[stir-fried Chinese Cabbage]---a Home-cooked Dish that Tests The Skill of The Chef

Name: [stir-fried Chinese Cabbage]---a Home-cooked Dish that Tests The Skill of The Chef
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: A Chinese cabbage; Some Pork belly; Some parsley; Some shallot; Some ginger; Some garlic; Some Dried red chili; Some salt; Some White vinegar; Some Soy sauce; Some Peanut oil

by Jun Meng dark blue

4.8 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

It’s the season of eating Chinese cabbage again. At this time, northern Chinese cabbage and radish are the main winter storage vegetables. In our local villages, we still have the habit of cellaring cabbage and radish. Chinese cabbage was the main dish of the poor in the old days, especially in winter. Turnips and potatoes are among the "three major dishes" for common people to spend the winter. Today, with the improvement of living standards, Chinese cabbage is still a must-have dish on the table of every family, especially Jiaodong Chinese cabbage is famous for its large leaf balls and good quality. It is a specialty vegetable of China. Chinese cabbage has many different methods. Stir-fry, stir-fry with sauce, stewed cabbage, cold dressing, pickling, etc.
Stir-fried Chinese cabbage is the most common home-cooked dish. Don’t look at such a common cabbage. It only uses the simplest operation method and the simplest seasoning. In our case, a plate of cabbage is the best measure of the chef’s skill level. Yes, diners at the table often use this dish to evaluate the chef's craftsmanship.
I personally conclude that the most important thing to fry this dish well is to master a few tricks to fry this dish with a good taste: First, choose the ingredients, and you must choose the cellar-fried cabbage, because the cellar-fried cabbage must be selected. Chinese cabbage has little water and tastes a little sweet; the second is to change the knife. When the cabbage is changed to the knife, the cabbage leaf should be divided into two parts, and the green leaf part on the top should be torn off by hand, and the remaining cabbage can be sliced diagonally with a knife. This cutting method can cut off the tendons in the cabbage gang, which is easy to cook, and the cut surface area is large, easy to taste; third, the cabbage gang must be fried first, and the water in the cabbage gang is fried and fried. When it is delicious, add cabbage leaves and stir-fry, so that the maturity is similar; fourth is to stir-fry on high fire, this dish must be stir-fried on high fire, so that the flavour is more flavorful; fifth, a little white vinegar must be poured in before serving, and more This dish will be the icing on the cake, mastering the above tips, you can also fry the good taste of the big hotel at home. "