Cabbage has high nutritional value and is available all year round. It is also a super vegetable in the eyes of many nutritionists. First of all, cabbage is rich in antioxidant elements and is the hottest anti-cancer star. Cabbage can inhibit breast cancer cells, and the sulfides in it can inhibit cancer cells from invading genetic proteins; in addition, cabbage also contains nutrients that are helpful to the eyes. Lutein and zeaxanthin are the same as spinach that make the eyes shine. Eye protection food.
In recent years, scientists at the Hormone Institute in New York have discovered that the reason why breast cancer rates in China and Japanese women are much lower than those in Western women is because they often eat cabbage. Cabbage contains trace elements that help break down estrogen, which is linked to breast cancer. The cellulose in cabbage can not only play a role in moistening the intestines and promoting detoxification, but also promote the body's absorption of animal protein.
Since Chinese cabbage has so many benefits, how can we make refreshing, delicious and authentic "vinegar cabbage" at home? First of all, we should choose tender cabbage to make it. First, it tastes crispy and delicious. Secondly, it should not be used in soup after frying. If cooked correctly, it will be excellent in color, aroma and taste! The following is a specific introduction on how to fry a beautiful plate of "vinegar cabbage" at home.
Vinegar cabbage
Recipe Recommendations
- Chinese cabbage 700 grams
- dried chili 4 pieces
- pepper 10 capsules
- ginger 5 grams
- balsamic vinegar 15 grams
- soy sauce 5 grams
- salt 3 grams
- chicken powder 2 grams
- white sugar 10 grams
- white pepper a little
- water starch appropriate amount
- cooking oil 15 grams
- sour and salty
- fried
- ten minutes
- simple
Steps for Vinegar cabbage
1
Main raw materials.
2
Chinese cabbage should be sliced with a sloping knife, not cut straight.
3
Use it after it is ready.
4
Dice dried peppers and set aside.
5
To blend the bowl and thicken it, first put a little salt in the bowl.
6
Add white pepper powder, chicken powder, white sugar and soy sauce in the bowl. Figure 6-9.
7
Chicken powder.
8
White sugar.
9
Soy sauce.
10
Finally, add appropriate amount of vinegar into the bowl.
11
Add appropriate amount of water starch, add a little water and mix well.
12
Heat a frying spoon on fire, add appropriate amount of cooking oil, add pepper and stir-fry until fragrant.
13
Pour in diced dried chili peppers and shredded ginger and stir-fry until fragrant.
14
After stir-frying the ingredients until fragrant, add in the cabbage.
15
Stir well over high heat.
16
Stir fry the Chinese cabbage well and pour it into a pre-blended bowl to thicken, still stir fry over high heat. After the sauce is gelatinized, you can take out of the pan.
17
Characteristics of this dish: Beautiful color, light red juice, slightly vinegar aroma, crisp taste, salty, fresh and slightly sour, and slightly spicy aftertaste.Vinegar cabbage Make Tips
1. Choose the tender parts of the cabbage stalks; it is best to use cabbage after removing three layers of outer skin. Using the stalk parts gives a better texture—crisp and refreshing, and less likely to release liquid.
2. The cabbage stalks must be sliced on the bias. Large stalks should be split in the middle to ensure the slices are uniform in size; approximately one inch per slice is suitable.
3. Since this dish requires continuous stir-frying over high heat after the cabbage is added, seasonings cannot be added one by one. Therefore, the sauce mixture must be prepared beforehand to facilitate quick cooking. The flavor of the sauce is best when it tastes salty, sweet, slightly sour, and slightly spicy. The balance must be just right, as having too much or too little of any seasoning will affect the taste.
4. Big Wok's authentic Old Beijing "Stir-fried Cabbage with Vinegar" is now complete. It is very refreshing and offered for everyone's reference