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<h1 class="pgc-h-arrow-right" data-track="3" > hand-torn cabbage, many people are wrong in the first step, keep in mind 2 tips, cabbage crisp and delicious. </h1>
Cabbage, also known as cabbage, is a vegetable we usually eat, cabbage in the summer when the price is very cheap, today I went to the vegetable market to buy as long as eight cents a pound, is too affordable, generally two dollars can fry a large plate. The hand-torn cabbage is crisp and refreshing, and the sour and salty taste is particularly delicious, and the hand-torn cabbage made in the restaurant is always so crisp and refreshing. So many people love this dish, but if you do it at home, you can't always make the taste of the chef of the restaurant, because many people do it wrong in the first step, today to teach the delicious methods of this dish, keeping in mind the two tips, the hand-torn cabbage made is crisp and delicious.
The first step in making the hand-torn cabbage is to deal with the cabbage, as the name suggests, it is to tear the cabbage by hand, not with a knife to cut, it looks like the two methods are almost the same, but in fact, the taste of the hand-torn cabbage, its edge texture is irregular, and the knife cut is very neat, so the hand-torn cabbage will be easier to absorb the taste of the sauce, the absorption of the juice is also more, so the taste will of course be better, and the area of the juice absorbed by the knife cut will be less, Therefore, the taste of the dish will be worse, talk about the detailed cooking steps of this dish, according to this method to make it is not worse than the taste made by the chef.
【Preparation of ingredients】
Cabbage, peppercorns, soy sauce, balsamic vinegar, sugar, salt, chicken essence, vegetable oil.
【Cooking steps】
(1) First prepare a small cabbage, when buying cabbage, you can weigh it by hand, the lighter the amount of cabbage, the crisper and tastier it is, so when buying, you must pay attention to picking up the light buy, buy the cabbage back after removing the yellow leaves and rotten leaves outside, and then cut off the roots, and then take the cabbage off layer by layer, and then each leaf is torn into an irregular shape size of about two centimeters.
(2) The next tip is to configure the seasoning in advance, add two spoonfuls of soy sauce, three spoons of balsamic vinegar, a spoonful of salt, a spoonful of chicken essence, and one-half spoonful of sugar in a small bowl, stir evenly in one direction, after this step is done in advance, the speed will be accelerated in the process of frying, and the speed of cabbage absorption will also be accelerated, and the taste is better.
(3) Start the pot to burn the oil, first burn the oil temperature to 60% heat, wait for the black smoke in the pot at this time put in the pepper and fry for ten seconds, then put in the cabbage to start the high heat stir-fry, to keep the high heat and quickly stir it.
(4) During the stir-frying process, the volume of cabbage will become significantly smaller, and when it is reduced to about one-third of the original, the cabbage will also be fried until it is eight ripe, and then gently carry the condiment along the edge of the pot.
(5) Continue to mix it evenly, so that the cabbage fully absorbs the taste of the sauce, after frying, you can turn off the heat and quickly out of the pot, like to eat spicy can also add dried chili pepper stew in the dish, the taste will be more inferior.
【Cooking Tips】
When making the hand-torn cabbage, keep in mind the two little tips, first of all, tear the cabbage by hand, do not use the knife to cut, and the other is to prepare the seasoning in advance, so that the cabbage can quickly absorb the taste of the sauce, and the taste of the dish is not lost at all.
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