Cabbage has different names in different places, such as cabbage, lotus white and so on. Chinese cabbage tastes unique, crisp and slightly sweet. Cabbage contains a lot of dietary fiber, vitamins and various nutrients, which is very suitable for regular consumption. But many people fry cabbage until it is watery and lose its crisp taste. Let's learn how to fry Chinese cabbage, which is fragrant, crisp and delicious.

Ingredients: Chinese cabbage, dried pepper, garlic, soy sauce, vinegar, salt, sugar, etc.

Tear the cabbage into pieces by hand, then clean it, and then put the cleaned cabbage in the basket for later use. Then dried peppers, garlic, etc. It was also processed and put on a plate for later use. Next, you can start cooking. Here are three tips for frying cabbage. The fried cabbage is crisp and delicious.

First of all, when frying cabbage, remember to release oil in the pot, so that the fried cabbage will be fragrant. Secondly, Chinese cabbage is an oil-absorbing vegetable. When frying cabbage, put more oil than usual. When the oil is very hot, stir-fry the chopped garlic and dried peppers first, and remember not to fry the dried peppers black. If the technology is not good, you can use a small fire.

In addition, in addition to salt and vinegar, you can also add some sugar to stir-fry cabbage. Many people are not used to putting sugar in cooking. In fact, putting a little sugar can keep the crispy taste and protect the cabbage from being fried so easily. Moreover, the fried cabbage is a little sweet and will taste better.

Finally, when frying cabbage, be sure not to put vinegar in a hurry. If the vinegar is put too early, it will affect the taste of the whole dish, and it will turn sour, which will easily cover up the sweetness of the cabbage itself. So you can put vinegar before the cabbage is cooked.

The color fried in this way will look good and the taste will be better than that fried. The method is also very simple. Those who like cabbage can try it at home.