Vinegar Cabbage
Overview
Beijing’s Chinese cabbage is famous, and the morning market is full of signs that are badly cooked. But after buying this kind of Chinese cabbage, every time I try to stir-fry it, it ends up being boiled cabbage... Fortunately, there is a vinegar method to save the boiled cabbage. In addition, if you only eat the cabbage leaves and throw away the cabbage branches every time you buy cabbage, then go ahead and save food!
Tags
Ingredients
Steps
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Shred the green onions and slice the ginger (don’t add them if you don’t like green onions, but don’t omit the ginger, because ginger and cabbage go so well together)
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Heat the pot, pour in a little more oil (cabbage is more oily), add ginger slices, shredded green onions, cabbage, chili shreds and vinegar in sequence (please ignore the chili shreds if you don't like spicy food), pour in vinegar and start stir-frying, then add pepper powder, pepper and ginger powder, stir-fry until the cabbage changes color (the peeled cabbage slices are basically not white), add an appropriate amount of salt and chicken essence and serve.
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Just cut the leaves into random pieces. For average-sized cabbage, 6-7 pieces of cabbage can be stir-fried for a large plate.
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Shred the green onions and slice the ginger (don’t add them if you don’t like green onions, but don’t omit the ginger, because ginger and cabbage go so well together)
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Heat the pot, pour in a little more oil (cabbage is more oily), add ginger slices, shredded green onions, cabbage, chili shreds and vinegar in sequence (please ignore the chili shreds if you don't like spicy food), pour in vinegar and start stir-frying, then add pepper powder, pepper and ginger powder, stir-fry until the cabbage changes color (the peeled cabbage slices are basically white) and becomes soft, add an appropriate amount of salt and chicken essence and serve.
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Plate and enjoy. With its crunchy texture and spicy and sour taste, Chinese cabbage has made a successful counterattack!