How to make cabbage delicious? Today, I want to share a delicious "Sauced Cabbage" with you. Sweet noodle sauce and other seasonings are fried until oily. Add the cabbage fried in advance until it changes color and becomes soft, and mix it fully and evenly, so the taste of ordinary cabbage becomes not simple in an instant. When it is served on a plate, it will definitely be a CD-ROM, because it tastes particularly good when you eat rice or wine.
"Cabbage with sauce" seems simple, but it is not easy to fry. It's really not easy to fry it delicious. Either the water collapses, the appearance and taste are not good, or it is not delicious, or it is not cooked well enough to fry the sauce, which makes people lose their appetite.
So how to fry this "cabbage in sauce" is delicious?
★ It is best to choose the kind of cabbage that is loose and not hard, and the weight is relatively light. It is best to choose the organic cabbage with beef heart. It has more leaves and less old terrier, and its taste is more crisp and tender. When fried, it produces less water and tastes better.
★ Don't cut the cabbage. Tear it to pieces by hand. Hand-torn cabbage is irregular in shape, difficult to get out of water and easier to taste.
★ This dish is made in two steps. The first step is to fry the cabbage until it is raw, and then serve it at the top when it becomes soft and discolored, so that it will not come out because it has been fried for a long time. The second step is to stir-fry the sauce until it bubbles and produces oil, and then stir-fry the cabbage quickly and evenly, so that the fried cabbage will not come out of water and has a strong taste.
★ Stir-fry the cabbage quickly, stir-fry until it is broken, soften and discolor, and serve. Never stir-fry water, it will taste bad. Stir-fry the sauce slowly. This fermentation seasoning is the same. Add other seasonings and stir-fry until the sauce is tasty and the sauce begins to bubble. When the sauce looks oily, turn on the fire again, add the cabbage, stir fry quickly, stir well, and then take it out.
"Sauced cabbage" is characterized by salty, slightly spicy, slightly sweet, strong sauce flavor, fresh and delicious, suitable for all ages, suitable for drinking and eating.
The specific operation steps of "pickles" are as follows.
Ingredients: a beef heart cabbage, a little white onion, 4 garlic, star anise 1 piece, 2 dried red peppers.
20g of seasoned sweet noodle sauce, 5g of soy sauce, 0g of oyster sauce10g, 20g of cooking wine, 2g of salt, 2g of chicken essence and 5g of sugar.
Specific process
(1) Remove the leaves outside the cabbage and everything will be divided into two parts. Remove the hard core from the bottom root, cut it into triangles, and then tear it into large pieces by hand. Don't use old stems, just crisp leaves. This kind of beef heart cabbage has many leaves. Soak the cabbage in light salt water for a few minutes (remove impurities and sterilize effectively), then clean it and control the water to dry for later use.
(2) Cut the onion into chopped green onion, slice the garlic, and cut the dried red pepper into small pieces for later use.
(3) Boil the oil, add dried red pepper and garlic slices to the oil, stir-fry until fragrant, add Chinese cabbage, stir-fry quickly with strong fire, stir-fry until it is green and slightly softened, and quickly take it out for use. This step can not only fry the steam of the cabbage, but also shorten the later frying time, so that the cabbage has no chance to come out.
(3) Start the pan again and burn the oil. When the oil is hot, add star anise and stir-fry until fragrant, then take it out. Add chopped green onion and stir-fry until fragrant. Then add cooking wine and stir well. Adding cooking wine here can not only increase the moisture of the sauce, but also take away the smell of light soy sauce (the process of frying the sauce should be simmered first or other seasonings should be added, because the sweet noodle sauce is sticky and customers can easily form dough. At this time, add 5g of soy sauce, 0g of oyster sauce10g, 2g of salt, 2g of monosodium glutamate and 5g of sugar, and stir-fry quickly and evenly. When the water in the sauce is fried, the sauce begins to bubble and become sticky, and the sauce begins to be oily and full of fragrance (in fact, the process of frying the sauce is quite fast). At this time, put the pre-fried cabbage in and turn it over quickly.
skill
(1) Add a few dried red peppers to the dish, not to increase the spicy degree, but to increase the taste level and taste, so don't add too much, it is slightly spicy, just to increase the taste.
(2) Do not put chopped green onion when frying cabbage, and put it when frying sweet noodle sauce, because it is afraid that chopped green onion will have a strange smell after being fried for a long time, so as to retain its fragrance.