Every fall and winter, the chances of cabbage on the table almost accounted for half of the time, from childhood, our family planted cabbage, so a winter almost every other day to eat cabbage, it is strange to say, every day to eat also eat enough, to now still have a love for cabbage. So this season cabbage listed, I often go to buy to eat, but cabbage has a small disadvantage, is in the stir-fry time is very easy to soup, was intended to fry cabbage to eat, the result is to do out of this later turned into a stewed cabbage. How can we solve this problem? In fact, less a step, how to fry cabbage are not crisp and fragrant, this step is to choose cabbage.

There are many varieties of cabbage, if you don't know really will be easy to choose not good cabbage, back after how to fry are squeaky, here the ball ball mom said what kind of cabbage fried out of the soup less delicious. The first is to look at the color, the second look at the shape. We often say here that cabbage is divided into noodle cabbage and crispy cabbage, crispy cabbage is easy to soup, noodle cabbage is not easy, and very fragrant. The face of the cabbage looks more yellow in color, not so white, the shape of the leaves look wrapped is not particularly strong, while the crisp cabbage is wrapped particularly strong, hand held up like a small stone, so it is not recommended to buy, choose to touch some soft, and the color looks yellow, so that together with the selection of this step, then go to the production of the effect will play a half-way house.

Ingredients ?

Cabbage, pork, dried chili peppers, white vinegar, salt, vegetable oil, chicken essence.

Making Steps?

① After we pick the right cabbage, we tear off every leaf and clean it, then cut it into small pieces for spare, and the dried chili pepper is also cut into small pieces.

② pour oil in the pot, oil temperature 60% hot, put the dry chili pepper burst incense, and then put the pork stir-fried raw, and then first into the cabbage gang stir-fried for 30 seconds, and then into the cabbage leaves, because the cabbage gang is thicker, relatively speaking, more difficult to mature, so put in advance, pay attention to the frying of the cabbage, be sure to keep a big fire to stir fry.

③ after the cabbage stir-fried mature, then put the white vinegar, salt and chicken into the rapid mixing evenly, pay attention to be sure not to put in advance of the salt and chicken this two flavors of seasoning, if you put it in advance will be the cabbage inside the water forced out, resulting in the fried out of the soup is particularly more.

④ a crispy and fragrant stir-fried cabbage is complete, not only looks attractive color, and eat it is also very crisp and refreshing, like to eat spicy can put a little more dried chili, the flavor will be more fragrant Oh!

Cooking tips?

1. Want to fry a crisp and refreshing cabbage, be sure to do this step in advance, is to pick a delicious variety of cabbage, color yellowish, wrapped is not particularly sturdy, only to choose a good variety of cabbage and then go to fry only to do out of the flavor will be fragrant.

2. The second point is that in the process of frying cabbage must maintain a large fire, in addition to salt and chicken essence is the last to put in, put in directly after the mix evenly out of the pan, put in salt and chicken essence in advance will also lead to a lot of water fried, into stewed cabbage, pay attention to the above two points will be able to make a very tasty stir-fried cabbage.