When frying cabbage, never fry it directly in the pot. How to make it fresh, crispy, tender and delicious?
Cabbage is a vegetable that we often eat in our daily life. It is very popular among consumers because of its comprehensive nutrition, high quality and low price, and easy storage. However, because the cooking method of cabbage is relatively simple, many children are very partial to food and are not willing to eat cabbage.
In the final analysis, there are only two kinds. The color of the fried cabbage is ugly and not attractive to the appetite. The other is to obtain a better cooking method, so the fried cabbage will not be suitable for children. I don't like eating it. The recipe I’m sharing with you is one that both children and adults love to eat. It’s bright green in color, and tastes fresh and crispy. I’m sure you’ll be hooked on eating cabbage after you understand it.
When making stir-fried cabbage, you must prepare it in advance. Do not stir-fry it directly in a pan. You must add an extra step, so that the cabbage will be very delicious and full and green in color. Interested friends, please follow me to see how to do it! Prepare food: cabbage, oil, salt, dried chili pepper, vinegar. Method: Step 1
First we break off the leaves of the cabbage, then put them into a bowl and pour water. Soak it and add less salt. When it is almost soaked, rinse it with clean water. Then use your hands to break the cabbage leaves into small pieces. Many friends choose to use a knife to cut them. In fact, many people don't know that the cabbage produced with hands is more flavorful and the fried cabbage is more delicious.
After tearing the cabbage, be sure not to rush into the pan and fry it. This is wrong and will also cause the fried cabbage to be less tender. We only need one more step, which is to blanch the cabbage. Many people ignore this step, resulting in the fried cabbage not being tender and unappetizing.
The effect of blanching can not only make the cabbage more tender and green, but also effectively kill pathogenic bacteria. Clean the remaining fertilizer on the cabbage and boil water in the pot. After the water boils, you can pour the cabbage into the pot and blanch it. The blanching time does not need to be too long, just more than 20 seconds. Add a little vegetable oil to the pot to make the cabbage more tender and green. Remove the cabbage immediately after draining it, cool the cabbage with water, then drain the water and reserve it. Step 2
Pour vegetable oil into the pot. After the oil is heated, add dried chili peppers and garlic and stir-fry until fragrant. After the aroma is released, pour the drained cabbage into the pot. Slowly stir-fry until red, add some oil and stir-fry evenly. When it is about to come out of the pan, add an appropriate amount of salt, then pour some vinegar, then turn off the heat and serve on the plate.
It’s really enjoyable to make cabbage this way. It’s spicy, crispy, and tastes particularly good. It’s also quite simple to make. Friends who like it can save it directly when they have time. It’s worth trying to make it, it’s easy to make and delicious.
To summarize: Blanching cabbage before frying can eliminate residual chemical fertilizers and kill pathogenic bacteria. Adding a small amount of vegetable oil when blanching can keep the green color of the cabbage. After picking it up, too much cold water will make the cabbage crispier. Appropriately adding some oil can increase the freshness of the cabbage. Adding a little dried chili to stir-fry the cabbage is invigorating and appetizing. Adding vinegar before serving can lock in the flavor of the vegetables. Salt should be added later, otherwise the cabbage will easily become watery before it is cooked, which will harm the taste.