The taste of Guangyuan in my memory - vinegar cabbage

Overview

In my memory, Beijing was always so cold at the end of 1998. In that cold and silent winter, in the cold wind in Beijing, I walked silently on the silent road, silently thinking about my silent thoughts. Z always says that the vinegar cabbage you make is delicious. So I laughed. Years later, I still can’t remember what seasonings were put into the vinegared cabbage at that time. What comes to my mind is always a lot of grated ginger, not even vinegar. Moreover, the vinegared cabbage at that time was not fried, but boiled. ====As soon as I turn around, there is still a dividing line for a lifetime==== Jeon So-yeon's "Intertwined Threads" lingers in the room. Outside the window, the children's happy laughter and noise merged with the crisp sound of the piano. It was April 12, 2016, an ordinary and peaceful night in the mountain city of Chongqing. =====Meaningless dividing line======

Tags

• hot dishes
• vegetarian dishes
• home cooking
• old man
• dinner with friends
• spring recipes
• dinner
• cabbage
• garlic
• millet pepper
• onions
• starch
• sugar
• very fresh soy sauce
• vinegar
• zanthoxylum bungeanum
• ginger
• salt

Ingredients

Steps

1. 1 Cut the onion, ginger, millet and pepper with a knife, set aside the peppercorns, slice and mince the garlic respectively, wash the cabbage, cut off the green leaves and place them separately, and slice the cabbage with a diagonal knife. (The cabbage cut with a diagonal knife adds more flavor.)

   

2. 2 Mix half a spoon of very fresh soy sauce, a spoon of vinegar, a teaspoon of sugar, a teaspoon of starch, add two or three spoons of water, then add minced garlic and stir evenly to make a sauce. (The amount of soy sauce and vinegar should be determined according to the amount of ingredients and your own taste. Add minced garlic at the end to create the garlic fragrance.)

   

3. 3 Heat the pan with cold oil. When the oil is hot, add the Sichuan peppercorns and fry them over low heat until fragrant. Remove the Sichuan peppercorns and discard them.

   

4. 4 Add onion, ginger, garlic slices, millet and pepper and stir-fry until fragrant.

   

5. 5 Turn up the heat, add the cabbage and stir-fry until cooked through.

   

6. 6 Pour in the vegetable leaves, then the sauce and stir-fry until the soup thickens and the vegetable leaves are broken and cooked. (If there is a lot of sauce, you can add the sauce first and stir-fry until the soup thickens, then add the chopped vegetable leaves.)