Practice 1: 300 grams of cabbage, 8 grams of garlic, a number of dried peppers, lard, salt, mature vinegar, oyster sauce, soy sauce and chicken essence. Peel off the cabbage piece by piece, wash it with light salt water and drain it. Tear the hand into large pieces, smash the garlic, and cut the dried pepper into circles obliquely; Heat oil in a pan, and pour in cabbage slices when it is 70% hot. While stirring constantly, flattening the cabbage in the pot with a spatula is a little trick to make the cabbage tasty.
When the cabbage collapses in the pot, serve it up. Turn the heat to an empty pan and saute the dried pepper and garlic. Pour the cabbage again, stir-fry with garlic and pepper over high heat, and still press the vegetables with a spatula. Season with vinegar, oyster sauce, cooking oil and salt, and finally add chicken hardcover plate. Putting vinegar first can ensure the crispness of the dish. In this way, the hot and sour taste of hand-torn cabbage is more sufficient and more delicious. Be careful not to pour vinegar directly on the dish, but on the wall of the pot.
Method 2: One cabbage, several cloves of garlic, 0/0 ~/0/5 dried peppers, about 0/0 prickly ash, a little vinegar, soy sauce, sugar, salt and chicken essence. Tear cabbage into small pieces by hand, cut dried Chili into small pieces and slice garlic; After the oil in the pot is hot, turn off the heat, add garlic slices and saute until fragrant, then add pepper and dried pepper; After frying the fragrance,
Method 3: 500g of cabbage, 2 dried peppers, pepper 1 teaspoon, 2 teaspoons of salt, 2 teaspoons of white sugar 1 teaspoon, 2 teaspoons of soy sauce, 3 teaspoons of rice vinegar, vegetable essence 1 teaspoon and appropriate amount of onion and ginger. Tear cabbage into large pieces by hand, clean it, soak it in clear water for 5 minutes and take it out. Slice the onion and ginger, and break the dried pepper into small pieces by hand. Put salt, sugar, soy sauce, rice vinegar and vegetable essence into a small bowl and mix well.
When the oil temperature is 50% hot, stir-fry the pepper first, then stir-fry the onion and ginger slices for fragrance, and finally turn off the fire by adding the dried pepper. The remaining temperature of the oil will make the dried pepper fragrant. When the temperature in the pot is slightly cold, add the prepared flavor juice, bring it to a boil with fire, add cabbage and stir-fry quickly until cabbage 6 is ripe, and immediately take it out of the pot.
Why is hand-torn cabbage more delicious than knife-cut cabbage?
Because the cross section of hand-torn cabbage is uneven, the seasoning is easy to penetrate into the taste; Furthermore, vegetables do not contact with iron knives, so less nutrients are lost, and the fried vegetables are fresh.
Production essentials: after washing and tearing cabbage into small pieces, try to control the moisture as much as possible to avoid too much moisture affecting the taste when cooking; When the cabbage becomes slightly soft and translucent, add the aged vinegar. Don't pour the aged vinegar on the vegetables, but pour it on the pot wall, and the vinegar fragrance will be emitted at high temperature. When stir-frying cabbage, stir-fry it quickly over high fire to ensure that nutrients are not lost.
Add cabbage, stir-fry until slightly discolored, add old vinegar and soy sauce and stir-fry evenly; Add a little sugar to make it fresh, and add a little salt and chicken essence to taste. 1, the cabbage is torn into large pieces by hand 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 pan and put it into the dry pot, and sprinkle the onion.
Another way, more authentic and simpler, is done in Hunan.
The method of tearing cabbage by hand in authentic Hunan cuisine
Half a cabbage (torn by hand to fit the size, and the thick stems and stems are separated from the leaves), garlic slices, dried red pepper (dark red, the kind with low spicy degree, cut and seeded by itself), pepper, white vinegar or glutinous rice vinegar, Lee Kum Kee steamed fish and soy sauce, salt and chicken essence.
Heat an appropriate amount of oil with a small fire, fry the garlic slices, then add a few prickly ash and dried red pepper, and add a proper amount of salt. After the seasoning is fried, put the cabbage stalks and stems into the pot, turn up the fire, and stir-fry for about half a minute. Stir-fry the cabbage leaves in two steps because the leaves and stems are different in thickness and cannot be cooked at the same time. When the cabbage stalks are cooked, the cabbage leaves are too cooked. Put it early to get rid of some pungent taste, stir fry, add Lee Kum Kee steamed fish and soy sauce, stir fry until it is raw, then turn off the heat (the sweet and crisp original flavor of fried cabbage is easy to lose), then add chicken essence and mix well (chicken essence should not be put too early). 1, high-quality cabbage is quite hard and strong, and it is very weighty in the hand. The leaves outside are green and shiny. However, fresh cabbage in spring is usually wrapped loosely, so you should choose the watery and soft one.
2. Insect bites, yellow leaves, cracking and rot are all common shortcomings of cabbage, which can be easily detected. You should avoid eating any of the above seriously damaged cabbages.
3, cut cabbage is easy to deteriorate from the knife edge, so it is best to buy complete cabbage, which will be preserved for a long time from the outer layer in order. It is easy to peel off the skin by cutting obliquely from the root of cabbage to the heart with a knife.
4. In order to prevent cabbage from drying and deterioration, you can wrap it in plastic wrap and put it in the refrigerator for cold storage.
5, raw cabbage can be chopped, and mayonnaise, salad dressing, acid cream, vinegar, etc. can be added to make a shredded vegetable salad; Can also be processed into pickled vegetables for eating; It can also be cooked, fried, fried and roasted with a variety of meat and other vegetables. It should be noted that overcooking will lead to the loss of fragrance and bad taste, and greatly reduce its nutritional value. Therefore, when roasting, frying and cooking, cabbage should be added at the end. Related recipes, food with thick soup, a whole cabbage, potatoes, garlic, onions and chicken with bones are cooked together, which is simple and nutritious, and is a delicious food.
Because many nutrients are dissolved in the soup, all the nutrients can be absorbed by drinking the soup. At the same time, the thick soup also makes the meat and vegetables taste good. When cooking, you can enjoy delicious food without adding too much seasoning and salt.
6. Cabbage is suitable for stir-frying, frying, mixing, stir-frying, etc. It can be used as soup with tomatoes or as stuffing.
7. If you want to be jealous of the cabbage, just thicken it with a little soy sauce, vinegar and water starch before cooking.
8. Cabbage can inhibit cancer cells. Usually, cabbage planted in autumn has a high inhibition rate, so cabbage in autumn and winter can be eaten more.
9, when buying, it is not beneficial, so as not to put aside a few days later, a large amount of vitamin C is destroyed, reducing the nutrients that the dish itself should have.