Cabbage is alkaline vegetables, containing a large number of vitamins, iron, potassium and other elements, easy to oxidize at high temperatures is dark red, especially long time frying or smothered for a long time, iron and chlorophyll reaction showed a black shape, cabbage is usually eaten more of a vegetable, cabbage is used to stir-fry is no better, but the general fried out of a while on the change of color, looking not very beautiful, affecting the taste! But when the iron in the cabbage outflow will be oxidized with the green reaction into a dark green, so it becomes what is often said to boil the cabbage black. Frying greens, greens do not put too long, cleaned can be fried, long time, it will become dry, soft and not fresh, as if you go to the market in the afternoon to buy food, see is that way, fresh greens, need to eat quickly.

Cabbage is alkaline vegetables, containing a large number of vitamins, iron, potassium and other elements, easy to oxidize at high temperatures is dark red, especially long time frying or smothered for a long time, iron and chlorophyll reaction showed a black color, cabbage is usually eaten by more than one kind of vegetables, cabbage is used to stir-fry is no better than, but generally fried a while out of the color, looking not too beautiful, affecting the taste. Taste, but when the iron outflow in the cabbage will be oxidized with the green reaction into a dark green, so it becomes what is often said to boil the cabbage black. Frying greens, greens do not put too long, cleaned can be fried, long time, it will become dry, soft and not fresh, as if you go to the market in the afternoon to buy food, see is that way, fresh greens, need to eat quickly.

The leaves on the top of the cabbage are removed, leaving the rod, washed and cut into sections and spare. Garlic cloves, ginger, sharp pepper cut into small pieces. Pour oil into a wok, roughly enough to cover the bottom. When the oil is hot, add ginger, bell pepper and half of the garlic cloves. Stir-fry after the flavor, stir-fry when a good one-time addition of seasonings, quickly stir-fry a few seconds can be, this method is tried and true, not only not black, and crisp and tasty?

You can copy the hollow cabbage with water first, about 8, 9 mature. Fish out, empty the water and dry the vegetables. Then, when the oil is hot and warm into the onion and garlic (more points) stir-fry, onion and garlic aroma has come out at the same time the oil has been hot, the pot is hot and add oil, oil is hot, put half of the garlic paste, stir-fry, the oil is a little bit more than the usual, the color of the cabbages will remain bright green. The color of the cabbage will remain bright green. This way it is fragrant and the vegetables will not be too soft. You can also wait for the oil temperature to drop before mixing, depending on what texture individuals like. Stir frying cabbage, give enough oil, and the oil temperature must be 8 layers of heat, in the down into the empty cabbage for high-flame stir-fry, and finally point a few drops of water, add salt and other seasoning, stir frying out of the empty cabbage is very good-looking, but also delicious. Next time you do the dishes, just stir fry for a while longer. If placed 20 minutes after the black, indicating that the chlorophyll on the dish disappeared oxidation reaction, but 20 minutes of this dish is basically down to the stomach.