What is the difference in taste between blanched and oiled shredded cabbage?

Cabbage is characterized by very low oxalic acid content, so it does not need to be blanched like spinach and bamboo shoots. The classic home-style famous dish of cabbage is shredded cabbage, the water content of cabbage is high, and there are more pesticide residues, this dish is red and white, spicy and fragrant, crisp and sweet, in addition to appetizing and increasing appetite, it also has the effect of whitening and freckle removal, preventing colds and gastric ulcers. Therefore, it is best to soak it in salt water for a while before eating it to kill out the moisture and pesticide residues.

Insert the knife diagonally into the center of the cabbage, turn it around, and remove the cabbage heart. Gently break the cabbage to both sides with your hands, so that you can easily and completely break off the cabbage leaves. Heat the pot on the fire, add an appropriate amount of oil, add dried chilies, chopped green onions, minced ginger, and garlic slices to burst out of the fragrance, add tomatoes and stir-fry, then put cabbage, fungus, and carrots to stir-fry together, wash with water, and do not need to control the water.

Don't have thick stems in the middle, otherwise they won't be cooked and crispy when fried. When seasoning, add vinegar first to ensure the crispness of the dish, so that the sour and spicy taste of the shredded cabbage is more sufficient and flavorful. Heat oil in a pot, put pork to fry the oil, put dried chili peppers, Sichuan pepper and stir-fry until fragrant, then add green onions, ginger and garlic, sugar, aged vinegar, dark soy sauce, seafood soy sauce, and consume oil.

Don't throw away <> thicker leaves and stems, because they will be rich in more vitamins and dietary fiber, except for a slightly hard taste, the others will not lose the large leaf part! Anyway, I eat it all every time, and I don't like wasting food very much! For Dakang, who loves to eat meat, but any side dish with some meat, you can eat two more bites, cabbage wrapped in meat, oily food, very delicious, and rice, the method is simple and convenient.

The shredded cabbage stir-fried with tomatoes is not only beautiful in color, but if you bring water to stir-fry, it will not be crispy. Shredded cabbage, unlike other dishes, the pickled leaves will produce water vapor when stir-frying, generally speaking, you can't blanch this dish, because blanching will also make the dish soft and not crispy. Let the vegetable leaves intensify the water, and the vegetable leaves will wilt off, which will affect the taste!

Increases appetite and is more nutritionally complete.

After blanching, the taste of shredded cabbage is still very tender, and it is also very smooth and delicious. Oiled shredded cabbage is even more sweet and tasty. Very crispy and fragrant.

Blanched cabbage has a very soft and glutinous texture, while oiled shredded cabbage has a very crisp texture. Because the blanched cabbage is softer, it doesn't have that kind of taste at all, so it is better to say that the shredded cabbage that has been blanched is more delicious.

Blanched shredded cabbage has a crispy taste, but it is not easy to absorb the flavor, while shredded cabbage with oil will be softer and more flavorful.

Blanched shredded cabbage has a softer and waxier taste, while shredded cabbage with oil has a better taste. It tastes a little crispier.

His shredded dish must be different in taste, because after it has been oiled, you will find that it is particularly crisp and smooth, and put a little coriander in it, the taste is definitely very fragrant and textured.

The shredded cabbage that exceeds the water is more polished in taste, but the shredded cabbage after the oil is more crispy.

In fact, the blanched shredded cabbage has a lot of water, and it can also maintain its fragrance, and it is directly put into the pot to stir-fry, the shredded cabbage is very crisp and delicious.

Blanching is not required, and the common practice is as follows:

Ingredients: 350 grams of cabbage, 3 dried chilies, 4 cloves of garlic, 3 grams of ginger, 20 ml of light soy sauce, 20 ml of balsamic vinegar, 2 grams of refined salt, 1 gram of chicken broth powder, 20 ml of cooking oil, 8 grams of lard.

1. Tear off large slices of cabbage and soak them in lightly salted water for 15 minutes, as shown in the figure below

2. Preparation of all kinds of ingredients. Light soy sauce, balsamic vinegar, and chicken broth mix into a sauce and set aside, as shown in the picture below

3. After soaking the cabbage, wash it and then tear it into small pieces, as shown in the figure below

4. Heat the pot and add the cooking oil and lard, as shown in the figure below

5. After the lard melts, add ginger, garlic and dried chilies, as shown in the figure below

6. After stirring fragrant, go to Beijing cabbage, as shown in the figure below

7. Stir-fry on high heat for about 2 minutes and then add refined salt, as shown in the figure below

8. Stir-fry well and pour in the sauce, as shown in the figure below

9. Turn off the heat after stir-frying quickly, as shown in the figure below

10. Finally, remove from the pot, as shown in the figure below

You don't need to blanch the water, you can fry it directly, and the method of stir-frying cabbage is as follows:

Ingredients: 1/2 cabbage, 1 teaspoon salt, 1 small piece of ginger, 3 cloves of garlic, 3 small chili peppers.

Steps: 1. Finely chop the ginger, slice the garlic and cut the chili pepper into small pieces.

2. After washing each leaf of cabbage, tear it into small pieces by hand, don't use it to cut, the taste of hand-torn and knife cutting is different.

3. Heat the wok, then heat the oil and stir-fry the garlic and ginger and chili peppers.

4. Add cabbage and stir-fry quickly.

5. Add salt, and the fire will not stop.

6. Stir-fry the salt well, and you can get out of the pot when you see the cabbage slightly wilted.

7. Finished product. <>

No, you don't. Ingredients: appropriate amount of cabbage, appropriate amount of garlic.

Excipients: appropriate amount of dried chili pepper, appropriate amount of salt, appropriate amount of chicken essence, appropriate amount of light soy sauce, appropriate amount of white vinegar.

1. Slice the garlic and tear the cabbage by hand.

2. Add garlic slices and dried chili peppers to the hot oil in the pot.

3. Pour in the cabbage and stir out the water.

4. Pour in salt, chicken essence, light soy sauce, white vinegar to taste and stir-fry evenly.

5. Stir-fry to remove the water from the pan.

6. The shredded cabbage is ready.

Blanching cabbage is done to get rid of vegetablesOxalic acidand reducing pesticide residues.

Whether it's cabbage or other vegetables, they are blanched before making a meal for the following reasons:

1. Remove oxalic acid. Spinach, amaranth, purslane.

Oxalic acid contained in vegetables such as fresh bamboo shoots, bitter gourd, and callus white has a bitter and astringent taste, and excessive intake will affect the absorption of nutrients such as calcium and iron in the human body. Oxalic acid can be reduced by 30%-87% after blanching these vegetables.

1. Reduce pesticide residues. Pesticides have high solubility in boiling water, and the effect of removing pesticides is better than cold water. Blanching vegetables in boiling water can remove some of the organophosphorus pesticides sprayed on vegetables.

3. The color is brighter. Such as rape, broccoli, chrysanthemum, bok choy, celery, etc., but it should be noted that the blanching time should not be too long, so as not to destroy the chlorophyll.

The structure of the vegetable, which causes the color of the vegetables to darken, as well as water-soluble vitamin C

The loss of B group reduces the nutritional value of vegetables.

"Blanching" is to heat the pre-processed ingredients in boiling water until they are half-cooked or fully cooked, and then take them out for later use, which is a commonly used process in cooking, and will also increase the safety and ornamentality of the meal.

The purpose of blanching is to reduce the time during the frying process. However, after blanching, the cabbage loses its texture and becomes soft and not crispy. Moreover, the fragrance of the cabbage itself is light, and blanching will cause the fragrance of the cabbage to lose more, so the cabbage that is fried after blanching is not fragrantTherefore, cabbage can be directly stir-fried with a strong fire and fried until it is broken.

Ingredients: cabbage.

Excipients: 3 cloves of garlic, 3 dried chilies.

Steps: 1. Prepare the required ingredients, cut the blue bag in half, cut off the thick rhizome part at the bottom, and then cut it into filaments about 1 cm wide, rinse it in clean water and set aside; Peel off the garlic, pat it flat with the back of a knife, and chop it into minced pieces, while the dried chili peppers can be slightly chopped.

2. Pour an appropriate amount of cooking oil into the pot, pour in minced garlic and chili flakes when the oil is hot to 5, and stir-fry over low heat to bring out the spicy taste; Note: The fire should not be too large, and avoid scorching and blackening.

3. Pour in shredded cabbage and stir-fry over high heat until broken.

4. Add light soy sauce, sugar, salt and chicken essence.

5. Stir-fry over high heat to taste, and then you can put it on a plate.

6. Finished products. <>

Some people say that some people say that the oil is said in the production process of the cabbage, some people say that they want to blanch the water, in fact, this method is not right, if the cabbage is oiled first, it will be very greasy to eat, if the cabbage is blanched and the taste becomes loose, and the freshness is lost. Next, the shredded cabbage method is particularly easy to use, fried out tender and crispy, not only delicious, but also not greasy, the method is as follows, I look forward to everyone can make delicious shredded cabbage at home.

Food: 400 grams of cabbage, whole garlic, 15 ml of cooking oil, 4 grams of dried chili, 1 teaspoon of ginger, 1 teaspoon of sesame pepper, 1 teaspoon of rice vinegar, 1 teaspoon of light soy sauce, white pepper and salt.

Method:1First of all, the cabbage is broken out one by one, put it in the water to rinse neatly, it is best to choose fluid water, and then cool and dry the water, break it into a square of about 4 centimeters by hand, there is a method when cleaning the cabbage, many people will tear the cabbage and then clean it up, which will cause the nutrients in the cabbage to flow out, and the nutritional value of the cabbage will be brought by the water along the boundary of the tear off, so it will be soaked first and then broken into small pieces.

2.Peel off the garlic and cut into garlic cloves, cut the dried chili peppers into small pieces, and prepare all the condiments.

3.First, pour cooking oil into the pot of cooking oil, and put in a part of the garlic cloves when it is hot until it is 7 hot. The dried chili oil bursts out of the aroma.

4.Then pour the torn cabbage into the pot, turn down the heat, stir-fry for about a minute, the cabbage material itself is very hard, can not be fried with high heat, you need to adjust to medium heat pile cabbage fried soft, otherwise it is easy to paste the bottom into the light soy sauce in the processing process. White pepper powder and peppercorn noodles, then turn to high heat and stir-fry for about 40 seconds, that is, fry the cabbage until nine perfect, and then pour in rice vinegar.

Garlic cloves and salt, stir-fry again for about 20 seconds before serving.

1.When frying shredded cabbage, you don't need to go through the oil, you don't need to blanch it, you just need to pour the cabbage directly into the pan and stir-fry.

2.In the production process, you need to put some vinegar in, but there is time to put it, that is, when the cabbage is about to get out of the pot, the taste of vinegar is not easy to enter the cabbage, and it will not volatilize quickly, which can just play a seasoning effect.

No, the shredded cabbage should be washed and then put directly into the pot and stir-fried, so that the fried vegetables will taste better.

This is the right practice because it makes the shredded cabbage more tender and makes the shredded cabbage taste more fragrant.

This is definitely not correct, if you want to eat very delicious shredded cabbage, you need to fry it over high heat, and you can't blanch it.

This is incorrect. If it is too oily, then it may wipe out all the nutritional value of the dish.

I think blanching is the right thing to do, because it's a common practice and it's so delicious.

That's right, in different production methods, the taste, the texture is also completely different, and then every method is right.

Shredded cabbage is relatively simple, irregular in shape, and the knife cut will have a chemical reaction because of iron, but it does not affect the taste, but there is not much difference in taste; "Stir-fried cabbage" needs to be blanched in oil.

One is to tear the cabbage into different shapes by hand, and the other is to use a knife to cut the cabbage very flat, and the taste is different.

Shredded cabbage has a better taste than knife-cut cabbage; Stir-fried cabbage does not need to be blanched in oil, just boil the oil in the pot, and put the cabbage in it to fry.

First: Do not fry the vegetables immediately after washing.

Second: After washing the vegetables, be sure to cool and dry the water.

Third: heat the pan, to the cold oil, hot to eighty percent and then dish, speed fry, speed from the pot.

Shredded cabbage is a famous dish of the Han nationality with full color and flavor, and it belongs to the Shen Stupid Hunan cuisine. This dish is red and white, spicy and fragrant, crisp and sweet, in addition to appetizing and increasing appetite, there are also whitening and freckle removal, prevention of colds and stomach ulcers. It is made with small cabbage, garlic slices, green onions, tea oil, salt, monosodium glutamate, chicken essence, light soy sauce, broth, vinegar, etc.

Ingredients: cabbage, garlic cloves, shredded dried red pepper, starch water, peppercorns

Excipients: refined salt, sugar, rice vinegar, soy sauce, lard, sesame oil.

1.Rinse the whole cabbage in clean water, remove the cabbage rhizome and tear the cabbage leaves into slices about the size of 1 3 palms, put the tearing cabbage leaves into a pot, wash them again with flowing water and soak them slightly, peel and slice the garlic cloves, and soak the peppercorns with warm water to control the water for later use;

2.Heat the wok and remove the lard to the pan, and the lard will slowly melt.

3.The oil temperature rises to.

When it is hot in three or four months, the peppercorns are stirred in the pot and fragrant, the garlic slices are stirred in the pot until fragrant, and the dried red pepper shreds are sprinkled into the pot and boiled;

4.Pour the cabbage leaves into the pot and stir-fry quickly.

5.Pour a circle of rice vinegar along the edge of the pot, stir-fry quickly, add 1 tablespoon of umami soy sauce, 1 4 teaspoons of sugar, and 1 2 teaspoons of refined salt to the pot in turn and stir well; After stir-frying the cabbage leaves over high heat until crispy, pour a tablespoon of rice vinegar along the edge of the pot again, and pour a little sesame oil into the pot and put it on a plate.

Stir-fry directly, remember to put less oil, this dish is originally focused on the fresh taste, personal advice, eat in summer, vinegar will be better taste.