Cabbage 1/2 garlic cloves 4 capsules

Dried shredded red pepper 1, 30 small pieces of pepper.

condiments

Salt and sugar 1/4 teaspoons.

2 tbsp rice vinegar and 1 tbsp savory soy sauce.

2 tablespoons lard and a little sesame oil.

Steps of tearing Chinese cabbage by hand

1.？ Rinse the whole Chinese cabbage with clear water, remove the roots of the Chinese cabbage, tear the leaves into pieces about 1/3 the size of the palm, put them in a pot, wash them again with flowing clear water, soak them slightly, peel and slice the garlic cloves, and soak the pepper granules in warm water for later use.

2.？ Heat the wok, put the lard into the wok, and the lard will slowly melt.

3.？ When the oil temperature rises to 30% to 40%, stir-fry the pepper granules, stir-fry the garlic slices, and sprinkle the dried Chili shreds into the pot.

4.？ Pour the dried cabbage leaves into the pot and stir fry quickly.

5.？ Pour a circle of rice vinegar along the edge of the pot and stir quickly and evenly. Add 1 tablespoon of salty soy sauce, 1/4 tsp of white sugar and 1/2 tsp of refined salt to the pot and stir well. Stir-fry the leaves of Chinese cabbage in the fire until they are crisp, then pour a tablespoon of rice vinegar and a little sesame oil along the edge of the pot.

skill

1. Dishes without knives just taste different! First of all, the "torn" vegetables are different from those cut by the knife. The section cut by the knife is smooth, while the "torn" section is irregular, rough and uneven, so that the contact area between vegetables and sauces will increase in the process of frying or pickling, making it easier to taste and hang juice, and the taste will naturally be better. Secondly, knives are generally metal products and do not need to be cut with a knife. To put it in an old saying, they avoid being contaminated with "iron fishy smell" and help to keep the color and crisp taste of vegetables. From the point of view of nutrition, tearing vegetables by hand can prevent metal knives from accelerating the oxidation of vitamin C in vegetables and reduce nutrient loss.

2. Soak and heat. Before cooking, cut the cabbage leaves into shreds and soak them in cold water for a while, then control the moisture to dry before cooking, the leaves will be particularly brittle; Watch the heat. When the cabbage is fried in the pot, the stove fire must be strong, and the fried leaves should be crisp and fragrant enough.

3. add two vinegar. 1 time when the leaves are in the pot, it plays the role of frying pan, which is beneficial to keep the crisp taste of the leaves when cooking at high temperature; Add 1 times vinegar before cooking to enhance the fresh flavor and increase the sour and spicy taste of the dishes. Pay special attention, when adding vinegar to the pot, don't pour it directly on the leaves, but pour it along the side of the pot. When vinegar is drenched on the high-temperature pot wall, the smell of vinegar will choke out and the fragrance will be distributed more evenly.