Stir-fried cabbage stalk
Stir-frying is one of the most common cooking methods of Chinese cabbage stems, because it is simple and fast, and it retains the freshness and crispness of Chinese cabbage stems to the greatest extent. Wash and cut the stems of Chinese cabbage, add appropriate amount of salt and marinate for 10 minute to remove excess water. Then, take the hot oil out of the pan, add minced garlic and shredded ginger, stir-fry until fragrant, and then pour in the cabbage stalks. Stir-fry quickly over high fire, add seasonings such as soy sauce, oyster sauce and chicken essence, and stir-fry until the Chinese cabbage is cut off.
Stir-fried cabbage stalk
Stir-frying is a cooking technique that preserves the original flavor of ingredients, which is very suitable for light-flavored ingredients such as Chinese cabbage stalks. After cleaning and cutting the stem of Chinese cabbage, put it directly into a hot oil pan, add minced garlic and stir-fry until fragrant. After the minced garlic changes color, stir-fry the cabbage stalks and add a little salt to taste. Stir-fry the cabbage stalks until they are broken, then take them out of the pot and put them on a plate.
Cold cabbage stem
Cold salad is a common dish on the table in summer. Chinese cabbage stalks mixed with cold salad have a unique flavor. After cleaning and cutting Chinese cabbage stalks, blanch them in boiling water until they are broken, take them out and drain them with cold water. Then, put the stem of Chinese cabbage into a bowl, add garlic, coriander powder and millet spicy powder, then pour in soy sauce, balsamic vinegar, sesame oil and other sauces and stir well.
Stir-fried minced meat with cabbage stalk
The fresh fragrance of minced meat combined with the crispness of Chinese cabbage stems collided with a surprising delicacy. Wash Chinese cabbage and cut into sections. Add soy sauce, oyster sauce and starch to the minced meat for curing. Heat the oil in the pan, first stir-fry the minced meat until it changes color, then pour in the cabbage stalks and stir-fry. Add appropriate amount of soy sauce, oyster sauce and chicken essence to taste, and stir-fry until the stem of Chinese cabbage is broken.
Fried shrimp with cabbage stalk
The delicious shrimp and the refreshing Chinese cabbage stalk can also form a perfect balance in taste. Wash Chinese cabbage and cut into sections. Soak the shrimps in warm water until they are soft. Heat oil in a pan, add minced garlic and stir-fry until fragrant, then add dried shrimps and stir-fry. Stir-fry the dried shrimps until fragrant, pour in the stalks of Chinese cabbage and stir-fry. Add some soy sauce, oyster sauce and chicken essence to taste, and stir-fry until the stalks of Chinese cabbage are cut off.
The above methods are classic cooking methods of Chinese cabbage stalks, and you can choose according to your own preferences and tastes. In the process of frying Chinese cabbage stalks, it is very important to master the heat and the amount of seasoning. Too much heat tends to make the stems of Chinese cabbage grow old and hard, and too little heat can't stir-fry the fragrance. The amount of seasoning should also be appropriate, too light will make the Chinese cabbage stalk tasteless, and too salty will cover up the umami taste of the Chinese cabbage stalk itself.