Stir fry cabbage, it is wrong to go directly to the pot, which tips to keep in mind, cabbage is cris

Prepare fresh cabbage, pork belly, chives, garlic, millet pepper, salt, light soy sauce, dark soy sauce, monosodium glutamate, and sesame oil in advance.

The steps are as follows: 1. A cabbage is too big to eat at one time, or it can be cut in half or a quarter according to the amount of food in the family, and the remaining part of the plastic wrap is wrapped and put in the refrigerator, which is not durable.

2. Take a knife to cut off the root of the cabbage, this part is too hard to eat. The leaves of cabbage are broken into a large area, put into clean water, add salt and edible soda ash, mix well and soak for 10min. The cabbage looks neat, but it is actually very dirty, especially the pesticide residues are very much, so it cannot be fried directly, nor can it be washed with tap water, and it must be soaked with salt and edible soda ash to remove pesticide residues.

3. Clean the pork belly and cut it into slices. Slice the garlic, finely chop the ginger, cut the chives into strips, and cut the millet into spicy rings.

4. Remove from the pot, pour in half a pot of water, add a spoonful of salt and a small spoon of oil, pour in the cabbage after boiling, cook for about 10 seconds and then scoop it up. Blanching the cabbage in water can prevent the cabbage from fading, and it is easier to absorb the flavor and the taste is also crispy.

5. Take another out of the pot, pour in the appropriate oil, boil fifty percent of the heat and then put in the pork belly slices, simmer in the pot for a while, fry the animal oil in the meat, so that the taste becomes fragrant.

6. After the pork belly slices are getting more and more golden brown, add green onion and ginger, millet spicy, stir-fry until fragrant, add a spoonful of dark soy sauce, stir-fry for coloring, pour in cabbage leaves after the sauce is thick, and quickly stir-fry for 30 seconds when it becomes popular.

7. Add an appropriate amount of salt, light soy sauce, and monosodium glutamate seasoning, pour in appropriate water, stir-fry evenly, pour in some sesame oil, stir-fry well, sprinkle green onions, and then turn off the heat.

1. Cabbage cannot be fried directly, because cabbage is very dirty, there may be small insects, germs and pesticide residues on the surface, and it must be carefully cleaned before you can eat it with peace of mind. It can not be cleaned with water, and it is generally soaked in water with salt and edible soda ash, which can not only remove bacteria and insects, but also remove pesticide residues, and the cabbage will be very clean.

2. Cabbage should be watery. The water removes the water from the cabbage, making the taste more crisp and very easy to absorb the flavor, and the color does not turn yellow, and it continues to maintain the emerald green color.

3. Stir-fried cabbage must be popular in order to lock in the moisture of cabbage, crisp and flavorful. If you fry it on a simmer, the cabbage will be easy to come out of the water and be loose.

First of all, when frying cabbage, remember to heat the oil in the pan, so that the fried cabbage will be fragrant. Secondly, cabbage is a relatively oil-absorbing vegetable, so you should put more oil than usual when frying cabbage. When the oil is very hot, sauté the chopped garlic and dried red pepper until fragrant

Before frying cabbage, remember to oil the cabbage. This allows the cabbage to break quickly and with less water loss.

Blanch the cabbage in water before frying and add oil and salt to keep it crispy.

When it comes to which food is a "model student of nutritional content", everyone will first think of broccoli, which is beyond reproach. However, there is a home-cooked food that is cheaper than broccoli, and when it comes to nutritional elements alone, it is not inferior to broccoli at all, and it is called the cheapest "model student of nutritional content". This kind of food in life is cabbage, also known as cabbage, cabbage, lotus white, cabbage, etc., which is an ingredient produced in the Mediterranean coastal region.

Friends who often go to the vegetable market are likely to grasp that cabbage is the most cost-effective ingredient among all vegetables, and there is basically no one. Often talk about the pile of solutions, a few dollars in a big bag, and even a big bag full of a few dollars.

Cabbage contains a large number of nutrients, such as vitamins, vitamin C, vitamin B tablets, vitamin D and other vitamins. In addition, it also contains folic acid tablets, a lot of dietary fiber and a variety of amino acids. The methiobutyl tyrosine contained in cabbage is a kind of protective membrane of the gastric mucosa, so everyone affectionately calls cabbage "the guardian saint of the stomach". At the same time, cabbage is also a good ingredient that can enhance everyone's immunity, especially for the prevention of some malignant diseases, which has extremely important benefits for the elderly, so the elderly should often eat cabbage.

When we fry cabbage at home, we can generally fry it directly in the pot, so that the color of the fried cabbage is not emerald green and fresh, the taste will be relatively soft, and there is no unique crispy taste of cabbage, and it is very easy to get out of the water. Stir-fry cabbage, don't fry it in the pot immediately, more "2 steps", the cabbage is emerald green, crispy and can't make water.

1. Use half a delicate cabbage or 1 small piece of cabbage, almost 750 grams. Don't stir-fry the cabbage you bought, but put it in the refrigerator for at least 4 hours. Remove the cabbage, peel off the cabbage leaves layer by layer, and break them into strips by hand.

Use a relatively large kitchen washing basin, add about 30 grams of white rice vinegar, tear a little better cabbage, soak it for 5min, and clean the cabbage with white vinegar water. Refrigerating the cabbage and soaking it in white vinegar are the key 2 steps to ensure that the fried cabbage tastes crisp and green.

2. Scoop up the cabbage, shake off the water, and cut 10 grams of green onions. Pour 30 grams of cooking oil into the pot, the oil temperature is 50% hot, and put the fine green onion section into the pot to make it fragrant. Put in the cabbage, open the red and quickly stir-fry the raw fruit, almost seven ripe.

Add 15 grams of oil, 2 grams of salt, 2 grams of sugar, 2 grams of chicken essence or chicken powder (choose your own), and stir again.

3. Immediately stop fighting, put the fried oil-consuming cabbage into a shallow bowl, and enjoy it while it is fresh. Stir-fry cabbage, don't fry it in the pot immediately, there are many "2 steps", the taste is crispy, and the emerald green does not come out of the water.

Shredded cabbage must be torn to be more flavorful, cut with a knife without the fragrance of tearing, the harder cabbage can be sliced with a blade, so that when frying, it will be evenly heated like the vegetable leaves, so it is very important to tear it by hand. Soak the shredded cabbage slices in light salted water for 15 minutes, in addition to washing them cleaner, they will also be more flavorful when stir-frying, because the salted water will soak through the protective film on the surface of the cabbage, and it will be easier to cook and naturally more flavorful when stir-frying.

Moderate addition of some fuel consumption can increase the freshness of cabbage, and add a little dried chili pepper to fry the cabbage into the flavor and spleen appetizing. Vinegar is put before it comes out of the pot, which can lock the taste of the dish, and the edible salt should be followed by it, otherwise it will not come out of the pot, and the cabbage will easily come out of the water and harm the taste.

Prepare 1 cabbage, 4 eggs, a handful of vermicelli, 2 chives, 2 garlic cloves, 2 dried chili peppers, salt, light soy sauce, dark soy sauce, sugar, and vegetable oil.

The steps are as follows: 1. Prepare a handful of dry vermicelli in advance, if it is a long vermicelli, cut it into segments with scissors first, and then soak it in water for 1 hour, soak it thoroughly and reserve. If you want to absorb powder, it is recommended to boil it first and then break it. It is fried more strongly after being broken and is easy to eat, too.

2. Cut off the root of a cabbage, then cut it into thin strips, put it in clean water, add a spoonful of salt and a spoonful of edible soda ash, mix well and soak for 10min. The cabbage is very clean, in fact, there are many pesticide residues, and it cannot be eaten directly, so soaking in this method can remove pesticide residues. After soaking the cabbage, wash it with water twice to control the moisture.

3. Usually fried cabbage, everyone cuts it into slices and stir-fries, it is easy to get out of the water, and the taste is easy to be soft, not as good as cutting into shredded cabbage and stir-frying, the taste is very good, crisp and flavorful.

4. Beat the raw eggs into a bowl, add a spoonful of salt and a spoonful of rice wine, and mix into an egg mixture. Cut the shallots into chopped green onions, cut the garlic cloves into garlic puree, and cut the dried chili peppers into strips.

5. Adjust a bowl of seasoning juice, most people can add salt directly to the seasoning, so that the taste is uneven, and there will be a salty mouthful and a faint situation. Add an appropriate amount of salt, light soy sauce, dark soy sauce, rice vinegar, and white sugar to the plate, and mix well with chopsticks.

6. Heat the oil in a hot pan, the oil should be a little more, pour in the egg mixture, fry it on high heat for a while, fry the raw eggs into lumps after they are set, and put them aside after all the frying.

7. Leave the bottom oil in the pot, add garlic paste to stir-fry, pour in shredded cabbage, stir-fry over high heat for 1min, be sure to use high heat, can lock the moisture of cabbage, so that there will be no water output, and the taste is more crisp.

8. Scoop up the vermicelli to control the moisture, put it in the pot, pour in the fried seasoning sauce, stir-fry again on high heat for 30 seconds, let the vermicelli and cabbage stir evenly, digest and absorb the fragrance of the seasoning juice, and simmer on low heat for 30 seconds.

9. Pour in the egg pieces, sprinkle the green onion segments, turn to high heat and stir-fry well, stir-fry until fragrant, you can eat, put on a plate and serve. The cabbage stir-fried in this way is especially crispy, salty and crispy, and it is so delicious. And the raw eggs are also smooth and tender, and the vermicelli is also smooth and strong.

1. Stir-fried cabbage must be fried immediately, whether it is fried shreds or fried slices, don't be watery. After the water is soothed, the moisture decreases, the taste becomes soft, and it is not crispy, so remember to fry it in the pot immediately.

2. Stir-fry cabbage over high heat and stir-fry it over a fierce fire so that it can be fried to a crisp texture without running water.

3. The seasoning must be seasoned with sauce, so that the cabbage can fully absorb the flavor, and it is very flavorful after getting out of the pot.

Stir-fried cabbage must be fried directly, whether it is fried shreds or fried slices, do not blanch. After blanching, the moisture decreases, the taste becomes soft, and it will not be crispy, remember to fry it directly.

You can make a hot and sour cabbage, heat the oil, add the green onion, garlic, and chili peppers, stir-fry until fragrant, and then put the cabbage in, put in the seasoning, pour in the vinegar, and stir-fry evenly.

Stir-fried cabbage is still more delicious, and you can add some pork belly to eat when stir-frying.

First of all, put a little pork fat on the fire, first fry the dried chili peppers and garlic in the pot to make the fragrance, and then put in the cabbage, but remember to fry the cabbage must be fried on a high fire, do not put salt in advance, and wait for the cabbage to fry to 8 when it is mature, and then put in the use and sugar, vinegar, add steamed fish soy sauce when out of the pot, if there is no steamed fish soy sauce to make this dish, there will be no taste, so cooking in the restaurant is basically made with seasonings The taste is not good!

The cabbage should be washed first, and then soaked in salted water for a period of time, and the cabbage should be fully stir-fried before putting it into the pot, and some seasonings should be added evenly, so that the cabbage can fully absorb the flavor.

After adding oil, green onions, ginger and garlic, as well as dried chili peppers to the pot until fragrant, then add cabbage to stir-fry, and then pour a little vinegar, so that it is OK.

I think you can soak it in salted water when you don't go directly to the pot, on the one hand, it can remove the cleaning process, and on the other hand, it will also increase the crispiness of the vegetables.

Shredded cabbage is a very home-cooked meal, the method is simple, the ingredients are cheap, and it is a dish that we often eat as migrant workers. Shredded cabbage can be stir-fried directly in the pot, without the need to oil or blanch in advance。Whether a shredded cabbage is done well depends on whether the texture of the cabbage is crisp or notIf you want the texture of shredded cabbage to be crispy, you must drizzle balsamic vinegar before it comes out of the pan, and adding vinegar can make the cabbage crispy

Let me introduce you to the detailed method of shredded cabbage.

Ingredients: 1 cabbage, white vinegar, 4 slices of bacon, 10 garlic, 1 green onion, ginger, steamed fish soy sauce, 2 teaspoons chicken essence, 2 teaspoons monosodium glutamate, dark soy sauce.

1.Use a knife to cut the cabbage in half and remove the middle stem. Tear the cabbage leaves into small pieces by hand and wash them with clean water, do not control the water. Don't have thick stems in the middle, otherwise it won't be cooked and crispy when fried.

2.Put oil in the pot, put green onions, ginger, garlic, dried chili peppers in the pot, and put a few slices of pork to stir-fry. Put the garlic sprouts and the cabbage leaves and stir-fry over high heat. Add some white vinegar when stir-frying, so that the torn cabbage will be crispier.

3.When it is almost soft, add steamed fish soy sauce, chicken essence, monosodium glutamate, and soy sauce to taste. Then stir-fry and stir-fry.

Ingredients: 1 cabbage, 50 grams of garlic sprouts, 100 grams of pork belly. 10 grams of green onions, 5 grams of ginger, 3 cloves of garlic, 15 grams of steamed fish soy sauce, 10 dried chilies, 5 grams of sugar, 5 grams of vinegar, 2 grams of salt, 15 grams of oil.

1. Tear the cabbage into pieces of suitable size by hand and soak in lightly salted water for 15 minutes to wash.

2. Bring water to a boil in a pot, add salt and oil. Put the cabbage in the pot and take it out when it changes color.

3. Soak in cold water.

4. Drain the water completely and set aside.

5. Cut the bacon into thin slices.

6. Add the steamed fish to marinate and taste.

7. Finely chop the green onion, ginger and garlic.

8. Prepare the chili pepper and Sichuan pepper.

9. Wash the green garlic sprouts.

10. Cut into inch segments.

11. Put oil in a pot, add chili peppers and stir well, and take out the chili peppers.

12. Add green onion, ginger and garlic and stir-fry.

13. Add the root of the plate and stir-fry.

14. After stir-frying with chili peppers, boil the wine in the pot. Add the sugar and steamed soy sauce and continue to stir-fry for half a minute.

15. Add the cabbage and stir-fry.

16. Add garlic to the pot and stir-fry evenly.

17. Add balsamic vinegar and stir-fry for 1 minute, turn off the heat. Season with salt and chicken sauce.

To make shredded cabbage, you can't fry it directly. Do more to wash the torn cabbage in clean water to make the cabbage taste crispy.