Introduction: stir-fried cabbage, directly under the pot is wrong, teach you 2 tricks, small cabbage fresh green does not change yellow.
I don't know if you have found that the vegetables in winter are particularly sweet and crisp. In the past, people of the older generation felt that after frost, the vegetables that had been frosted were sweeter than the vegetables of the previous season, and vegetables such as cabbage, white radish, cabbage and so on were particularly sweet in winter.
Although Xiaobian is a "meatless and happy" person, he also loves vegetables, especially the small cabbage in winter. Speaking of cabbage, it can be fried and eaten in the winter, and it can also be used to make hot pot, no matter how it is made, it is particularly delicious. For stir-fried cabbage, I believe many people will directly fry under the pot, after frying well, only to find that the cabbage is not only yellow, the taste is also soft and rotten. In fact, fried cabbage, directly under the pot to fry is wrong, the next teach everyone 2 tricks, fried out of the cabbage not only will not turn yellow, but also can always maintain the emerald green color and crisp and tender taste. These two tricks are very practical tricks for stir-frying cabbage.
If you want the cabbage to eat emerald green crisp and tender state, what are the specific techniques?
Tip 1: Blanch the cabbage in water before sautéing
Detailed production steps:
Step 1, break the leaves of the cabbage, if it is troublesome, you can directly use the kitchen knife to cut off the root of the cabbage, so that the whole dish is loose and there is no need to break it. After breaking up the cabbage, put it in a large basin and soak the sediment at the roots. After rinsing a few more times, drain the cabbage on a sieve and set aside.
Step 2, put half a pot of water in the pot, bring the cold water to a boil, then add the cabbage, blanch until 6 ripe to fish out the cabbage. After fishing out the cabbage, it is best to go through the cold water to ensure that the cabbage does not yellow, always maintain a verdant green color, and can also maintain a crisp taste.
Step 3: Pour the oil from the pot, add the garlic rice, then put the cabbage into the pot and stir-fry, adjust the flavor and fry until the cabbage is just broken, you can put it out of the pot and plate.
Tip 2: Stir-fry the stalks and leaves of the cabbage separately
Detailed production steps:
Step 1: No matter how you fry the cabbage, you need to wash the cabbage clean. If the leaves are mixed with sediment, it will particularly affect the taste, so the cabbage must be rinsed clean.
Step 2: Fish the cabbage onto a sieve, drain it slightly, then cut the cabbage into a few knives and separate the leaves from the stems. Because the stem will be easier to fry than the leaves, if the leaves and stems are put into the pot at the same time, then the leaves are broken first, but the stems are not yet cooked. If you want to wait until the stem is cooked before coming out of the pot, then the leaves have long since turned yellow, not only the color is not good, but the dish will become softer and rotten, and the taste can be imagined.
Step 3, start the pot to pour oil, when the oil temperature rises to 50% heat, put in the garlic rice and stir-fry until fragrant, then put the stem first, fry the stem until 5 mature, you can also put the leaves into the pot, stir-fry evenly. After seasoning, sauté until the cabbage is broken and enjoyable. A crisp and tender green vegetarian stir-fried cabbage is ready.
Stir-fry cabbage, directly under the pot to fry is wrong, the above teach everyone two practical skills, are not directly under the pot to fry. One is to blanch the cabbage before frying; the other is to separate the leaves and stems of the cabbage, and then stir-fry the stems and then stir-fry the leaves. Stir-frying cabbage according to these two methods can make the cabbage not yellow, maintain the green and oily color, and at the same time, the taste is crisp and tender, and it is particularly delicious. Friends who like to eat cabbage may wish to try such practical stir-frying skills!
#"Flash hour" theme essay issue 2 #