Stir-fry the vinegared cabbage, master the proportion of this bowl of "vinegar sauce", and it will be crispy and flavorful no matter how you stir-fry

Today I will share with you the detailed method of vinegared cabbage, from changing the knife, seasoning sauce to stir-frying, the process is detailed, to ensure that you can also succeed in the first time.

【Vinegared cabbage】

Ingredients: 600g Chinese cabbage, chopped green onion, garlic slices, chili peppers, salt, light soy sauce, aged vinegar, dark soy sauce, sugar, water starch. It is best to choose Chinese cabbage for Chinese cabbage, compared to that kind of cabbage, the taste of Chinese cabbage is crisper, and the taste of vinegared cabbage will be better.

Steps:

1. Clean the cabbage, separate the cabbage leaves from the cabbage, pat the cabbage with the back of the knife, and then cut it into slices with an oblique knife; Cabbage leaves are torn by hand into large, irregular pieces. Because the cabbage gang part is not easy to absorb the flavor and the taste is relatively stiff, so be sure to pat it with the back of the knife and then cut it diagonally, which can make the cabbage berry easier to taste.

2. Next, prepare a sauce, whether the vinegared cabbage is delicious or not, the key lies in this sauce; Add two teaspoons of light soy sauce, two teaspoons of aged vinegar, half a teaspoon of dark soy sauce, half a teaspoon of sugar, a little salt to the bowl, and then add an appropriate amount of water starch and stir evenly to make a sauce.

3. Add a small piece of lard to the wok to dissolve, add chopped green onions, chili peppers and garlic slices to fry until fragrant, and then add cabbage to stir-fry, because cabbage is not easy to cook, at this time you can add half a teaspoon of salt, which can make the cabbage easier to mature, and also add the bottom taste to the cabbage. To stir-fry this vegetarian dish, it is best to use meat oil to stir-fry, the taste will be more fragrant.

4. Fry the cabbage gangs until they are broken, then add the cabbage leaves and continue to fry, and then fry for about 30 seconds, and the cabbage leaves are basically soft.

5. Finally, add the pre-adjusted sauce, turn on high heat and stir-fry a few times, and the juice will wrap all the cabbage and then you can get out of the pot. When adding the sauce, be sure to stir it with chopsticks to completely stir the starch to achieve the effect of thickening.

The vinegared cabbage in this way is crisp and delicious, and it is definitely a dish that goes better than big fish and meat.