The practice of dry pot cabbage; The practice of dry pot cabbage; Dry stir-frying of cabbage
Materials:
A Chinese cabbage, several cloves of garlic, 10- 15 dried pepper, 10 pepper, aged vinegar, soy sauce, sugar, salt and a little chicken essence.
Exercise:
1, Chinese cabbage is torn into small pieces by hand, dried pepper is cut into small pieces, and garlic is sliced;
2. Turn off the fire after the oil in the pot is hot, add the garlic slices and stir-fry until fragrant, then add the pepper and dried pepper;
3. Stir-fry the fragrance, add the Chinese cabbage, stir-fry until it slightly discolors, and add mature vinegar and soy sauce to stir evenly;
4, add a little sugar to refresh, add a little salt and chicken essence to taste.
Delicious reward tips:
1, after the cabbage is washed and torn into small pieces, try to control the moisture as much as possible to avoid excessive moisture affecting the taste during cooking;
2. Turn off the fire before putting the garlic slices. Immediately after adding the cabbage, stir-fry the peppers below to prevent over-frying;
3. When the cabbage becomes translucent, add the aged vinegar. Don't pour the old vinegar on the dish, but on the wall of the pot. The high temperature will give off vinegar.
4. Stir-fry the cabbage quickly on the fire to ensure that the nutrition is not lost.
How to make hand-torn cabbage in frying pan by hand
Onion10g; 10, wash the green garlic seedlings; 1 1, cut into inches; 12, stir-fry minced garlic; 14。
Put the cabbage in a pot, 5g of ginger, 3 cloves of garlic, 2g of ginger, 2g of salt and 0/5g of oil/kloc. Tear the cabbage into pieces of suitable size by hand and soak it in light salt water 15 minutes. 3. Boil water in a pot, steam 15g fish and soybean oil, 1 0g dried chili seasoning: 5g white sugar, 5g vinegar:1cabbage, wash one onion and one cabbage respectively, take out after discoloration, put oil in the pot, stir-fry chili, and take out chili; 13 raw material, cooking wine is at the side of the pot; 15, add fried pepper, 50g garlic sprout and 100g pork belly, and soak in cold water; 5. Drain the water completely for later use; 6. Slice pork belly; 7. Add steamed fish and soy sauce to marinate and taste. Add sugar and steamed fish sauce and continue to stir fry for half a minute; 16, ginger; 9; 2; 8; 4. Add salt and oil, pepper and pepper, add pork belly and stir fry:1; 17, put the garlic seedlings in the pot and stir-fry evenly; 18. Chop garlic and turn off the heat.
Season with salt and chicken juice. Move vegetables into a dry pan, light solid alcohol, continue heating, add onion, cabbage and balsamic vinegar and stir fry 1 min.
The practice of dry pot cabbage
1, Chinese cabbage is torn into chunks of water by hand for later use; 2. Stir-fry the tea oil and garlic slices, stir-fry the cabbage with water, continue to boil the seasoning and broth, thicken the pot, put it in a dry pot, and sprinkle with onion.
The other way is more authentic and simple, which is what Hunan has done.
Method of tearing cabbage by hand in authentic Hunan cuisine
Half a cabbage (torn by hand until the size is appropriate, and the thick stems and leaves are separated), garlic slices, dried red peppers (dark red ones with low spiciness, cut off the seeds themselves), pepper, white vinegar or glutinous rice vinegar, Lee Kum Kee steamed fish and soy sauce, salt and chicken essence.
Heat the right amount of oil on low heat, fry the garlic slices until cooked, add a little pepper and dried red pepper, and add the right amount of salt. After the seasoning is fried, put the stalks and stems of Chinese cabbage into the pot, turn on the fire, stir-fry for about half a minute, and then add the leaves of Chinese cabbage to stir-fry (stir-fry in two steps, because the leaves and stems are different in thickness and cannot be cooked at the same time, the stems of Chinese cabbage are "angry". When the cabbage stalks were fried, the cabbage industry was too ripe. Remove some * * * flavor when it is put early, stir fry, add Lee Kum Kee steamed fish and soy sauce, stir fry until the heat is off, then turn off the heat (the sweet and crisp flavor of fried cabbage is easy to lose), and then add chicken essence and mix well (don't put chicken essence too early).
Specific practice of cabbage in dry pot
The method of hand-tearing cabbage in dry pot is 1, and the cabbage is hand-torn into large pieces and watered for later use; 2. Stir-fry the tea oil and garlic slices, stir-fry the cabbage with water, continue to boil the seasoning and broth, thicken the pot, put it in a dry pot, and sprinkle with onion.
Sour and hot cabbage raw materials: half a catty of cabbage (estimated to be half a catty), 2 garlic, 2 peppers, pepper 1 teaspoon, salad oil 2 teaspoons, sugar 1 teaspoon, and vinegar 2 teaspoons Steps: 1. Cut the cabbage into pieces 6 cm long and 2 cm wide.
Put it in a large bowl, add a tablespoon of salt and mix well. Leave it like this for 30 minutes.
2。 Prepare to slice garlic.
Put sugar and vinegar in a small bowl, add 3 tablespoons of water and stir well. 3。
Heat the oil pan, add pepper and pepper and stir-fry until fragrant. Then remove the remaining oil from the pepper and pepper.
4。 Add minced garlic and stir-fry until fragrant, then add salted cabbage and stir-fry for 2 minutes, and add sweet and sour water to a small bowl.
Stir-fry for another 5 minutes until the soup becomes less, and you can eat it. Characterized by 500g of Chinese cabbage, ginger, onion, salt, green pepper, red pepper, white soy sauce, sugar, vinegar, monosodium glutamate and sesame oil.
Practice: ① Cut the cabbage into shreds or pieces, add a little salt to marinate, and cut the ginger and onion into powder; Shred green pepper and red pepper; (2) Heat the pan, add oil, stir-fry the onion and Jiang Mo thoroughly, stir-fry the shredded green and red peppers slightly, then squeeze out the water from the cabbage, stir-fry the cabbage slightly, add white soy sauce, sugar and vinegar, continue to stir-fry until cooked, and add a little monosodium glutamate and sesame oil.
How to cook cabbage in a griddle?
1, sliced pork belly, seasoned with 2ML steamed fish and soy sauce.
2. Peel the cabbage and cut it into pieces, soak it in light salt water for 15 minutes, and tear it into pieces with appropriate size by hand. 3. Blanch the torn vegetables in a boiling pot with salt and oil (just a few drops). Take out the vegetables as soon as they change color, and take a shower with cold water quickly.
Drain the water completely. 4. Prepare onion, ginger, garlic, pepper and pepper.
5. After selecting the green garlic, wash it and cut it with an oblique knife. 6. Put the oil in the hot pot and cool it, add the pepper and take it out.
7. Stir-fry the pepper for a while, stir-fry the onion, ginger and garlic, and stir-fry the pork belly. 8, pork belly slightly discolored, cooking wine to the side of the pot, after the cooking wine is fragrant, add sugar and steamed fish soy sauce, continue to stir fry for half a minute.
9. Add cabbage with controlled moisture and stir well. 10, add balsamic vinegar and stir fry 1 min. Turn off the heating.
1 1, add salt and chicken juice to taste, put the vegetables in a dry pot, continue heating with light solid alcohol, and eat while heating.
What is the practice of spicy dry pot cabbage?
Ingredients: half a cabbage, ginger, onion, garlic, dried pepper, pepper, sugar, garlic and fermented soybean, salt and chicken essence. The method of spicy dry pot cabbage is 1. Soak the cabbage in water for a while, tear it into pieces and wash it for later use; For a medium-sized cabbage, tear a leaf into 3-4 parts; 2. Prepare shredded ginger, shredded onion, shredded garlic (whole), shredded dried red pepper and shredded pepper; 3. Pour the water into the pot to boil, blanch the cabbage in the pot, take it out, and take a shower to drain the water; The whole process should be quick. Cabbage is not easy to change color after blanching in water. If the blanching time is too long, the nutrition will be lost and the color will not look good. A quick shower is also to prevent cabbage from discoloring; 4. Pour the right amount of oil into the hot pot, add the pepper, fry it over low heat, and discard the pepper; 5. Add shredded ginger, shredded onion, shredded garlic (whole) and shredded dried red pepper, stir-fry over low heat; 6. Add the cabbage and stir fry quickly; 7. Add homemade garlic and lobster sauce and stir well; 8. Put it on the plate.
The answer comes from China Food Network official website.