Speaking of Chinese cabbage, everyone will be familiar with it. It may be called differently in some places, but it may be called in the south. White gourd ladle? . It's the season when Chinese cabbage is on the market. Two dollars can buy a handful of Chinese cabbage in the market. The name Chinese cabbage sounds common, but its nutritional value should not be underestimated. Chinese cabbage has less fiber, crisp texture and slightly sweet taste. The content of calcium in Chinese cabbage is very high, which is three times that of Chinese cabbage. It is an ideal vegetable for supplementing calcium for human body. At the same time, Chinese cabbage is rich in vitamins, which can promote intestinal peristalsis and promote intestinal peristalsis.

Many people fry Chinese cabbage directly in the pot, so that the fried Chinese cabbage is particularly easy to get out of the water and the taste is not very crisp. Do this step before frying Chinese cabbage. Chinese cabbage doesn't come out easily, and it will taste good.

Prepare two fresh cabbages. The color of fresh Chinese cabbage should be green. If it is dark green or shows signs of yellowing, it is old cabbage.

Cut the Chinese cabbage into 5cm-long sections, and then rinse it with clear water. The root of Chinese cabbage is easy to hide sediment, so it must be carefully washed several times to control the water for later use. Next, prepare the small ingredients for frying Chinese cabbage: chopped green onion, minced garlic and dried pepper. ?

Put water in the pot, add less salt and cooking oil after the water boils, add Chinese cabbage, cook for 30 seconds, remove and control the water for later use. Because Chinese cabbage contains more water, blanching can boil the water in Chinese cabbage, so it will not produce water when frying Chinese cabbage. But what should be noted here is that the Chinese cabbage must be controlled to dry after it is fished out?

Cool the oil in a hot pan, add chopped green onion, minced garlic and dried chili to stir fry, and then add Chinese cabbage with controlled moisture to stir fry a few times, so that the Chinese cabbage can fully absorb the aroma of the wok. Then add less salt and oyster sauce to taste, stir-fry evenly over high fire, and serve. Finally, a plate of crispy and refreshing stir-fried cabbage is ready.

Tips:

Blanch the cabbage before frying it. After blanching, water should be controlled to dry.