It is easy to fry shredded cabbage, how to make shredded cabbage crispy and delicious?

If you want to shred cabbage, first you have to cut it into small pieces, then heat the oil in the pot, and after the seasoning is fragrant, then put the shredded cabbage in, and the frying time must not be too long, as long as it is colored. Don't add too much water.

First of all, peel off the shredded cabbage layer by layer, then cut the green onions, ginger and garlic, heat the oil, then put the cut garlic and shallots into it and stir-fry evenly, pour in the grilled cabbage immediately after the fragrance, add a little vinegar when stir-frying for two minutes on high heat, and then add a little light soy sauce and oyster sauce to add sugar and salt. The shredded cabbage that comes out in this way is particularly crispy and delicious.

First of all, the cabbage should be prepared, then cleaned, torn by hand, then the oil should be boiled in the pot, the green onion should be poured in, the ginger and garlic should be stir-fried, and then the cabbage should be put into the pot, an appropriate amount of bean paste should be added, a little seasoning should be added, and then stir-fry evenly.

First of all, you need to tear the shredded cabbage into small pieces, heat the oil, put in the green onions, ginger and garlic, put the shredded cabbage in, stir-fry over high heat, add various seasonings and stir-fry evenly, and you can get out of the pot.

The cabbage is torn into small pieces, the key is large, the dried chili pepper is cut into sections, and the pork belly is sliced and marinated with cornstarch, cooking wine, and soy sauce. Put oil in a pan and cook until it is 50% hot, put the pork belly slices on low heat, fry the oil over low heat, and then put it out. Leave oil in the pot, fry the chili peppers and garlic slices to bring out the fragrance, add the cabbage and stir-fry until half-cooked, add the pork belly slices and balsamic vinegar and stir-fry evenly.

When the cabbage is stir-fried, the stove must be strong, and the fried cabbage leaves will be crispy and fragrant.

When the shredded cabbage is put into the pot, the vinegar is poured once to play the role of boiling the pot, which is conducive to maintaining the crisp taste of the cabbage when cooking at high temperatures.

The section of the cabbage torn out is irregular, rough and uneven, so that the contact between the vegetables and the sauce during the frying process will increase the volume of the manuscript, which is easier to taste and easier to hang the juice.

Cabbage, also known as cabbage, cabbage, beef cabbage, lotus white, and kohlrabi, belongs to the cruciferous family of vegetables. Cabbage, like broccoli and tomatoes, is a foreign product, but it is also nutritious, not only a low-calorie vegetable, but also rich in potassium, calcium, dietary fiber, vitamin C, and carotene. Cut the white in half with a knife and remove the middle stem.

Tear the cabbage leaves into small pieces by hand and wash them with water without controlling the water. Don't have thick stems in the middle, otherwise they won't be cooked and crispy when fried. How to make After the cabbage is cleaned, tear it into small pieces by hand for later use, soak the fungus in warm water, and tear it into small flowers for later use, slice the carrots, and cut the tomatoes into pieces for later use.

Heat the pot and add an appropriate amount of oil, add dried chilies, chopped green onions, minced ginger, and garlic slices to burst out the fragrance, then add tomatoes and stir-fry.

Heat the pot, pour in the oil and burn until it smokes slightly, pour in three layers of meat and stir-fry, fry until the meat is oily, add garlic cloves and stir-fry until fragrant, add an appropriate amount of flavor and freshness. After adding the flavor and freshness, immediately pour in the torn cabbage, stir-fry for one minute, and then it will come out of the pot. The crispy and fragrant shredded cabbage is ready.

Don't throw away the thicker leaves and stems, because they will be rich in more vitamins and dietary fiber, except for a slightly hard taste, the others will not lose the large leaf part! Anyway, I eat it all every time, and I don't like wasting food very much!

Cabbage likes oil, you can put more oil or with pork belly, and then with carrots, dried tofu, onions, green peppers, vermicelli fried together, delicious, nutritious, suitable for all ages. Remove from the pan and add two-thirds of the chopped garlic when the oil is hot, and stir-fry until fragrant; Put in the diced tomatoes, add a little sugar, stir-fry until the tomato paste is fried, then put in the blanched cabbage, then put in the steamed fish soy sauce (or oyster liquid limb oil), stir evenly, and add an appropriate amount of salt and chicken essence before turning off the heat.

Pork belly can add some animal fat to the dish, enhance the fragrance, and use low heat to stir-fry the pork belly to stir-fry the oil so that it will not be greasy. If you don't like to eat meat, you don't need to add it.

You need to wash the shredded cabbage, tear it into small leakage pieces, heat the oil, put the cabbage in Yudan, stir-fry the tomato evenly over high heat, add light soy sauce, oyster sauce and salt for seasoning, and stir-fry quickly over high heat.

When stir-frying shredded cabbage, do not blanch it, so that the fried cabbage will be particularly crispy and fragrant.

The stir-fry time is shorter, so that the cabbage can be eaten crispy.

In the process of frying, it is necessary to put an appropriate amount of water or not add water, so that it is crispy and raw. The taste is quite good.

Half a cabbage, a small piece of pork belly, 4 grams of salt, 1 chili, a little green onion, 3 cloves of garlic, an appropriate amount of light soy sauce, and a spoonful of rice vinegar. Slice the pork belly, take the white part of the green onion, crush the garlic, cut the pepper into sections, and tear the cabbage into small pieces. Put the bottom oil in the pan and fry the pork belly to get the fat.

Pour the chili, garlic, and green onion in the middle of the pan and stir-fry until fragrant. Add the cabbage and fry five ripe. Pour in light soy sauce and oyster sauce, drizzle rice vinegar on the side of the sakura pot and stir-fry evenly.

Half a cabbage, a small piece of pork belly, 4 grams of salt, 1 chili, a little green onion, 3 cloves of garlic, an appropriate amount of light soy sauce, and a spoonful of rice vinegar.

1. Slice the pork belly, take the white part of the green onion, crush the garlic and cut the pepper into sections, and tear the cabbage into small pieces.

2. Fry the bottom oil in the pot and fry the pork belly.

3. Pour chili, garlic and green onion into the middle of the pot and stir-fry until fragrant.

4. Add the cabbage and fry five ripe. Pour in light soy sauce and oyster sauce, drizzle rice vinegar on the side of the pan and stir-fry evenly.

5. Add salt and chicken essence to the left spine of seven or eight mature spine, stir-fry evenly, and then get out of the pot.

If you want to make delicious shredded cabbage, cabbage needs to be torn into slices by hand, and it is best to blanch the water, you can use dried chili, minced garlic, light soy sauce, salt, chicken essence, vinegar, etc. If you want to know more about the content related to "how to fry shredded cabbage", you can continue to read.

1. The cabbage must be torn by hand, it is not recommended to cut it with a knife, and it must be fried over high heat throughout the whole process, and the time should not be too long, otherwise it will affect the taste of the dish.

2. Blanching cabbage before stir-frying in the pot can not only make cabbage easier to cook, but also more flavorful.

3. The cabbage does not need to be stir-fried for a long time, generally fried until the cabbage is slightly transparent, you can add chicken essence, light soy sauce, salt and other seasonings.

4. If there will be vegetable soup at the end of the stir-fry, it is recommended to thicken it, and you can adjust the amount of water starch according to the amount of vegetable rock shirt soup.

The specific steps of <> shredded cabbage are: tearing cabbage, cleaning cabbage, processing garlic and dried chilies, blanching cabbage, putting oil in a hot pan, stir-frying chili peppers and minced garlic, pouring cabbage, adding salt and chicken essence to taste, and so on.

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.

No; Heat the oil, put the cabbage in, stir-fry for about 20 seconds and then put it out, pour the oil again, add garlic and dried chili peppers, stir-fry the fragrance, and then eat the cabbage into the pot and stir-fry evenly, add the sauce that has been adjusted in advance, so that the taste of the cabbage is particularly refreshing.

I thought it wouldn't be. You need to blanch the water in advance. Remove the dirt from the inside, and the texture will become more crispy.

People are usually used to eating big fish and meat, and they want to eat some vegetarian dishes in their spare time, and shredded cabbage is a very good choice. However, when many people try to make shredded cabbage at home, they feel that it is not as delicious as the restaurant makes, and some people blanch the cabbage in advance before making it, but the taste still does not change. In fact, if you want to make a crisp and refreshing shredded cabbage, you need to be very particular about the process of making, you need to fry it on high heat throughout the whole process, but you must control the time when frying.

Before making shredded cabbage, you should first buy a fluffy cabbage in the supermarket, which is more crispy. Then remove the old leaves on the cabbage, cut the cabbage into 4 cloves with a knife, and then tear it by hand, leaving only a relatively soft place, and all the vegetable stalks in the middle are peeled off. Because the stalk affects the taste very much, the soft place in the middle is more delicious.

After the cabbage is processed, put it in a basin and wash it with water several times. When cleaning to the last time, find a strainer to control the moisture on the cabbage, otherwise after the cabbage is fried again, there will still be a lot of water in it, which is not refreshing enough. After the moisture on the spinach is dried, you can add some light soy sauce, salt and vinegar to marinate, stir well, and be sure to make each piece of cabbage stained with some sauce.

Next, prepare some green onions, ginger and chili peppers. <>

The next thing is to heat the oil, and when the pot is hot, pour the oil into it, it must be hot and cold oil, and then pour the other ingredients that have just been prepared into the pot, add chili peppers and shredded ginger, and fry the fragrance first. After the fragrance is made up, pour the cabbage into it and stir-fry it quickly, because the shredded cabbage must be fragrant on a high fire to be delicious, so after adding the cabbage, you must immediately turn the fire into a high fire, during which you must continue to stir-fry, otherwise the cabbage is easy to paste. The time of holding hands also needs to be controlled, about a minute, otherwise all the moisture in the cabbage will be squeezed dry.

In the process of stir-frying, when you find that the cabbage has shrunk and become smaller, you can take it out of the pot.

When frying shredded cabbage, be sure to raise the heat all the time, and do not stir-fry in the pot after pouring in the seasoning, so as not to lack moisture in the cabbage. In order to finish this dish quickly, you need to put the seasoning in a bowl in advance and pour it into the pot when it is time to use it, reduce the time and control the heat.

Stir-fried cabbage should be stir-fried on high heat throughout the whole process, so that the fried cabbage will taste better, and it will also be particularly flavorful, and the loss of nutrients will be relatively small.

Stir-fried cabbage really needs to be on high heat throughout the whole process, so that the fried shredded cabbage will be more fragrant and taste better.

The method of shredded cabbage rock qiao wheel is simple and is a common dish in the practice of next meal, you don't have to look at the flavor of shredded cabbage to learn, but how to make the shredded cabbage flavor roasting method is the best, follow the practice of home cooking network** to make this shredded cabbage flavor cooking method.

Introduction of the flavor cooking method of tearing cabbage by hand letter:

This practice of shredded cabbage was taught to me by a chef. The difference with the general method is that he is after the pot is stir-fried pesto.

Shredded cabbage flavored grilled method of wide head ingredients and seasonings:

300 grams of cabbage, 8 grams of garlic, a few dried peppers, lard, salt, aged vinegar, oyster sauce, light soy sauce, appropriate amount of chicken essence.

The home-cooked method of the flavored baking method of shredded cabbage, and how to make the flavorful baking method of shredded cabbage delicious.

1. Peel off the cabbage piece by piece, wash and drain with light salted water. Tear your hands into large slices, crush the garlic, and cut the dried peppers diagonally into rings; (When cooking at home, you don't have to pay too much attention to knife skills, just tear it evenly).

2. Sit in a pot and heat the oil, and pour in the cabbage slices when it is hot.

3. While stir-frying, use a spatula to flatten the cabbage in the pan; (Don't underestimate this action, but it's a trick to make cabbage taste good)

Fourth, when the cabbage is flattened in the pot, serve it. Turn the heat to low and stir-fry the dried peppers and garlic in an empty pan.

5. Pour in the cabbage again, turn to high heat and stir-fry with garlic and pepper, and still press the vegetables with a spatula.

6. Add vinegar, oyster sauce, raw oil, salt to taste, and finally add chicken on a hardcover plate. (Don't pour vinegar directly over the dish, but on the wall of the pot).