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

Ingredients: 300 grams of cabbage, 100 grams of shrimp.

Excipients: 15 ml of blended oil, a small amount of salt, a small amount of starch.

Steps: 1. Wash the cabbage and dry it, then cut it into small pieces, remove the head, shell and shrimp line of the fresh shrimp.

2. Put an appropriate amount of blended oil in a wok.

3. When the oil is hot, put the shrimp in the pot.

4. Fry the shrimp until it changes color and becomes fragrant.

5. Put the baby cabbage in the pot.

6. Stir-fry a few times and add a small amount of salt according to your taste.

7. Put a small amount of starch in the bowl, then add an appropriate amount of water and mix thoroughly, and put the adjusted starch into the pot to thicken.

8. Thicken the soup.

Stir-fried cabbage is a dish made with cabbage as the main ingredient, salt, monosodium glutamate, sugar, ginger slices, etc. as auxiliary ingredients.

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 Plating, OK, a simple dish is done!

Stir-fried cabbage】 Prepare Chinese cabbage, dried chilies, garlic, ginger, salt, balsamic vinegar, chicken essence, lard, etc.

Method. 1. A Chinese cabbage is very large, and only a few leaves are enough to fry a plate, so tear off a few cabbage leaves by hand, rinse them with water, and drain the water.

2. Divide the cabbage into leaves and gangs, tear the leaves into small pieces by hand, and slice the gangs with an oblique knife. Prepare a basin of lightly salted water, soak the gangs in the lightly salted water for 10 minutes, remove and drain.

3. Slice the garlic, cut the dried chili pepper into sections, and shred the ginger. Put a spoonful of lard in a wok, heat it over high heat, stir-fry ginger, garlic and dried chili peppers to bring out the fragrance, pour in a spoonful of balsamic vinegar, and bring out the fragrance of vinegar.

4. Pour in the cabbage gang, stir-fry quickly over high heat for 1 minute, then pour in the cabbage leaves, add an appropriate amount of salt and chicken essence to taste, and continue to stir-fry for 1 minute.

5. When the cabbage becomes transparent and the cabbage leaves are soft, pour a spoonful of balsamic vinegar along the edge of the pot and stir-fry evenly before it can be taken out of the pot.

Skill summary] 1. When frying Chinese cabbage, soak it in lightly salted water to prevent the cabbage from coming out of the water. Before the cabbage is put into the pot, be sure to drain the water, if you fry it with water, it will make the temperature in the pot drop too quickly, and the cabbage will not be fried quickly, it is easy to get out of the water, and the taste is not fresh and tender.

2. Don't fry vegetables with vegetable oil, replace them with lard to taste more fragrant. Lard has a strong natural flavor and is good in wrapping, which can prevent the cabbage from losing water and make it smoother.

3. Be sure to fry the cabbage over high heat, the cabbage can ripen quickly, if you fry it over low heat, the cabbage is easy to get out of the water, and it will be very old.

4. Ginger, garlic, and dried chili peppers are the key to taste, which can make cabbage more fragrant. Put vinegar a total of 2 times, once before putting it in the pot, and once before putting it out of the pot, so that the taste is sour and fragrant, and the flavor is added. It is recommended to use aged vinegar, balsamic vinegar, rice vinegar, and do not use white vinegar, because the white vinegar is too sour.

As long as you learn these 5 skills, you can stir-fry the "restaurant-flavored" Chinese cabbage, which is as delicious as the chef's stir-fried, fresh and crisp, and does not turn yellow or cause water.

Stir-fried cabbage is delicious and simple: wash and cut the Chinese cabbage into sections, cut the green onion and garlic into the pot and stir-fry until fragrant, add the meat foam and cabbage and stir-fry, and add chicken essence powder. Because cabbage has a large water content, a lot of soup will come out when it is fried, and it can be thickened with water starch.

Stir-fried cabbage is a home-cooked dish with a light taste. The main ingredient of stir-fried cabbage is rich in vitamins, dietary fiber and antioxidants, which can promote intestinal peristalsis and help digestion.

Cabbage, a Brassica plant of the cruciferous family, is known as the king of vegetables. Cabbage is native to northern China, cultivated in the north and south, and was introduced to Japan, Europe and the United States in the 19th century. It has wide green leaves and white cabbage gangs, and multiple leaves are tightly wrapped together to form a cylinder, most of which form a dense head, and the leaves that are wrapped in it are pale yellow due to the lack of sunlight.

The meaning of cabbage

The meaning of cabbage is very rich, first of all, it means that the collector has a clean sleeve, is innocent, clean and self-reliant, and pure and flawless. Secondly, cabbage and 100 wealth, the homonym, and 100 wealth has the meaning of gathering wealth, attracting wealth, making a fortune, and gathering 100 wealth, and the arrangement of materials shows that there are rich people, money is rolling, and money is too much to be used up. Therefore, whether it is from the level of elegance or the level of vulgarity, it will be accepted.

In addition, the meaning of cabbage is also taken from the color and shape of cabbage, which means innocence.

Since cabbage is a commonly cultivated and inexpensive vegetable, the term "cabbage" is also extended to refer to: a cheap and cheap commodity. If it is not cabbage, it means that the product will not be treated as a cheap commodity like cabbage**.