Hello everyone, I am Nobita. How to stir-fry Chinese cabbage to be crispy and delicious? First of all, it’s not OK to fry directly. Secondly, remember two key points so that the cabbage can be crispy, tender and delicious. Many people think it is very simple to stir-fry cabbage, but if you pour it into the pot and stir-fry it, the cabbage will easily produce soup. The finished product tastes very soft and not crisp at all.
The weather slowly gets colder. Except for stewing cabbage, 70% of people are fried to eat. Therefore, learn the correct method of stir-frying cabbage and you can also make the same crispy taste as a restaurant.
Today I will share with you the key points. Every time my family cooks cabbage, they do it according to this method. Friends who come to my house to be a guest praise me for the deliciousness of the fry. Let’s learn about it with me below!
[Two points for stir-frying cabbage]
1. Wash first and then cut, and the ingredients should be more
The vegetables should be fried well. You must clean them before cutting them. Try to tear them with your hands if you can tear them with your hands. If is cut and washed, the ingredients will inhale too much water, and the finished dish will have a lot of soup and not enough fragrance.
Secondly, onion, ginger and chili are the essential ingredients. chooses shii pepper to taste more, but its spicy taste is weaker, so it is used a little more and the taste is better.
2. The oil should be hot, and it should not be seasoned too early.
The so-called vegetarian dish stir-fry, when stir-frying cabbage, a light vegetarian dish, the oil should be more, and it should be fully heated. If conditions permit, the effect will be better. will not only lock in the moisture of the ingredients, but also taste more moisturized.
When seasoning, especially salt and vinegar, you should not add it too early, because the salt will squeeze and penetrate, which will allow the ingredients to quickly water out. If you want to add vinegar, you must pour it along the edge of the pot. You cannot put the vinegar directly into the ingredients, otherwise it will form dead vinegar, resulting in the fried dishes that have sour taste but no fragrance.
Recommended [Spicy and Sour Hand-Teared Cabbage]
Ingredients: Onion Slices, Garlic Slices, Dried Chili, Cabbage, Salt, Balsamic Vinegar, Scallion Oil, Sugar, Pepper Powder
Preparation Method:
1. One Chinese cabbage, wash it, tear it into small pieces by hand, and prepare the ingredients, appropriate amount of onion Slices and garlic slices, and more dried peppers, then prepare an iron pot, add some cooking oil, and then add some lard.
2. After the oil is completely hot, pour in the ingredients, stir-fry and stir-fry the dried peppers, then add the cabbage section, and stir-fry quickly over high heat. The ingredients are not easy to produce soup.
3. Fry until the ingredients are broken, that is, after 60 or 70% of them are cooked, season with salt, sugar, and pepper, continue to stir-fry quickly over high heat, then pour an appropriate amount of balsamic vinegar into the spatula, add it along the side of the pot to the cabbage, stimulating the aroma of vinegar.
4, Remember not to add vinegar too early, otherwise it will easily evaporate. After heating for a long time, it will also cause the vinegar and iron to react, creating a bad smell of iron.
5. After adding the vinegar, stir-fry for a few simple times, pour a little scallion oil when it is released, and a sour and spicy hand-pulled cabbage will be prepared.
Summary:
Remember to stir-fry cabbage and follow the key points and steps I gave above. The cabbage after the pot is crispy and refreshing. Remember to eat more in autumn, which can replenish vitamin C and moisture well.
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