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In the winter, although the weather is very cold, but the winter can eat a lot of vegetables, the family planted several kinds, spice spoon white, cabbage, red cabbage moss and so on. Northerners eat more cabbage in winter, while southerners eat more cabbage, where the cabbage does not refer to a small cabbage, but refers to a green cabbage, in the south cabbage is a general reference, not a specific finger.
The cabbage in the south is as popular as the cabbage in the north, and it is low-priced and delicious, and it is hungry for two days without eating. I basically don't have to buy cabbage, because the family has grown several pieces of cabbage, this time is the time to eat cabbage, and three meals a day can not be eaten, so there is no need to worry about not eating. Cabbage is more suitable for stir-fry than Chinese cabbage than for stewing.
In winter, seasonal vegetables are particularly suitable for stir-frying, fresh and delicious, and eat dozens of pounds every week without feeling tired. The biggest difference between Chinese cabbage and Chinese cabbage may be in the way of cooking, to be honest, Chinese cabbage is directly fried or relatively small, basically will be accompanied by some vermicelli, or some other meat is delicious, but Chinese cabbage, in some families in the south, basically fried to eat, light, spicy, garlic, are fried but the taste is different.
I eat cabbage like spicy, because people in this area like to eat spicy, and is not spicy and unhappy, so even if it is a small cabbage, it must also be fried with peppers, eating is called fragrant, with peppers fried out of the cabbage, fresh and delicious, eat dozens of pounds every week do not feel greasy, like to eat small cabbage friends, you can try this taste of the practice, cooking is relatively simple, like to eat if you may wish to try.
<h1 class="pgc-h-arrow-right" > [spicy stir-fried cabbage].</h1>
Ingredients: 1 handful of Chinese cabbage, 100 grams of pork, 2 garlic cloves, 3 millet spicy
Accessories: vegetable oil, 1 spoonful of watercress paste, 1 spoonful of light soy sauce, 2 grams of chicken powder
Production process:
1, the cabbage rinsed clean, the small cabbage at home will generally carry some dirt, so when cleaning, be careful, the front and back sides should be washed.
2, washed cabbage cut it into three pieces, so that the purpose is to fry, put in order, fried out of the taste will be better, will not be too old leaves.
3, put vegetable oil in the pot, after heating, put in the garlic cloves and stir-fry, and then put the cut pork into it to start sautéing, the pork will be delicious to choose plum blossom meat.
4: Then add the cut garlic cloves and the millet spicy cut into circles, then add a spoonful of watercress sauce, fry out the red oil, and then pour in our cut cabbage stalks.
5: Stir-fry the cabbage stalk until it tastes, put in a small section in the middle to continue stir-frying, and finally add the leaves, so that it will be more flavorful, and then add 1 spoonful of soy sauce.
6, then put in 2 grams of chicken powder, because the watercress sauce is put, so if the salt is salted, it does not need to be added again, otherwise the fried cabbage will be very salty.
Food carving tip:
1, the cabbage is relatively tender at this time, and the water content is relatively high, so when frying, it must be fried on high heat, so that it will be particularly fresh.
2, eating cabbage is actually limited by regional differences, like eating cabbage in the southwest region, many of them are directly cooked, and in the north is stew, in the south is mostly fried.
[This article is original by "Small Talk Food Carving", and the pictures are taken by myself.] Without permission, it shall not be deleted, altered, misappropriated, and infringement shall be investigated】