Winter is the best season to eat Chinese cabbage. Chinese cabbage in winter is affordable and rich in value, and can withstand all kinds of cooking. Stir-fried, stewed and wrapped in jiaozi are all good choices. Among the many methods of Chinese cabbage, stir-frying is the most important. Simply stir-frying Chinese cabbage can make a nutritious and delicious dish. I believe every household can cook this dish, and we all know that Chinese cabbage is very easy to come out of water. We want Chinese cabbage to ensure its crisp and tender taste. It's not soft water. Of course, you need to master the skills. Many people like to blanch or soak the cabbage in advance, but these are unnecessary. Remember 1 hint. The cabbage is crisp and tender, and it hasn't been cooked yet. I'm sure your family will like it. Below I will share with you the practice of frying cabbage in detail.

As shown in the figure

The practice of frying cabbage: spare ingredients: 200 grams of cabbage, appropriate amount of cooking oil, 3 dried red peppers, appropriate amount of rice vinegar, appropriate amount of soy sauce, appropriate amount of pepper, 1 small piece of ginger and salt;

As shown in the figure

Production process: the first step is to tear off the cabbage and prepare a proper amount for use. After careful cleaning, remove the leaves from the cabbage, leaving only the useful parts. Fried cabbage tastes better. First cut the cabbage in half, and then slice it obliquely with a knife.

As shown in the figure

Step 2, the Chinese cabbage blocks are processed for later use. The dried red peppers are soaked in clear water for a while in advance, then drained and cut into sections with kitchen scissors. After washing ginger, take a small piece and cut it into fine powder, and use pepper for later use.

As shown in the figure

The third step, after all the ingredients are ready, you can start cooking. Add an appropriate amount of cooking oil to the frying pan. When the oil is hot, first put the pepper granules into the pot, stir-fry the fragrance inside with low fire, then take out the pepper granules and add dried red pepper to the fried pepper oil.

The fourth step, at the same time, put Jiang Mo into the pot, stir-fry the fragrance inside with low fire, then put the cut Chinese cabbage slices into the pot, turn to high fire and start to stir-fry. After about 2 minutes, add appropriate amount of salt to taste, stir fry evenly, and add appropriate amount of rice vinegar;

Step 5, stir-fry the cabbage until it tastes delicious, cut it and pour in a little soy sauce. Turn off the heat after frying, and put the fried cabbage on a plate to enjoy, which is crispy and delicious.

Cooking tips: 1. Chinese cabbage has successfully defeated its rivals with high value and low price, and has become the king of all kinds of vegetables, leaving a deep impression on ordinary people. Cabbage is not as delicious as cabbage. Chinese cabbage can be said to be a vegetable that can withstand any cooking. No matter which method is used, people can fully enjoy its delicious food, especially fried cabbage, which is often cooked by every household, at 50 cents a catty. No wonder it is loved by the public. Eating Chinese cabbage properly helps to supplement vitamin C, quench thirst, benefit the stomach and relieve constipation. For the delicious vegetables of the season, we can't miss eating them, learn the correct method of frying Chinese cabbage, and let our families enjoy the plain delicious food.