#冬日生活打卡季#
Stir-fried meat with cabbage stalks to satisfy hunger, simple and practical, with a good taste, and the family loves to eat it
Stir-fried pork with cabbage stalks, this home-cooked dish always makes me have a lot of memories. Speaking of stir-fried pork with cabbage stalks, it seems like I go back to when I was a child, when I always cooked in the kitchen with my grandmother. Grandma is a very good cook, she always makes delicious and delicious dishes with simple ingredients.
I remember one time, I followed my grandmother to a long-established restaurant, and I heard that their stir-fried pork with cabbage stalks was very delicious. The restaurant is located on the side of a stone road, although the façade is not large, but the business is very good. Walking into the restaurant, a hot air comes to the face, which makes people feel very comfortable. My grandmother chatted with the chef of the restaurant, and I heard that their stir-fried pork with cabbage stems is carefully fried from the restaurant's own cabbage stems and free-range pork from the farm, so the taste is particularly authentic.
The chef also told us that the uniqueness of their stir-fried pork with cabbage stems lies in the heat of the sauté and the choice of seasonings. They will first blanch the chopped cabbage stalks, and then add the pork cubes to stir-fry together, so that the fried cabbage stalks are more crispy and delicious. In terms of seasoning, they chose to use light soy sauce and dark soy sauce to control the color, and then add some fresh green onions, ginger, garlic and dried chili peppers to stir-fry, and add a little sugar and chicken essence to the seasoning to increase the flavor. When I heard this, I couldn't stop drooling.
When I got home, I followed the instructions of my grandmother and the chef and started trying to cook this delicious stir-fried pork dish with cabbage stalks. First, I chose a tender cabbage stalk, cut it into sizes suitable for stir-frying, and blanched it. Next, I chop the pork into granules, add salt, light soy sauce and dark soy sauce and marinate for a while to let it absorb the flavor. After heating the oil in a pan, I add green onions, ginger, garlic and dried chili peppers and stir-fry until fragrant, then pour the marinated pork into the pan and stir-fry until cooked through. Finally, I put the blanched cabbage stalks in a pot and stir-fry well, add an appropriate amount of sugar and chicken essence to taste, and finally stir-fry a few times over high heat.
During the cooking process, I noticed a few things that could be optimized. First of all, blanching the cabbage stalks should not be too long, so as not to affect its taste. Secondly, the temperature in the pot should be maintained when stir-frying, and the heat should be mastered well, so as not to suffer from overcooking and lose the original taste and nutritional value of the stir-fried dishes. In addition, the choice and ratio of seasonings is also key, and we can adjust it according to personal tastes.
Stir-fried pork with cabbage stalks is a simple and easy-to-make dish with a unique flavor. It has a tender taste, with a meaty and spicy flavor and a hint of sweetness, which is evocative.
Pay attention to the taste of food, and take you to learn more about food-related knowledge and skills.