Stir-fried cabbage, when to put vinegar is the key, the order is right, crispy and delicious can not be soup

There is a key point that must be mastered when stir-frying vinegar cabbage, that is, the timing of putting vinegar, as long as you get a step right, the cabbage is crispy and flavorful, and it is delicious no matter how you fry it.

---【Vinegared cabbage】---

Ingredients: 600 grams of Chinese cabbage, a small section of green onions, two cloves of garlic, a pinch of dried chili, a small spoon of aged vinegar, a small spoon of light soy sauce, half a teaspoon of corn starch, a pinch of salt, a pinch of sugar.

Steps:

1. Break off all the Chinese cabbage pieces one by one, rinse them with water and dry them out.

2. Next, change the knife for the Chinese cabbage, tear off all the cabbage leaves, and tear them into small pieces for later use; Pat the cabbage gang with the back of a knife, and then cut it into small pieces with an oblique knife for later use. Because the texture of this part of the cabbage is relatively hard and not easy to absorb the flavor, it must be slapped with the back of the knife, and then slice with an oblique knife, the purpose of this is to make the Chinese cabbage taste faster.

3. Cut the green onion into chopped green onions, garlic into garlic slices, and dried chili peppers into small pieces.

4. Prepare a small bowl, add a small spoon of light soy sauce, half a teaspoon of cornstarch, a little salt and sugar, then add two small spoons of water, stir well with chopsticks, and mix into a sauce.

5. Add an appropriate amount of cooking oil to the wok, heat the oil, add chopped green onions, garlic slices and dried chili peppers and stir-fry until fragrant, then add a small spoon of aged vinegar, and then quickly put the cabbage into the pot and stir-fry over high heat. If you want to fry cabbage to be delicious, the vinegar must be put into the pot first, and the high temperature can stimulate the vinegar fragrance, volatilize the vinegar sourness, and make the taste more fragrant after the dish; Adding vinegar in advance also has the advantage of making the cabbage more crispy.

6. Fry the cabbage until it is broken, then add the cabbage leaves and continue to stir-fry.

7. After all the fry is broken, add the sauce that has been adjusted in advance, and quickly stir-fry twice over high heat to make the juice tightly wrap the cabbage and then turn off the heat and remove from the pot. Because the moisture content in the cabbage is relatively sufficient, it is inevitable that there will be water oozing when stir-frying the cabbage, so it must be thickened at the end to make the juice tightly wrap the ingredients and taste more delicious.

Tips:

1. One of the more important links when changing the cabbage knife is that the cabbage gang must be slipped after being shot in advance.

2. When stir-frying cabbage, add aged vinegar first, and then stir-fry cabbage, which can enhance the taste and aroma of this dish.

3. Mix the sauce with cornstarch in advance, and finally add it to the pot, which can make the dish not soup, but also add flavor.