Introduction: Remember: This dish should be torn by hand, simply stir-fried, very under the rice, the heat is just needed.
Originally scheduled for a tour, and finally scared off by the scorching sun, it is still good to stay at home.
I love to eat, I prefer to make my own meals, since the family simply treats themselves well every day, today's next meal is particularly delicious, and the family agrees that it is very successful.
The taste is just right, how to do it? Remember that some dishes do not need to be cut, directly tear down by hand and stir-fry, that is the most critical place, let's share it together.
The next meal I made today is [dry pot hand-torn cabbage]
But someone has to ask me, why do I have to tear it by hand to make it delicious? Here are some of the reasons.
First of all, the hand-torn dish is different from the knife cut as smooth, its section is irregular, rough, uneven, so that in the process of stir-frying or pickling, the contact area between vegetables and sauce will increase, easier to taste and easier to hang juice, naturally more delicious. Secondly, there is no need to cut with knives, in the old saying, to avoid getting stained with "iron fishy gas", which is conducive to maintaining the color and crisp taste of vegetables and vegetables. To put it bluntly, it is to avoid metal knives to accelerate the oxidation of vitamin C in vegetables and vegetables, reducing nutrition.
Let's share the specifics.
The first step is to tear the washed cabbage into small pieces by hand, peel the pork belly and cut it into very thin slices, a little dried chili pepper and minced garlic.
Step 2: Add a little oil to the pot and sauté the pork belly slices and minced garlic together, sauté until the pork belly becomes transparent, remember to use low heat, then add dried chili granules and cabbage and continue to stir-fry for a while.
Step 3: Add spices, I used a spoonful of watercress sauce, oyster sauce and soy sauce each 1 tsp, a little sugar, continue to stir-fry, see the cabbage change color can be, and finally put some vegetable essence according to personal taste.
According to my steps and methods, the dry pot cabbage tastes crisp and delicious, and it is very flavorful, it is a particularly appetizing next meal, cabbage is very affordable in the summer, so that the cost of frying a plate does not exceed 3 yuan, which is cost-effective.
Tip: The moisture content in cabbage is very high, about 90% of which is water, and the calories in cabbage are very low, so it is especially suitable for people who are losing weight. Rich in vitamin C, vitamin E and carotene content, for antioxidants is a certain benefit, can play a certain role in delaying aging, in addition to improving our body's resistance and immunity.
Well, today's article to share here, I am the Spirit of Dance Small Canteen, a native of Fuzhou who loves to cook, and is also the original author in the field of gastronomy, preparing three meals a day for my family is my happiest moment, and I am willing to share it and exchange and learn with you. Welcome everyone to continue to pay attention to me, in addition, this graphic work is the original of the dance spirit small canteen, it is strictly forbidden to carry and steal pictures from other self-media, and violators will be investigated.