Stir-fried cabbage with vinegar, vinegar first or vinegar later? Many people get it wrong, no wonder it's not crispy and flavorful

Today, I will share with you the specific method of vinegared cabbage, and I have learned that you can also make crisp and delicious, vinegar-rich vinegared cabbage.

 【Vinegared cabbage】

Ingredients: Chinese cabbage, lard, green onion, ginger and garlic, dried chili, salt, light soy sauce, aged vinegar.

Chinese cabbage, we had better choose this kind of yellow-hearted Chinese cabbage, this kind of Chinese cabbage has a lighter astringent taste, and it tastes better; The greenish Chinese cabbage will taste astringent.

1. First of all, we separate the leaves of the Chinese cabbage from the gang, because the Chinese cabbage is thicker and not easy to cook, so we should first use the back of the knife to scatter, and then oblique blades into pieces; Cabbage leaves can be torn directly by hand.

2. Then prepare some dried chili peppers, chop the green onions into chopped green onions, and cut the garlic into garlic slices.

3. To make vinegared cabbage, you need to fry it quickly on high heat, especially when adding seasonings, it should not be too slow, otherwise the Chinese cabbage will come out of the water, which will cause the taste of the dish to deteriorate; So we need to adjust a sauce in advance, so that this dish can be quickly cooked out of the pot.

Add 5 grams of Shanxi old vinegar to the bowl (the old vinegar must be handbrewed, more than 5 degrees of old vinegar, not the kind of blended vinegar), 5 grams of light soy sauce, 5 grams of salt, 5 grams of sugar and stir well, then add a small spoon of corn starch, half a bowl of water and stir again, and the starch can be dissolved.

4. Add a spoonful of lard to the wok to dissolve, why use lard to stir-fry this dish? Because the lard is more wrapping and the taste is more fragrant, it can effectively lock in the moisture and fresh flavor in the Chinese cabbage, so that the taste of the Chinese cabbage is better; After the oil is hot, add the green onion, ginger, garlic and dried chili pepper and stir-fry until fragrant.

5. After stir-frying the ingredients, add the cabbage and stir-fry, stir-fry over high heat for about a minute, and fry the cabbage until soft.

6. Then add cabbage leaves and fry for half a minute, until the volume becomes smaller.

7. Finally, we add the pre-prepared sauce and stir-fry a few times over high heat, so that the juice can wrap all the cabbage and then it can be out of the pot. The vinegar must be put last, so that the vinegar sour taste will be more obvious after the dish, if the vinegar is put too early, the vinegar taste will not be so prominent after the dish.

Tips:

To make this vinegar cabbage, the vinegar must be put later, and it is best to mix the vinegar and other seasonings into a sauce together, so that the vinegar is fragrant and the taste is better after the dish.