Sour, refreshing and delicious -- Chinese cabbage with vinegar
Chinese cabbage seems to be an ordinary vegetable. However, as long as you are willing to put condiments and cook it simply, it is a Kwai home cooked dish that you can never get tired of.This dish is very Kwai. It will be done in 35 minutes. The key point is "fast", because only the help of Chinese Cabbage (that is, Chinese cabbage stalk) is taken into the dish, and the frying time is short, and the spicy flavor of pepper is just released, so the fried Chinese cabbage tastes very sour, crisp and refreshing, and the aftertaste is a little spicy!It is also very important to control the amount of vinegar. Too little vinegar has no taste, and too much vinegar hides the slightly sweet taste of the cabbage itself, leaving only the sour taste.As for how much is the most appropriate? It depends on the preferences of the eaters. How else to say that cooking is a process of experience accumulation? I think it is absolutely!
Step 1 . Wash and drain the Chinese cabbage and cut into large thick strips.
Step 2 . Shred green pepper, dry pepper, scallion and ginger respectively.
Step 3 . Put a proper amount of oil in the frying pan, and put dried chili shreds into the frying pan and stir them in low heat to give a fragrance.
Step 4 . Pour in green pepper, scallion and ginger and fry until fragrant.
Step 5 . Add Chinese cabbage and stir well, add two spoons of thirteen spices.
Step 6 . Add two tablespoons of rice vinegar and stir evenly.
Step 7 . Add proper amount of light soy sauce and stir for half a minute.
Step 8 . Add salt to taste.
Step 9 . Add a small amount of chicken essence to enhance the flavor.
Step 10 . After stir-frying evenly, turn off the heat and take out the pot, then put it on the plate and serve it.
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