Summer, now is the time when a large number of empty cabbage on the market, empty cabbage has the effect of clearing heat and detoxification. And the price is cheap, usually 2 dollars a handful, very popular. How to fry the cabbage is delicious, I teach you 3 tricks, first of all, the cabbage must choose tender, too old cabbage fried out of the bite. Secondly, don't use a knife to cut the cabbage, take the hand pinch off the best, so that the fried cabbage will not be black. Finally, take the lard fried, because lard has a protective film, can let the cabbage to keep the color green.
A, minced meat fried cabbage
Materials: 300g of cabbage, 20g of garlic, 15g of cooking oil, 3 dried chili peppers, 10g of dark soy sauce, 5g of sugar, 3g of salt, pork stuffing (lean)
100g, chopped scallions 10 added according to taste
Making Steps 1
Cut the cabbage into stalks and leaves in two parts. Put the stalks in the pot first and the leaves afterward to avoid soup from the leaves.
Step 2
After the wok is hot, pour in the oil, pour in the chopped green onion, sliced garlic, dried chili and minced pork, and stir-fry until brown and mature.
Step 3
Pour in dark soy sauce, sugar and salt, and stir-fry well.
Step 4
Pour in the chopped cabbage stalks and stir-fry for 1 minute.
Making Step 5
Finally, pour in the leaves and stir-fry for another 1 minute.
This way, the stir-fried cabbage will not change color and is very crispy. Be careful not to stir-fry the leaves for too long after they are added to the pot.
Two, garlic hollow cabbage
Materials: 200g of cabbage, 15g of minced garlic, 15g of cooking oil, 7g of soy sauce, 1g of salt
Making Steps 1
Heat the wok, pour in the oil and minced garlic, and stir-fry over low heat.
Hot pan and cold oil to stir-fry garlic, can have enough time to stir-fry the flavor of garlic, but not easy to stir-fry the garlic paste.
Step 2
Pour in the vegetable stalks and stir-fry for 10 seconds over high heat.
Step 3
Pour in the leaves, salt and soy sauce, and continue to stir-fry until the leaves wilt.
Tips and tricks
The tip for stir-frying bok choy is to stir-fry it *quickly* over high heat, so that the bok choy, which is not easy to get old, has enough moisture, and has a good texture and flavor.
The above two practices are very delicious.