The sugar and vinegar hand tore the dishes
By VicentaLakin
I've brought you a very classic home today. It can be sour, it can be spicy, it can be spicy, it can be sweet. Anyway, the taste is changing, the taste is constant. Creaming of cabbage is one of the characteristics of the dish, but it is not easy for kitchen beginners to do it, often either without or without water. The reason for this is simple, but it's mainly because there's not enough fire at home, not as good as at the hotel. It's been long, short. I would like to share some of my experiences and ask for criticism today. Production point: 1 — The amount of vegetables is not too big, too much to fire and easy to water. Two, get the chili and the ginger. That's how the chili smell comes out, and then the onion cools the kettle, and the pepper doesn't have a beard. Three, the pot's hot and it's about to smoke and then the cabbage. When the pot warms up again, it will pour into the bowl, and when it gets softer, it will pour into the juice. Four, pick up the juice in advance, so you don't lose your hands
Recipe Recommendations
- cabbage 300g
- onion ginger appropriate amount
- chili appropriate amount
- soy sauce a tablespoon
- vinegar two tablespoons
- sugar a tablespoon
- pepper appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- sweet and sour
- fried
- ten minutes
- simple
Steps for The sugar and vinegar hand tore the dishes
1
The cabbage wash is torn to pieces with its hands。
2
Chon Chest, dry pepper cut-off。
3
A large spoon, two spoons of vinegar, a large spoon of sugar, a proper amount of pepper powder, a fine amount of salt and chicken to make a bowl of juice
4
Hot pots of cool oil, down to chili。
5
The chili is slightly and quickly colored down into the ginger aroma。
6
When the temperature rises again into cabbage。
7
A little softer into a bowl of juice
8
Let's goThe sugar and vinegar hand tore the dishes Make Tips
See the production points above