Chinese Food
Shredded cabbage (hot and sour version)
(157748 views)My colleagues seem to eat too much fish and meat. I want to eat a hot and sour dish for appetizers. The trick of tearing Cabbage by hand is to tear it by hand. The function of tearing Cabbage by hand is to separate it along the fiber of cabbage. The taste will be much better than that of cutting it. Plus a simple but heavy flavor sauce. The hand tearing cabbage is even complete. If you don't want the cabbage to come out of the water, stir fry it all the way. Put the seasoning in the end.
Cooking ingredients
Cooking Steps
Step1:First look at the recipe sheet and video to prepare the ingredients.
Step2:First of all, let's deal with the cabbage we bought. Tear the cabbage into small pieces by hand. The stems and leaves are opened separately.
Step3:After tearing the cabbage, let's make a sauce. In an empty bowl, add salt, sugar, soy sauce, oyster sauce, soy sauce and vinegar. Mix well and set aside
Step4:Heat the oil in the pot. Put the streaky pork in to stir fry. Stir until golde
Step5:Then stir fry ginger, garlic and mille
Step6:Then stir fry the stem for 30 seconds. The ripening time of the stem and the leaf is different. So stir fry the stem first
Step7:Then stir fry the next vegetable leaves. Stir fry them until they are done. Don't stir them for too long
Step8:Then add the sauce that has been adjusted in advance. Continue to stir fry evenly
Step9:Then add dried pepper, scallion and starch water and thicken them a little. Pay attention to starch water not too much. A little bit is enough.
Step10:Out of the pot and on the plate.
Step11:This hot and sour hand shredded cabbage is ready. Colleagues love it.
Cooking tips:It's not easy to stir fry cabbage in a family stove - stir fry it all the way. Finally, add seasoning. It will be more fragrant to stir pork and lard. We can not put it without pork. Starch doesn't need too much water. Just stick a little sauce on the cabbage. It tastes better. There are skills in making delicious dishes.
