How to fry cabbage, stir fried cabbage is a home cooked method

Garlic shredded cabbage].

Ingredients: 1/2 cabbage, 1 garlic, cooking oil, light soy sauce, salt;

Recipe making process]:

1. Pat the garlic flat, peel it, and cut it into small pieces for later use; After washing the cabbage, soak it for 10 minutes and then tear it into small pieces, the stem of the cabbage will be thicker near the root, and cut it into thin slices with a knife for later use;

2. Heat the wok on the heat, put cooking oil, put the garlic in and fry until fragrant;

3. Put the cabbage in the pot and stir-fry it;

4. Add a spoonful of light soy sauce, light soy sauce can help increase the freshness and flavor, and also increase the color of the dish;

5. Add a little bit of edible salt, don't use too much salt, mainly want to highlight the aroma of garlic, and the soy sauce itself is also salty, so try to put as little salt as possible here;

6. Continue to stir-fry, stir-fry quickly on high heat, which can keep the taste of the cabbage crisp and tender, and the dish will be ready to come out of the pot soon;

The simple and easy-to-make garlic shredded cabbage is ready, and it takes less than two minutes before and after, isn't it very simple and fast? This kind of Kuaishou home-cooked food is delicious and easy to cook and eat, with rich garlic aroma, rich nutrition, and the key is cheap, which is very popular with our family.

Stir-fry cabbage to remove the skin, cut directly into large pieces, do not wash, crush the garlic, mince the minced, boil the oil, a spoonful of meat oil to make the fragrance, other vegetable oil, burn the oil into three heat, put in the pepper, star anise, cinnamon fried sesame oil, fry until the surface is golden brown, control the spices, retain the oil, throw away all the spices, and put in the cut cabbage.

Here is a point, you must fry it over high heat, or the cabbage will not taste good when it comes out of the water, and those who can break the pot will continue to stir the pot, and those who can't make the pot must keep stir-frying, otherwise the bottom of the pot will be battered, and the top is still raw. After the cabbage becomes soft, add the minced garlic, continue to stir the pot, pour in the light soy sauce after the garlic fragrance comes out, continue to stir, add the aged vinegar and stir well, pour in an appropriate amount of sugar to improve the freshness, do not need to put salt, and put it directly on the plate.

Cabbage growth habits

Kale prefers mild, moist, and plenty of light. It is more resistant to cold and has the ability to adapt to high temperatures. The growth temperature is 15-20, and the fleshy stem is easy to fibrosis if it encounters a high temperature of more than 30 during the swelling period.

The choice of soil is not very strict, but it is suitable for cultivation in humus-rich clay loam or sandy loam soil. Cabbage seedlings must pass vernalization at 0-10 °C, and then sprout, flower, and bear fruit in long days and at the right temperature.

1. Ingredients: half a cabbage and an appropriate amount of pork belly.

2. Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of Sichuan peppercorns, appropriate amount of garlic, appropriate amount of vinegar, appropriate amount of light soy sauce.

3. Fresh cabbage, washed, cut into pieces, and soaked in light salt water for 10 minutes to sterilize and remove pesticide residues.

4. Remove and clean again to control the moisture.

5. Add an appropriate amount of oil to the wok, stir-fry the peppercorns, remove and throw away, stir-fry the garlic slices, add the pork belly and stir-fry, spray a little vinegar to make the meat more tender.

6. Add the washed cabbage and stir-fry quickly over high heat.

7. Stir-fry until the cabbage changes color, add salt and light soy sauce to taste.

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

Stir-fried kale is very tasty and appetizing.

Kale is easy to do and eat.

Stir-fried cabbage crystal powder, easy to learn, quack, delicious and super rice.

If you want to eat cabbage, it is recommended that you eat it raw, take its young leaves and lettuce, tear it by hand and put it together and mix it with salad pulp, the taste is not too good! If you want to fry and eat, one will lose color immediately after getting out of the pot, and the other should grasp the heat well, not too cooked, and add seasonings to flavor after stir-frying.

It is delicious with cold salad.

If you fry it, it's like stir-frying cabbage.

The home-cooked simple recipe for stir-frying cabbage is as follows:Ingredients to prepare for the Katzen: 1 cabbage, 5 millet spicy, a little garlic, a spoonful of soy sauce, 5g salt, a little oil, etc.

1. Tear the cabbage by hand and break it into a suitable size.

2. Blanch the cabbage for one minute.

3. Heat oil in a pot and stir-fry spicy millet and garlic slices until fragrant.

4. Add the blanched cabbage.

5. Pour in a spoonful of soy sauce, 5g salt, and stir-fry the cabbage evenly.