How to fry Chinese cabbage to be delicious and simple

1.Sautéed cabbage. We can choose the middle part of the cabbage, clean it first, and slice or cut it into strips according to our personal preference.

Wash the ginger and cut it into slices, take 2 cloves of garlic and mince it and set aside. After the pot is hot, pour in an appropriate amount of oil, when the oil temperature is about 5 into the heat, put in the chopped ginger and garlic and stir-fry to make the fragrance, stir-fry the ginger and garlic until fragrant, pour in the chopped cabbage and stir-fry over high heat, fry until the cabbage becomes soft, add light soy sauce, salt and oyster sauce in turn and stir-fry evenly into the flavor.

2.Dry sautéed cabbage. We can cut off the whole cabbage leaf first, leaving only the part of the cabbage gang, and the cabbage gang tastes more crisp and juicy.

Place the cabbage on a cutting board and cut it directly with a knife into small slices. Add an appropriate amount of water to the pot and bring to a boil, pour it into the boiling water in the pot and blanch it for about 30 seconds, then remove it with a colander, rinse it in cold water several times and put it on a plate for later use. Peel and chop the garlic and shred the dried chilies.

After the pot is hot, pour in an appropriate amount of oil, then put a few grains of rock sugar into it, fry it over low heat until it is caramel colored, then put in the chopped chili pepper and garlic, stir-fry to bring out the fragrance, then pour in the chopped cabbage, quickly stir-fry evenly over high heat, then add balsamic vinegar and flavor to continue stir-frying, and finally add an appropriate amount of oyster sauce, salt and chicken essence and stir-fry evenly to turn off the heat and get out of the pot. Note that in the whole cooking process, except for the low heat used when frying rock sugar, the rest is fried quickly, and no more water is added to it, and the water content of the cabbage itself is very high. Of course, the method of stir-frying cabbage is not limited to these two, and friends can make it according to their preferences.

Stir-fried cabbage in vinegar is the most delicious, because cabbage is relatively sweet, and it is very appetizing with vinegar, and it is not too spicy, suitable for all ages.

The vinegared cabbage is made as follows:

Ingredients: 200 grams of cabbage.

Excipients: 4 millet peppers, 3 cloves of garlic, 2 spoons of aged vinegar, 3 grams of starch, 3 grams of salt, appropriate amount of oil.

Steps: 1. Wash the cabbage with water.

2. Cut into small sections and drain to control drying.

3. Chop the garlic and millet peppers and set aside.

4. In a bowl, put starch vinegar and water to mix the juice and set aside.

5. After the wok is heated, add oil and stir-fry the garlic and millet pepper until fragrant.

6. Add the bok choy.

7. Turn it evenly a little, because there are cabbage bangs, so simmer for a while.

8. Observe that the simmering is almost complete until the bangzi is fully cooked.

9. Pour the mixed juice along the edge of the pot and stop the fire immediately.

Ingredients: a little frying, 3 Chinese cabbage, a little salt, a little chicken essence.

Steps: 1. Wash the Chinese cabbage and set aside, and the fried pork cabbage is left from the last time the lard was boiled.

2. Chop the Chinese cabbage.

3. Add a little lard and fry until fragrant.

4. Stir-fry the Chinese cabbage.

5. Fry until it changes color, then add a little salt and chicken essence to taste.

6. Finished products. <>

Ingredients: 500 grams of cabbage.

Excipients: 5 grams of refined salt, 2 grams of monosodium glutamate, 4 grams of sugar, 5 grams of ginger, 50 grams of cooked lard.

Stir-fried cabbageStir-fried cabbage.

Stir-fried cabbageStir-fried cabbage.

The color is green and oily, the texture is tender and crisp and palatable, the taste is salty, fresh and slightly sweet, the process is short and the cost is low.

Stir-fried cabbageStir-fried cabbage.

1 Wash the cabbage.

2 Break the cabbage into small pieces by hand (the hand is better than the knife).

3 Slice the green onions, wash the dried red peppers, and slice the pork belly.

4 Heat the pan and add the sliced bacon.

5 Stir-fry constantly to avoid burning.

6 Stir-fry until the oil of the pork belly comes out.

7 Add dried red peppers and green onion slices and stir-fry until fragrant.

8 Pour in the cabbage.

9 After stir-frying slightly, add an appropriate amount of oil, salt and light soy sauce.

10 Stir-fry well until the cabbage is cooked.

11 Serve, OK, a simple dish is done.

Break the leaves of the Chinese cabbage, wash them, and drain them. Chinese cabbage should not be soaked in water and washed for too long, otherwise it will taste light and sweet.

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Cut the cabbage into the right size, taking care to separate the petiole part from the leaf part when cutting.

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Put an appropriate amount of oil in a hot, dry pan, reduce the heat to medium-low, first put the cabbage stalk (thick white part), and stir-fry until 5 mature. Reduce to low heat.

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Add the leaves and stir-fry until the leaves are soft.

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Put an appropriate amount of water, the purpose of putting water is to dissolve salts and other spices. Don't put too much water.

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Add an appropriate amount of salt, dissolve and stir-fry a few times.

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When the cabbage handle is ripe, add an appropriate amount of chicken essence, stir-fry and mix well, and then you can get out of the pot. The cabbage stir-fried in this way is the primary color and is very beautiful. The taste is sweet, fragrant and refreshing.

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Cabbage cabbage is the main vegetable in winter in the northern countryside. Because they eat too much, people sometimes "eat enough" and feel tired of eating, and don't know what to do to make it delicious.

In fact, in our rural areas, there are many ways to eat cabbage, and it is relatively simple to eat, such as cabbage gangs and cabbage roots, which can be pickled in a pickle jar for three or five days, and then you can take them out as pickles to eat, which is crisp and delicious. Cabbage head and cabbage heart are cold vegetables, or chopped tiger vegetables, or dumplings and buns, which are all very delicious. But what the subject is asking is, how to eat Chinese cabbage to be delicious, then I can only answer a few simple ways to eat Chinese cabbage.

The first, the most authentic way to eat, vinegared cabbage. Choose the help of Chinese cabbage, that is, the place where ordinary people don't like to eat, cut the slices, add red pepper, heat the wok with oil, put the pork belly slices, green onions, ginger slices, peppercorns, etc. into the pot and explode, put in the cabbage slices and peppers to stir-fry, add starch thickening when it is medium-cooked, add salt, and add coriander segments, vinegar, chicken essence and other seasonings when it is ripe, and you can be famous.

The second way to eat is to fry the cabbage head. The taste of cabbage head is definitely better than that of cabbage, it is more delicate, and it is more popular whether it is cold or hot. The stir-frying method is very simple, cut the cabbage head into shreds, add shredded meat, chopped green onions, and shredded ginger to stir-fry after the pot is hot, then add shredded cabbage and stir-fry, add an appropriate amount of salt, and add coriander, chicken essence and other seasonings to the pot after frying.

The third way to eat is to stir-fry cabbage strips. The raw material of cabbage strips is mainly cabbage gang. Cut the cabbage into strips vertically and cook it in the same way as the head of the cabbage, and add chili peppers to taste according to your taste.

The fourth and easiest way is to boil Chinese cabbage. Slice the pork belly, chop the cabbage, and cut the tofu into cubes. After the pot is heated with oil, add the pork belly and stir-fry, add chopped green onions, five-spice noodles and other fried pots, add tofu over oil, and then add Chinese cabbage to stir-fry slightly, it is best to have chili pepper seasoning, add an appropriate amount of water, vermicelli, and simmer over high heat.

This is the most common way to eat Chinese cabbage in rural areas, and you never get tired of eating it.

Of course, there are many ways to eat Chinese cabbage, such as the accessories of hot pot, such as the accessories of stewed pork ribs, and so on. Because the cabbage is relatively light, easy to taste, and it is more delicious no matter how you eat it, it is completely fried according to personal taste.

Wash the cabbage and cut it diagonally, slice it thinly and set aside. Cut the pork into thin slices and soak the vermicelli in warm water until soft.

After the pot is hot, put a little oil, put a small amount of ginger and garlic, and then put the fat meat and stir-fry to refine the oil of the fat meat.

Add the cabbage, add an appropriate amount of salt and light soy sauce after stir-frying, add water and cover the pot to cook after stir-frying a little softer, and the amount of water is level with the cabbage.

Cook for a while, feel that the cabbage is softer, put in the vermicelli, open the lid and stir-fry with chopsticks while cooking, and feel that the vermicelli is almost cooked, you can add some garlic leaves and green onions to the pot.

Material. Chinese cabbage, dried chilies, garlic, vinegar, sugar, salt.

Method. 1.- Wash the Chinese cabbage and cut it into large pieces, peel the garlic, and don't have to cut it (actually I'm lazy, but it turns out that it's more feeling if you don't cut it).

2.- Put two whole garlic in a hot pan, then pour oil, put a little dried chili pepper and stir-fry, at this time the pot is already very hot and almost smoking, then put in the Chinese cabbage, then add vinegar, sugar, salt in turn, and fry until the leaves wilt, don't be too old.

Ingredients: a little frying, 3 Chinese cabbage, a little salt, a little chicken essence.

Steps: 1. Wash the Chinese cabbage and set aside, and the fried pork cabbage is left from the last time the lard was boiled.

2. Chop the Chinese cabbage.

3. Add a little lard and fry until fragrant.

4. Stir-fry the Chinese cabbage.

5. Fry until it changes color, then add a little salt and chicken essence to taste.

6. Finished products. <>

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.

Chinese cabbage does this, super under the rice.