The first question I asked the chef was: Do you want to blanch the red cabbage moss first? When the chef heard this, he was shocked and said, of course, you should blanch the water, otherwise it will not be clean and delicious. Moreover, the chef also said that it is necessary to add more "this 1 flavor" to make it crisp and delicious, and the taste will be sweeter.

This 1 flavor is the essential seasoning in every kitchen-oyster sauce. As we all know, cooking with oyster sauce has a refreshing effect. Usually, many people only know how to fry lettuce with it, but in fact, it is also very good to fry red cabbage moss with it, which can not only refresh the mind, but also make red cabbage moss more sweet and delicious!

The best way to stir-fry red cabbage moss

Ingredients: red cabbage moss, garlic, soy sauce, oyster sauce, salt, vinegar and oil.

Exercise and Steps:

The first step is to select the tender stems of purple cabbage moss, then peel the thick stems of purple cabbage moss and cut them into small pieces, then wash and drain them for later use; Boil enough water in the pot, pour the treated red cabbage stems after boiling, pour the tender stems after 1 min, blanch 1 min, take out and cool.

Step 2: Wash and dry the wok. Add minced garlic and stir-fry until fragrant after hot oil, and pour the blanched red cabbage moss. Stir-fry over high fire, add a little water to boil, add soy sauce, salt and vinegar and stir well. Stir-fry well, add appropriate amount of oyster sauce, stir-fry well, collect juice, and serve immediately.

Thanks to the chef's long-distance teaching, my red cabbage moss was not in vain. It is fragrant, tender and crisp, and tastes fresh, sweet and delicious. I can't stop eating, and it's much better than other vegetables! Therefore, when frying red cabbage moss, it is best to blanch it first, and then add more "this 1 flavor" to make it crisp and delicious, and the taste is sweeter!