Hello, everyone, Chinese cabbage is a very cheap vegetable, especially after the cold weather, Chinese cabbage will be sold very cheaply. Chinese cabbage is only a few cents a catty these two days. I don't know how much you sell Chinese cabbage there. People who like to eat Chinese cabbage know that Chinese cabbage has a high water content, so when cooking Chinese cabbage, it is best to fry it. However, when frying Chinese cabbage, you can't directly fry it in the pot, which is difficult to taste.

So today I want to share with you how I fried Chinese cabbage. This is the knowledge shared by a chef I knew before. Before frying Chinese cabbage, remember to add one more process to make it fresh, tender and crisp, and there will be no water when frying.

Gourmet: Fried Chinese Cabbage

Ingredients: Chinese cabbage, salt, lard, oyster sauce, dried pepper and garlic.

Methods and steps

1, first prepare a fresh Chinese cabbage, the prepared Chinese cabbage, and we will cut off the head of the Chinese cabbage with a knife. Then break off the cabbage piece by piece. After breaking off the cabbage, put the cabbage leaves into clear water, wash the cabbage with clear water, wash the cabbage repeatedly, and dry it in water for later use. After the surface moisture of the washed cabbage is controlled to be dry, we should separate the leaves and stems of the cabbage with a kitchen knife, because the maturity of the leaves and stems is different. When frying in the pan, be sure to stir fry separately.

2. For the processed Chinese cabbage, we need to cut the slices with a kitchen knife and an oblique knife and put them in a bowl for later use. Next, we will add a tablespoon of salt to the cabbage field, mix it evenly by hand, and kill the excess water in the cabbage field with salt, so that when frying the cabbage field, the cabbage field will not produce a lot of water. During the curing period of Chinese cabbage, the prepared Chinese cabbage leaves should be directly cut into sections with a knife for later use. Then we need to prepare an appropriate amount of garlic slices, and then prepare two dried peppers and cut them into rings for later use.

3. The cabbages don't need to be marinated for too long, which means that after the water in the cabbages is killed, we have to squeeze the cabbages with our hands to squeeze out the excess water. Then prepare an iron pot, add a spoonful of lard to the pot, and the cabbage fried with lard tastes particularly fragrant. After the oil temperature is 30% hot, add all the prepared garlic slices and dried peppers into the lard and stir-fry with low heat to give a fragrance. After the aroma of spices is fried, first put the prepared cabbage into the pot and stir-fry it with high fire until it is broken.

4. After the cabbage is fried soft, we will prepare the cabbage leaves and continue to stir them evenly in the pot with medium heat until the cabbage leaves are fried soft. After the cabbage leaves are fried to be soft, we can season them, add a proper amount of salt to the pot, and add a spoonful of oyster sauce to refresh them. After the cabbage is delicious, we can eat it out of the pot and put it on the plate. When frying cabbage, you must not add salt in advance. Just add it half a minute before the cabbage is about to go out of the pot, otherwise the cabbage will easily come out during the frying process.

Summary:

A simple fried cabbage, food sharing here, its production steps are very simple? Stir-fried cabbage is as simple as that. If you master the method I taught you, you can make fried cabbage more delicious than a restaurant.