in the cabbage, stir fry it with the hot fire until it's half cooked, then stir fry the oil and refined salt slightly to eat it. Stir fry the salt and serve.
The method of spicy cabbage
Ingredients: 500g Chinese cabbage, 10g sesame oil, 4G refined salt, 40g white sugar, 15g vinegar, 5g dried pepper, 8g green onion and 5g ginger.
Practice:
1. Cut off the cabbage leaf part, leave only the middle part of the white top, wash it and cut it into two parts, then cut off the cabbage leaf part, leave only the middle part of the white top, wash it and cut it into two parts, and cut off the centimeter wide strip of the cabbage leaf part. Then cut the dried chilli and ginger into thin shreds. Cut the vegetables into 1.5cm wide strips. Then cut the dried pepper, onion and ginger into thin slices.
2. Put the cabbage into the basin, evenly sprinkle the salt, marinate for 3-4 hours, squeeze out the cabbage by hand, put the cabbage into the basin, evenly sprinkle the salt, put the cabbage into the basin for ~ hours, put the water in the strip into the basin. Put the water in the strip into the basin.
3. Put the sesame oil into the pot and heat it, then put in the shredded chili and fry it to taste spicy. Stir fry the onion and ginger, put the sesame oil in the pot and heat it up, then fry the chili shreds to taste spicy. Put in the onion, put the sesame oil in the pot and heat it to give the fragrance. Gram and sugar. Leave the fire to cool after opening, and give out the fragrance. Add 50 grams of water and sugar to the vinegar. Leave the fire to cool, and then pour the juice on the cabbage strips in the basin. Store in the refrigerator for hours. Change the knife when eating, all two parts. Marinate cabbage for 5 hours and store in refrigerator. Change the knife when eating, all two parts. Then put the shredded onion and ginger on the cabbage, and pour the pepper juice on it. Put the shredded green onion and ginger on the cabbage, and pour the pepper juice on it.