Cabbage, a cruciferous vegetable, is named after its leaves that are rolled inward and wrapped in layers. Cabbage is also called cabbage, cabbage, cabbage, and cabbage. It is commonly known as "kohlrabi" in Northeast China and "lotus white" in Yunnan. It is one of the most common vegetables among our people. It is low in price and rich in nutrients. It can be said to be a very cost-effective vegetable.

Cabbage is very nutritious. It contains nutrients such as protein, fiber, vitamin E, vitamin C, B vitamins and minerals. In addition, the phytochemicals contained in cabbage are important Antioxidants and anti-inflammatory agents, which have a good preventive effect on many chronic diseases. Germans believe that cabbage is the "king of vegetables" and can cure all diseases. It is as common for Westerners to use cabbage as a "recipe" to treat diseases as it is for Chinese people to use radish to treat diseases.

The most common way to cook cabbage is to stir-fry it. For example, stir-fried cabbage vermicelli is a classic dish. However, many people fail to cook it well. Often the fried cabbage produces too much water, has a soft texture and a poor color. It is no longer green and loses its original crispy and tender taste, and the vermicelli will stick to the pan and become lumps that are not tender enough. So, what are the techniques for stir-fried cabbage noodles so that they are smooth and non-stick? , the specific operation process is shared below, and the skills are summarized at the end of the article.

Stir-fried vermicelli with cabbage

Ingredients: half a cabbage

Ingredients: 3 cloves of garlic, 2 dried red peppers, 10 peppercorns, small 3g soda, 3g flour

Seasoning: 10ml vegetable oil, 1 spoon light soy sauce, 2g salt, 1 spoon balsamic vinegar

Production process:

1. Many people When peeling cabbage leaves, they are often broken into pieces. This washing process is very unhygienic and can easily introduce bacteria and pesticide residues into the tissue along the cross-section of the vegetables. The correct way is to put the cabbage root side up, and use a knife to cut off the connection between each leaf and the root at the root, so that each leaf can be easily and completely removed.

2. Put the preserved leaves into a larger basin, pour water, add baking soda and flour and stir until melted, then soak for ten minutes. This can effectively remove pesticide residues.

3. After soaking, wash the soaked cabbage several times with water, control the moisture, and then tear it into small pieces with your hands. Note: The texture of the cabbage stems is relatively hard, so it is not necessary to make stir-fried cabbage noodles.

4. Rinse the dust on the surface of the dry vermicelli with running water, and then soak it in hot water. If you are in a hurry, you can put it in a pot, add water and boil for two minutes, then turn off the heat, so that the vermicelli can be soaked in advance. During the soaking time, slice the garlic; cut the dried chili into sections.

5. Heat the pot, pour vegetable oil into the pot, when the oil temperature is 50% hot, add peppercorns and stir-fry until fragrant. Here comes the key step: use a small spoon to scoop out a spoonful of peppercorn oil, pour it on the soaked vermicelli and mix it evenly with chopsticks, so that the vermicelli is wrapped in oil and will not stick during the frying process. The phenomenon of pots and lumps.

6. Use a shovel to cut aside the peppercorns, remove the oil and throw it away. Add garlic slices and red pepper to the oil.

7. After the spices are fragrant, add cabbage and a spoonful of light soy sauce, and stir-fry quickly over high heat. Stir-frying over high heat can shorten the heating time of the cabbage and avoid water leakage. This is also the key to ensuring that the cabbage is crispy and tender and has a bright green color.

8. After the cabbage becomes slightly wilted, add the vermicelli and continue to stir-fry quickly. (Adding the vermicelli later can absorb the moisture that may be released from the cabbage, and also prevents the vermicelli from sticking to the pan and forming lumps.)

9. When the cabbage is broken, add salt, A spoonful of balsamic vinegar, stir quickly and mix well, then turn off the heat and serve.

In this way, the cabbage is fried first, and then the vermicelli is added. After rapid frying, the cabbage is crispy and green, and the vermicelli is tender and delicious.

Skill summary:

Pour a small amount of pepper oil into the soaked vermicelli and mix well. Moreover, stir-fry the cabbage first and then add the vermicelli to avoid the vermicelli from sticking to the pan and making it taste tender. slip. The whole process is stir-fried quickly, shortening the heating time of the cabbage, which is the key to ensuring that the cabbage is crisp and green. Tips:

Try not to blanch the cabbage before frying, otherwise the nutrients will be lost. Moreover, it is best to wash it first and then tear it into small pieces, which will be safer and hygienic.

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