In winter, radish and cabbage are the most popular and delicious. I bought hundreds of pounds and ate them in winter. Don't look at cabbage, it is nutritious, rich in water and vitamins, and often eat healthy.
There are many cabbages, besides stew and jiaozi, they can also be fried, especially sour cabbage, which is very good.
As the saying goes, "there is only cabbage in the dishes", and frying cabbage is the best way to reflect. Although the exercise is simple, it is well done. Many people are frying cabbage and it collapses, and it doesn't crush at all. Stir and fry for 5 minutes or not. Some people say, is this a problem with cabbage? In fact, it has little to do with Chinese cabbage, mainly because practice is wrong.
When frying cabbage, most people are very simple, that is, cabbage is cut, which is wrong. This is wrong. Cabbage is relatively thick and has a lot of water, but frying it directly is not only easy to leave water, but also tasteless. If frying for a long time, the taste of Chinese cabbage will be soft.
When the big kitchen says, fried cabbage seems simple, but it is fried directly. If you want to eat, you should do more.
I'll share you with me, stir-fry in the big kitchen, learn a few tips, and make sure that the cabbage is tender and smooth, and it is also very elegant. Friends who like to eat fried cabbage are quick.
[Fried Chinese Cabbage]
Prepare fresh Chinese cabbage, dried peppers, onions, garlic, salt, vinegar and lard.
practice
1. Turn off the leaves of Chinese cabbage, and the internal leaves are cleaned. After a piece of paper, rinse it with water and drain it.
2, separate the leaves from the gods, the gang is thick and difficult to taste, and the slope is cut into large pieces to increase the contact area and better taste. Leaves are torn into large pieces. Don't cut them with a knife, but irregular edges are better.
3, pour the right amount of water into the pot, boil, add a spoonful of food, cabbage, can remove excess water, prevent cabbage from interrupting water, and may maintain a crisp taste. First, put the cabbage in the pot and let it water for half a minute, and the leaves are 15 seconds, then remove the cold water and drain the water. Do more and more clearly, not water.
4. Add a spoonful of lard, add a spoonful of lard, add onions, garlic and dried peppers, stir fry, pour cabbage, stir fry for half a minute, and add cabbage leaves for half a minute.
5, a proper amount of vinegar along the pot, add the acid and taste of vinegar, add a proper amount of salt, stir well, and then turn off the fire. Hot cabbage has been finished, the leaves are tender, the gang is crisp, there is no water, and it tastes delicious, very delicious.
When frying cabbage, you can't stir it directly. Pay attention to the following key points to ensure delicious food.
1, cabbage is separated from the leaves of the gang, which is more difficult for the gang. If they fry, the son's help is fried, and the leaves boil, which is not good.
2. Cabbage should be used before the sauce, the gang is half a minute, and the leaves are 15 seconds. Water can prevent cabbage from being saved from saving water, keep the crisp taste and shorten the cooking time.
3. When frying cabbage, use lard, the smell of lard is more adhesive, and the taste of cabbage is more fuel.
4, when adding vinegar, you must use high temperature to stimulate vinegar on the pot, and the taste is sour.