Vinegar - Stir - Fried Napa Cabbage Recipe

Vinegar-stir-fried Chinese cabbage is simply a divine dish for whetting the appetite and going well with rice! The sour and tangy charm of vinegar beautifully matches the natural sweetness of Chinese cabbage. With just one bite, the sour and fragrant sensation happily dances on the tip of the tongue, instantly fully activating your taste buds and causing the appetite to surge like a spring.

Ingredients Needed

Chinese cabbage: Peel off the outer old leaves, separate the cabbage stalks from the cabbage leaves. Cut the cabbage stalks into thin slices obliquely and tear the cabbage leaves into moderately sized pieces by hand for later use.

Light soy sauce: Used to prepare the sauce, adding a salty and fresh flavor to the dish and enhancing the overall taste level.

Vinegar: Can give the dish a rich sour taste and make the taste more abundant. It is an indispensable ingredient in the sauce.

Dark soy sauce: Mainly plays an auxiliary role in coloring, making the dish more attractive in color.

Salt: As a basic seasoning, it can stimulate the taste of the ingredients themselves and highlight the flavor of the dish.

Chicken essence: Effectively increases the umami taste and makes the dish more delicious.

Sugar: An appropriate amount of sugar can adjust the taste and add a hint of sweetness to balance the taste of other seasonings.

Starch: Used to make the sauce and make the sauce thick so that it can better coat the surface of the cabbage.

Peppercorns: Fry in oil until fragrant and then remove, bringing a unique numbing fragrance to the dish.

Scallions: Cut into sections and release fragrance during the frying process to enhance the aroma of the dish.

Garlic: Mince and use for frying to give the dish a rich garlic flavor.

Dried chili peppers: Cut into sections to add spiciness and bring a unique spicy stimulation to the dish.

Cooking oil: Used for frying during the cooking process to make the ingredients evenly heated and absorb the taste of seasonings.

The correct way to cut Chinese cabbage

First, peel off the outer old leaves of Chinese cabbage. Then, cut it in half lengthwise to separate the cabbage stalks from the leaves. The cabbage stalks are hard in texture. Cut them into thin slices obliquely. This can increase the surface area and facilitate quick cooking and absorption of seasonings. The cabbage leaves are relatively tender. Tear them into moderately sized pieces by hand. Tearing by hand can better preserve the leaf fibers and make the taste better and the heating more even. After cutting and tearing, place them aside respectively for later use. In this way, when cooking, put the cabbage stalks first. After they are just cooked, then add the cabbage leaves. This can ensure that both are cooked to the same degree, making the whole vinegar-stir-fried Chinese cabbage achieve the ideal effect in taste and texture and adding a unique flavor to the dish.

How to avoid overcooking Chinese cabbage

First, separate the cabbage stalks and leaves. When frying, put the stalks first and stir-fry over medium heat until they are just cooked. Since the stalks are hard, they need more time to be heated. Then put the leaves and immediately turn to high heat. Use high heat to make the leaves quickly heated to lock in moisture and quickly become just cooked. The whole process should be short. After the leaves are just cooked, stir-fry for 1-2 minutes. During cooking, always pay attention to the state of the cabbage. When the stalks are transparent and there is no hard core, and the leaves are slightly softened and still have toughness, it is the best. At this time, pour in the seasoned sauce immediately and stir-fry evenly and then take out of the pan. By precisely controlling the cooking sequence, time and heat, and carefully observing the state of the ingredients, the vinegar-stir-fried Chinese cabbage can have a crisp and tender taste and avoid being overly cooked and affecting the flavor and texture.

How to store the remaining ones

Refrigeration for freshness preservation:

After the vinegar-stir-fried Chinese cabbage cools down, put it into a sealed container to isolate air and odors, and place it in the refrigerator's refrigeration compartment. It can be stored for about 3 days. Low temperature can inhibit microorganisms and delay spoilage. However, as time passes, the taste and flavor will gradually be lost.

Warming up and adding flavor:

When eating refrigerated dishes, heat them slowly over medium-low heat in a stove frying pan or wok, and add a little rice vinegar. Vinegar can enhance the flavor. Its acidity can help restore the crispness and tenderness of Chinese cabbage and revitalize the dish. After heating, it should be eaten as soon as possible and should not be refrigerated again.

Disadvantages of freezing:

Freezing this dish is not recommended. When freezing, the water in Chinese cabbage forms ice crystals. Ice crystals damage cells. After thawing, the texture becomes soft and mushy, and the taste and quality are seriously damaged. Even if it is cooked again, it is difficult to restore. Therefore, freezing is not a suitable storage method for vinegar-stir-fried Chinese cabbage.