Braised cabbage is a traditional local dish in Hunan Province, belonging to Hunan cuisine. Crispy and slightly sour, delicious. Chinese cabbage is a variety of Chinese cabbage, which is cultivated all over China. Rich in nutrition, it has the medicinal effects of replenishing marrow, benefiting joints and promoting the healing of duodenal ulcer.
Cabbage is often used to make vegetable salads and all kinds of stir-fry dishes. It's crisp, slightly sour and delicious.
Hand-torn cabbage is a delicious home-cooked dish with low cost. This dish is delicious, crisp and sweet. In addition to stimulating appetite, it also has the functions of whitening and removing spots, preventing colds and gastric ulcers. There are many ways to tear cabbage by hand, but they are all very simple. The most important thing is to tear it by hand.
Practice 1: 300 grams of cabbage, 8 grams of garlic, some dried peppers, lard, salt, aged vinegar, oyster sauce, soy sauce and chicken essence. Peel the cabbage piece by piece, wash it with light salt water and drain it. Tear hands into large pieces, mash garlic, and cut dried peppers obliquely; Heat the oil in the pot, and pour in the cabbage slices when it is 70% hot. While stirring constantly, flatten the cabbage in the pot with a spatula, which is a trick to make the cabbage tasty.
When the cabbage collapses in the pot, it is served. Turn the fire to an empty pot and fry the peppers and garlic. Pour the cabbage again, stir-fry with garlic and pepper, and still press the vegetables with a spatula. Season with vinegar, oyster sauce, cooking oil and salt, and finally put it into the chicken hardcover plate. Putting vinegar first can ensure the crispness of the dish. In this way, the hot and sour taste of hand-torn cabbage is more sufficient and delicious. Be careful not to pour vinegar directly on the dish, but on the wall of the pot.
Method 2: One cabbage, several cloves of garlic, dried pepper 10 ~ 15, pepper 10 or so, a little vinegar, soy sauce, sugar, salt and chicken essence. Tear the cabbage into small pieces by hand, cut the dried pepper into small pieces, and slice the garlic; Turn off the fire after the oil in the pot is hot, add garlic slices and stir-fry until fragrant, then add pepper and dried pepper; After frying,
Method 3: 500g of Chinese cabbage, 2 dried peppers, pepper 1 teaspoon, 2 teaspoons of salt, 2 teaspoons of white sugar 1 teaspoon, 2 teaspoons of soy sauce, 3 teaspoons of rice vinegar, vegetable essence 1 teaspoon, and appropriate amount of onion and ginger. Tear the cabbage into large pieces by hand, clean it, soak it in clear water for 5 minutes and take it out. Slice the onion and ginger, and break the dried pepper into small pieces by hand. Put salt, sugar, soy sauce, rice vinegar and vegetable essence into a small bowl and stir well.
Shredded cabbage
When the oil temperature is 50% hot, stir-fry the pepper first, then stir-fry the onion and ginger slices, and finally add the dried pepper and turn off the heat. The residual temperature of oil will make dried peppers fragrant. When the temperature in the pot is a little cold, add the prepared flavor juice, bring it to a boil with high fire, add the cabbage and stir-fry it quickly until it is 6 cooked, and then take it out of the pot immediately.
Why is hand-torn cabbage more delicious than knife-cut cabbage?
Because the cross section of hand-torn cabbage is uneven, the seasoning is easy to penetrate into the taste; In addition, vegetables are not in contact with iron knives, so the loss of nutrients is less, and fried vegetables are fresh.
Production skills:
After the cabbage is washed and torn into small pieces, try to control the moisture as much as possible to avoid excessive moisture affecting the taste during cooking; When the cabbage becomes slightly soft and translucent, add the aged vinegar. Don't pour the old vinegar on the vegetables, and pour it on the pot wall. The high temperature will give off the smell of vinegar. When frying cabbage, stir-fry it quickly with high fire to ensure that nutrients are not lost.