foodstuff
500g of cabbage, 8 dried peppers, 40 dried peppers, 3 cloves of garlic, proper amount of oil, salt and white vinegar.
method of work
1. Soak the dried peppers in water a little, and then control the water to dry, or use a kitchen paper towel to remove the water. Soak the peppers a little to prevent them from blackening easily when they are in the wok, and the peppers should not be left with water to avoid splashing oil when they are in the wok.
2. The materials for stir-frying cabbage are exquisite. The old leaves on the outer layer of cabbage are not needed, and the tender core inside is not needed. Only by using the middle part can the raw materials ensure the crisp taste.
3. Wash the cabbage carefully and then soak it in clear water for ten minutes, so as to effectively remove pesticide residues, and then rinse it with clear water.
4. Tear the cleaned cabbage into small pieces. Wash it first and then tear it, so as to reduce the loss of nutrition. Tear it by hand and tear it into small pieces along the texture. Don't cut it with a knife. Cutting it with a knife will damage the texture of the cabbage and affect the taste. It is necessary to control the moisture. Only vegetables that control the moisture will help stir-fry.
5. Cut the pepper into small pieces, remove the seeds, and cut the garlic into thin slices.
6, sit in the pot to heat up, stir-fry cooking method The pot must be heated first.
7, add the right amount of oil, then add pepper, open the fire, and saute the pepper, with a little more oil.
8, add pepper and garlic after the pepper is fragrant, and quickly fragrant. At this time, the oil temperature is relatively high, the action is fast, and the mastery of the oil temperature is a little smoky.
9. Add the cabbage and stir fry quickly. After slightly changing color, add appropriate amount of salt and white vinegar and stir fry evenly.
Second, stir-fry cabbage
foodstuff
Appropriate amount of cabbage, salt, pepper, oil, red pepper, ginger and garlic.
method of work
1 Remove the yellow leaves from the cabbage, wash it, pat it in half with a knife a few times to loosen it.
2. Break the loose cabbage into the required size by hand.
3. Cut red dried pepper, slice ginger and dice garlic.
4. After the pot is hot, add lard, which can be more appropriate. Cabbage likes oil.
5. Add ginger slices and pepper to saute.
6, add the pepper section, stir fry slightly, don't stir fry.
7. Pour the cabbage slices, stir-fry the thick slices near the roots first, and then put the tender leaves.
8. Stir-fry the fire until it is nearly cooked, add refined salt, quickly stir-fry and turn off the fire.
9. Finally, add the garlic and turn it evenly.
Third, stir-fry cabbage
foodstuff
400g of cabbage, proper amount of edible oil, proper amount of salt, scallion 1 segment, 4 peppers, pork belly 1 00g, oyster sauce 1 teaspoon, soy sauce1teaspoon, and lobster sauce10g.
method of work
1, cut the dried pepper into small pieces, cut the green onion into chopped green onion, and cut the lobster sauce into coarse powder.
2, pork belly cut into large slices.
3. Wash the cabbage and tear it into small pieces by hand.
4. Put the cooking oil in the pot and stir-fry in the chopped pork belly.
5. Stir-fry until the pork belly changes color, and the fat part spits oil. Add chopped green onion, dried pepper and lobster sauce and continue to stir-fry.
6. Stir-fry the seasoning for fragrance, and cook 1 teaspoon cooking wine, soy sauce and a little salt along the pot.
7. Add cabbage and continue to stir fry.
8, stir-fry until the cabbage is slightly soft, add a teaspoon of oyster sauce.
9. Continue to stir-fry after adding oyster sauce, and turn off the heat when the cabbage is cut off.
Fourth, stir-fried vermicelli with cabbage
foodstuff
400g of cabbage, a handful of vermicelli, pork 100g, starch 5g, appropriate amount of soy sauce, 2g of salt, onion 10g, 20ml of corn germ oil, and appropriate amount of ginger.
method of work
1, first boil a pot of boiling water, put the vermicelli in it for 30 times, and then soak it in cold water.
2. Shred cabbage, shredded pork and chopped onion and ginger for later use.
3, pork shreds with soy sauce and starch evenly.
4. Heat the wok and add the corn germ oil. After the oil is hot, stir-fry the shredded pork.
5. When the shredded pork changes color, add onion and ginger and saute.
6. Add shredded cabbage and stir-fry.
7. When the shredded cabbage becomes soft, stir-fry the dried vermicelli.
8. Add 15ml soy sauce, stir well, add 2g of salt, stir well and serve.