Why is cabbage always uncooked? 100

Cabbage is our more common ingredient, especially shredded cabbage can be said to be one of the popular dishes in restaurants, but we often cook cabbage in our life to stir-fry the phenomenon of not being cooked and tasteless, so what should we do?Follow this article to see what to do if the cabbage is not cooked.

In this case, you can blanch the cabbage before stir-frying, add an appropriate amount of salt and oil to the water, and then remove the supercooled water.

Then add the cabbage to the oil pan and stir-fry, which can absorb the flavor well.

Tips for stir-frying cabbage.

1. When washing cabbage, you can clean it first and then tear it into sheets, so as to ensure that the nutrients in the cabbage are not lost in large quantities.

2. After the cabbage is cleaned, it should be spun dry, so that it will not cause too much water to seep out of the pot during the cooking process, which will affect the taste of the cabbage.

3. When stir-frying garlic and chili peppers, stir-fry over low heat to prevent fire and greatly affect the taste of cabbage.

4. When adding cabbage to the oil pan and stir-frying, pay attention to stir-frying over high heat, so that the cabbage can be heated evenly in all directions, so that there will be no feeling of uncooked frying.

5. When the cabbage is fried until it is broken, salt and monosodium glutamate can be added.

and so on, if the cabbage comes out of the water, it may be because it is too old to cook.

6. Cooking wine may also be added when frying cabbage.

Or white sugar, which can better enhance freshness.

Nutritional value of cabbage.

1. According to research, cabbage has a relatively high nutritional value and is rich in propyl isothiocyanate derivatives, which can well kill leukemia in the human body.

The cells can be well anti-inflammatory and sterilized by daily consumption, especially for sore throat, toothache and stomach pain.

and so on have a better ** effect.

2. Vitamin C contained in cabbage

The content is very rich, up to twice as much as cabbage, so daily consumption of cabbage can bring many benefits to the body.

3. Daily consumption of cabbage can improve the body's immunity, has a good effect on the prevention of colds, and is also a leader in anti-cancer vegetables.

4. Daily consumption of cabbage can effectively promote appetite and prevent constipation, which can be said to be diabetes.

It is one of the most ideal vegetables for obese patients.

The cabbage in the hotel is generally fried in the oil pan, and it is basically fried at high temperature, and then the ingredients are fried to make it more flavorful. The cabbage oil in the restaurant!You can blanch it with boiling water, blanch the cabbage for a while, and then stir-fry.

If it's not cooked, you can stir-fry it more often to increase their evenness.

Cabbage is actually eaten because it is crispy and vigorous. When changing the knife, it can be treated separately, the leaf part can be larger, the gang can be cut smaller, and the too old and too thick can also be removed.

The cabbage in the hotel is generally overheated.

Stir-fry over high heat, add more oil, simmer for one minute, and press the cabbage to easily press it into two sections, which means that it is fried.

I usually tear it by hand, remove the stalk and don't eat it, then blanch it, and then fry it.

The fire in the hotel is big, and the temperature of your fire is not up to it.

If the cabbage is on a large pot, fry it for 3-4 minutes; When the fire is small, it is cooked in 7 minutes.

Cabbage generally refers to kale. Cabbage is an annual or biennial herbaceous plant of the cruciferous family, Brassica spp., a biennial herb, powdered with cream. Short and stout annual stems fleshy, unbranched, green or grayish-green anterior letters.

The basal leaves are thick, wrapped in spherical layers, oblate spherical, milky white or pale green; The biennial stem is branched and has stems and leaves. basal leaves rounded at the apex, narrowed to very short petioles with broad wings at the base, undulating margins without distinct serrations; The upper stem leaves are ovate or oblong-ovate, and the base holds the stem; The uppermost leaf is oblong, about centimeters long and 1 centimeter wide, hugging the stem.

racemes apical and axillary; The flowers are pale yellow, centimeter in diameter; peduncle 7-15 mm long; sepals erect, linearly oblong; The petals are broadly elliptic-obovate or nearly rounded, slightly absent at the apex, and the base is abruptly narrowed into claws, 5-7 mm long. The long-horned fruit is cylindrical, slightly flattened on both sides, the midrib is prominent, the beak is conical; The fruit stalk is thick, and the straight front stove is erect. The seeds are spherical and brown.

The flowering period is April, and the fruiting period is May.

It is cultivated in various parts of China and used as vegetables and feed, and is one of the important vegetables in China. With the exception of kale, which is native to China, various varieties of kale originate from the Mediterranean Sea to the North Sea coast. As early as 4000-4500 years ago, the ancient Romans and ancient Greeks cultivated, Northeast China is commonly known as "kohlrabi", Yunnan is commonly known as "lotus white" Huiji wheel.

When stir-frying cabbage, why does it have a feeling of being undercooked?

Cabbage is particularly hard, many people fry cabbage, either blanch the cabbage and then fry it, and a few people will directly oil it, in fact, these two treatment methods are not rightBecause blanching the cabbage will cause the cabbage to taste not crispy at all, and the cabbage will be oiled, which will cause the cabbage to absorb a lot of oil, resulting in the fried cabbage eating very greasy. In the process of frying cabbage, there are 3 precautions that are very important, that is, many people do not pay attention to these 3 points, which causes the fried cabbage to be not delicious. Next, Master Hu will share with you the most correct method of frying cabbage, as long as you fry it according to my method, you can ensure that your fried cabbage is fragrant, crispy and flavorful, it is really delicious.

【Ingredient Preparation】:500 grams of cabbage, 25ml of lard, 15 grams of minced garlic, 5 grams of dried chili peppers, 10ml of red oil bean paste, 2 grams of chicken essence, 8ml of aged vinegar, 1 gram of pepper, appropriate amount of salt.

[How to fry cabbage]:

Step 1: Tear the cabbage into 4 cm pieces, then wash the cabbage with running water, and then drain the water completely in the cabbage for later use.

Step 2: Heat the pot, then put the lard into the pot, and when the oil temperature is heated to 7, then put the minced garlic, dried chili peppers, and red oil bean paste into the pot, and fry over low heat for 10 seconds.

Step 3: Then put the cabbage into the pot and fry the cauliflower over medium-high heat for 2 minutes, until you see that 80% of the cauliflower has turned brown.

Step 4: Finally, put the chicken essence, aged vinegar, pepper and salt into the pot, continue to fry on high heat for 20 seconds, and then eat.

【Tips for stir-frying cabbage】:

1. For washed cabbage, be sure to completely drain the water in the cabbage before stir-frying, otherwise the cabbage contains a lot of water, which will prolong the time of frying the cabbage, resulting in the cabbage not being crispy.

2. When frying cabbage, you need to fry it with lard, because lard is not only more fragrant than edible oil, but also better than edible oil.

3. When frying cabbage, the whole process needs to be fried over medium and high heat, which can make the cabbage fried quickly, and also avoid the loss of water in the cabbage, so that the cabbage is more tender and crispy.

When frying cabbage, some people blanch it, some people overoil it, it's not right! The correct way is to drain the washed cabbage, and then stir-fry the cabbage with lard to ensure that the cabbage you fry in the future is fragrant, crispy and flavorful!

When stir-frying cabbage, you should pay attention to the following points when it is undercooked. First, we should put a little more oil in the pot, and secondly, we should first put the cabbage head dish, let him fry it for a while and then add some cabbage leaves, so that it will be more cooked.

Because the roots of cabbage leaves are very thick, it will not be easy to cook when copying, but in fact, cabbage is very easy to cook.

You can blanch the cabbage before frying it, put some oil and salt in the water, blanch it slightly, and then cool it with cold water, which can make the cabbage flavorful, cooked quickly, and the color is green. When washing cabbage, you can clean the cabbage first and then tear it into lumps and flakes to ensure that the nutrients in the cabbage are not lost in large quantities. Second, the cabbage should be spun dry after cleaning, so that the cooking process will not cause too much water to seep out of the pot Third, the cabbage should be added to the oil pan and stir-fry, so that the cabbage can be heated evenly in all directions, so that there will be no feeling of uncooked fried.

Because the heat is too small, you can open it a little bigger and fry it for a longer time when you stir-fry it next time.

The reason why cabbage is bitter after it is fried:

Stir-fried fried wheat dumplings and vegetables are not necessarily harmful. If you buy a vegetable that is not very ripe, it is very easy to develop a bitter and astringent taste after cooking.

In the whole process of growth and development, the sun does not last long, and there is also a bitter situation.

If the air pollution is serious during the growth and development, the oilseed will suffer from the influence of environmental pollutants during the whole process of growth and development.

When buying oily lettuce, choose as much as possible the color looks delicate, and some oily lettuce will taste bitter because it is exposed to sufficient sunlight when planting.

Cabbage vegetarian stuffed buns do not need to be fried before wrapping

Because this vegetable is relatively easy to cook, we only need to chop it and pour it into a bowl, add cooking oil, salt, dark soy sauce and other seasonings and stir well, you can wrap it in the bun skin, and the taste is just right after steaming.

Under normal circumstances, most vegetarian stuffed buns can be made directly without frying, and can be directly wrapped after being mixed with seasonings, and then cooking after frying will make the taste worse, but if you want to add some eggs and other materials to the bun, then it is best to scramble the eggs and then wrap them in the Fengye dust buns.

How to make the bun fluffy

1.Yeast and sugar can be added to warm water, each type of flour has a different water absorption, and when the right amount of water is added, the reserve is about 5 grams. It is advisable to keep a little and add it as appropriate if it is not enough.

2.Note that the yeast is saccharified in warm water and let stand for ten minutes. The principle of choosing warm water is not hot.

Adjust the water temperature before adding the yeast and sugar. Keep in mind that the temperature of the water is very important. If the temperature is too high, the yeast will be scalded to death, and if the temperature is too low, the yeast will not activate and will not achieve the purpose of fermentation.