Why do some restaurants cook terrible food, but many people still eat it?

Radish and vegetables have their own tastes. Just because you think it tastes bad doesn't mean others think it tastes bad.

Cooking tastes bad for many reasons.

Generally, oil temperature, salt content, temperature and turnover are not easy to master.

sweet and sour cabbage

Ingredients: Chinese cabbage 1 kg, 2 red peppers, 2 tablespoons of Kaiyang (shrimp), 2 onions and 2 slices of ginger. Seasoning:

One scoop of salt, two scoops of yellow wine, three scoops of sugar, three scoops of vinegar, a little sesame oil and two scoops of white powder.

Exercise:

1. Wash the cabbage and cut it into diamond-shaped pieces one inch long, and cut the pepper into small pieces for later use. Chop onion and ginger for later use.

2. Saute shallots and Jiang Mo in an oil pan, then pour in cabbage, stir-fry over high heat until the cabbage softens and comes out, and cover the lid slightly.

Simmer for a while.

3. Soak the dried shrimps in warm water to remove impurities.

4. After stewing the cabbage for three minutes, add shrimp and pepper, add salt, wine, sugar and vinegar to make it tasty, and then use ether.

Thicken the white powder water, pour it on the cabbage to make it smooth, and then drop some sesame oil.

The focus of this dish is refreshing, crisp and tender, slightly sour and spicy, and the degree of sour and spicy can be increased or decreased according to personal preference. this dish

Both hot and cold are suitable. If you cook too much at one time and try it the next day, the cabbage will be more delicious and unique. (

There is another one that sounds simple.

Slice the cabbage and use as few leaves as possible.

Pour oil into the pan, stir-fry one or two peppers when the oil is hot. Then pour in the cabbage.

Add a little sugar when it is half soft, stir fry for a while, add vinegar and bang, and add salt and chicken essence after smelling vinegar.

Turn off the fire!