How to fry hand-torn cabbage without water?
1 must be hand-torn The essence of hand-torn cabbage must be hand-torn, and can not be cut with a knife, tearing is in accordance with the texture of the cabbage. Hand-torn and knife cut compared to cell wall damage is less, the structure of the plant cell is more complete, less water loss, fried out of the more crisp.
2 Moisture to control dry before frying hand-torn cabbage must control dry water before, you can also use kitchen paper towels to help it control dry water, or a few hours in advance to prepare.?
3 fire is very important Fried hand-torn cabbage fire is very important, before seasoning to small fire, to prevent chili, garlic cloves scorched, after seasoning must be a large fire and quickly stir-fry 1 minute, do not wait for the cabbage out of the water and then turn off the fire, then out of the dish is not crunchy, the original cabbage can be eaten raw, plus the cabbage is also particularly easy to cook.
Hand torn cabbage put Chen vinegar or white vinegar
Hand torn cabbage generally put Chen vinegar or white vinegar can be, Chen vinegar is a thick brown, smell with sorghum unique flavor, and the longer it is placed, the more fragrant, the color of hand torn cabbage with Chen vinegar fried will also be more attractive. White vinegar is translucent, acidic and mellow, if you like to eat a little sour you can choose to put white vinegar. In addition, when you put the vinegar, pour the vinegar on the iron pan, so that more can play the aroma of vinegar oh?
Hand torn cabbage production tips?
1, hand-torn cabbage does not need too much juice, so in the frying can be based on the number of dishes less water starch to collect juice.
2, hand-torn cabbage can also put some dried red pepper. The red color goes with the white color, and it looks mouth-watering.?
3, cooking oil is far less moist than the lard that is now fried, and not as fragrant as it is. Therefore, the meat must be selected with fat pork, do not use pure lean meat to fry cabbage.
What kind of cabbage is used for hand-torn cabbage?
Hand-torn cabbage is generally recommended to use the traditional lotus white, this cabbage leaves thick, tough, astringent taste, large head, flat. There is also a modified cabbage head smaller, thin leaves, crisp meat, fresh taste. Smaller head, this kind of cabbage used to make hand-torn cabbage will be out of a lot of water, and quickly soft. So remember: short fat flat is the best material for making hand-torn cabbage.