Every time I buy cabbage, I will add fermented bean curd and fry it together. In the past, oil and garlic were directly fried in a pot, and then they were fried in cabbage, so that the aroma of oil would evaporate. Later, after many experiments, I learned. When the fried tofu passes through the cabbage, the original fermented bean curd can't be directly put into the pot. Today, it taught me a secret, that is, to make fermented bean curd stir-fried heart according to this technique. The fried heart-warming dish is green and crisp, covered with the fresh aroma of fermented bean curd, and tastes crispy, which is especially delicious!
Stir-fried cabbage with rotten milk.
1, buy a heart-warming dish, preferably a light green heart-warming dish. In fact, it is experienced to buy food often. The cabbage with white stems is more brittle than the green stems, but when choosing, you should choose the cabbage with green vegetable stems to buy. If you have a choice, if you want to make a circulating dish, you'd better choose a vegetable stem with a heart. As long as the ingredients are selected, the baked food tastes crisp and more lovely.
2. Pick the old leaves, stems and yellow leaves, and the remaining tender buds will be softer and more brittle. If you keep pinching your nails, don't feel wasted. Pick more old terrier. This is why some long-lasting cauliflower will affect the overall taste. After picking all the cauliflower, put it on a plate and soak it. In order to clean the mud and dirty things, it must be washed several times. After washing the vegetables, remove the water with a sieve.
3. Next, prepare oil and take one or two oils from the glass jar with chopsticks without oil. How much oil to pinch, and how many heart-warming dishes to fry yourself, the amount of this collocation should be mastered by yourself. I take two pieces of emulsifiable concentrate, put the emulsifiable concentrate into a bowl, press the emulsifiable concentrate with a spoon and prepare it with mud. Stir-fried cabbage with oil. It turns out that the emulsifiable concentrate can't be put directly into the pot, and the crisp and soft cabbage is fried.
4. At this time, we prepare 4 garlic leaves, wash them, cut off the roots, and then knock them flat with a kitchen knife. Take some garlic clothes, chop garlic and get ready for garlic.
5. Pour peanut oil into the pot. Like to stir-fry cabbage with peanut oil. At this time, if there is lard, duck oil and chicken oil, frying with animal oil is also more fragrant. No matter what kind of oil you use, you should add enough oil at one time. This fried cabbage can maintain a tender taste. When the oil temperature rises to 50%, add garlic, saute until fragrant, and then add the hollow vegetables. After putting the cauliflower in the pot, turn it over continuously so that all the cauliflower can be heated evenly.
6. If the cauliflower begins to soften, put some salt. Remember that salt should not be added as usual. Because it has emulsifiable concentrate and salty taste, it is necessary to put less salt. Stir-fry the cabbage until it is cooked 8 times, add humus oil soil and stir well quickly.
7. Stir-fry until the cabbage is completely broken. The taste of the newly-born cauliflower is the coolest and crispest. If you continue to stir-fry, the cauliflower will lose its crisp taste, become soft, and it will be very difficult to shut up.
Tips:
Stir-fried cabbage with oil. It turns out that oil can't be put directly in the pot. When the EC is directly put into the pot at the first time, the salty taste of the fried EC will evaporate with the high temperature, and the aroma of EC will not be so strong after the cabbage is fully cooked. The correct way is to stir-fry cauliflower until it is about 80% mature, add salt to stir-fry, and then add emulsified oil to stir-fry, so as to preserve and eat the fresh aroma of emulsified oil to the maximum extent, so that the aroma will be sufficient and the cauliflower will taste better.