Stir-fried cabbage

Prepare Chinese cabbage, dried chili peppers, garlic, ginger, salt, balsamic vinegar, chicken essence, lard, etc.

Method

1. One Chinese cabbage is very big, and only a few leaves are enough to fry a plate, so tear off a few cabbage leaves with your hands and rinse them with clean water. , drain the water.

2. Divide the cabbage into leaves and buns. Tear the leaves into small pieces by hand, and slice the buns into small pieces with an oblique knife. Prepare a basin of light salt water, soak the buns in the light salt water for 10 minutes, remove and drain.

3. Slice garlic, cut dry chili into sections, and shred ginger. Put a spoonful of lard in the wok, heat over high heat, add ginger, garlic, and dried chili peppers and stir-fry until fragrant. Pour in a spoonful of balsamic vinegar to bring out the aroma of vinegar.

4. Pour in the cabbage leaves, stir-fry quickly over high heat for 1 minute, then add the cabbage leaves, add appropriate amount of salt and chicken essence to taste, and continue to stir-fry for 1 minute.

5. When the cabbage leaves become transparent and the cabbage leaves soften, pour a spoonful of balsamic vinegar along the edge of the pot, stir-fry evenly and then remove from the pot.

Tips Summary

1. When frying Chinese cabbage, soak it in light salt water to prevent the cabbage from leaking water. Before adding the cabbage to the pot, be sure to drain the water. If you add water to stir-fry, the temperature in the pot will drop too quickly. The cabbage will not be cooked quickly, it will easily become watery, and the taste will not be fresh and tender.

2. Do not use vegetable oil to fry vegetables. Use lard instead for a more fragrant taste. Lard has a strong natural flavor and good wrapping properties, which can prevent the cabbage from losing moisture and make it taste smoother and more tender.

3. Be sure to stir-fry cabbage over high heat so that the cabbage can mature quickly. If you stir-fry over low heat, the cabbage will become watery and become very old.

4. Ginger, garlic and dried chili are the key to the taste and can make the cabbage more fragrant. Add vinegar twice a day, once before putting it in the pot and once before taking it out of the pot, so that the taste is sour, fragrant and more flavorful. It is recommended to use aged vinegar, balsamic vinegar, and rice vinegar. Do not use white vinegar, which is too sour.