When frying hollow cabbage, many friends are directly fried or directly over-oiled, in fact, hollow cabbage directly fried is easy to blacken, most of which chlorophyll will disappear, very ugly, but directly over-oiled if it is very wasteful, not suitable for the family version of the method. Today I'm going to share a hotel chef who taught me the technique of stir-frying hollow cabbage without blackening. Hollow cabbage is the cheapest vegetable this season, three pieces of a pound, bought four dollars today, when buying must be pinched, to choose easy to break, this will be more brittle and tender. Next, remove the old roots, cut off 2/3 of the leaves, the leaves will taste worse, and then change the knife to cut into small pieces. After all cut, put it in a large basin filled with water in advance, add two spoonfuls of table salt, and soak in water. Now most of the hollow cabbage is planted in water, there will be some insect eggs on the surface, soak for ten minutes and then re-add water to clean up, fish out and put it into the strainer to drain the water for later, then cut some ingredients, a little red pepper shreds, garnish, a little minced garlic, and then add a few tempeh, all poured on the hollow cabbage together for later. Next stir-fry the hollow cabbage, the key step of emerald green comes, add half a bowl of boiling water to the bowl, then add the stir-fry, the right amount of salt, a spoonful of chicken essence, half a spoonful of sugar, stir until all melted and set aside. Pour half a bowl of rapeseed oil into the pan and add a little lard to flavor. The second key to hot roasting hollow cabbage is that the fire must be fierce. After the oil is hot, the left hand holds the hollow cabbage, the right hand holds the boiling water that has been adjusted in advance into the pot together, the high temperature oil and the high temperature water collide in an instant, and then after the physical reaction of this high temperature, it will instantly collide with an oil-water mixture, which will be adsorbed to the surface of the green vegetables, which will make the chlorophyll instantly locked in the greens. Stir-fry on high heat for 30 seconds, burst out the aroma inside and you can come out of the pot. Prepare a plate so that the emerald green and refreshing stir-fried hollow cabbage is ready. This method no matter how long you leave it, it will not turn yellow, it will not turn black.
