How to make pickled cabbage

Cabbage is a vegetable that can promote diuresis, clear away heat and detoxify. It is available in large quantities every winter and is a common dish on people's tables in winter. Cabbage with vinegar is the main way people eat cabbage. Many people like the sour and delicious taste, but some friends say that the cabbage with vinegar they make is not delicious. Why is that? In fact, there are certain skills in making cabbage with vinegar. If you want to make this dish well, learn how to make cabbage with vinegar from the editor.

How to make pickled cabbage

Ingredients for pickled cabbage

When you make pickled cabbage at home, you need to prepare a quarter of a cabbage, two small red peppers, a handful of green onions, 30 grams of rice vinegar, chicken powder and water starch, as well as appropriate amounts of sugar, salt and cooking oil.

Specific steps for making pickled cabbage

1. Cut the prepared cabbage into large pieces, wash the small red peppers and cut them into small pieces, and cut the green onions into chopped green onions for later use.

2. Put the prepared rice vinegar, chicken powder, sugar and water starch in a bowl, mix them evenly with chopsticks to make sauce for later use.

3. Put oil in the pot and heat it. Add the chopped red pepper and green onion into the pot and stir-fry until fragrant.

4. Put the chopped cabbage back into the pot and stir-fry quickly. After the cabbage becomes soft, add an appropriate amount of table salt and stir well.

5. Pour the prepared sauce into the pot, stir-fry for a few times, and after it is evenly mixed, you can directly serve it on a plate for people to eat.