Stir-fry vinegar cabbage, put vinegar time is the key, wrong is equal to not put, no wonder no restaurant makes it delicious

【Vinegared cabbage】

Ingredients: 1 cabbage, 3 cloves of garlic, 2 dried chilies, 1 coriander, appropriate amount of light soy sauce, appropriate amount of balsamic vinegar, a little salt, a little sugar, an appropriate amount of starch, and a little sesame oil

Operation steps: 1. First remove the root of the cabbage, then take one of the slices, and use a sharp kitchen knife to slice it diagonally, only in this way will the fibrous tissue of the cabbage be exposed, which can be conducive to the water seepage in the cabbage, so as to better absorb the soup into the flavor. Follow the above method to slice all the remaining cabbage into thin slices.

2. In order to avoid being in a hurry when stir-frying, we adjust the sauce in advance. Put an appropriate amount of light soy sauce, a little salt, a little sugar, and a small handful of dry starch in a bowl, and finally stir well with chopsticks in one direction.

Light soy sauce + salt + sugar + starch

3. Start the operation on the heat, add a little base oil to the pot, put the cut cabbage slices into the pot after the oil is hot, and keep stir-frying over medium heat to fry the excess water in the cabbage, which is why the cabbage you make at home is not as delicious as the one sold outside, and the cabbage must be fried with excess water, so that the cabbage will not eat "water", and the cabbage can better absorb the taste of the soup.

Sauté over medium heat to remove excess water

4. After the cabbage is fried with water, pour it into a colander to control the water and set aside. There is no need to clean the pot, add a little base oil directly to the pot again, after the oil is hot, add the minced garlic and dried chili peppers cut in advance and fry the fragrance over low heat, and then cook an appropriate amount of balsamic vinegar along the edge of the pot. Then put the cabbage into the pot and stir-fry it a few times over high heat, then pour the seasoned sauce into the pot, and stir-fry evenly over the maximum heat, so that the juice is evenly wrapped on each piece of cabbage.

5. Pour a little sesame oil into the pot before cooking, add a handful of coriander segments to enhance the flavor and fragrance, enrich the color of the dish, stir-fry evenly and then put it out of the pot.

As long as you follow this method, you can ensure that the taste of the vinegared cabbage you make is not worse than that in the restaurant, and the cabbage made in this way is sour and spicy and refreshing, especially appetizing.