In winter, radish and cabbage are the most popular and delicious. I bought a few hundred catties to eat in winter. Although Chinese cabbage is nutritious, rich in water and vitamins, it is often eaten healthily.
There are many cabbages, besides stews and jiaozi, you can also fry them, especially sour cabbages, which are very good.
As the saying goes, "there is only cabbage in the dish", and fried cabbage is the best embodiment. Although the exercise is simple, it is well done. Many people are frying cabbages, and they all collapse, not crushed at all. Stir-fry for 5 minutes or not. Some people say, is this a problem with cabbage? In fact, it has little to do with Chinese cabbage, mainly because the practice is wrong.
When frying cabbage, most people simply cut the cabbage, which is wrong. This is not right. Cabbage is thick and contains a lot of water, but direct frying is not only easy to produce water, but also tasteless. If fried for a long time, the taste of Chinese cabbage will soften.
The big kitchen said that frying cabbage seems simple, but it is actually fried directly. Make more if you want to eat.
Let me share with you, stir-fry in the big kitchen and learn a few tricks to ensure that the cabbage is tender, smooth and elegant. Friends who like to eat fried cabbage are quick.
[Fried Chinese Cabbage]
Prepare fresh Chinese cabbage, dried peppers, onions, garlic, salt, vinegar and lard.
practice
1. Chinese cabbage leaves are closed and the internal leaves are cleaned. After a piece of paper, rinse it with water and drain it.
2, the leaves are separated from the gods, and the thickness is difficult to taste, and the slope is cut in large pieces to increase the contact area and the taste is better. The leaves were torn into large pieces. Don't cut with a knife, irregular edges are better.
3, pour the right amount of water into the pot, boil, add a spoonful of vegetables, cabbage, can remove excess water, prevent cabbage from losing water, and may maintain a crisp taste. First, put the cabbage in the pot, water it for half a minute, and the leaves 15 seconds, then take out the cold water and drain it. It's getting clearer and clearer, not water.
4. Add a spoonful of lard, add a spoonful of lard, add onions, garlic and dried peppers, stir fry, pour in Chinese cabbage, stir fry for half a minute, and add Chinese cabbage leaves for half a minute.
5, the right amount of vinegar along the pot, add the acid and taste of vinegar, add the right amount of salt, stir well, and then turn off the fire. Spicy cabbage is ready, the leaves are tender, crisp and without moisture. It tastes delicious, very delicious.
When frying cabbage, you can't fry it directly. Pay attention to the following points to ensure delicious food.
1, cabbage is out of the leaves of the gang, and the gang is more difficult. If they fry, it's not good for the son to help fry and cook the leaves.
2. Cabbage should be used before the sauce, and it takes half a minute, and the leaves 15 seconds. Water can prevent cabbage from being preserved by water, keep crisp taste and shorten cooking time.
3. Use lard when frying cabbage, lard tastes more sticky and cabbage tastes more fuel.
4. When adding vinegar, you must use high temperature to stimulate the vinegar on the pot, which tastes sour.