A light dish especially suitable for dinner. But I didn't bring my brain and forgot to take the finished drawing. Let's make do with the step map first ~

Ingredients: Chinese cabbage, salt, oil, chicken essence, vinegar and soy sauce.

Practice steps:

Step 1: Wash the cabbage and cut it into squares about 4 * 4 cm.

Step 2: Peel a clove of garlic and cut it into thin slices. Put it in the frying pan.

Step 3: Pour the oil into the hot pot and put the garlic slices in the frying pan.

Step 4: Add the chopped cabbage and stir fry. Stir-fry for one minute and add a spoonful of salt.

Step 5: Add half a spoonful of chicken essence, and mix it with soy sauce properly, but don't season it properly.

Step 6, continue to fry for 5 minutes, and then you can cook ~

As a northerner, fried shredded cabbage should be one of the most common staple foods, which is convenient and fast. There are vegetables and staple foods, and a soup or boiled rice porridge is a good dinner. The practice in my family should be very common. Let me introduce it to you and see what the difference is.

Preparatory work:

Ingredients: appropriate amount of pancakes (you can buy shredded pork cakes or use leftover cakes at home), half of Chinese cabbage, fat lean meat 1 small piece, 2 slices of onion, 3 slices of ginger and 5 cloves of garlic.

Seasoning: soy sauce, soy sauce and salt.

Raw material processing: Shred pancakes, washed Chinese cabbage into shreds, peeled pork into shreds, chopped onions, diced ginger and mashed garlic for later use.

Specific practices:

1. Put oil in the pan, stir-fry shredded pork until the fat is slightly brown, add chopped green onion and Jiang Mo, stir-fry shredded Chinese cabbage, pour soy sauce along the pan, add a little soy sauce to color, and stir well.

2. After the cabbage is slightly soft, add the shredded pork cake and continue to stir fry for about 1 minute. Finally, add minced garlic and a little salt to taste, stir well and serve. A simple and delicious homemade fried cake is ready.

Tip:

The above is the common practice of frying shredded cabbage in my family. Does it look simple? However, I think there are still a few places to pay attention to, otherwise the fried cake may be too dry or the cabbage is too soft, which will also affect the taste of the fried cake. The details are as follows:

1. Don't cut the shredded cake too thin or too thick, usually about 3-4 mm. Too thin will be salty and chewy, and too thick will not be easy to taste.

It is best to use fat meat and lean meat for pork, because fat meat smells good when roasted. Of course, if you are a vegetarian, you can skip meat. Garlic is an essential ingredient. Finally, it will enhance the taste and be more nutritious.

Be careful not to fry the cabbage for too long, otherwise it will be soft and rotten easily. You can add shredded pork cake and fry it as soon as it is broken. Sometimes adding shredded cake may stick to the pan. At this time, you can add less water and pay attention to the amount of water, because fried cabbage will also release a little water. Add more fried cakes, it will become soft and sticky, and the color, fragrance and taste will be greatly reduced.

4. Pay attention to the dosage when putting salt at last, because the cake itself has salty taste. When frying cabbage, you put soy sauce, soy sauce. You can taste the taste first, and then decide whether you need to put salt. I suggest trying not to let go. After all, as a staple food, there are other side dishes, so we must control the intake of salt.