There is a kind of vegetable that makes people love and hate on the market in autumn! I like this vegetable because this vegetable is rich in nutrients, such as vitamin C, carotene and vitamin E. These three elements together have a good antioxidant effect. Therefore, eating some

There is a kind of vegetable that makes people love and hate on the market in autumn! I like this vegetable because this vegetable is rich in nutrients, such as vitamin C, carotene and vitamin E. These three elements together have a good antioxidant effect. Therefore, eating some when the weather is dry can nourish the skin, replenish moisture and beautify the skin. Moreover, this vegetable is rich in high-quality protein, which can strengthen the body and supplement protein . But this kind of vegetable is also easy to attract hatred, because it is very easy to produce water during the cooking process. A good delicacy is not delicious because it has too much water after it is served. This kind of vegetable is cabbage.

Cabbage and cabbage belong to the same family, but the taste of cabbage is crisper than cabbage, and the leaves are thinner. The most classic way to cook cabbage is to hand-pulled cabbage . Many people accidentally let the cabbage come out when they stir-fry the cabbage. The hand-pulled cabbage, which was originally fried to make it more fresh and fragrant, but the result was that it was fried by yourself and it was like cabbage soup, which was not delicious at all. Today, the chef is here to share with you the cooking tips for hand-pulled cabbage. Make one more step before putting it in the pot. The fried cabbage is crisp and tasty, and does not produce water. How to make it? Let’s take a look together.

★★★★ Hand-teared cabbage ★★★

Preparation Ingredients: cabbage, 300 grams of pork belly, 5 dried peppers, 20 grams of peppers, and 3 garlic rice.

1. Before cooking cabbage, we must first tear off the leaves of the cabbage piece by piece by piece. The most critical step in tearing cabbage by hand is to tear the leaves of the cabbage manually, rather than cutting with a kitchen knife. Only when the vegetable leaves are torn off with a hand will the edges of the leaves be larger and tear open. Then when stir-frying, the moisture in the leaves can evaporate faster. If it is cut with a kitchen knife, the cross-section of the leaves will be very narrow, hindering the water from the water seeping out, and the more the cabbage will be stir-fried, the more water it will be.

2. Wash the pork belly and cut it into slices, chop three garlic rice, chop it into minced garlic.

3. Add a small amount of light soy sauce, cooking wine and oyster sauce to the cut pork belly, and appropriate amount of edible salt, mix evenly with your hands, so that the pork belly can fully absorb the sauce to achieve the effect of removing fishy smell and increasing fragrance, and then marinate aside for 10 minutes.

4. Add more cooking oil to the pot. After the oil temperature rises, you can add the chopped minced garlic.

5. If you stir-fry, you can add pepper and dried pepper in turn, and continue to stir-fry over high heat to create the aroma of the two spices.

6, then the fragrance will evaporate, we can add the pickled pork belly and stir-fry quickly. Please keep high heat during the stir-frying process.

7. Stir until the pork belly changes color and is slightly browned. At this time, the pork belly tastes the most fragrant. There is no excess oil in the pork belly, which is particularly crispy.

8. Add the teared cabbage and stir-fry quickly. During the stir-frying process, everyone should continue to maintain high heat. Stir-frying on high heat can quickly evaporate the moisture in the cabbage, and at the same time it can also stimulate the aroma of all ingredients in the pot. In this way, the stir-fried cabbage will not produce water and remain dry.

9. When the cabbage is soft and 80% cooked, you can turn to medium heat and start working on seasonings.

10. Add a small amount of light soy sauce and an appropriate amount of edible salt to the pot, and quickly stir the ingredients in the pot evenly so that the cabbage and pork belly can absorb the flavor of the sauce evenly.

11. Finally, stir-fry for about one minute and you can be served.

The hand-teared cabbage is very fragrant. The cabbage fully absorbs the fresh fragrance of pork belly. It tastes both numb and spicy and has a meaty aroma. It is really too much to eat. And thanks to the hot stir-frying throughout the whole process, there is basically no excess water in the cabbage, and the taste is very crispy and dry.

Fall is the season when cabbage is on the market in large quantities. At this time, cabbage is also a very storage-resistant vegetable. When cabbage is cheap, stock up more at home at a time, and then stir-fry it using the method taught by the chef. Then you can stir-fry a pot of crispy and refreshing cabbage without water. Friends who like it, try it at home quickly.