1, will be removed from the hard and rotten leaves, and then clean, and finally pinch off the hand, and the rod slightly flattened;

2, the pot of boiling water, water boiling into a little oil and salt, and then into the cabbage, scalding three minutes after the break can be fished out;

3, will be fished out of the cabbage over again in the cool water, and then set aside, drained of water and spare;

4, the garlic, salt, soy sauce, oil, sesame oil, and so on.

Fried cabbage to blanch first

Fried cabbage to blanch first, because the cabbage is rich in iron, frying too long time will make a large amount of iron is destroyed, but also lead to fried out of the cabbage black, and the water fried after the cabbage can be better preserved, so the iron is better. It is best to blanch the cabbage before frying it.

Blanching before frying cabbage, not only can the iron element is well preserved, but also can prevent the oxidation of the cabbage, to maintain the fresh green cabbage, add a little salt in the blanching, but also better to maintain the taste of the cabbage.

Through the above article, I believe that everyone for how long the cabbage hot can be cooked, as well as fried cabbage to blanch first? Before you fry the cabbage, it is best to blanch the cabbage, which can not only better preserve the nutrition of the cabbage, but also make the taste of the cabbage more crispy.

How long does it take to cook cabbage

1, cabbage should be scalded for about three minutes to make it after the break is delicious, less than three minutes, it is not cooked, there may be pesticide residues, more than three minutes, if the cabbage will lose too much nutrients.

2, this about three minutes of time can ensure that the cabbage is cooked, but not make it lose too much nutrients.

What are the edible methods of cabbage

1, stir-fry

will be the cabbage and fried with the flavor of chili pepper, garlic and fusion, so that the cabbage and its full contact with the chili pepper spiciness and garlic garlic aroma, pinch a chopstick of cabbage, the spicy and garlic, and then put into the mouth, is the spicy and garlic. When you put a chopstick into your mouth, the double stimulation of spicy and garlic is mixed with the flavor and soft and crispy texture of the cabbage.

2, cold mix

Let the blanched cabbage and a variety of seasoning spices mix, is to cabbage as the main body, fully absorbed a variety of seasoning, so that the overall restructuring of the sublimation of the cabbage, a mouthful of cold mix of cabbage into the mouth, both cold mix of cold, and a variety of seasoning spices and the fusion of the cabbage, each complementing the wonderful taste.

3, oil splash

Spread with a variety of seasoning on the cabbage and just out of the pot of hot oil collision, which makes the fresh aroma of cabbage and chili powder spicy aroma by the splash of oil to fully stimulate out of the mouth, this mouthful of shallow taste, I can not say that the hot oil hot mouth or chili powder choking, but cabbage hot cooked fresh and soft aroma is solid in the The first time I saw this, it was a very good thing that I was so excited about it.

The raw material of this home cooking is the most common common vegetables, but this is a common home cooking but it is difficult to grasp the time of scalding, too short a time to go back to the furnace to rebuild, too long a waste of this bad grasp of the ingredients, then the above is the content of my advice on the scalding of how long to be good at scalding the air-conditioned vegetables.