Dad’s Old Beijing Kitchen (Vegetable Greenhouse)--Fall in love with the sweet and sour (vinegar cabbage)

Overview

Dad's specialty dish is sour and sweet. Finally, pour hot pepper oil over it. It makes a tingling sound and is steaming hot. It's called fragrant. In old Beijing dialect, it means the taste is so tempting. A bowl of rice is delicious. Although radish and cabbage are not worth the money, the taste of this dish is so authentic. O(∩_∩)O~

Tags

• vegetarian dishes
• home cooking
• common dishes
• cabbage
• corn starch
• garlic
• light soy sauce
• old soy sauce
• onions
• rice vinegar
• white sugar
• zanthoxylum bungeanum
• carrot
• salt

Ingredients

Steps

1. 1 Wash the Chinese cabbage and set aside;

   

2. 2 Wash the carrots, slice them and set aside;

   

3. 3 Cut the Chinese cabbage into thin slices;

   

4. 4 Boil the water, blanch the chopped cabbage and take it out;

   

5. 5 Boil the water, blanch the carrots and take them out until they are slightly soft;

   

6. 6 Blanch the cabbage and carrots and set aside;

   

7. 7 Add oil to the wok, mince the green onion, and stir-fry the cabbage first;

   

8. 8 Then add carrot slices and stir-fry together, add salt;

   

9. 9 Use corn starch, rice vinegar, white sugar, light soy sauce, and dark soy sauce to thicken the juice; the ratio is 1:2:2:1:0.5;

   

10. 10 Pour in the thickened gravy, reduce the juice over high heat, sprinkle in garlic slices, turn off the heat and serve on a plate;

    

11. 11 At the same time, heat the oil with a small spoon and add peppercorns;

    

12. 12 Pour the stir-fried Sichuan peppercorns and Sichuan peppercorn oil onto the fried vinegar cabbage, and you're done, ready to start;

    

13. 13 Finally, I attach a photo of my dad enjoying his meal. I wish him happiness forever, ~~~~~~ my daughter’s wish O(∩_∩)O