How to make sweet and sour white cabbage.
Sugar VinegarChinese cabbage The recipe is simple, short in time, and a very common home-cooked dish. The taste of sugar-vinegar cabbage is sweet and sour, crisp and juicy, and the taste of sugar-vinegar juice can be well integrated into the cabbage slices, making it very appetizing. This article selects several common recipes for sugar-vinegar cabbage, although the methods are slightly different, but the taste is both sweet and sour, making it a good dish to accompany meals.
Sugar-vinegar cabbage recipe
Ingredients Preparation
Chinese cabbage 200g Bell pepper 20g, a little bit of minced garlic, a little bit of chopped green onion, 2g of salt Sugar 5g Vinegar 5ml, 4ml of cornstarch, appropriate amount of cooking oil.
Steps
1. Wash and chop the Chinese cabbage into small pieces;Wash and chop the bell pepper into small pieces.
2. Heat up the pot with oil, add minced garlic and stir-fry.
3. Add the prepared Chinese cabbage and bell pepper, stir-fry until cooked and softened.
4. Add an appropriate amount of salt, sugar and vinegar, stir-fry evenly.
5. Sprinkle a little chopped green onion.
6. Add an appropriate amount of cornstarch and stir-fry quickly.
A simple recipe for sweet and sour cabbage
Ingredients
Chinese cabbage 400g, carrot 200g Eggs 2 Wood ear mushrooms Sugar, white vinegar All to appropriate amount.Steps 1. Wash the Chinese cabbage and blanch in boiling water, then drain;
Carrot
Peel and cut into shreds, mushrooms blanched and cut into shreds, all blanched in boiling water.2. Beat the eggs in a bowl and stir until smooth, pour into a pan and fry into egg skin, then cut into shreds. 3. Spread the Chinese cabbage leaves, add carrot shreds, egg shreds and mushroom shreds, roll up, put in a bowl, add sugar, white vinegar and appropriate amount of water, and soak for half an hour, then cut and eat.
Tips
1. Carrots are rich in carrots, which is a substance that protects the eyes, skin and mucous membrane.
2. The blanching time of Chinese cabbage in boiling water should not be too long, the best time is 20-30 seconds, otherwise it will be too soft and rotten, which is not easy to eat.
1. Carrots are rich in beta-carotene, which is a substance that protects the health of the eyes, skin, and mucous membranes.
2. The blanching time for large white cabbage should not be too long, the best time is 20-30 seconds, otherwise it will become too soft and mushy, which is not good to eat.
How to make sweet and sour cabbage
Ingredients
Chinese cabbage Cabbage leaves 250g, carrot 150g Peanuts Oil, white sugar, vinegar,Salt All to appropriate amount.
Steps
1. First wash the cabbage leaves, cut into about the thickness of a chopstick, 1.5-2cm long, put in a basin, and sprinkle with salt and marinate for about 20 minutes, then squeeze out the water with your hands and place it in a deep dish.
2. Wash the carrots, cut into thin shreds, blanch in boiling water, then drain, and place in the dish with the Chinese cabbage, and mix evenly, so that it is red and white.
3. Heat up the wok, add peanuts and heat up, then add vinegar, then add white sugar to caramelize, use a small fire to cook for a moment, when it has a slight viscosity, pour out and cool, then pour it on the Chinese cabbage.
Tips
1. Chinese cabbage is rich in vitamins, various minerals and other nutrients, known as "the king of all vegetables", and eating it regularly is beneficial to health.
2. Chinese cabbage contains vitamin C and vitamin E, which have good skin and beautifying effects. Chinese cabbage also contains crude fiber, which has the effect of promoting intestinal movement and detoxification.
A simple recipe for sweet and sour cabbage
Ingredients
Chinese cabbage leaves 300g, white vinegar, white sugar, dry chili Chili Segments Green onions Leaves Chili oil Salt all to appropriate amount.
Steps
1. Select Chinese cabbage leaves with thin and cylindrical shape. First marinate Chinese cabbage with salt and blanch in water, then wash with cold water to remove the salt, and drain.
2. Cut the Chinese cabbage into circular shapes with a height of 4cm. Place in a container, add white vinegar and white sugar, and marinate for a while, then take it out and place it in a dish.
3. Heat up the wok, add chili oil, then add dried chili segments to fry out the aroma, pour it on the Chinese cabbage, and garnish with green onions.
