There are many ways to eat Chinese cabbage, such as frying, boiling, frying and boring, but the most common practice in China is frying hot and sour Chinese cabbage. Stir-fried hot and sour cabbage is easy to make, but are you sure that your fried hot and sour cabbage is really delicious?
I am a person who likes to eat fried hot and sour cabbage. Today I'm going to tell you about the methods I learned from the restaurant chef. When cooking this delicious food, stir-fry according to such steps, and stir-fry the cabbage out of the pot, which will make the cabbage tender, crisp and delicious. Let's have a look.
Gourmet: Hot and sour fried cabbage.
Ingredients: Chinese cabbage, salt, chicken essence, white sugar, aged vinegar, dried pepper, cooking oil, chopped green onion, garlic slices, starch water and bright oil.
Methods and steps
Prepare some cabbages first, pull them into chunks by hand, then wash them and drain them for later use.
When preparing Chinese cabbage, try to choose tender core. The tender the cabbage, the better the fried taste. Cabbage itself is rich in water, and clean cabbage should be dried as much as possible. If the cabbage contains too much water, remember to add some salt and marinate it for a few minutes to kill some of the water inside, so that the fried cabbage will taste more crisp.
2. Prepare an iron pot. After heating, add a spoonful of cold oil to the pot, and then add chopped green onion, dried pepper and garlic slices to make them smell fragrant. Then put the drained cabbage directly into the pot, then turn on a big fire, shake the bottom of the pot and fry the cabbage.
Stir-fried hot and sour cabbage, be sure to prepare more dried peppers. If you want to taste and cook incense, dried peppers are the most important ingredient. When frying cabbage, the heat must be large, so that it is easier to get out of the pot when frying cabbage, and the flavor is easier to blend into the cabbage.
3. Next, we will add a spoonful of salt, a little chicken essence and a spoonful of sugar to cabbage, stir-fry and season evenly. Then, add a spoonful of soy sauce to color, and then prepare a spoonful of mature vinegar into the pot. Finally, prepare a spoonful of water starch to thicken the cabbage, stir-fry it evenly over high fire, and then pour in a proper amount of bright oil to brighten the cabbage, and serve.
When frying cabbage, the heat must be high. When adding mature vinegar, don't add it directly to the pot, but add it slowly along the side of the pot. Mastering these small details, the fried cabbage will have a pot taste and the taste of the cabbage will be better.
Tips:
Stir-frying hot and sour cabbage in a restaurant is so simple, have you learned it? Master friends, remember to give it a try, it will definitely satisfy your stomach. When frying hot and sour cabbage, you must remember to prepare more dried peppers.
When adding balsamic vinegar, you can't add it directly, but pour it along the side of the pot, so that the fragrance of white vinegar can be better integrated into Chinese cabbage.
Friends who have the conditions at home, when frying cabbage, it is best to fry it with lard, which is more fragrant and rich.