The fairy eating method of baby cabbage, the flavor of the dry pot amazes the family, it is spicy, tender and satisfying, and whoever eats it praises

#秋日生活打卡季#

As the old saying goes, "The doll in the dish is full of fragrance." "In that small town that has been yellowed by time, there is a small restaurant called "Fragrance Overflowing", and the owner Lao Li is a person who has an almost demanding pursuit of ingredients. One day, three diners came to the restaurant, and they were full of praise for Lao Li's dry pot baby cabbage, but they also put forward their own suggestions for improvement. Lao Li listened, his brows furrowed, he knew that this was not only a challenge to food, but also a test of his own skills.

"Lao Li, this baby cabbage is good, but can it be a little more spicy?" The first diner said. "I think we should add some vinegar, sour and spicy to taste good." The second diner proposed. "No, no, no, you're all wrong, you should add some sugar, sweet and spicy, that's what is called perfect." A third diner retorted.

Lao Li listened, but he had his own idea in his heart. He decided to have a dry pot baby cabbage competition tonight, and let these three diners cook it themselves to see who can make the best dry pot baby cabbage to his heart. As night falls, the fire in the kitchen reflects everyone's faces, and in the tense atmosphere, everyone cooks their creations with their hearts. In the end, Lao Li tasted three dishes, and he smiled, because he knew that this was not only a contest of food, but also a deep understanding of traditional food.

Gastronomy introduction

Dry pot baby cabbage, this seemingly simple dish, but contains profound cultural connotations. It originated in Sichuan and is a classic in Sichuan cuisine. Baby cabbage, named for its small and cute appearance, has a crisp and tender taste and is rich in nutrients. In this dish, baby cabbage is combined with spices such as chili pepper and Sichuan pepper to form a unique spicy and fresh aroma, which makes people have an endless aftertaste.

Cooking process

Ingredients:

• 500 grams of baby cabbage
• 10 grams of dried chili peppers
• Sichuan pepper 5 grams
• Garlic cloves 3 cloves
• Ginger 10 grams
• Cooking oil 50 ml
• Salt to taste
• Sugar 10 grams
• Vinegar 5 ml

Cooking Steps:

1. Prepare baby cabbage: Wash the baby cabbage and cut it into palatable cubes. The trick to this step is to cut it evenly so that it is evenly heated during cooking.
2. Prepare the excipients: cut the dried chili peppers into small pieces, garlic cloves and ginger slices. The key to this step is the way the ingredients are cut, which affects the final mouthfeel and flavor.
3. Hot pan with cold oil: Add an appropriate amount of cooking oil to the pan, add Sichuan pepper first after the oil is hot, and fry it to bring out the fragrance. The key to this step is to control the oil temperature and avoid frying the peppercorns.
4. Add baby cabbage: Place the baby cabbage cubes in the pan and stir-fry quickly so that it heats evenly. The key to this step is to control the heat and keep the baby cabbage crisp and tender.
5. Seasoning: Add salt, sugar and vinegar and continue to stir-fry to allow baby cabbage to fully absorb the flavor of the seasoning. The key point of this step is to balance the seasoning, which should highlight the sweetness of the baby cabbage and the spicy stimulation.
6. Add garlic and ginger slices: When the baby cabbage is almost cooked, add garlic and ginger slices and stir-fry quickly to increase the aroma of the dish. The key point of this step is the timing of adding garlic and ginger slices, which will be fried too early and lose their flavor too late.
7. Remove from the pan and serve: Finally, put the fried baby cabbage on a plate and sprinkle with a little chopped green onion as a garnish. The key to this step is to make the presentation more aesthetically pleasing and to enhance the appreciativeness of the dish.

Regional flavors

In Sichuan, dry pot baby cabbage is a home-cooked dish that every household makes. Whereas, in Hunan, people like to add more chili peppers to this dish to make it more spicy. In Guangdong, people prefer light, reduce the amount of chili pepper and Sichuan pepper, and add some hoisin sauce to make baby cabbage more delicious. The flavors of different places show the different understandings and pursuits of local people's food.

Cooking tips

1. The baby cabbage should be fresh, so that the fried taste will be crispy and tender.
2. Dried chili peppers and Sichuan peppercorns should be fried until fragrant, but be careful not to fry the paste.
3. When seasoning, the ratio of salt, sugar and vinegar should be well grasped to achieve the best balance of flavors.
4. Slices of garlic and ginger should be added when the baby cabbage is almost ripe to preserve its aroma.
5. You can taste the taste before cooking, and make appropriate adjustments according to personal taste.

Popular science knowledge

1. Baby cabbage is rich in vitamin C and dietary fiber, which helps to boost immunity and promote digestion.
2. The chili peppers in the dry pot baby cabbage are rich in capsaicin, which can stimulate the secretion of saliva and gastric juice and increase appetite.
3. Sichuan pepper has the effect of dissipating cold, dehumidifying and relieving pain, and is one of the indispensable seasonings in Sichuan cuisine.
4. The cooking method of dry pot baby cabbage is simple, but the control of heat is high, and it is a dish that tests the chef's skills.

Dry pot baby cabbage, with its unique spicy and fresh fragrance, has become a classic in Sichuan cuisine. Although the cooking process is simple, each step requires careful operation to make a dish that looks and smells great. Try it at home to experience the joy of cooking and enjoy the satisfaction of food.

Question interaction

1. Which flavor of dry pot baby cabbage do you prefer? Is it the spicy taste of Sichuan, the spicy taste of Hunan, or the lightness of Guangdong?
2. What are some unique tips you have when cooking baby cabbage in a dry pot?
3. Which combination of baby cabbage do you think best enhances its flavor?
4. Have you tried making dry pot baby cabbage at home? How does it feel? What experiences can you share?

Through these questions, we encourage readers to share their experiences and opinions in the comment section to make the article more interactive. Follow the Taste of Food and bring you more stories, knowledge and tips related to food.