Every autumn and winter, the chances of serving Chinese cabbage are almost half. Chinese cabbage has been planted since childhood, so it is strange to say that people who eat Chinese cabbage almost every once in a while in winter do not have enough to eat every day, and they also have a special liking for Chinese cabbage. So Chinese cabbage is on the market this season, and I often buy it back to eat, but Chinese cabbage has a small disadvantage, that is, it is easy to produce soup when fried. Originally, I wanted to fry Chinese cabbage, but after I made it, it became stewed Chinese cabbage. How can we solve this problem? In fact, there is one step missing. How to stir-fry cabbage is not crisp or fragrant? This step is to choose cabbage.

There are many kinds of cabbage. If you don't really know them, it's easy to choose bad cabbages. After coming back, how to fry is creaking. Here, the ball mother will talk about what kind of cabbage fried soup is not delicious. The first is color, and the second is shape. The Chinese cabbage we often say here is divided into noodle cabbage and crisp cabbage. Crispy cabbage is easy to make soup, but noodle cabbage is not easy to eat. Face cabbage looks yellow, not so white, and the shape looks like the leaves are not particularly strong, while crisp cabbage is particularly strong and feels like a small stone. It is not recommended to buy it. Choose the one that feels soft and looks yellow, so you can get twice the result with half the effort.

Food preparation?

Chinese cabbage, pork, dried pepper, white vinegar, salt, vegetable oil, chicken essence.

Production steps?

After we choose the right cabbage, we will tear off every leaf and clean it, then cut it into small pieces for later use, and cut the dried Chili into small pieces.

(2) Pour the oil into the pot, the oil temperature is 60% hot, add the dried pepper and stir-fry until fragrant, then add the pork and stir-fry for 30 seconds, then add the cabbage leaves. Because cabbage is thick and relatively difficult to cook, put it in advance, and when frying cabbage, you must leave the fire to stir fry. ?

(3) After the Chinese cabbage is fried, add white vinegar, salt and chicken essence and stir quickly and evenly. Be careful not to put salt and chicken essence in advance. If you put them in advance, the water in the cabbage will be squeezed out, resulting in a lot of fried soup.

4 A crispy fried cabbage is ready, which not only looks attractive in color, but also tastes crisp and refreshing. If you like spicy food, you can put a little more dried Chili, which will taste better!

Cooking skills?

1. If you want to stir-fry a crisp cabbage, you must do this step well in advance, that is, choose a delicious cabbage variety, which is yellow in color but not particularly strong. Only by frying a cabbage variety will it taste fragrant.

2. Second, we must keep the heat in the process of frying cabbage. In addition, add salt and chicken essence at last, and then stir directly and evenly. Adding salt and chicken essence in advance will also lead to a lot of water when frying and turn it into stewed cabbage. Pay attention to the above two points, and you can make very delicious fried cabbage.