Why are the hand-torn cabbages in the restaurant fragrant and crispy? Learn the crafting skills and make good food at home
Hello everyone, thank you for reading the article I shared, this time I want to say to you: 'Why are the hand-torn cabbage in the restaurant so fragrant and crispy?' Learn a few tricks and make good food at home!"'
Cabbage is one of the most common vegetables, the taste is crisp and tender, nutritious, the price is also cheap, a pound is only a few cents, buy a large one is only 2 to 3 yuan, can be said to be the cheapest vegetable. Stir-fried cabbage is the most common way, the most famous dish is the hand-torn cabbage, have eaten in the restaurant, especially crisp, spicy, especially under the rice, more delicious than the big fish and meat.
However, when you make this dish at home, the cabbage is always soft and collapsed, not crisp at all, and it is easy to get out of the water, how does the chef do it? The simpler the dish, the more important the skill.
Today I would like to share with you the method of hand tearing cabbage, learn a few techniques commonly used by chefs, and make delicious food at home.
【Hand-torn cabbage】
Prepare fresh cabbage, pork belly, garlic, millet pepper, green pepper, salt, soy sauce, chicken essence, sugar.
【Directions】
The first step, buy 1 fresh cabbage, the leaves of cabbage are wrapped very tightly, it is not easy to peel, you can use the rolling pin to knock a few times, knock the leaves loose, you can easily peel off. The outer 2 layers of leaves are thrown away and the taste is very poor. After peeling enough leaves for a plate of vegetables, cut off the roots of the leaves and remove the stems. Tear the leaves into large pieces by hand, rinse them with clean water and drain.
【Tips】Have you found that the hand-torn cabbage made in the restaurant only has leaves and no stem veins? The stem veins contain a lot of water, and the taste is very hard, and it is easy to produce water when fried, and these situations can be avoided by using only the leaves.
Step 2: Wash the pork belly and cut into thin slices. Remove the seeds and stalks of the green peppers and cut them into small pieces. Cut the millet pepper into sections and crush the garlic with a knife.
Step 3: Pour a small amount of oil into the wok, heat it up, add pork belly slices, sauté over low heat for a few minutes, stir-fry the excess oil, and then fry the garlic, millet pepper, and green pepper pieces to make the aroma.
Step 4: Pour in the cabbage leaves, stir-fry over low heat for 1 minute, add salt, chicken essence, sugar when the cabbage becomes soft and slightly transparent, and pour in an appropriate amount of soy sauce, turn the heat to quickly stir-fry for half a minute, let the cabbage taste.
Step 5: Drizzle an appropriate amount of balsamic vinegar along the edge of the pot, quickly stir-fry the cabbage to get the sour aroma of vinegar, and then turn off the heat and get out of the pot.
【Chef Skills】
Hand-torn cabbage, you can add meat or no meat, the use of lard, the taste is also very fragrant. If you want to taste good, you must use all the leaves, and there can be no leaf veins, otherwise it is easy to get out of the water and affect the taste.
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