Tips for stir frying kale, tips for firing kale

Ingredients: Baby cabbage one.

Garlic 5 cloves Green onion Medium size, about 4 cm thick.

4-7 dried chili peppers (you can eat as many spicy peppers as you can, and enjoy them).

Sichuan peppercorns refer to the previous row.

Essence of chicken 3 teaspoons.

Rice vinegar According to my preference, I made about 40ml

Thirteen incense a little.

2 teaspoons of salt (our mouth is clear, can be increased appropriately).

How to stir-fry kale.

Choose a little cabbage (cabbage, cabbage, cabbage) that is more tender, tear it by hand, and tear it into pieces of about the same size = =

Then soak in water, you can also add some ice cubes, which will make the dish crispier and more refreshing.

Prepare all the ingredients, chop the green onion and garlic; Tear the dried chili peppers into small pieces and set aside.

Drain the cabbage and set aside.

Heat the oil pot, add the peppercorns, then add the torn dried chilies, fry the peppercorns to the fragrance, quickly add the chopped green onion and garlic foam, then add the thirteen spices, add the cabbage and stir-fry quickly after stir-frying.

After the dish starts to change color slightly, add some salt, continue to stir-fry, then add rice vinegar, add chicken essence when it is almost out of the pot, and all the seasonings are sure to be even.

Tips: The most important point of this dish is that the fire must be large, so it is easier to paste the pot, and the order of adding seasonings must be mastered, and it is recommended to use a fire, not an induction cooker.

You don't need to wait for the oil to boil completely before putting the peppercorns, just add the oil and wait for about 8 seconds before you can throw the peppercorns in.

The trick to making kale more crispy and tender depends on it.

Stir-fry kale. Stir-fried cabbage is a simple home-cooked dish in the Northeast, in the Northeast cabbage is also called kohlrabi, that is, cabbage in the south, it is sold all over the country, and cabbage is cheap, nutritious and high, it is definitely a cost-effective vegetable.

And the practice of cabbage is simple and fast, whether it is stir-frying, cold salad is particularly delicious, such as shredded cabbage, stir-fried cabbage, if you don't like spicy food, you don't need to put peppercorns, very good rice, now I will introduce a stir-fried cabbage to everyone.

How to stir-fry kale.

1.First, prepare the cabbage, oil, salt, shallot, garlic, thirteen spices, abalone sauce, chicken essence, Sichuan pepper, dried chili, rice vinegar, and soy sauce.

2.Break the cabbage by hand, then wash and soak for later use, then pour the oil into the pot and put in the peppercorns, and then put in the dried pepper segments.

3.Add the green onion and garlic to burst the fragrance, then sprinkle some thirteen spices, add the cabbage and stir-fry, drop a few drops of rice vinegar, add salt, pour in a little soy sauce, and then pour in the abalone juice.

4.Add a little chicken essence and stir-fry quickly, and then you can serve.

It is recommended that you break the cabbage by hand and do not cut it with a knife, so that the taste is better.

Be sure to stir-fry quickly over high heat, and don't stir-fry for too long.

Stir-fry with a little rice vinegar to make the cabbage more crispy and delicious.

Nutritional value of kale:

Cabbage is a common vegetable that can strengthen the body, which is rich in sulfur, so it can kill insects and relieve itching, so if there are problems such as itching and eczema, you can eat it often, and you can also add enough vitamins to the body, you must know that among all green leafy vegetables, cabbage contains the highest vitamin C.

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

<> material. Ingredients: 200g cabbage;

Excipients: appropriate amount of salad oil, appropriate amount of salt, appropriate amount of oyster sauce, appropriate amount of sugar, 3 garlic pieces, appropriate amount of green onion, appropriate amount of carrot, 4 red peppers, appropriate amount of ginger.

Hot cabbage. Prepare the ingredients, the ingredients I like to put some nutritious things, such as green onions, ginger, garlic, carrots, etc., and put a few dried red peppers can be used as a garnish or according to the taste of the addition or subtraction, and finally I put a small piece of dried bean curd left over from the last cooking, cabbage is torn into slices by hand, which is very convenient and can be adjusted according to the number of diners.

Please click Enter a description.

Pour the salad oil into the pan and stir-fry the garnish until it changes color.

Please click Enter a description.

Pour in the washed kale and stir-fry over high heat.

Please click Enter a description.

Pour in the oyster sauce, salt and sugar seasoning.

Please click Enter a description.

Remove from the pan. Please click Enter a description.

Tips: 1. Add more nutritious vegetables to the side dishes. Garlic is guaranteed 3 capsules a day to have a good health care effect on the body, carrots, etc., according to personal preference.

2. It is easy to paste when stir-fried on high heat, so you should put more oil.

Ingredients: cabbage, green onion, ginger, sesame pepper, dried chili, cooking oil, salt, aged vinegar, chicken essence, dark soy sauce, soy sauce, oyster sauce.

Production process: 1. Clean the cabbage and control the moisture, and then break it into small pieces of equal size, discard the coarse stem, and compare the method of breaking it by hand with a knife, which can ensure that its nutrition is not lost to the greatest extent, and the original taste is more delicious.

2. Put oil in the pot, put in the cabbage and stir-fry it over high heat, fry the water vapor in it until it is soft and broken, and then remove it and put it in a bowl for later use.

3. Put a little base oil in the pot, add minced green onions, minced ginger, sesame peppers, dried chili peppers, stir-fry fragrantly, then pour in an appropriate amount of oyster sauce and soy sauce and stir-fry evenly, pay attention to the order before and after.

4. Pour the cabbage that has been stir-fried once into the pot, then add a little salt, chicken essence, aged vinegar, dark soy sauce, and continue to stir-fry a few times quickly on high heat until the juice is well stir-fried and the juice is dried.

Warm reminder: 1. The key points of the operation of this dish are: first, the fire should be fierce, and the juice will be easy to produce if the fire is small, and the second is that the oyster sauce should be put more, and if you put it less, you will not be able to fry the taste, and the third is that it is forbidden to add water halfway.

Stir-fry cabbage to remove the skin, cut directly into large pieces, do not wash, crush the garlic, mince it, burn the oil in the pot, a spoonful of meat oil to enhance 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 on medium and low heat, control the spices, Zheng accompany the oil to keep 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 swollen and the flesh is easy to fibrosis in case of high temperature above 30 during the aging 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 be vernalized at 0-10, and then sprout, flower, and bear fruit in long days and at the right temperature.

1. Fresh cabbage, the freshness of cabbage will greatly affect the taste of stir-fried cabbage, and you also need to prepare some seasonings such as green onions, ginger and garlic, rice vinegar, oyster sauce, soy sauce, and Sichuan peppercorns.

2. After cleaning the green onion, ginger and garlic, cut the ginger into shreds, peel the garlic, cut the ginger into minced pieces, cut the garlic into small pieces, and at the same time need to carry out a certain treatment of the cabbage, after cleaning the cabbage and cut it into pieces, it is best to be more uniform in size, otherwise it is likely to cause some soft taste and some hard taste problems.

3. After cleaning the oil pan, wipe off the water in the oil pan, be sure to ensure that the water is basically drained, and then make fried cabbage, the oil is easy to splash out. Put some cooking oil in the pot, and when the oil pot is almost fifty percent hot, put some peppercorns into it, stir-fry evenly, and then add some bean paste to it, and wait until the fragrance of the bean paste wafts out, and then put onions, ginger, garlic and other materials into it for stir-frying.

4. Add cabbage to it, stir-fry evenly, and then add an appropriate amount of oyster sauce, soy sauce, monosodium glutamate, edible salt, etc., so that the taste of cabbage can be better.

5. When the leaves of the cabbage seem to become translucent, it means that the cabbage is already cooked, at this time, you can add some rice vinegar to it for simple seasoning, and you can turn off the fire and put the cabbage out after stir-frying evenly.

1. Prepare the main ingredients: half a cabbage, an appropriate amount of pork belly. Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of Sichuan peppercorns, appropriate amount of vinegar, appropriate amount of garlic, appropriate amount of light soy sauce.

2. Fresh cabbage, washed, cut into pieces, and soaked in light salt water for 10 minutes to sterilize and remove pesticide residues. Remove and wash repeatedly to control the moisture.

3. 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.

4. Add the washed cabbage and stir-fry quickly over high heat. Saute until the cabbage changes color, add salt and light soy sauce to taste. Remove from pan and serve.