Insert the knife obliquely into the center of the cabbage, turn around and take out the cabbage heart. Gently break the cabbage to both sides with your hands, so that you can easily and completely break off the cabbage leaves. Heat the pan, add appropriate amount of oil, add dried Chili, chopped green onion, Jiang Mo and garlic slices, stir-fry tomatoes, stir-fry Chinese cabbage, fungus and carrots, and rinse with clear water without water control. Don't have a thick stalk in the middle, or it will be immature and crisp. When seasoning, put vinegar first to ensure the crispness of the dish, so that the sour and spicy taste of hand-torn cabbage is more sufficient and delicious. Heat oil in the pan, stir-fry pork to get oil, and stir-fry dried pepper, pepper, onion, ginger, garlic, sugar, aged vinegar, soy sauce, seafood and soy sauce, which consumes oil.
Don't throw away thicker leaves and stems, because they will be rich in more vitamins and dietary fiber. Except for the slightly hard taste, others don't lose big leaves! Anyway, I will eat it all every time, and I don't like wasting food! For Dakang who likes to eat meat, everyone can eat two more side dishes and add some meat. Chinese cabbage is wrapped in meat, oily and delicious, and it is simple and convenient to eat.
Hand-torn cabbage fried with tomatoes is not only beautiful in color, but also won't be brittle when fried with water. Hand-torn cabbage is not like other dishes, and the soaked leaves will generate steam when fried. Generally speaking, this dish can't be blanched, because blanching will also make the dish soft but not brittle. Let the leaves leave the water, and the leaves will wither and affect the taste! Increase appetite and have more comprehensive nutrition.