Cabbage is also known as cabbage, cabbage, and lotus white. It is named after the leaves that turn inward and are wrapped in layers during the growth process.

Cabbage is a cruciferous vegetable and is very common in our daily life. It is a very common vegetable.

Although it is a very common vegetable, its nutritional value is not low. Cabbage is very nutritious. It is rich in vitamin C, beta carotene, fiber, calcium, potassium and other minerals. Moreover, cabbage is fresh

The juice can treat gastric and duodenal ulcers, relieve pain and promote healing. In addition, the calcium content in cabbage is very high, which is comparable to milk. Eating more cabbage can prevent osteoporosis in adults.

Cabbage has a crisp texture. In daily life, it is often used to make dry-cooked cabbage. It is simple to make and delicious. However, even a simple home-cooked dish requires operating skills, because the same ingredients can be made by different people.

It will produce different tastes and textures. Some people make dishes that are full of color and fragrance, while some people make dishes that look unappetizing and unpalatable. So, what are the preparations for the delicacy of dry-roasted cabbage?

Skill?

First, the cabbage you choose should be fresh and authentic, with low fiber content and crisp and tender texture.

Second, wash the cabbage leaves first and then process them to avoid losing nutrients with water.

Third, do not cut the washed cabbage leaves with a knife, but break them into small pieces with your hands. This will make it easier to taste and taste better. In addition, it is best not to use the harder stems. Choose the leaf part because the stems

The parts have a bad taste and are not easy to taste.

Fourth, the cabbage must be stir-fried quickly after being put into the pot to avoid water leakage and softening. Add some balsamic vinegar in advance during the cooking process. In this way, the cabbage will not become soft easily and will taste crisper and tender.

Fifth, the cabbage can be seasoned and served after it is cooked. Do not cook it for too long. Otherwise, not only will the color of the cabbage no longer be green, but the vitamins will be lost, and the taste will no longer be crisp and tender.

In short, by mastering the above tips, you can also make dry-roasted cabbage that is bright green in color, crisp and tender in texture, nutritious and delicious.

The above has shared some tips that need to be paid attention to in the process of making dry-roasted cabbage. I hope it will be useful to you. Thank you for reading. See you in the next issue.