The most common practice of cabbage is cooking, such as tearing cabbage by hand and frying vermicelli with cabbage. These are all good dishes, and they are delicious without meat.

In fact, fried cabbage is also very particular. If we want to eat delicious food, don't cut it and fry it. I believe that many friends do it very simply. Cut the cabbage, heat it with oil in the pot, and fry it in the pot. When it becomes soft, sprinkle with seasoning and stir well. The result is a bad taste and a bad taste.

Fried cabbage is not delicious when cut. Remember to add two more steps before bombing. Chinese cabbage is delicious and healthy, crisp and fragrant, especially when eaten.

A coup to stir-fry cabbage

Because cabbage absorbs oil, you usually put more oil when frying cabbage, then put dried peppers and garlic into the wok, usually with low fire, and then put the prepared cabbage into the wok and stir it evenly, add salt and vinegar, and add a little sugar, because sugar can keep the taste of cabbage crisp and not easy to fry, and the taste will be better.

When frying cabbage, don't put vinegar in a hurry. Many people put vinegar quickly, and the fried dishes become sour. It is best to put vinegar as soon as possible. The method of cabbage is very simple, mainly to control the time of pouring seasoning, so that cabbage will be crisp and tender, and the color will be good.