When I mentioned hand-torn cabbage, Bian Xiao won't forget its delicious taste. I still remember that when I was studying in Guanghua Middle School in Hebei Province, I was a boarder, and my mother would prepare a bottle of fried shredded cabbage for me to take to school to eat slowly. Now, after so many years, the food is still delicious, so today I specially dragged my mother over to be my special guidance guest and asked her old man to tell you in detail how to cook it. Please, please.

Mom's home-cooked version: 1. Ingredients preparation: Chinese cabbage, garlic, pepper, soy sauce, salt and rapeseed oil. 2. Remove the stalk of Chinese cabbage first, it is easy to accumulate pesticide residues here. Then, manually break the cabbage into pieces of about 3 cm. The purpose of cutting without a knife is to make Chinese cabbage taste better. 3. Then cut the pepper into small pieces? No, put the whole cabbage in the pot, slice the garlic, then heat the oil to 80%, add the pepper and garlic and stir-fry until fragrant. You can also add a little purple bean paste according to your own taste, so that the fried cabbage will be more beautiful in color. Add the torn cabbage, pour it into the pot and stir fry quickly. Minutes. 4. Add a little soy sauce, a little soy sauce and a little salt and stir fry again. Note here that it must not be fried for too long. Such a mother will tear the cabbage xiaobian by hand. Is it super easy not to cook? Having said that, it is not easy to tear cabbage by hand. Cabbage is a cruciferous crop. My mother told me that it has magical anti-cancer effect and is suitable for family to eat for a long time. Cooking tips: 1. The key to tearing cabbage by hand is to tear it by hand first, so that the torn shape is easier to blend with the taste of soup and tastes better. Never cut with a knife, or you can't tear it open by hand. I like spicy food, and put more peppers. Can't eat spicy food. You can add a little bean paste to adjust the color and taste of the dish. You can't add too much salt, because soy sauce also has a lot of salty taste. 4. Key Tip: Most hand-torn cabbages need to add pork belly to adjust the taste, but this dish shared by Bian Xiao is an authentic farm dish of mom's version. At that time, Bian Xiao's family conditions were not good, so he didn't eat much pork belly. But this smell still reminds me for a long time. I hope you will like my cooking, too. Hand-torn cabbage looks bright and smells delicious. This simple cooking is definitely a cooking artifact, no worse than what restaurants do, absolutely clean and hygienic. So much for today's food. I don't know if you remember your mother's version of other home cooking.