Chinese Food
Shredded cabbage
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When the table is full of chicken, duck and fish, this humble hand shredded cabbage becomes a delicious dish after eating all kinds of meat. It's crispy, slightly sour, sweet and spicy. It often becomes a fresh vegetable that is not enough for another dish on the table. There are some tips to fry a delicious hand shredded cabbage. See tips for details.
Cooking ingredients
Cooking Steps
Step1:Wash the whole cabbage in clear water. Remove the cabbage rhizome, tear the cabbage leaf into about 1 / 3 of the size of the palm, and put the torn cabbage leaf into the basin. Wash it with flowing water again, then soak it slightly, peel and slice the garlic clove. Soak the prickly ash grain in warm water and control the water for standb
Step2:Heat the wok and put the lard into the wok. The lard will melt slowly.
Step3:When the oil temperature rises to 30% or 40% of the heat, stir the prickly ash in the pot, stir the garlic slices in the pot, and sprinkle the dried red pepper in the pan
Step4:Pour the dried cabbage leaves into the pot and stir fry quickly.
Step5:Pour a circle of rice vinegar along the edge of the pot. Stir quickly. Add 1 tbsp of fresh soy sauce, 1 / 4 tsp of sugar and 1 / 2 tsp of refined salt to the pot in turn. Stir fry the cabbage leaves over high heat, stir fry them until crispy. Pour another tbsp of rice vinegar along the edge of the pot. Pour a little sesame oil into the pot and set up the pan.
Cooking tips:1. The taste of dishes without knife cutting is different. First of all, the torn vegetables are different from the ones cut by knife. The cut sections are smooth, and the torn sections are irregular, rough and uneven. In this way, the contact area between vegetables and sauces will increase in the process of frying or salting. It is easier to taste and hang juice. Naturally, it is more delicious. Secondly, cutting tools are generally metal products, which need not be cut. In the old saying, it is to avoid iron smell. It is conducive to maintaining the color and crisp taste of vegetables. From the point of view of nutrition, it can avoid the oxidation of vitamin C in vegetables accelerated by metal cutting tools and reduce the loss of nutrition. 2. Soak and heat. Soak the shredded cabbage leaves in cold water before they are put into the pot. Control the water content and then put them into the pot. The leaves will be very crispy. Pay attention to the heat. When the cabbage is put into the pot, the stove must be hot. The fried leaves will be crispy and fragrant. 3. Add two layers of vinegar. Pour vinegar over the leaves once when they are in the pot
