Sauced cabbage is a delicious traditional food, which I believe many people like to eat. Cabbage is also called Baotou cuisine here, which is delicious when fried. I like eating Baotou food very much, and there are many ways to do it. Hot and sour Baotou vegetables, griddle Baotou vegetables, sauce-fried Baotou vegetables, etc. Everything is delicious, delicious, crispy and easy to cook. Let's share how to do it.
1. Production steps of pickled cabbage
1. Ingredients: Baotou vegetable, pork, ginger, garlic, millet spicy, sweet noodle sauce, soy sauce, white sugar, soy sauce, chicken essence and oyster sauce.
2. Wash the pork and cut it into minced meat, add soy sauce to the minced meat, stir it evenly for later use, remove the outer layer of Baotou vegetable, remove the roots, tear it into small pieces by hand, put it in a pot, add water, add a little salt, stir it evenly, wash it and take it out.
3. Boil the water in the pot, add a little water, put a little oil in the pot, boil the water, put the cabbage in the water, boil it, take it out, and drain it in cold water for later use.
4. Wash ginger and garlic, shred ginger, mash garlic, wash millet and cut into sections. Let's mix the sauce. Put the sweet noodle sauce, soy sauce, soy sauce, chicken essence, sugar and oyster sauce into a bowl. Stir well and the sauce will be ready.
5. Burn the oil in the pot, put the oil in the pot, put the onion, ginger and millet in the hot oil, stir-fry the fragrance, then add the minced meat, stir-fry evenly, and stir-fry the minced meat to change color.
6. Put the Baotou vegetables in, stir-fry them evenly over high fire, then put the mixed sauce in, stir-fry them quickly and evenly, so that each leaf can be evenly wrapped with sauce, and then you can take them out of the pot and put them on the plate. Delicious, crisp and tender, very delicious.
2. Tips for making sauerkraut
1. Make sauerkraut and choose fresh Chinese cabbage. The fresher the dish, the crisper it is and the better it tastes. Washing cabbage with salt water can remove pesticide residues from cabbage and make it more comfortable to eat.
2. Blanch the cabbage with water and add oil when blanching, which can keep the cabbage still green. Rinse the cabbage with cold water after blanching, so that the fried sauerkraut tastes more crisp and tender.
3. The sauce can also be adjusted according to your own preferences. When frying this dish, you must stir-fry it with a big fire, so that the fried Explosicum cabbage will be crisp and tender and taste better.