How to fry cabbage, how to fry cabbage

Stir-fried shrimp <> cabbage. After the beginning of winter, the weather suddenly becomes colder, and I love stew even more. Every time I stew a pot and eat it hot, every pore of my body becomes comfortable. Especially this dish, the soup is delicious, and the rice is enjoyable, which is really the most beautiful enjoyment in early winter.

In this season, Chinese cabbage is on the market in large quantities, and it is the best time to eat, sweet and delicious, rich in juice, whether it is boiled and eaten, stewed, or steamed, it is delicious.

The prawns are now in the plump season, and after a while, in the depths of winter, you can only buy frozen prawns. Chinese cabbage and shrimp are stir-fried together, fresh and fresh, it is really delicious.

The preparation of fried shrimp with cabbage.

Step 1

Prepare the ingredients.

Step 1

Remove the outer layer of old leaves from the cabbage, peel off the fresh leaves, wash them one by one, drain the water, and cut them into slices. The size is as you like, and a little bigger is better, because it is too small and even smaller after frying. Cut off the shrimp whiskers and pick off the shrimp line for later use.

Step 1

Put oil in a wok, heat the peanut oil, and then add the ginger slices and green onions to burst the fragrance.

Step 1

Then add the cabbage leaves and stir-fry until the leaves are slightly soft.

Step 1

Add light soy sauce, salt and five-spice powder and other seasonings to stir-fry to taste, then add prawns to stir-fry together, and then add an appropriate amount of water to cook together.

Step 1

After the heat boils, turn to medium-low heat and simmer for 20 minutes, until the prawns turn red and the cabbage is flavored.

Step 1

Add a little coriander and stir-fry well, and the delicious Chinese cabbage stewed shrimp is ready.

Picture of the finished product of fried shrimp with cabbage.

<> cooking tips for stir-fried shrimp with cabbage.

Tips:

1. The prawns do not need to be fried in advance, so that the stew is more delicious, fresh and delicious, and not too greasy.

2. Don't dry the soup, it's delicious, and it's delicious when you drink it.

Hello! Please refer to the following recipes for stir-fried cabbage:

Stir-fried hot and sour cabbage] Ingredients: half a Chinese cabbage, 5-6 dried chilies, appropriate amount of oil and salt, 2 cloves of garlic, 2 tablespoons of balsamic vinegar, 1 tablespoon of light soy sauce, 1 teaspoon of sugar

Steps:1Peel off the leaves of the cabbage, put them in clean water and wash them, remove and drain the water. The water should be drained, otherwise the water vapor is large, and the fried cabbage will not taste good, nor will it be crisp and tender. Slice the garlic and cut the dried chili in half, leaving the seeds unused.

2.Slice the cabbage leaves into pieces, the cabbage leaves and the cabbage gang are separated, the cabbage slices into pieces, so that it is easier to taste, the cabbage leaves and the cabbage gang are separated, when stir-frying, fry the cabbage gang first, and then fry the cabbage leaves, so that the fried cabbage is cooked for the same time, and the cabbage leaves will not be overfried. Here's a tip for stir-frying cabbage.

3.Heat oil in a pan and stir-fry garlic slices and dried chili peppers until fragrant.

4.Immediately stir-fry the cabbage over high heat, stir-fry the cabbage until it is slightly soft, and fry until it is broken.

5.Add the cabbage leaves, then add light soy sauce, balsamic vinegar, sugar, a little salt, stir-fry quickly over high heat, fry the cabbage leaves until wilted, turn off the heat, and put them on a plate. A plate of sour and spicy appetizer, crispy and delicious sour and hot cabbage is stir-fried.

Tips: 1): After the cabbage is washed, the water should be drained, otherwise the water vapor will be high, and the fried cabbage will not be flavorful, nor crisp and tender.

2): Cabbage slices into slices, easier to taste, cabbage leaves and cabbage gang separate, when stir-frying, first fry cabbage gang, and then fry cabbage leaves, so that the fried cabbage cooking time is consistent, cabbage leaves will not be overfried.

3): When stir-frying, stir-fry quickly over high heat. There is no balsamic vinegar at home, and rice vinegar is fine.

Sautéed cabbage. <>

Ingredients: 1 cabbage.

Oil: Appropriate amount of salt.

Oyster sauce 1 scoop.

1 tablespoon soy sauce.

Aged vinegar to taste.

Chili pepper can be ordered if you like it.

5 cloves of garlic.

The preparation of sautéed cabbage.

Wash the cabbage and cut it to your preferred size.

Minced garlic All ingredients are prepared and set aside.

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Heat the oil in the pot, stir-fry the minced garlic until fragrant, pour in the cabbage and fry until soft, stir-fry evenly with all the seasonings, and then add an appropriate amount of water to simmer for a minute.

Simple life, two dishes and one goose meat.

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Tips: Cabbage likes spicy food, and a little chili pepper will be more refreshing.

The content of calcium, iron, magnesium and vitamin A in cabbage is relatively rich, and it can balance the ion level in the body after ingestion, improve visual fatigue, and increase the degree of hydration. The fiber in cabbage is relatively abundant, which can promote intestinal peristalsis, improve constipation, and have a regulating effect on abdominal distention. From the perspective of traditional Chinese medicine, cabbage can clear away heat and dampness, cool blood and detoxify, and has a good auxiliary effect on symptoms such as bad breath and dry mouth caused by fire factors.

In winter, cabbage is the most common vegetable in the north, with the following effects: first, cabbage is rich in crude fiber, which has the effect of relieving the intestines and laxative, which can help intestinal peristalsis and discharge the accumulated stool, which has a significant effect on constipation; Second, cabbage is rich in vitamin C, chlorophyll, carotene, protein and carbohydrates, which can effectively enhance the body's immunity; Third, cabbage has the effect of nourishing the stomach.

The main point of stir-frying cabbage is that the water used to wash the vegetables should be drained, the oil should be heated in the pan, and the original juice should be fried quickly and quickly.

The best way to fry cabbage is to wash and drain the cabbage first, then tear the cabbage by hand, burn the pot and then put in sesame oil.

Pour an appropriate amount of oil into the pot, stir-fry the ginger and garlic until fragrant, then add the cabbage over the fire, stir-fry for one minute, put the appropriate amount of salt and chicken essence, and stir-fry twice to start the pot and put it on the plate.

Stir-fried cabbage can be stir-fried with spicy cabbage, or hot and sour cabbage, that is, stir-fried with shredded cabbage with chili ginger or with an appropriate amount of vinegar.

Farmhouse fried cabbage is to cut the cabbage into slices, directly burst the pot and fry directly, to the restaurant to fry the cabbage is different, the restaurant cabbage slices have to be blanched, control the dry water and fry, quickly turn the spoon with a thin underbelly out of the pot.

The method of stir-frying cabbage is to separate the cabbage stalks and cabbage leaves, distinguishing them. Then stir-fry the cabbage stalks, then put the cabbage leaves, and fry them together.

The tastes of each house are different, and they can only be determined according to the tastes of each family.

Stir-fried cabbage must be separated from the cabbage leaves, and the vegetable leaves are put into the pot last.

Shred the ginger and cut the chives into sections.

Wash the cabbage, remove the roots, cut into slices with a spatula and set aside.

Bring the water to a boil, blanch the cabbage slices until soft, remove the cold water, and then drain the water.

Heat the oil again, add the ginger and chives, and stir until fragrant.

Add the cabbage and stir-fry a few times, then add salt, soy sauce and a little vinegar and stir-fry evenly.

Then add sugar, chicken powder, water starch and stir-fry to get juice.

Finally, add a little vinegar again, stir-fry a few times, remove from the pot and put on a plate, and it is done.

1. Wash the cabbage and cut it into small pieces.

2. Cut the ginger and green onion into shreds.

3. Put lard in the pot and stir-fry the ginger and green onion until fragrant.

4. Pour in the cabbage and stir-fry, during which you can add some water.

5. After stir-frying slightly, add an appropriate amount of monosodium glutamate, salt and sugar.

6. Stir-fry well, and the cabbage can be served on a plate when it is cooked.

Edible value: Cabbage is rich in carotene, vitamin B1, vitamin B2, vitamin C, crude fiber, protein, fat, calcium, iron, phosphorus and other nutrients. Cabbage is a low-fat, low-calorie, high-water, high-dietary fiber food, which can speed up metabolism, prevent constipation and subcutaneous fat accumulation, and has the effect of reducing fat.

Cabbage can nourish the stomach, clear away heat and trouble, cool and sweet, clear heat and detoxify, and is very suitable for patients with dry mouth and thirst, phlegm, heat and cough and wind-heat cold.