Ingredients

Main Ingredients

Cabbage 300g

Supplements

Red Bell Pepper

1 small handful

Seasoning

Salad Oil

Moderate

Salt

1 tsp

Garlic

2 cloves

Oyster sauce

20ml

Small green onions

1/2 sticks

Sugar

2 tbsp

Oyster sauce hand-torn cabbage practice

1. cabbage rinsed with water, torn into small dots

2. pot filled with a moderate amount of water, high heat to boil and maintain a state of boiling, the cabbage poured blanching 30 seconds, remove and drain. Add salt, sugar, oyster sauce, stir-fry quickly for 1 minute, then add chopped green onion and continue to stir evenly to remove from heat

Cooking Tips

1, this dish with oyster sauce instead of soy sauce, not only the flavor is more fresh, the color of the finished product also looks better! Scallions have a unique flavor, add a little scallion before the pot has a flavor

Dish Features

This dish should be the heart of many people love it. A simple piece of cabbage, torn by hand, in the pan casually stir-fried is a never-ending meal, what a fun thing to do. But cabbage love water is also famous, do not grasp the fire is easy to tear a cabbage into a chowder, in fact, to solve this problem there are two very simple small way, the first is to tear the cabbage into a small dozen after adding a spoonful of salt to catch well static for 20 minutes, so that the water in the cabbage under the action of the salt to maximize the release of the water, but in this way you need to wait for a long time and then when cooking! However, this method requires a long waiting time and it is difficult to control the amount of salt used. The second way is much simpler and more convenient, the same is to tear the cabbage into small dots, boil a pot of water, after the flower boiling cabbage thrown into the blanching, said blanching, in fact, to blanching than the usual time slightly longer, 30 seconds or so out of the drained water can be reserved. Cabbage in boiling water blanched excess water, not only in the frying is not easy to water, but also easier than usual flavor is not astringent, but it is still recommended to stir-fry with high heat.

The late spring and early summer cabbage is very tender, so the water content is more, friends in the selection of cabbage with the hand, try to choose the more heavy, so the cabbage leaves are tight, the taste is also better.

Cabbage is also known as kale, often used in addition to supplementing the human body needs a variety of nutrients, there is a certain therapeutic effect on gastric ulcers.