Choose hollow cabbage:

After washing, pinch off the bottom one to two knots with your bare hands, to the point where your fingernails can be easily pinched off the position of the crunchy;

Suzhou people eat is to leave the stems do not leave the leaves, because of the leaves of the hollow cabbage is hairy, frying squash texture disharmonious, when choosing the vegetables, it is recommended that the large pieces of removed, insect infested, rotten fatigue, or all the uncomfortable to watch the leaves.

Cutting:

Cut 3cm long section of cabbage. Too long for stir-frying, too short for flavor.

Fire Stir-Fry:

Preheat the wok over high heat, and when your hand reaches into the empty wok and there is a noticeable sense of heat, add cold oil, then immediately add the chopped cabbages and stir-fry until the vegetables absorb the oil and shrink out of the juice.

When stir-frying, you can add a proper amount of hot water to prevent scorching (adding cold water directly tends to make the oil splash out, which is more dangerous).

Add squash:

When the cabbage is completely shrunken and bright green, add the squash and continue to stir-fry for a short while, then cover the pot with a lid and simmer on medium heat for a while. If you have a glass lid, you can remove the lid when you see water vapor condensing on the lid.

Before you put the lid on, you can also add a little extra hot water to prevent sticking.

Open the lid and add salt:

The squash itself has a salty flavor, so add a little bit of salt at the end, turn off the heat, and mix well.

Out of the pot with the soup!