Hello everyone, I am the first gourmet Ah Fei, every day there are several dishes to share with you, pay attention to me to take you to appreciate the taste of the tongue of the world.
Autumn is a good season to eat cabbage, whether it is stir-fried or stir-fried are very crisp and delicious, today I will share with you a "stir-fried cabbage" method.
Chinese cabbage is one of the most abundant vegetables containing vitamins and minerals, but also has the effect of promoting digestion, tongli stomach and intestines, etc., is very popular in home cooking, nutritious and low-fat, and is also the choice of weight loss people.
I believe that many people in the frying of small cabbage will be out of the water also affect the taste, fried out is not delicious, today to teach you a few skills, fried out of the cabbage crisp into the taste will not come out of the water, the method is particularly simple, small white a look will, a few minutes to make a plate, let's learn together.
【Stir-fried cabbage】——Crisp and flavorful
Ingredients: Cabbage
Accessories: garlic, dried chili peppers
Seasoning: Ingredients, sugar
<h1 class="pgc-h-arrow-right" data-track="6" >1</h1>
First, prepare a handful of cabbage, cut off the roots, scatter the leaves into clean water, add a spoonful of salt, wash the sediment and impurities on it, and then fish out and drain the cabbage, cut into sections and set aside.
<h1 class="pgc-h-arrow-right" data-track="10" >2</h1>
Prepare a few garlic grains, cut into slices and place in a pot, then grab a handful of dried chili peppers and set aside.
<h1 class="pgc-h-arrow-right" data-track="13" >3. Start cooking</h1>
Heat the pot, add the right amount of vegetable oil, when the oil temperature is 50% hot, put in garlic slices and dried peppers and stir-fry together, stir-fry the head of the ingredients and then pour into the cabbage, turn the heat to stir-fry until it is broken, the cabbage will return to green and soft and then start seasoning: add 2 grams of salt, a little sugar to freshen, hook a little water starch to make the seasoning better adsorb on the cabbage, and then pour in some bright oil to brighten the color, stir-fry evenly to plate and eat.
<h1 class="pgc-h-arrow-right" data-track="16" > small summary</h1>
1. Light brine can wash the cabbage cleaner and remove pesticide residues.
2. Table salt should wait for the cabbage to be cut off before it is released, otherwise it is easy to get out of the water and affect the taste.
Pay attention to Ah Fei, there are simple and practical dishes for your reference every day