Sauté ed Chinese cabbage with bean skin is a special topic, which introduces the recommended practices and home cooking practices of sauté ed Chinese cabbage with bean skin, how to do it well, the complete book of sauté ed Chinese cabbage with bean skin, and the related recipes and practices. ...
Materials:
Ingredients: Chinese cabbage 200g, bean skin150g.
Exercise:
1. Wash the leaves of Chinese cabbage, shake them with water and tear them into large pieces.
2. Wash and shake the bean skin, cut into short strips and shake well.
3. Cut the onion into sections and fry the chives in oil.
4. Add Chinese cabbage leaves, stir-fry for 1 min, and make them break and soften.
5. Add the bean skin and the right amount of salt, stir well and serve.
skill
Stir the fire quickly
How to fry tofu-skin cabbage?
How to fry tofu-skin cabbage? When frying Chinese cabbage, you can first blanch it with boiling water, because Chinese cabbage contains oxidases that destroy vitamin C. These enzymes seriously destroy vitamin C at 60-90℃, and vitamins are substances that are afraid of heat and cooking. Boiling water in the pot shortens the heating time of vegetables, invalidates oxidase and preserves vitamin C. However, Chinese cabbage should not be cooked by boiling, scalding and squeezing juice, which will cause a large loss of nutrients.
So how to stir-fry tofu skin so that it is not fragile and has elastic taste? It is best to choose thick dried tofu for fried tofu skin.
Dry tofu skin must be soaked in cold water, which can make it neat and beautiful. If soaked in hot water, it will become fragile. Soak in clear water for 3 ~ 5 hours to make it open. It can be meat, vegetarian, roasted, fried, cold salad, soup and so on. The food is fragrant and refreshing, and the meat and vegetables have their own flavors.