Shredded cabbage
Make cabbage, cooking oil, ginger, garlic, dried pepper, edible salt, chicken essence, balsamic vinegar.
Production steps
1, the food to teach you today is hand-torn cabbage, which is very simple, fragrant and crisp after cooking, and very delicious. First of all, prepare all the materials needed to make hand-torn cabbage, prepare a cabbage, not too big, just a little smaller, and then prepare a small piece of ginger, three cloves of garlic and three dried peppers. Continue to prepare appropriate amount of balsamic vinegar, chicken essence, edible salt and cooking oil. Cooking hand-torn cabbage is very simple, not only with few steps, but also with less materials, and the heat is easy to master. After all the materials needed to make hand-torn cabbage are ready, you can start cooking.
2. Our step 1 is to treat Chinese cabbage first. First of all, the outermost layer of cabbage is not very good. After peeling, we will cut it in half with a knife and break off all the leaves of the cabbage. Then tear the cabbage into small pieces by hand. Tearing cabbage by hand will not destroy the fibers inside cabbage, making cabbage more delicious and crisp.
3. Put the torn small pieces of cabbage into a big bowl, and then add clean water without cabbage to clean the cabbage. Cabbage doesn't need to be washed many times, just once, because cabbage grows from the inside out and the leaves inside are cleaner. After washing the cabbage, we drained it and put it in another bowl for later use.
4. Take a bite of the wok first, and then heat the wok. When the pan is hot, pour in cooking oil and pour a little more. Why the hand-torn cabbage cooked at home is not as delicious as that cooked in the restaurant? The key lies in putting more oil in this step. When the oil is hot, put the drained cabbage in and fry it. It takes about half a minute to fry cabbage. It is not easy to lose water after oiling, and there is no green smell of vegetables. Very delicious.
After the cabbage is fried for half a minute, let's turn off the fire and control the oil, and then put it in a bowl for later use. Pour the cooking oil into the wok again. If there is a lot of oil left after frying cabbage, there is no need to put down the oil. After the oil is hot, stir-fry the chopped ginger and garlic in advance, and then stir-fry the dried peppers. Stir-fry for about 30 seconds, then add cabbage leaves and start stirring.
6. When it is half cooked, we start to season it. Add a little edible salt and stir well. Then add a little chicken essence and stir for half a minute. Finally, pour in a little balsamic vinegar and stir well. It's time to serve
skill
1, tear the cabbage by hand, so that the cabbage will taste better and taste better.
2. Friends who don't like chili peppers don't have to.