Among the authentic authentic Fuzhou dishes, there is such a "vinegar and cabbage" that is loved by every household and is sweet, sour and delicious. Usually, whether you are at home or out of the house, you will often eat a plate, which is also one of the highest order vegetables in the restaurant! Share it with you today.
Chinese cabbage washed and cut into pieces, ginger shredded
Blending water starch: Mix sugar, vinegar, white pepper, water starch and appropriate amount of water. The correct ratio of sugar and vinegar is 1.5:1. No matter the raw material of the ingredients, it can be blended according to this ratio. Can be enlarged or reduced according to the amount of ingredients). It is recommended to try the bitterness of the sauce with a chopstick, and you will be satisfied with the taste.
Hot pot hot oil, put in ginger and scent
Pour in Chinese cabbage and stir fry evenly. Cook until soft. Add salt and stir well.
When the cabbage is near-ripe, pour in the starch blending seasoning and mix well. Stir fry and serve.
Chinese cabbage is the king of vegetables, nutritious, eat more healthy ????
1. There is a slight difference in the seasoning used in the cooking of this dish in the north and the south. We use salt instead of soy sauce (of course, soy sauce is also possible). It is also classic in that it is seasoned with white pepper and tastes extremely unique. If you like, you can also use chili instead of ????2, vinegar or balsamic vinegar.