Introduction: Make sour and spicy cabbage, remember not to fry directly under the pot, do 3 o'clock, cabbage crisp and tender into the flavor of the rice aroma
For us now, eat vegetables all year round do not worry, in the winter do not have to eat cabbage radish, but these anti-seasonal vegetables, either expensive, or poor taste, such as loofah, I here a pound of seven pieces, nearly eight dollars, looks very tender, but too expensive, and then such as tomatoes, a pound of four pieces more, this price can be accepted, but the taste is extremely poor, only sour, really unpalatable, so still honestly eat more cabbage radish bar, in fact, serious cooking, but also very delicious.
Cabbage is one of the most tender vegetables in winter, the price is also "cabbage price", a few cents a pound, buy a large one can eat a few meals, very cost-effective. Don't look at the cabbage ordinary, in fact, its nutritional value is not low at all, often eat cabbage, the body is also very good, and cabbage can be fried to eat, stewed to eat, make stuffing, very good, often change the pattern to eat, will not eat tired.
Sour and spicy cabbage this way to eat, many people love to eat, cabbage is not only crisp and tender, but also with a sour and spicy taste, eat very enjoyable, very under the rice, my family often eat so, fried a plate of time-saving and labor-saving, especially good.
Sour and spicy cabbage seems simple, but if you want to make the best taste, you also need to master some skills, otherwise the taste is not crisp or tasteless, it is difficult to eat. How to make sour and spicy cabbage?
Make sour and spicy cabbage, remember not to fry directly under the pot, do 3 o'clock, cabbage crisp and tender into the flavor of the rice aroma! When many friends fry cabbage, they always love to fry directly under the pot, but after the result is fried, the cabbage gang is very difficult to eat, this is because the cabbage gang contains a lot of water, directly under the pot to fry, there will be water loss, so the taste will be poor, this is wrong.
Tell everyone that as long as these 3 points are done well, the sour and spicy cabbage that is guaranteed to be made is particularly delicious, and you can eat more than one bowl of rice without meat.
The first point is to buy the right cabbage
There are generally two kinds of cabbage, from the color point of view, one color is relatively light, one color is darker, from the cabbage gang, a cabbage gang is larger, a cabbage gang is smaller, then when buying cabbage, to choose the kind of leaf color is relatively light, this is more tender, but also to pick the cabbage gang smaller, this cabbage taste good. In addition, you have to look at the state of the cabbage gang, if there is a state of water loss, it has been lost, do not buy, the taste is very poor, to buy the best with a large water content.
Buy the right cabbage, and then use the correct cooking method, in order to make the most perfect sour and spicy cabbage, do not buy randomly, not to mention the cheap to buy poor quality, when the time to fry is not delicious, do not blame the wrong method.
Second point – the cabbage leaves and the cabbage are cut separately
Cabbage leaves have less water content, and after a few stir-frying after the pot is cooked, and cabbage help water content is large, after the pot is difficult to cook, so according to this characteristic, we have to cut the cabbage leaves and cabbage help separately, cabbage leaves directly down, break small pieces of good, cabbage help with a kitchen knife cutter slices, so cut out of the contact area is large, easier to taste.
In addition, the cabbage should be cleaned in advance, the water should be shaken off and then cut, do not cut first and then wash, so that the cabbage will stick a lot of water, and the fried dish has more water, which is not delicious and not beautiful.
The third point - cabbage should not be directly fried in the pot, do more step of pickling
Cabbage leaves put aside to control the water, we have to focus on the treatment of the cabbage gang, sprinkle a little salt to grasp and mix evenly, marinate for five minutes, remove some of the water, after doing this, the fried cabbage is more crisp and tender, and the water is less. This little trick to keep in mind, many friends do not know, you can boldly try it, very easy to use.
After understanding the three points, let's fry a sour and spicy cabbage together.
steps:
Heat the oil in a wok and add garlic slices and dried chili peppers to bring out the aroma. Pour the pickled cabbage into the pot, stir-fry over high heat, drizzle with a spoonful of rice vinegar or balsamic vinegar, stir-fry for a minute, add a spoonful of raw soy sauce and stir-fry, slightly colored better, there is also some umami, more delicious. Then pour the cabbage leaves into the pot, stir-fry until the leaves are beaten, and finally add a little starch water, stir-fry over high heat to collect the juice, so that a sour and spicy cabbage is ready. Putting starchy water can make the soup wrap around the cabbage, which is more delicious and flavorful, and if you don't want to do it, you can omit this step.
Conclusion: Make sour and spicy cabbage, remember not to fry directly under the pot, make 3 o'clock, the cabbage is crisp and tender under the flavor of rice! Have you learned? Try to do this, after eating, you will also think that doing these 3 points well is better than directly frying. Sharing is here, like me, please pay attention to me.