Chinese cabbage with vinegar in winter(dong ji qing kou yang sheng cai cu liu bai cai )

Chinese cabbage with vinegar in winter

Introduction:

"Some netizens asked me about the practice of" sliding vegetables. ". There are many kinds of LIUCai, almost any raw material can be made by LIUCai. For example, sliced fish, sliced chicken, preserved chicken, sliced mushroom, etc. can also be fried. For example, sliced meat, sliced meat, sliced meatballs, sliced meat, sliced fish, sliced fish, sliced fish, etc. The so-called "LIUCai" actually means that the soup should be slightly wider, and then thicken it. If you don't have soup, you can't call it a smooth dish, but you can't have too much soup. If you have too much soup, you'll turn it into a stewed dish or soup. Therefore, the amount of soup should be controlled properly. Generally, the amount of soup should not exceed one fourth of the main ingredients. The following is a simple vegetable dish "vinegar cabbage" made by the method of slicing. This dish is simple and fast, which is both appetizing and health preserving. When you eat too much fish and meat in winter, it's quite a good way to keep healthy with a vinegar cabbage. The specific methods are as follows. "

Production steps:

Step 1: stir in a bowl; put rice vinegar, salt and monosodium glutamate into the bowl.

Step 2: then add sugar and water starch.

Step 3: add a little water and mix well.

Step 4: pour proper amount of cooking oil into the pot, add the pepper granules and stir fry with small heat.

Step 5: then lower the oil temperature and pour in the dried pepper.

Step 6: change the color of the pepper a little, pour in the cabbage slices and stir fry over high heat.

Step 7: when the cabbage is slightly collapsed, pour it into a bowl and stir well.

Step 8: stir fry for several times, then paste the sauce and take it out.

Step 9: after coding, it's best to eat it while it's hot, with the best taste.

Materials required:

Tender cabbage: 500g

Dried pepper: 5

Zanthoxylum: 20

Rice vinegar: 30g

Sugar: 25g

Salt: 5g

MSG: 2G

Cooking oil: 25g

Starch: appropriate amount

Note: this dish features: bright and reddish color, rich vinegar and pepper flavor, crisp and fresh, salty and fresh, moderate sour and sweet. Warm tips: 1, cabbage should choose tender side, using slope blade method to slice cabbage, which is a traditional cutting method, but cabbage leaf is not suitable for making vinegar cabbage. The size of the slice can be cut as you like, generally no more than 3cm. 2. After stir frying the pepper, you must lower the oil temperature before putting the pepper. You can control the oil temperature by leaving the fire or turning off the fire. You can deep fry the pepper into amber. The vinegar cabbage is slightly spicy and delicious. 3. The key to frying this seemingly simple dish is to properly use the firepower. First, use a low fire, but after the cabbage is put in, quickly stir fry it with a high fire for several times. If the cabbage has a little collapse, quickly cook it into a bowl. It is quick and easy to master. The most common vegetable dish in winter in North China, vinegar cabbage, is ready for your reference!

Production difficulty: simple

Process: slip

Production time: 10 minutes

Taste: sweet and sour

Chinese PinYin : Dong Ji Qing Kou Yang Sheng Cai Cu Liu Bai Cai