How long does it take to blanch cabbage when making stir fried cabbage?

5 minutes: In fact, cabbage needs to be blanched before eating, because the cabbage is thicker, and it is easier to have pesticide residues, but it is not easy to clean, so you can blanch it before eating cabbage every time, so that it can not play a role in disinfection and sterilization, and it is easier to cook when cooking, but you need to pay attention to not blanching for too long, otherwise the residual pesticides may be soaked into the cabbage.

Precautions: 1. Not all vegetables need to be blanched before frying, and many vegetables need to be blanched and then cold if they are cold.

2. Do not blanch cabbage and Chinese cabbage, you can fry it directly, if you want to eat it cold, blanch it and then mix it cold.

3. Cabbage can improve human immunity, prevent colds, and ensure the quality of life of cancer patients. Among the anti-cancer vegetables, cabbage is in fifth place. Fresh cabbage contains phytoncides, which have antibacterial and anti-inflammatory effects, and have a certain effect on sore throat, traumatic swelling and pain, mosquito bites, stomach pain, and toothache.

Fourth, Chinese cabbage contains protein, fat, vitamins and minerals such as calcium, phosphorus, iron, etc., regular consumption helps to enhance the body's immune function, and is also meaningful to bodybuilding. Chinese cabbage contains a lot of crude fiber, which can promote the peristalsis of the intestinal wall and aid digestion.

Generally, you don't need to go through the water, and it's just a dragonfly point water.

Stir-fried cabbage is a simple home-cooked dish with simple preparation, delicious taste, cheap ingredients and high nutritional value.

Raw materials. Cabbage, pork belly, smoked dry, green onions, ginger and garlic, Sichuan peppercorns.

Salt, chicken essence, sugar, light soy sauce, vinegar, five-spice powder.

1. Only take half of the green leaves of the large cabbage, and the success rate of stir-frying is higher.

2. Tear the leaves, don't stalks.

3. Vegetable leaves can only be washed with water, and must not be blistered, and then the water is dried with a "leaky shallow seed".

4. Smoke and dry and cut into strips; Slice the pork belly, slice the green onion, ginger and garlic and set aside.

5. After stir-frying the peppercorns first, remove the peppercorns. Then the hot oil in the pot should be small, 6 into the hot oil temperature, and add the pork belly slices; After stir-frying the oil, add the smoked dry, stir-fry until the pores appear, and then add the green onion, ginger and garlic; and put in the essence of chicken; After the five-spice powder continues to fry until fragrant, then cook in vinegar to relieve greasy and add flavor to the meat slices.

6. After stir-frying the green onions, ginger and garlic until fragrant, immediately change the heat, pour in the cabbage leaves, add an appropriate amount of salt, stir-fry until the volume is reduced by half, at this time, there is still no soup in the pot, add tomatoes, and add an appropriate amount of sugar; Light soy sauce, stir-fry a few times, and then it is ready to serve. Pay attention to the order of the above seasonings: first put the meat slices chicken essence, five-spice powder, vinegar, then cabbage, salt, sugar, light soy sauce.

7. Stir-fried side dishes.

So when it comes to stir-frying cabbage, I believe that the method of frying cabbage is not the same as that of many people, do you need to blanch when frying cabbage? It is estimated that 9 out of 10 people don't know what the correct answer is, as long as you learn this trick, the fried cabbage is crispy and tender, and the taste is very good.

Every winter from childhood to adulthood, our family eats the most is fried cabbage, although I have not fried cabbage a few times, but I often watch my mother fry cabbage, and I will see it, when frying cabbage, you must not fry it directly in the oil pot, because there is also a lot of water in the cabbage, and it will force out the moisture directly when it is fried in the oil pot, so that the fried cabbage has a lot of moisture, and the taste is not particularly good.

So when frying cabbage, you can't fry it directly in the oil pot, you need to learn this trick, that is, put the cabbage in boiling water to blanch, it doesn't take too long, about 10 seconds can be fished out, and when the time is up, take out the cabbage, don't be in a hurry to fry it in the pot, soak it in cold water for two minutes, then take it out to control the moisture, pour a little cooking oil into the pot, and put in some garlic and dried red pepper at the same time. After stir-frying for 10 seconds, add the cabbage leaves, add some seasonings, stir well, and turn off the heat immediately.

A delicious stir-fried cabbage is ready, so it is necessary to blanch the cabbage when stir-frying, but the blanching time should not be too long, nor too short, about 10 seconds, otherwise the taste is poor, not crisp and tender, have you learned?

When frying cabbage, I don't think you need to blanch it, because the dish made by blanching is not delicious.

Should stir-fried cabbage be blanched? You can blanch the water, and then don't fry, and when you don't blanch, you can stir-fry. Well, isn't there a saying for hot kohlrabi?

When frying cabbage, it is best to blanch it, which can effectively remove some lutein on the surface, so as to make the taste better.

There is no need to blanch the cabbage when frying. After blanching, it will not taste good and then fry it

It is better to blanch.

This can ensure that the taste does not come out of the water.

Cabbage also needs to be blanched. After the tide went like this, some of the seriousness that I didn't meet was gone, and then I came directly. The future is better.

Well, if you fry cabbage, you don't need to blanch it, if it's super hot, it won't taste, you can only fry it like this.

When stir-frying cabbage, it is best to blanch it.

No, you don't.

Just stir-fry is fine.

When frying cabbage, you can blanch the water, so that the fried cabbage is delicious, fragrant, the soup is light, the taste is delicious, and the appetite is the key, and I like healthy lettuce.

Boiled cabbage and boiled for 15 minutes will do.

Specific steps for boiling cabbage:

1. Take a cabbage and set aside.

2. Peel off the cabbage piece by piece, soak it in water for a while, and clean it.

3. Cut the cabbage and put it in a basket for later use.

4. Put an appropriate amount of water in a pot and bring to a boil.

5. Put the cabbage in the water.

6. Cook for a while until the cabbage is broken.

8. Get out of the pot, and the boiled cabbage with a good ** effect is ready.

It can be effective in a week, but this will ** Oh, eating only boiled cabbage for a long time will be unnutritious It is still necessary to eat a reasonable diet and exercise more to be healthy and beautiful

After the water boils, boil on high heat for 2 minutes, turn to low heat and cook for another 2 minutes.

Many people fry the cabbage directly when they fry it, so that the fried cabbage is especially easy to get out of the water, and the taste will not be crispy. Do this step more before frying the bok choy, the bok choy will not come out of the water easily, and the taste will be very good.

Cut the cabbage into 5 cm long segments, and then rinse it with water, the roots of the cabbage are easy to hide sediment, be sure to rinse carefully several times, control the moisture and set aside. Next, prepare the ingredients for stir-frying the cabbage: chopped green onions, minced garlic, and dried chili peppers.

Sit in the pot with water, add less salt and cooking oil after the water boils, add the cabbage, cook for 30 seconds, remove the moisture and set aside. (Because the bok choy contains more water, blanching can boil the water in the bok choy, and the water will not come out when the bok choy is fried.) But it should be noted here that the moisture of the cabbage must be controlled after it is taken out).

Tips: Blanch bok choy before stir-frying. After blanching, the moisture should be controlled.

There is no need to blanch, because blanching will lead to the loss of nutrients in the cabbage, and we eat the cabbage to supplement vitamins, and the calcium content in the cabbage is relatively high, which can promote intestinal peristalsis.

Vegetables need to be blanched, usually made into a dry pot or used as a side dish to blanch.

For example, to make boiled pork slices, boiled beef and other small cabbage, it is only used as a side dish, so it needs to be blanched and then used, and it does not need to be fried directly.

But if it is cabbage with garlic, then there is no need to blanch, because the cabbage is the main dish, and it can be fried directly.

You can click on it, and you can ask me directly if you have any questions in the future.

Thank you and have a great day and goodbye

Blanch. After blanching the cabbage, it is not so astringent, and it tastes better, put the cabbage in boiling water, blanch it slightly, and wait until the cabbage is fried quickly to add the ingredients, and it can be served.

Don't blanch the fried cabbage, because the cabbage itself is very tender, so you don't need to blanch, if you blanch it, it will feel not as fresh as before.

Blanching is not required. Cabbage and the like are very easy to cook, as long as they are fried, so that they can not only be fried, but also maintain the color of the cabbage oil.

Stir-frying bok choy needs to be blanched, because bok choy is rich in oxalic acid.

ingredients, it can react with protein to form an indigestible precipitate, which is not good for health, and after blanching, it can remove most of the oxalic acid, which is safer and more secure to eat.

Stir-fry baby cabbage. Nutritious, delicious, and a simple and delicious home-cooked dish.

Ingredients: 300 grams of baby cabbage, 50 grams of cooked sesame seeds.

Seasoning: 1 4 tsp salt, 5 slices of ginger, salad oil.

3 tablespoons, 15 grams of soy sauce, 10 grams of vegetable oil.

Take a heat-resistant bag, add a tablespoon of salad oil and ginger slices, stir-fry on high heat for 3 minutes, and then remove the ginger slices.

Wash the cabbage and cut it in half, put it in a heatproof bag with two tablespoons of oil, add salt and mix well, loosen the mouth of the bag, and cook on high heat for 3 minutes.

Put the cabbage on top of the ** and sprinkle with sesame seeds.

1. The cabbage can be fished out after the water is boiled in the pot, and the time should not be too long, otherwise the cabbage will be lost, about a minute or so.

2. Stewed cabbage can be stewed with tofu, and the specific method is as follows: Main ingredients: ginger slices, tofu, cabbage, shallots, star anise, edible oil.

1. Prepare ginger slices, cut tofu into pieces, cut shallots into sections, cut cabbage into sections, heat oil in a pot, pour in ginger slices, green onion segments, star anise, dried chili peppers, heat high heat and fragrant, pour into the stall mill to wash frozen tofu, broth, pepper, add salt, chicken powder, water, and then put the cabbage in it together, and simmer for 10 minutes on high heat.

3. Or slice the meat, cabbage, and potatoes separately. Pour an appropriate amount of oil into the pan, fry the potato slices on both sides and set aside. Start frying the meat slices with the oil in the pan, add the meat slices and stir-fry a few times, then add chopped green onions and peppercorns.

Then put the cabbage slices in and stir-fry. Add salt to taste. Add a pinch of water.

Put the fried potato slices in before they come out of the pan. Add a small amount of chicken bouillon. It will be ready to come out of the pan after five minutes.

Boil a pot of hot locust skin water in the pot, and then put some salt, you can put the cabbage in the hot water first blanching the cabbage, and the water will become less than Keixin after blanching the cabbage, so that we basically have no water when we fry the cabbage, put some oil directly in the pot, and then put the cabbage in, fry the cabbage over high heat, put salt and oyster sauce, and soy sauce on it.

In this way, the cabbage does not come out of the water, and it is more delicious!

How to make: Tear a small cabbage back from the bought, tear it into slices by hand and set it aside for later use. It can also be cut with a knife is troublesome.

Soak the torn cabbage in water for about 5-10 minutes. Then drain the water and heat the pan with oil, then put in the drained cabbage, put it in the pot and stir-fry it over high heat for 2-3 minutes.

When the cabbage is fried for eight medium cooks, it should be changed to low heat and fried, and then an appropriate amount of salt and monosodium glutamate should be added. After touching the belt, sprinkle in the chopped green onion, then turn off the heat and serve on a plate.

In fact, there are two tricks to stir-frying vegetables: the fire should be big and the time should be short, which is what we often call "stir-frying on high heat". Ensure that the greens are quickly broken under the high temperature and fast frying, and then add salt to season and stir evenly out of the pot, which can minimize the loss of water and nutrients in the greens, so the greens are almost not watery, do not change color, and the taste is particularly crisp and tender.

Don't be afraid that the dish is not cooked and want to fry for a while, even if it is more than a minute, the dish will be old, and a large amount of water will become soft and soft, not only the taste is firewood, but the taste is also greatly reduced.

A home-cooked way to stir-fry cabbage.

Ingredients: cabbage, Sichuan pepper, red pepper, ginger, garlic, salt.

Method] 1. Peel off the cabbage layer by layer and wash it, then soak it in light salted water for 15 minutes.

2. After rinsing again, the moisture on the surface of the blade is controlled and dry, and then teared into small pieces by hand. In addition, prepare a few red pepper slices, garlic slices, ginger shreds, and a few peppercorns.

3. Heat the wok, then pour in an appropriate amount of vegetable oil, fry the peppercorns to get fragrant, and then remove the peppercorns, and fry the red pepper, ginger and garlic slices until fragrant. Fry the peppercorns first and then remove the red pepper, the color of the red pepper will be brighter and will not be fried.

4. Pour in the cabbage and stir-fry quickly over maximum heat. Note that the oil temperature of the cabbage should be high enough before it is put into the pot, and there should be a slight state of green smoke, so that the temperature in the pot can be kept at a sufficient temperature after the cabbage is put into the pot.

5. In about a minute or two, when you see that the cabbage begins to soften, it will basically break off, add salt to taste, quickly turn it off the heat and remove from the pot. This dish is seasoned with only salt, and the aroma is enhanced by the pot of Sichuan pepper, ginger shreds and red pepper, making it particularly crispy and salty, and super delicious.

Share tips for picking cabbage:

Choose the leaves crisp and shiny, this kind of cabbage is relatively fresh. Second, the leaves are soft and the color is dull, that is, they have been stored for a long time, the moisture is lost, and the taste is not crisp enough.

Choose the kind of cabbage that looks loose and is not particularly pressing, this kind of cabbage is crisp, tender, and the taste is more fragrant, and it will not produce a lot of water when stir-frying. This may be the opposite of what many people generally believe (picking leaves to wrap tightly, weighing heavy hands), but this is my personal experience over the years, and I believe my friends can give it a try next time they pick cabbage.