Do you want to blanch the vinegar cabbage when cooking it?

There is no need to bleach.

sweet and sour cabbage

Prepare ingredients:

(Ingredients) One Chinese cabbage with appropriate amount of green and red pepper.

(Accessories) Garlic 1 head, 4 dried peppers, onion 1 root, appropriate amount of ginger and appropriate amount of shrimp skin; Three spoonfuls of aged vinegar, two spoonfuls of soy sauce, one spoonful of salt, half a spoonful of pepper oil, the right amount of salt and the right amount of sugar.

Cooking steps:

1, remove the old leaves outside the cabbage, break the cabbage piece by piece by hand and divide it into leaves and vegetables.

2. Prepare ingredients: garlic, diced ginger, sliced onion, shredded red pepper, dried pepper and shrimp, and prepare two small seasoning bowls, one with three spoonfuls of aged vinegar instead of white vinegar. Many people like to use white vinegar to make vinegar-preserved cabbage. Personally, I don't think it tastes as good as vinegar. In another seasoning bowl, add two tablespoons of soy sauce, half a spoonful of sugar, half a spoonful of salt and half a spoonful of pepper oil.

3. Add a proper amount of oil to the wok, add minced garlic and ginger foam in turn, and then add onion slices, dried peppers, shredded red peppers and dried shrimp skins to make the fragrance burst.

4. First put the cabbage in the pot, stir-fry until it is slightly soft, and then add the cabbage leaves. At this time, pay attention. Since this dish is called vinegar-moistened cabbage, you must put vinegar first, and you can't put it with other seasonings. Slowly pour vinegar along the edge of the pot, let the vinegar fully heat to form vinegar steam, cover the lid, simmer for dozens of seconds on low heat, and pay attention to the heat. Don't burn it, so that the vinegar-moistened method can be best integrated into the cabbage.

5. Stir-fry the cabbage in the pot until the water becomes soft, add a bowl of seasoning juice, stir-fry in the pot for a while, and then take it out and put it on the plate.

The market says: there are many ways to make vinegar-pickled cabbage, and almost every family has different methods, but the vinegar in vinegar-pickled cabbage must take the lead, otherwise it can only be called roasted cabbage, and the vinegar should be fully heated so that the taste will not be too sour and the flavor will be rich. Do not pour it directly on the cabbage and cook it together, because the taste is not guaranteed.