Why is cabbage bitter?
1, probably not ripe.
It is very common to cook cabbage at home, and the fried cabbage is bitter, because the temperature at home is not as good as that in some restaurants. Is the cabbage fried by the chef more delicious? Whether the cabbage fried in the restaurant is delicious or not is not only because of the good seasoning, but also because the chef has a good grasp of the heat. The cabbage fried at home may not be ripe, which leads to the bitter taste of cabbage.
2. Too little oil drain
When frying cabbage, you need more oil, so that every cabbage leaf is soaked in oil, and the fried cabbage will be delicious. If the cabbage stalks are not soaked in oil, a lot of water will be fried, and this water may be the reason why the cabbage becomes bitter. Therefore, in order to stir-fry cabbage without bitterness, don't be stingy with your oil when frying cabbage.
3. Cabbage is not fresh
Before, some netizens broke the news that the hand-torn cabbage eaten in the school cafeteria was bitter and worried that the pesticides exceeded the standard. In fact, it is not the problem of excessive pesticides, but the cabbage bought in the school cafeteria is not fresh enough. Cabbage will become bitter if it is not fresh enough. In addition, the school canteens are all "big pot dishes" fried, and there is little oil and water. It's normal to suffer from cabbage.
Little knowledge of Chinese cabbage
Cabbage is highly regarded for its many medicinal functions. The Greeks and Romans regarded it as a panacea. Cabbage has different colors such as green, white and red, and the leaves inside cabbage are slightly whiter than those outside. The weight of cabbage is usually between 0.9 and 3 kg, and the diameter is between 10 and 20 cm.
Fried vermicelli with Chinese sauerkraut
How to cook fried sauerkraut with vermicelli? This is also particular. First, make sauerkraut, and then fry it with vermicelli. Here is a detailed introduction to its practice.
Ingredients: homemade sauerkraut 150g, sweet potato vermicelli, garlic leaves and chopped pepper.
Method:
1. Wash the cabbage, drain the water, put it in cold boiled water, and soak it in mature vinegar, salt, white vinegar, rock sugar, dried pepper and a little pepper for one day to make sour cabbage.
2. The vermicelli is washed with cold water to prevent sticking together.
3. Put the oil in the pan, saute the chopped pepper and sauerkraut slices, and pour in the vermicelli and stir fry together.
4. Finally, add salt, chicken essence, oyster sauce, soy sauce, steamed fish soy sauce, vinegar and so on. , then add a little garlic leaves and stir fry.
Features: Sauerkraut is spicy, soft and waxy, fresh and delicious.
Method for tearing Chinese cabbage with hot and sour hands
Ingredients: Chinese cabbage 1.
Ingredients: 3 peppers.
Seasoning: balsamic vinegar 1 teaspoon oil, 2 teaspoons salt 1 teaspoon chicken essence 1 teaspoon.
1. Prepare 1 cabbage.
2. Peel off the outermost layer of cabbage and throw it away.
3. Peel the Chinese cabbage (cabbage) piece by piece and wash it with clear water. Then tear it into small pieces by hand for use.
4. Pour 2 tablespoons of oil into the pot and saute the dried peppers. Pour in the prepared cabbage and stir fry.
5. Stir-fry Chinese cabbage and add 1 tbsp balsamic vinegar.
6. Finally, add 1 tablespoon salt and 1 tablespoon chicken essence to serve.
Tips:
1. Stir-fry the cabbage with quick fire, and quickly take it out of the pot. After a long time, the nutritional value will be lost.
2. Finally, add balsamic vinegar; Do not fry.