How to fry cabbage is delicious and simple, how to fry home cooked cabbage is 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.

1. First prepare the cabbage, try to choose all the cabbage, fry it to be more delicious, clean the cabbage, drain the water, cut it in half first, and then cut it diagonally into slices, and add water to the pot at the same time.

2. After the water in the pot boils, add some salt and oil, put in the cabbage gang, blanch for 10 seconds, then you can take it out, drain the water, and at the same time peel the garlic and cut it into slices, wash the ginger and cut it into shreds, cut the dried red pepper into segments, and cut the green onion into segments.

3. Put a little starch in a clean small bowl, and then mix it with water to make starch water, prepare a small bowl, put soy sauce, oyster sauce, vinegar, sugar and 2 tablespoons of water, and mix it into juice.

4. Add an appropriate amount of cooking oil to the pot, after the oil is hot, add the green onion, ginger, garlic and chili, fry the fragrance, put in the blanched and drained cabbage gang, stir-fry for a while, and then pour in the prepared soy sauce and vinegar.

5. After stir-frying well, pour in water starch to thicken, stir-fry evenly, and thicken the soup in the pot, then turn off the heat, and put out the fried cabbage to enjoy.

Stir-fry in a medium heat oil pan for a few minutes, the color becomes darker, the dish becomes slightly softer, that is, pour cold water on half a bowl and turn it over twice, and turn on the fire on the top (one cold and one hot, the fiber is brittle and soft, the water is boiling below, the steam is pressurized on the top, and the pot is 100 degrees up and down and the high pressure ensures that it is cooked thoroughly and not too hot After a minute, open the lid and put salt and stir-fry for a minute or two, out of the pot, and the green, green and soft environmentally friendly home-cooked fried vegetables are here Adjust the amount of water, heat, oil and salt according to personal taste.

For example, the restaurant is basically fried on high heat, heavy oil, and quickly fried, and it comes out of the pot in 2 minutes, and there is no skill. Chinese cuisine masters the basic laws of physical and chemical reactions, and it will get twice the result with half the effort, and all changes will not be separated from it, and some people will do better than many old people when they just stir-fry vegetables. Western food is relatively simple, pure physical changes, and eating more is the original flavor of the dish, the appearance and the dining environment!

Simple and delicious way to fry cabbageScallops and sautéed cabbage.

Ingredient breakdown. Material:

500 grams of scallops.

500 grams of Chinese cabbage.

A pinch of carrots.

Seasoning: 30 grams of soybean oil.

3 grams of refined salt. Allspice powder 2 grams.

MSG 3 grams.

10 grams of green onions.

10 grams of ginger.

Step Method.

Add shredded green onion and ginger to the pot, add the scallops to the boil, and cook the scallops until they crack.

Remove the scallop meat and place on a plate and set aside.

Wash the Chinese cabbage, cut into small slices and place on a plate for later use.

Wash the carrots, cut them into small slices, and finely chop the green onion and ginger and set aside.

Heat oil in a hot pan, stir-fry chopped chives and ginger, and add sliced carrots.

Stir-fry evenly and pour in the cabbage slices.

Stir-fry evenly, fry the cabbage slices until cooked, add refined salt and five-spice powder.

Stir-fry evenly and pour in the scallop meat.

Stir-fry evenly, and finally add MSG to taste.

Stir-fry evenly, remove from the pan and put on a plate.

Efficacy and function:

1.Brain strengthening. Scallops are rich in carbohydrates, an essential source of energy for brain function.

2.Strengthens the spleen and stomach.

Scallops are suitable for symptoms such as abdominal distention, loose stool, loss of appetite, and fatigue caused by weak spleen and weak transportation. Warm the stomach, ** stomach cold.

3.Skincare.

Scallops are rich in vitamin E, which inhibits aging and prevents pigmentation. Repels damage such as dryness and itching caused by allergies or infections.

Cabbage is fried in this way delicious and simple method:Ingredients: 4 cabbage raisers with some leaves, 3 spoons of vinegar, 2 spoons of light soy sauce, 1/2 spoon of oyster sauce, 1 spoon of sugar, appropriate amount of salt, appropriate amount of starch, 2 dried chili peppers, 1 green onion, 3 cloves of garlic.

Steps: 1. Wash the cabbage and control the moisture.

2. Cut the cabbage into pieces diagonally with a knife, and separate the vegetable leaves.

3. Cut the onion and garlic for later use, and forget to shoot the chili.

4. Put oil in a pot and stir-fry chives, garlic and chili.

5. Put in the vegetables and stir-fry quickly over high heat.

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

7. Add the pre-adjusted bowl juice, 3 tablespoons of vinegar, 2 tablespoons of light soy sauce, half a tablespoon of oyster sauce, 1 tablespoon of sugar, an appropriate amount of salt and an appropriate amount of starch, put some water and mix thoroughly, pour it into the pot, and quickly stir-fry evenly.

8. Vinegar spicy and appetizing vinegar cabbage, delicious and super rice.

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.

Delicious and simple stir-fried cabbage, the steps to make it are as follows:Preparation: cabbage leaves, pot, peanut oil, red pepper, garlic sprouts, Sichuan pepper, water, boiling laughing kernel salt, light soy sauce, aged vinegar, sugar, plates, etc.

1. Appropriate amount of cabbage leaves.

2. Tear into pieces of appropriate size.

3. Heat an appropriate amount of oil in the pot, and fry the red pepper, garlic sprouts, and peppercorns to bring out the fragrance.

4. Put in the cabbage leaves.

5. Stir-fry a few times and pour in half a spoonful of boiling water.

6. Stir-fry until you like doneness.

7. Appropriate amount of salt, light soy sauce, a little vinegar and dark soy sauce, sugar to taste.

8. Stir-fry evenly, turn off the heat and serve on a plate.

Stir-fried cabbage is a very simple and delicious home-cooked dish, and the following is an explanation of how to stir-fry cabbage from two aspects: the list of ingredients and the steps to make it delicious and simple:

Ingredient list: Cabbage to taste.

Appropriate amount of green onion, ginger and garlic.

Red pepper to taste.

Salt to taste. Oil to taste.

White vinegar to taste. Production Steps:1Wash and chop green onions, ginger, garlic and red peppers;

2.Wash the cabbage and control the water, cut it into large pieces for later use;

3.Heat oil in a pot, stir-fry the green onions, ginger, garlic and red pepper until fragrant;

4.Add the cabbage and stir-fry;

5.Pour in white vinegar and stir-fry over high heat;

6.Remove from the pan and add salt.

In short, stir-fried cabbage is a simple and delicious home-cooked dish, and by following the above steps, you will definitely be able to stir-fry delicious cabbage.

Stir-fried cabbage is delicious and easy to make:Ingredients: appropriate amount of dried fungus, 180 grams of cabbage, 5 cloves of garlic, 2 chives, 2 spicy millet, appropriate amount of oil, appropriate amount of salt, a little balsamic vinegar.

Steps: 1. Soak the dried fungus one hour in advance, cut the cabbage into small pieces, cut the millet spicy and chives into small pieces, and pat the garlic and mince it.

2. Remove from the pot and put the oil in the pot for seven minutes, add the garlic and millet to stir-fry until fragrant.

3. Then add the cabbage and stir-fry for about 2 minutes until soft.

4. Put the fungus and stir-fry for about a minute, then add salt and vinegar, consume oil and stir-fry for 30 seconds to taste, then turn off the heat.

5. Finally, add the chives and stir evenly.

6. Remove from the pot and serve on a plate.