Cabbage is rich in nutrients, including protein, cellulose, vitamin E, vitamin C, B vitamins and minerals. In addition, phytochemicals contained in cabbage, as important antioxidants and anti-inflammatory agents, have a good preventive effect on many chronic diseases. Germans believe that cabbage is the "king of vegetables" and it can cure all diseases. The "folk prescription" for westerners to treat diseases with cabbage is as common as that for China people to treat diseases with radishes.
The most common way to stir-fry cabbage is to stir-fry. For example, fried vermicelli with cabbage is a classic dish. However, many people can't do it well. Often, the fried cabbage has a lot of water, soft taste, no longer green color, and loses its original crisp taste. The vermicelli will also stick to the pot and become tender and slippery. So, what are the skills of stir-fried cabbage powder to make it smooth and non-stick? , share the specific operation process below, and summarize the skills at the end of the article.
Fried noodles with cabbage
Ingredients: half a cabbage
Ingredients: 3 cloves of garlic, 2 dried red peppers, pepper 10, 3g of baking soda and 3g of flour.
Seasoning: vegetable oil 10ml, soy sauce 1 spoon, salt 2g, balsamic vinegar 1 spoon.
Production process:
1, when many people chop cabbage leaves, they often get very broken, so the washing process is unsanitary, and it is easy for bacteria and pesticide residues to enter the tissue along the cross section of vegetables. The correct way is to put the root of cabbage up and cut off the joint between each leaf and the root with a knife, so that each leaf can be easily and completely taken down.
2. Put the leaves in a larger pot, inject clean water, add baking soda and flour, stir until they melt, and then soak for ten minutes. This can effectively remove pesticide residues.
3. Wash the soaked cabbage with clear water for several times, and tear it into small pieces by hand after controlling the moisture. Note: the texture of the cabbage stalk is hard, and it is not necessary to make cabbage fried powder.
4. Wash the dry powder strips with running water and soak them in exothermic water. If you are in a hurry, put them in a pot and boil them for two minutes to turn off the heat, so that the vermicelli can be softened in advance. Slice garlic during soaking time; Cut the dried Chili into sections.
5, the pot is hot, pour the vegetable oil into the pot, when the oil temperature is 50% hot, add the pepper particles and stir-fry the fragrance. Here comes the key step: take out a spoonful of pepper oil with a small spoon, pour it on the soaked vermicelli, and then mix well with chopsticks, so that the vermicelli is wrapped in oil, and there will be no sticking to the pot and lump formation in the process of frying.
6. Cut the pepper granules aside with a shovel, control the oil and throw it away. Add garlic slices and red peppers to the oil.
7. Stir-fry the seasoning, add cabbage and a spoonful of soy sauce, and stir fry quickly over high fire. Quick frying with fire can shorten the heating time of cabbage and avoid water, which is also the key to ensure the crisp taste and green color of cabbage.
8. After the cabbage has slightly faded, add the vermicelli and continue to stir fry quickly. (After adding vermicelli, the water that may be separated from cabbage can be sucked dry, and it is also avoided that the vermicelli will stick to the pot and become a lump. )
9. When the cabbage is cut off, add salt and a spoonful of balsamic vinegar, and mix quickly and evenly to turn off the heat.
In this way, the cabbage is fried first, and then the vermicelli is put. After quick frying, not only the cabbage is crisp and green, but the vermicelli is tender and smooth.
Summary of skills:
Pour a little pepper oil into the soaked vermicelli and mix well. Moreover, stir-fry the cabbage first and then put the vermicelli, which can prevent the vermicelli from sticking to the pot and making it taste tender and smooth. The whole process is quick to fry and shorten the heating time of cabbage, which is the key to ensure that cabbage is crisp and green. Tips:
Don't blanch cabbage before frying as much as possible, as the nutrients will be lost, and it is better to wash it first and then tear it into small pieces, which will be safer and healthier.
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