Shredded cabbage in griddle

Belong to gourmet

Hunan cuisine

Attribution type

Alternative diet

General characteristics

Crispy and slightly sour, delicious.

Basic materials

Xiaoqing cabbage, garlic slices, onion segments, tea oil, salt, monosodium glutamate, chicken essence, Japanese soy sauce, broth and vinegar.

working methods

1, the cabbage is torn into large pieces of water by hand for 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.

Another way, more authentic and more complicated, was done in Hunan.

Method of tearing cabbage by hand in authentic Hunan cuisine

Half a Chinese cabbage (torn by hand to a suitable size, with thick stems and leaves separated), garlic slices, dried red peppers (dark white ones with low spicy degree, cut and seeded by 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 cabbage stalks and stems into the pot, turn on the fire, stir fry for about half a minute, and then add the cabbage leaves to stir fry (the two-step stir fry is because the leaves and stems are different in thickness, and the cabbage stalks are not cooked at the same time, and the cabbage leaves are "angry", and the cabbage leaves are too ripe when the cabbage stalks are fried. Remove some pungent taste when it is put early, stir fry, add steamed fish and soy sauce by Lee Kum Kee, stir fry until it is raw, then turn off the heat (the sweet and crisp taste of fried cabbage is easy to lose), and then add chicken essence and mix well (don't put chicken essence too early).