How to get a "restaurant flavor" from simple fried cabbage? The chef shares 4 tips, it’s so fragrant

Winter is the season for eating Chinese cabbage. There are many ways to make it. You can chop it into dumplings, cut it into pieces and stir-fry it, or stew it with pork. , it’s delicious no matter how you eat it. The easiest way to make it is to stir-fry cabbage. It will be out of the pan in 2 to 3 minutes, but it is not easy to stir-fry Chinese cabbage well.

Fresh Chinese cabbage contains a lot of water and has a very crisp texture. If you don’t master the correct method, it will produce a pot of water, and the green cabbage will turn yellow and soft. , not tasty at all.

How to get a "restaurant flavor" from simple fried cabbage? A restaurant chef shares a few tips. Friends who don’t know how to cook should quickly learn them.

The chef said that when frying cabbage, you must first understand that you cannot wash it and fry it directly. No wonder the cabbage will become watery! After mastering these 5 tips, the cabbage will be green, crispy, tender and tasty, just as delicious as fried in a restaurant. Many people don't know that cabbage is a "high-calcium vegetable", containing 117 mg of calcium per 100 grams, and a cup of cabbage juice is equivalent to a cup of milk.

Therefore, it is recommended that everyone eat more Chinese cabbage in winter, which has a good calcium supplement effect. If your child doesn't like fried cabbage, you might as well learn this recipe. After it's served, the whole family will rush to eat it. It's so delicious.

Stir-fried cabbage

Prepare Chinese cabbage, dried chili peppers, garlic, ginger, salt, balsamic vinegar, chicken essence, lard, etc.

Method

1. One Chinese cabbage is very big, and only a few leaves are enough to fry a plate, so tear off a few cabbage leaves with your hands and rinse them with clean water. , drain the water.

2. Divide the cabbage into leaves and buns. Tear the leaves into small pieces by hand, and slice the buns into small pieces with an oblique knife. Prepare a basin of light salt water, soak the buns in the light salt water for 10 minutes, remove and drain.

3. Slice garlic, cut dry chili into sections, and shred ginger. Put a spoonful of lard in the wok, heat over high heat, add ginger, garlic, and dried chili peppers and stir-fry until fragrant. Pour in a spoonful of balsamic vinegar to bring out the aroma of vinegar.

4. Pour in the cabbage leaves, stir-fry quickly over high heat for 1 minute, then add the cabbage leaves, add appropriate amount of salt and chicken essence to taste, and continue to stir-fry for 1 minute.

5. When the cabbage leaves become transparent and the cabbage leaves soften, pour a spoonful of balsamic vinegar along the edge of the pot, stir-fry evenly and then remove from the pot.

Tips

1. When frying Chinese cabbage, soak it in light salt water to prevent the cabbage from leaking water. Before adding the cabbage to the pot, be sure to drain the water. If you add water to stir-fry, the temperature in the pot will drop too quickly. The cabbage will not be cooked quickly, it will easily become watery, and the taste will not be fresh and tender.

2. Do not use vegetable oil to stir-fry vegetables. Use lard instead for a more fragrant taste. Lard has a strong natural flavor and good wrapping properties, which can prevent the cabbage from losing moisture and make it taste smoother and more tender.

3. Be sure to stir-fry cabbage over high heat so that the cabbage can mature quickly. If stir-fried over low heat, the cabbage will easily become watery and will become very old.

4. Ginger, garlic and dried chili are the key to the taste and can make the cabbage more fragrant. Add vinegar twice a day, once before putting it in the pot and once before taking it out of the pot, so that the taste is sour, fragrant and more flavorful. It is recommended to use aged vinegar, balsamic vinegar, and rice vinegar. Do not use white vinegar, which is too sour.