Cut cabbage leaves and cabbage bangzi, cut cabbage bangzi into blocks with uniform size, cut the leaves with a knife and separate them for later use, pat garlic cloves into final shapes, cut millet pepper into sections, and cut ginger into sections for later use.
Step 2: make ingredients:
Find a pot, add a proper amount of water into it, then heat the water, pour a few drops of oil into the pot, then blanch the prepared vegetables in the pot for about 1 minute, then take them out and drain them for later use.
Brush the pan, then pour in an appropriate amount of cooking oil. When the oil is hot, pour the prepared Jiang Mo, minced garlic and millet pepper into the pan and stir-fry until fragrant. Then pour the drained vegetable leaves into the pan and stir-fry over high heat.
The third step: seasoning and cooking.
When the cabbage in the pot is soft, add soy sauce, edible salt and white sugar into the pot and stir well. Stir-fry for about 10 second. Finally, pour a proper amount of balsamic vinegar into the pot and sprinkle with chives or other ingredients to serve.
The above three steps are the detailed steps of frying Chinese cabbage. You can follow the little monkey's practice and make sure it is better than what you cooked before. No matter the color, smell and taste, it is the best, so that you will fall in love with Chinese cabbage from now on.
Cooking skills:
1. When frying Chinese cabbage, it is very important to separate the leaves from the cabbage and blanch the cabbage with water, which can shorten the production time, keep the cabbage moist and make the cabbage more crisp and delicious.
2. When making, you can thicken a little juice and put it in, which is very helpful for the color and taste of Chinese cabbage.