How can you fry delicious cabbage? What kind of steps to follow!!

I'm going to do just two things. One is to fry the fatty and lean meat, cut the white leaves separately, cut the Chinese cabbage into several sections, and then shred lengthwise along the texture. Stir-fry the meat in oil, then fry the shredded cabbage, then put the cabbage leaves, put a few red peppers, salt, and chicken essence out of the pot.

The other is to cut the Chinese cabbage into pieces, diamond-shaped pieces, stir-fry the pork belly and stir-fry the oil, put in the Chinese cabbage, then put the Korean sweet and spicy sauce, add water, after the water boils, put in the tofu cubes (I personally prefer white jade tender tofu, however, many people like northern tofu), stew and cook.

If you want to fry deliciously, there are a few points to pay attention to, that is, wash the cabbage and let it sit for a while, don't let there be too much water in it, and pay attention to the size when cutting, moderate. As for the steps, it's a bunch, and it won't be different because the steps have changed! Heat the oil and put the vegetables, then put the salt, add some seasoning to personal taste, and add monosodium glutamate to the pot!

Cut long strips along the meridians of the cabbage gang, not horizontally, vertically;

Then blanch the boiling water slightly, remove and drain.

Then heat the pot, put the oil, put the ginger and garlic grains and burst them slightly.

Then add the cabbage, stir-fry, add salt, chicken essence. Can.

Sweet.

Slice the cabbage, prepare the ginger, shallots, and chili peppers, add the oil, then add the green onions, ginger and chili peppers, then pour in the cabbage, stir-fry, pour in an appropriate amount of vinegar, add salt and chicken essence.

Delicious fried in lard.

Get some fatty meat and stir-fry the oil, stir-fry the garlic in the pot until fragrant, add the cabbage, stir-fry quickly over high heat, put some salt, and stir evenly out of the pot.

It is best to boil it, no oil and less salt...

How to fry cabbage, teach you this secret, it is better than the cabbage in a big restaurant!

Stir-fry on high heat I like vinegar

I'm used to boiling it in water, healthy...

Cabbage is a relatively common food, so to speak, when it is all "cabbage price", especially cost-effective, because they, it is a dish we often eat, stewed and eaten, stewed and eaten are not bad, especially fried cabbage is the most popular, it does not take long to dry, and it is very crisp and refreshing to eat. I also often buy cabbage, cheap and affordable, buy a Chinese cabbage can be a few meals, every three or five to fry a plate of fragrant food, especially in this season, eating fried cabbage is more comfortable than eating meat.

Stir-fried cabbage is simple, but if you want to make it delicious, how can you do it without mastering some skills. The best fried cabbage should taste crispy and tender, if the fried cabbage is soft and not tender enough, then it will be difficult to swallow. When many people do fried cabbage, they are used to cutting the cabbage and stir-frying it immediately, and it is very easy to fry it very easily, especially if the beginner does not succeed in doing it, so how to fry the cabbage to be more delicious?

Don't cut it and stir-fry, remember 3 tips, the cabbage is crispy and has less water!

Since mastering this little skill, I love to eat Chinese cabbage more and more, and I will buy one home every once in a while, and often make it for my family, and my family also thinks that I am very delicious, and I am about to catch up with the restaurant, so you can't always fry well, why not take a look. Next, I will share with you the specific method of stir-frying cabbage, and its 3 tips, learn a good way to make it more delicious. Processing process of stir-fried cabbage:

Directly remove the multi-layered leaves on the surface of the cabbage, which is older and easy to adhere to some larvae and dirt, so it is better not to remove it.

Then pick off the appropriate leaves, put them in the water to clean up, some friends around them habitually cut first and then clean, although they can achieve the purpose of cleaning, but this is not good, it is convenient to drain the water, or it is best to soak first.

After washing, take it out and drain the water, wait for the water control machine to clean, pull off the cabbage leaves, break them into small pieces, and cut the cabbage into pieces, put them in a bowl, and sprinkle a small amount of edible salt to grab and mix. After marinating with salt for five minutes, heat the wok and add animal oil, and when it is 70% hot, put the garlic and dried chili peppers into the pot and stir-fry until fragrant. Then immediately pour in the cabbage and stir-fry, fry for 30 seconds, then pour in the cabbage leaves and stir-fry, continue to become popular and fry until the leaves wilt.

Finally, add edible salt, light soy sauce, vinegar, and stir-fry a few times to get out of the pot, if you don't like to be jealous, you can not put it, but it is more delicious in comparison, not only tastes good, but the cabbage is also more crispy.

Tips: Cabbage leaves and cabbage leaves are loaded separately and fried separately, because the cabbage is relatively slower than the cabbage leaves, so the cabbage gang must be fried in the pot first, so that when mixed and fried together, a good effect can be achieved, and the taste of the cabbage and cabbage leaves is just right.

The cabbage gang has a lot of water content, or if it is fried directly into the pot, the water will flow out in large quantities, causing the cabbage to taste not burnt, and there is a puddle of water in the bottom pot, so before the cabbage gang goes to the pot again, it is necessary to add salt and marinate for a while.

You can stir-fry, you must pay attention to the heat when stir-frying, you can put in some chili peppers, so that the taste is better.

1.Cabbage leaves and cabbage should be packaged separately and fried separately. Because cabbage ripens slower than cabbage leaves, the cabbage should be sautéed in a pan first so that a good result can be achieved when they are mixed together and sautéed. The cabbage and cabbage taste just right.

2.Cabbage contains a lot of water. If you fry directly in the pot, the water will be lost a lot, resulting in the taste of the cabbage gang is not crispy, and there is a puddle of water at the bottom of the pot.

Therefore, before putting the cabbage in the pot again, it should be marinated for a while. After this treatment, the cabbage is fried better, crispier, and comes out with less water.

Cabbage can be fried directly in the oil pan, and I think that the stir-fried cabbage is also very delicious.

Don't fry the cabbage and eat it, it's too fragrant to beat an egg, it's really greasy, and it's delicious.

First remove a few layers of leaves on the surface of the cabbage, these are relatively old, and it is easy to attach some insect eggs and dirty things, so it is better not to remove them.

Then pick off the appropriate amount of leaves, put them in the water to clean them, some friends around them are used to cutting first and then rinsing, although they can achieve the purpose of cleaning, but it is not good to do so, it is inconvenient to control the water, or wash it first.

After washing, take it out to control the water, and after the water is clean, pull off the cabbage leaves, tear them into small pieces, and cut the cabbage into small pieces, put them in a bowl, and sprinkle a little salt to grasp and mix.

After marinating with salt for five minutes, preheat the wok and add the lard, and when it is heated to 70%, put the garlic and dried chili peppers into the pan and stir-fry until fragrant.

Then immediately pour in the cabbage and stir-fry, stir-fry for half a minute, then pour in the cabbage leaves and stir-fry, continue to fry over high heat until the leaves wilt.

Finally, add salt, light soy sauce, vinegar, and stir-fry several times out of the pot, if you don't like to be jealous, you can leave it out, but in comparison, the vinegar is more delicious, not only the taste is good, but the cabbage is also more crispy.

3 tips to remember:

1. Cabbage leaves and cabbage should be packed separately and fried separately, because relatively speaking, cabbage leaves are slower than cabbage leaves, so cabbage should be fried in the pot first, so that when mixed and fried together, good results can be achieved, and the taste of cabbage and cabbage leaves is just right.

2. The cabbage gang contains a lot of water, if it is fried directly in the pot, the water will be lost a lot, resulting in the taste of the cabbage gang is not crispy, and there is a puddle of water at the bottom of the pot, so before the cabbage gang enters the pot again, it is necessary to sprinkle salt and marinate for a while.

3. When frying cabbage, you should first heat the pot, if there is only a little temperature at the bottom of the pot, when the cabbage is put into the pot, it will immediately reduce the temperature in the pot and prolong the frying time, so that the cabbage is fried well and not crispy and tender.

Cabbage is also known as yellow sprouts, Chinese cabbage, bulb cabbage, and cabbage. Cabbage contains a variety of nutrients, which have the effects of beautifying the skin, nourishing the stomach, and reducing fat.

1. Skin beautification and beauty: cabbage is rich in water and vitamins, eating cabbage often can not only replenish the water lost by the body, but also contain vitamin C and vitamin E to prevent pigmentation, skin care and beauty.

2. Nourishing the stomach: Cabbage has the effect of nourishing the stomach and nourishing the stomach, clearing away heat and annoyance, mashing the cabbage to extract juice, and decoction with lily and wheat winter, which has a curative effect on the stomach pain caused by stomach yin deficiency.

3. Cellulite**: Cabbage is a low-fat, low-calorie food, with high water content and rich dietary fiber content.

4. Clearing heat and detoxifying: cabbage is cold and sweet, suitable for patients with thirst and heat, phlegm and heat cough, wind heat and cold.

1. Wash the Chinese cabbage and break it into pieces for later use;

2. Wash the garlic and ginger and cut them into minced pieces for later use.

3. Turn on medium heat, put the pot on the fire, pour oil into the pot, if you use lard, it will be more fragrant, or come to some fatty bacon to refine oil, and the fried cabbage will be more tender and sweet.

4. When the oil is hot and starts to smoke, pour the prepared cabbage into the pot, and then turn on the high heat and stir-fry.

5. Stir-fry for 1-2 minutes, after the Chinese cabbage begins to soften, add minced ginger and garlic, stir-fry the seasoning evenly with a spatula, and add a small amount of chicken essence.

6. Add a small amount of salt and stir-fry evenly, be careful not to put too much salt, otherwise the fried cabbage will not have its own sweetness.

7. Stir-fry a few more times with a spatula, and when the cabbage is all soft, the original Chinese cabbage can be turned off the heat and taken out of the pot.

First of all, MSG is not needed and is unhealthy.

When the pot is hot, pour oil, don't use too much, less oil than scrambled eggs, depending on how much cabbage you have, you weigh it yourself;

The oil has just started to smoke, put things like chopped green onions, ginger, shredded garlic and so on, you can choose what to put in yourself, and then turn off the fire a little lower, the fire is big, and the green onions or something will be mushy;

After asking about the fragrance of the onion, ginger and garlic boiling pot, pour the chopped cabbage into it, turn on the heat higher, stir-fry, I like to tear the cabbage by hand, I think it is delicious, just tear it along the texture;

Put some soy sauce, dark soy sauce, oil consumption and the like, what's the use, I like the taste of oil consumption, it goes well with vegetables, continue to fry;

I feel that the cabbage is cooked, put salt, you don't know whether it is cooked or not, just taste it, the reason why I put salt at the end is because I put it early, and the cabbage will come out of the water, it is not delicious, the cabbage has a sweet taste, it is great to add some vinegar, you can put it with salt, you can also put it first, if you like peppercorns, dried red peppers or something, you can put it together when you add soy sauce and soy sauce, I hope you make it delicious, in fact, it is very simple.

Wash the pot first, then light the fire, pour in the blending oil, wait for the oil to heat, pour in the cabbage and fry, pay attention to the heat, put some sugar first, almost, put in salt, don't put too much at once, fry for the first time, you must taste it, put MSG before the pot, and you can use it.

Open the stove, heat the pan, add oil, put a little ginger, put a little garlic, put cabbage, fry until half-cooked, put a little salt, put a little sugar, put a little oil, fry until cooked through, and put it on a plate!

How to cook fried Chinese cabbage? Wash the cabbage and pick it into slices, add the Chinese cabbage to the pot, simmer for 3 minutes, add the light soy sauce and oyster sauce salt.

Clean the anchovy mushrooms of the black cabbage cabbage heart, tear the anchovy mushrooms into strips by hand, and cut the black cabbage cabbage heart into strips; Take a wok, pour oil into the hot pot, first fry the garlic and anchovy mushrooms to make the fragrance when the oil is hot, and then stir-fry the black cabbage; When the black cabbage is fried and changes color, add salt to taste, add 1-2 tablespoons of stock or water, cover the pot and simmer for 1 minute.

Ingredients: 400 grams of cabbage, 150 grams of oyster mushrooms.

Excipients: 2 grams of salt, 15 ml of oil, 3 cloves of garlic.

1. Prepare black cabbage, anchovy mushrooms, and garlic.

2. Clean the anchovy mushrooms with black cabbage and cabbage, tear the anchovy mushrooms into strips by hand, cut the black cabbage and cabbage into strips, and slice the garlic.

3. Take a wok, pour oil into the hot pan, and fry the garlic and anchovy mushrooms first to make the oil hot.

4. Then stir-fry the black cabbage.

5. When the black cabbage is fried and changes color, add salt to taste.

6. Add 1-2 tablespoons of stock or water, cover the pot and simmer for 1 minute.

7. Serve on a plate and enjoy.

Notes:1. If you like to eat crispy, you don't need to add water to stew.

2. Anchovy mushrooms are torn into strips by hand, which tastes better than cutting them with a knife.

Cabbage is a vegetable variety with extremely rich nutritional value, which has always attracted widespread attention, so what are the practices for stir-fried cabbage? I believe that everyone wants to know the answer to this question, so let's take a look at what are the practices of fried cabbage, and through the learning of fried cabbage practices, we can better apply them to practical life, so let's take a look at what are the practices of fried cabbage.

Dry pot spicy cabbage.

1) Prepare all the ingredients.

2) Wash the pork belly and cut it into thin slices, cut the green and red peppers into rings, and chop the green onions.

3) Stir-fry chopped chives and red pepper in a wok with oil.

4) Pour in the pork belly and stir-fry. 5) Stir-fry until the pork belly is slightly yellow.

6) Add the green chili pepper and stir-fry until fragrant. 7) Pour in rice wine and stir-fry until fragrant.

8) Add the dark soy sauce. 9) Add oyster sauce.

10) Saute until the pork belly is colored.

11) Add the sliced Chinese cabbage and stir-fry.

12) Add a pinch of salt. 13) Add the sugar and continue to stir-fry.

14) When the cabbage becomes soft, pour in a little chicken essence and stir-fry evenly, turn off the heat.

15) Put the cabbage in a dry pot and heat it with the alcohol stove.

The preparation of stir-fried cabbage.

Wash the cabbage diagonally and cut into slices.

Pork cut into thin slices.

Put an appropriate amount of oil in a pan and stir-fry the pork.

Add a spoonful of homemade chopped peppers and stir-fry evenly.

The fried pork is out of the pot and set aside, and you can't help but eat a slice, it tastes great.

Add an appropriate amount of peanut oil to the pot.

Add the cabbage to the 80% heat of the oil, stir-fry quickly, and add a pinch of salt.

Add vinegar to taste.

Pour in the sautéed pork and mix well.

Out of the pot. "Chinese cabbage" method.

1. Vegetarian stir-fried cabbage.

Ingredients: net Chinese cabbage 5, soy sauce, vinegar, refined salt, shredded ginger, monosodium glutamate.

Preparation: All the cabbage is used, the cabbage is washed, and the moisture is controlled. Cut lengthwise into 1-inch wide strips, then diagonally into half-inch slices.

Start the fire, add the ginger shreds and stir the pot, and it is best to cook the heat inside and outside the pot. Then put in the cabbage, fry it with a strong fire until it is half cooked, add soy sauce, vinegar, refined salt and stir-fry slightly, and add monosodium glutamate.

2. Vinegared cabbage heart.

Ingredients: cabbage heart, water hair sea rice, soy sauce, vinegar, monosodium glutamate, sesame oil, wet starch, green onion, a little minced ginger.

Preparation: Slice the cabbage hearts into slices and soak the sea rice in warm water. Start the wok, heat the oil with a fire, cook the pot with green onion and ginger, add cabbage and stir-fry, then add sea rice (even the original soup) and soy sauce to fry quickly, add vinegar, thicken, add monosodium glutamate, turn it over a few times, and pour sesame oil on it.