Stir-fried cabbage, many friends do it wrong, no wonder the yellow water is unpalatable, the correct way is so. Dear good friends, hello everyone, I am Chef Jiang Yizhou, today is the time to share the food with you, are you ready?
In the summer, many friends may be the same as me, love to eat some stir-fried cabbage, the taste is crisp and tender, the mouth is delicious, but the stir-fried cabbage this dish, many friends are doing it wrong, no wonder the yellow water is difficult to eat, so today, I will put this stir-fried cabbage the correct way, all share with everyone, nonsense not much to say, then directly to everyone on the dry goods.
<h1 class="pgc-h-arrow-right" data-track="3" > first of all the preparation of raw materials. </h1>
Five fresh cabbages, one garlic with skin, one star anise, and a small piece of green onion.
<h1 class="pgc-h-arrow-right" data-track="16" > next is the production process. </h1>
1, first of all, we will be fresh cabbage five, first clean clean, and then cut into sections, do not cut first, and then clean, so that the nutrients of the cabbage, all lost to the water of washing vegetables, and cabbage in the cleaning of water, etc. will be fried when it is easy to get out of the water.
2, and then the garlic without peeling, with the skin to shoot loose, and then prepare an octagon, and then a small section of the green onion cut into diced onions, and then we start to make it on the fire.
3, first heat the pot, add a little cooking oil, first fry the star anise in the pan, the star anise must be fried to a slight paste, after the aroma, and then add the diced green onion and garlic with the skin, and then fry the diced green onion until golden brown, and then directly put the cabbage into the pot.
4, after the cabbage under the pot, immediately turn on the high heat and stir-fry for a minute, the purpose of this step is to let the cabbage absorb, the aroma of star anise onion and garlic, the taste of the stir-fried out is more intense and delicious, in one is, when the fire is stir-fried, the water out of the cabbage, all can be volatilized by the hot pot, so the fried cabbage, it is more difficult to get out of the water.
5, stir-fry again for a minute, just add a spoonful and a half of salt, a little chicken essence MSG, and then quickly stir-fry for 30 seconds on high heat again, you can get out of the pot, then the cabbage, looking and uncooked as emerald green and beautiful, but after the pot, the remaining temperature of the cabbage will cook it. Remember not to sauté the cabbage in a pan until it is pureed and then out of the pan.
<h1 class="pgc-h-arrow-right" data-track="17" > next is the production points. </h1>
1, cabbage must be cleaned first, and then cut, so that the nutrients are still lost less. If it is cut into sections and then washed, all the nutrients will be lost to the washing water, and it is easy to fry out of the water.
2, when frying the cabbage, be sure to first fry the star anise until the slight paste out the aroma, and then put the green onion and garlic diced, and then directly put the cabbage off the pot, stir-fry on high heat for a minute, these steps must also be remembered.
Well, after reading this article, do you know what is the most correct way to fry chinese cabbage this time? Just do it. If it is not delicious, welcome to come to my house to find me, thank you for your patience to read, I am Chef Jiang Yizhou, we will see you next time.