Hollow cabbage, a summer seasonal vegetable, is also one of the most popular vegetables eaten in the South at the moment, adding an option to the summer menu. Maybe southerners have long been accustomed to hollow cabbage, but it is not very well known. Its scientific name is water spinach, and it is also known as hollow cabbage, water spinach, water spinach, and water spinach. It can not only be planted in the dry land, but also can be grown in the paddy field, so it also has another name called "watercress". It is one of the vegetables in the region south of the Yangtze River, because it is not hardy, so it is more difficult to see it in the north.
Hollow cabbage is a rare alkaline food, but also rich in niacin, vitamin C and other substances, consumption of hollow cabbage is beneficial to us, hollow cabbage is also a kind of summer summer heat one of the ingredients. The protein content of its leaves is the same amount of tomato four times more, calcium content is tomato 12 times more, but also rich in carotene, seemingly inconspicuous vegetables, in fact, its food value is particularly high.
Because its stalks are rich in plant fiber, while the stalks are hollow, so its taste is quite crisp, and you can hear the crisp sound when you eat it. I personally think it is the most delicious way is stir-fried, in the minds of the old wide, if you mention the hollow cabbage, their first reaction is the fermented bean curd fried hollow cabbage, only because this simple and special rice dishes have long been y rooted in people's hearts. Speaking of this dish, many people reflect, in the home fried out of the hollow cabbage very quickly on the black and yellow, a little appetite are not, why outside the restaurant can be fried out of the non-black and yellow it? In fact, this is the reason they have a fierce fireplace stove, coupled with cooking oil as a "protective film", the instant high temperature of the cabbage fried, locking the moisture at the same time, cooking oil also let the cabbage and air isolation, so it is difficult to become black and yellow.
But there is no way to make that effect at home? The answer is no. Here's how I do it.
Required ingredients: 400 grams of cabbage, 2 pieces of curd, salt, sugar, cooking oil, white vinegar
1. First of all, the cabbage stalks and leaves cut, respectively, into the water soaked. The point is, if you want to fry out the cabbage is not easy to turn black and yellow, then you have to add white vinegar in the water, and then soak for 20 minutes. Because white vinegar is acidic, it can prevent the iron in the cabbage from turning black and yellow when it encounters high temperature.
2. Wash after soaking, and then try to shake off the water, too much water, easy to be watery when frying, then it's not frying, but become cooking.
3. Then grind the curd into a paste with a spoon and set aside.
4. Heat a pan and pour in slightly more cooking oil than usual. Before pouring in the cooking oil, try to make the iron skillet as red as possible and heat the wok on all sides until it reaches a high level, then pour in the cooking oil and slide the pan and heat it for a while.
5. First, stir-fry the stems of the cabbage for 30 seconds, then add the leaves and stir-fry them together.
6. Stir-fry for another 30 seconds, then pour in the curd and season with salt and sugar.
7. Quickly stir-fry evenly again for about another 30 seconds and then it's ready to go.
A delicious and special rice curd fried cabbage is ready, not black not yellow is so simple.
1. When cleaning the cabbage, first add white vinegar and soak for 20 minutes.
2. Heat the frying pan until red and smoking.
3. Pour in slightly more cooking oil than usual.
4. Be sure to stir-fry quickly over high heat.
After these 4 points, it is very easy to stir-fry an impressive curd fried cabbage, how about it, can't wait to try it? Haha, last but not least, do not use non-stick frying pan to fry this dish, because the non-stick pan should not be heated too high temperature oh, it is recommended to use an iron pan.