For Beijingers, winter stored Chinese cabbage is still delicious from Beijing. This kind of cabbage is firm to the heart, slightly green on the outside and white on the inside, moderate moisture and slightly sweet on the inside. It is delicious whether it is stir-fried or stuffing. It is also very good to make Korean spicy cabbage with it.
Beijing's Chinese cabbage is also called "Jingbai". It used to be a special dish for Beijingers in winter. Today, we use it to make a fish-flavored fried cabbage. The method of "fish-flavored fried cabbage" is as follows;
stir-fried cabbage with fish flavor
By SkylarTorp
Recipe Recommendations
- slightly spicy
- fried
- ten minutes
- simple
Steps for stir-fried cabbage with fish flavor
1
Put the cabbage blade into slices for later use.
2
Blend and thicken in a bowl; add a little salt to the bowl.
3
Add a little MSG.
4
Spoon in about 20 grams of white sugar.
5
Pour in 20 grams of vinegar and stir well.
6
Pour a little soy sauce into the bowl juice to color.
7
Then add a little water and stir well.
8
Add about 5 grams of dry starch and stir well to make a sauce.
9
Finally, add appropriate amount of minced garlic to set aside.
10
Pour appropriate amount of cooking oil into a frying spoon on fire, then add pickled pepper paste and Pi County hot sauce and stir-fry.
11
Stir the sauce until fragrant and red oil, then add in the pickled ginger, chopped green onion and the remaining minced garlic and stir-fry until fragrant.
12
Saute the base until fragrant, pour in the cabbage and stir fry over high heat.
13
stir-fry the cabbage until slightly transparent and broken.
14
Finally, cook into a bowl and stir well over high heat.
15
After the sauce is gelatinized, you can take it out of the pan and plate.stir-fried cabbage with fish flavor Make Tips
Characteristics of this dish: Ruddy color, strong fish aroma, crisp and tender cabbage, sweet and sour taste, slightly salty and spicy at the back. Warm tips: 1. It is best to use the crispy and tender cabbage head to make this dish. The cabbage head is cut from the middle section of the cabbage, only the leafless part at the front end, and then strip off the outer part of the three-layered vegetable. 2. The main method for fish-flavored taste is to grasp the proportion of seasonings when blending the sauce. This home-cooked vegetarian dish "Fried Cabbage with Fish Sauce" is ready for your reference!