Northerners are accustomed to hoarding a lot of Napa cabbage in winter. When winter comes, many people will select Napa cabbage in the vegetable market, and if they find good quality, they will buy dozens or hundreds of kilograms and pile them up in their yards, serving as the main winter vegetable that can be eaten until early spring. The old saying goes, 'A hundred vegetables are not as good as Napa cabbage.' Napa cabbage has a sweet and mellow flavor, and adults and children alike love to eat it and can't get enough of it. It's also easy to cook, and a simple pot of Napa cabbage cooked with a little salt is delicious. The most popular way to make Napa cabbage is vinegar-braised Napa cabbage.

Vinegar-braised Napa cabbage is a classic home-cooked dish that doesn't require many accessories or seasonings. It's simple to make a plate of sour and refreshing dish that's appetizing and great for a meal. I've eaten this dish since I was a child, and it doesn't picky ingredients, whether it's an entire Napa cabbage or leftover Napa cabbage leaves, they're all good ingredients to make vinegar-braised Napa cabbage. It's not wasted at all, so this dish is very popular, and every family makes it.

However, vinegar-braised Napa cabbage is not everyone's favorite. Especially those who have eaten the dishes made by chefs in restaurants, they feel that the taste is not the same as at home. Besides the difference in seasonings, the biggest difference is the time and number of times vinegar is added.Many people add vinegar when the Napa cabbage is almost cooked, at that time, there's only the sour flavor left, instead of fragrance.Let me share a recipe for vinegar-braised Napa cabbage, and share a trick to make it taste just as good as in restaurants at home.

Vinegar-braised Napa cabbage ingredients: Napa cabbage, scallions, dried chili peppers, garlic; 2 tablespoons of aged vinegar, 2 tablespoons of light soy sauce, half a tablespoon of white sugar, 1 tablespoon of potato starch, salt and chicken broth to taste, 1 red chili (optional).

Step 1: First, cut the Napa cabbage. Tear the Napa cabbage leaves into small pieces, and cut the Napa cabbage stalks into slices or oblique cuts; 1 scallion, 4 cloves of garlic minced, red chili sliced, prepare.

Step 2: In a pot, add a little oil, heat to 60% hot, add scallions, garlic, dried chili peppers, to bring out the fragrance.

Step 3:

In the fragrant pot bottom, directly add 1 tablespoon of aged vinegar, this step can release the fragrance of vinegar,Also, it's one of the tricks to make a good dish.Step 4: When the Napa cabbage is ready to 'fry', quickly put it into the pot, try to put in the Napa cabbage stalks first to stir-fry for 1 minute, then put in the Napa cabbage leaves to stir-fry together.

When the Napa cabbage is cooked through, turn the heat up high and heat the pot, pour in another spoonful of aged vinegar along the edge of the pot,Let the Napa cabbage have a sour and refreshing taste.Step 5: When the Napa cabbage is almost ready to be out of the pot, add 2 tablespoons of light soy sauce, half a tablespoon of potato starch, appropriate amount of salt and chicken broth to the bowl, then add red chili slices, stir-fry for a moment, then out of the pot and serve.

——Old says——

The key to vinegar-braised Napa cabbage is how the seasonings are added, especially the use of vinegar. The method of cooking vinegar-braised Napa cabbage is similar to stir-fried chili tofu skin, which is to first use vinegar tothe cooking process again adds vinegar, 2 times add vinegar at a time, one time to make vinegar fragrance, one time to have sour and refreshing taste. The difference is that chili tofu skin uses white vinegar, while vinegar-braised Napa cabbage uses aged vinegar, which gives better effect.

• Finally, when adding seasonings, besides light soy sauce, you can also add some oyster sauce to enhance the flavor, don't add too much potato starch, just a little bit of a slight thickening feeling is enough.
• The chef's skills are limited, please give more advice, eat and play well, see you tomorrow.

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