Choke fried cabbage practice ?

Prepare the raw materials, dry chili pepper slightly soaked in water, and then control the water, or use kitchen paper towels to remove the water, chili pepper slightly soaked in order to prevent chili pepper chili pot easy to black, chili pepper can not leave water, so as to avoid chili pot when the water splash oil.

The material of the chili cabbage has to pay attention to, the outer layer of the cabbage old leaves do not use, inside the tender core also do not use, use the middle part, so that the raw materials to ensure that the taste is crisp and tender

The cabbage is carefully washed and cleaned and then soaked in water for ten minutes, so as to effectively remove the pesticide residues, and then soaked with water to rinse

The washed and cleaned the cabbage torn into small pieces, to be washed and then torn, so as to reduce the loss of nutrients. Set aside for oxidation, so that it generates allicin, allicin has a very good anti-inflammatory, lower blood pressure, blood lipids, anti-cancer efficacy

Sitting pot hot, choking the cooking method of the pot must be the first to burn hot, the pot of black is not my fault, it is the trouble of soy sauce, in order to better illustrate the dish, so that the pot of black make-up on the mirror, in fact, it is the mouth of the new pot, which the gods to support a trick to save a little bit, heehee

The oil was added to the oil, and then the pot of black makeup to the camera. >Add the right amount of oil, followed by adding pepper, open the fire, the pepper popping, a little more oil, I personally have been a low oil and low-salt advocates, so not a lot of

Pepper popping after adding chili and garlic, fast popping, this time the oil temperature is relatively high, the action should be fast, the mastery of the oil temperature is a little bit of smoke, do not advocate too high a temperature of the oil is too high, too high is not conducive to health, but the choking stir-frying The oil temperature is not enough, the fried vegetables are not crisp, so the oil temperature must be mastered

Put into the cabbage quickly stir-fried

Slightly colorful after adding the right amount of salt and white vinegar, stir fry evenly out of the pan