Stir-fried Cabbage

Stir-fried Cabbage

1. Prepare the raw materials, soak the dried chilies with water, and then control the moisture, or use a kitchen paper towel to remove the moisture. The chilies are soaked a little to prevent the chilies from becoming black when they are heated, and the peppers must not retain water to avoid the time when they are heated. Splashing oil in water.

2. The ingredients of the sauteed cabbage are exquisite. The outer leaves of the cabbage are not used, and the inner tender core is not used. Only the middle part is used to ensure a crispy taste.

3. Clean the cabbage carefully and then soak it in water for ten minutes to effectively remove the pesticide residues. Rinse it with water after soaking.

4. The cleaned cabbage should be torn into small pieces, washed first and then torn, so as to reduce the loss of nutrition, must be torn by hand, tear into small pieces along the texture, do not cut with a knife, use a knife to damage the texture of the cabbage and affect the taste. The metallic taste will affect the taste, so we must control the moisture. Only the vegetables with moisture control will help stir-fry.

5. Cut the chili into small pieces and remove the seeds

6. Cut garlic into thin slices. It’s best to cut garlic 15 minutes in advance, lay it out for oxidation, and let it generate allicin. Allicin has good anti-inflammatory, blood pressure, blood lipid, anti-cancer and anti-cancer effects.

7. Place the pot to heat up, the cooking method of sautéing, the pot must be heated first

8. Add appropriate amount of oil, then add pepper, turn on high heat, saute the pepper to fragrant, a little more oil, I have always been an advocate of low oil and salt, so I don’t put too much

9. After sauteing the peppercorns, add chili and garlic, and quickly saute. At this time, the oil temperature is relatively high, and the action should be fast. The control of the oil temperature is a little smoke. It is not recommended that the oil temperature is too high. If the oil temperature of the fried vegetable is not enough, the fried vegetable will not be crispy and tender, so the oil temperature must be controlled well

10. Add cabbage and stir fry quickly

11. After changing the color, add appropriate amount of salt and white vinegar, stir fry evenly and out of the pan

12. Finished product

Tips:

1. This dish is a very fast dish. The focus is on the control of oil temperature. Each step is a very coherent action. I fry and take pictures, which has affected the quality of the dish;
2. Each step has precautions, and the details determine the quality;
3. If you are looking for a better taste, you can use lard for frying, but lard is high in saturated fatty acids, and it is recommended to eat less, especially for people with cardiovascular diseases and the elderly. Public number: yezidexiaochu