Introduction: Stir-fried cabbage, do not cut well and fry directly, use a trick skillfully, cabbage crisp and refreshing does not taste fragrant
The taste of autumn is getting stronger and stronger, and it is the season of eating cabbage, there are many varieties, such as yellow cabbage, oil cabbage, Chinese cabbage, etc., different varieties of taste are different, of which ordinary Chinese cabbage is the most popular, the size of the price is cheap, buy a few meals, very cost-effective. Cabbage can be stewed to eat, can be fried to eat, can be made of filling are very delicious, fried cabbage is the most popular, eat crisp and tender is a good next meal, and the method is simple and short, I don't know if you love to eat?
Found that some people often say that the restaurant will do dishes, even a stir-fried cabbage can be so delicious, the meaning of saying this is that they are always not good, if you do fried cabbage is not delicious, it must be a problem in the method, as long as you master the correct method, you can also fry very delicious.
How exactly? First of all, let's talk about the wrong approach, most people fry cabbage is cut directly under the pot and fry, the cabbage is sprinkled with various seasonings after the pot, and then stir-fried for a certain period of time.
Although direct frying can be eaten, but can only say that the cabbage is fried, if you carefully evaluate this dish, then it must not sell no taste, even the taste is poor, for us now, the standard of living is certainly not willing to accept such fried cabbage, so the fried cabbage also has to pay attention, do not cut directly fried!
Direct frying is easy to get out of the water, the taste is not crisp and tender, use a trick, do one more step before frying, cabbage crisp and refreshing without water taste fragrant, better than direct frying. Let me share the methods and techniques of stir-frying cabbage, so let's take a look.
Steps to prepare for sautéing cabbage:
Prepare a fresh cabbage, break into pieces and then add water to clean, cook your own dishes to pay attention to hygiene, it is recommended to wash and soak in salt water for a while, and then rinse clean.
After washing the cabbage, fish out the water control, prepare the essential garlic, peel and crush, dried peppers can be used, if you like to eat, cut into pepper segments and set aside.
The cabbage picks up and shakes a few times to drop the residual water, and then separates the leaves and the gang, the leaf part is broken into small pieces by hand, the helper part is sliced with a diagonal knife, the larger the cut surface, the better, and the more delicious it is.
After cutting, do not rush to fry, but put the cabbage gang into the bowl, add a little salt to mix, pickle for a while, the cabbage will come out of the water after the salt, remove the water in advance and fry it will not be a lot of water, and after pickling, the cabbage gang will be more crisp and tender, the same as the pickled cucumber.
Prepare a bowl of sauce during the marinade period, which can avoid putting the seasonings one by one, shorten the time, and make the taste more even. Add salt, sugar, soy sauce, balsamic vinegar, chicken essence and starch to the bowl and stir well. (After adjusting the taste, you can taste it and add starch, and inexperienced friends can do this slowly.) ）
The cabbage is marinated for five minutes, then rinsed with water, and then squeezed out the water in the cabbage by hand.
Add oil in the wok, add a little more, add garlic and dried peppers after heating, pour cabbage to help stir-fry after the aroma comes out, and stir-fry a few times on high heat.
Then pour the leaves into the pot and stir-fry, fry until the leaf is reduced, pour in the sauce, continue to stir-fry on high heat, and collect the juice to get out of the pot.
When frying cabbage, add one more step, this step is to marinate the water of the cabbage gang with salt in advance, and when the cabbage is fried, it is not easy to come out of the water, shorten the frying time, fry out of the crisp and tender taste, this trick is very practical, only directly fried a lot of delicious, friends who have not done so should try.
Also keep in mind three small points:
First, when cutting cabbage, first of all, to dry the water, to avoid the hidden moisture in the leaves, wait until the cutting time to remove the leaves first, that is, the helper and the leaves are separated, because the helper is very hard The leaves are very soft, and they are cooked in the pot for different times, so it is best to fry separately.
Second, when frying cabbage, do not put the seasoning too early, to avoid the cabbage from coming out of the water again, and the seasoning should be adjusted in advance, so that it is very convenient to fry, and the taste of the production is better.
Third, the stir-fried cabbage should be properly put some starch, so that the soup can be wrapped in the surface of the cabbage, eat more fragrant, and can also avoid the situation of soup, but do not put too much.
Have you learned how to stir-fry cabbage? Master this trick, make sure you can also make it delicious, try it quickly. Sharing is here, like me, please pay attention to me.