Cabbage is a very common vegetable, and it can be regarded as one of the more affordable vegetables in winter. Although many people like to eat cabbage, there are few people who can actually cook it well. Very few.

I used to hear people around me complaining about cooking a good cabbage with full confidence, but the results turned out to be watery. Looking at the pot of boiled cabbage leaves, Instantly I lost all my appetite.

The editor once encountered the same problem, but since I mastered a trick, the fried cabbage is no longer watery, and the taste has really improved by several levels!

Actually, everyone knows this trick, but it is often overlooked by us, or we do not use the trick to its full potential. Let’s get started.

Waterless

Hand-shred cabbage

Ingredients

Half cabbage, minced garlic, chili, and Sichuan peppercorns

Light soy sauce, oil, salt

Manufacturing process

Half a fresh cabbage, clean the outside.

Use your second hand to tear the cabbage into small pieces,

Soak it in water for a few minutes.

Note: Be sure to tear it by hand, following the grain of the cabbage. Compared with hand-cut ones, the cell walls are less damaged, the structure of plant cells is more complete, water loss is less, and the fried ones are louder.

Cut three chili peppers into sections and smash the garlic

Twish a few Sichuan peppercorns and set aside.

Drain the soaked cabbage and drain it.

Note: It is a very important process to control the moisture. You can also use kitchen towels to help control the moisture, or prepare a few hours in advance.

Heat oil in a hot pot and add Sichuan peppercorns

Saute over low heat until fragrant, then remove and discard the Sichuan peppercorns.

Note: If you want it to be delicious and not watery, use a little more oil than usual for cooking.

Add minced garlic and chili pepper segments and stir-fry until fragrant

Add cabbage to control moisture and stir-fry over high heat.

Note: It’s best to keep the heat on high for the whole process (it will be done in a few minutes). Of course, it also depends on the strength of your pot. I once had a pot that was fried and not only had no water, but also burned the pot.

Give stir-fry evenly and then add light soy sauce

Consume oil and continue to stir-fry over high heat.

The cabbage will be almost ready in about eight or two minutes

Add appropriate amount of salt, stir-fry, and remove from the pan.

The cabbage stir-fried in this way is really water-free and bright in color. It feels like every leaf is soaked in oil. If you like to eat meat, you can fry the meat first after adding pepper to enhance the aroma, and then It's also stir-fried over high heat, and the finished product is really tempting.

If you happen to have a small casserole at home, and you happen to have an alcohol lamp and alcohol holder, then it is a proper hand-shredded cabbage in a dry pot. You can eat it while heating it. Although the water will gradually come out, the soup will not be there. It will only get stronger and stronger, and the taste will only get better, not worse.