When frying cabbage, how to cook cabbage so that it won't collapse and taste delicious?

In summer, there are many kinds of fresh vegetables in the market, which can be changed every day. But most vegetables can't be put away and can only be eaten on the same day. I really don't know how to store it. Every time you don't eat the food you bought home that day, it will definitely taste bad the next day. If you put it in the refrigerator, it doesn't taste as good as what you just bought, and the taste is much worse. So I can only store some vegetables, such as cabbage, which can be bought all year round.

Cabbage is usually fried, and many people like to eat a particularly popular dish. It's hand-torn cabbage, which must have been eaten by many people. It tastes delicious, but it is difficult for many people to make such an effect when they cook it themselves. Either it is soft and full of water, or it tastes tasteless. So how can we fry cabbage well?

Today, I will share with you the practice of frying cabbage. Actually, there is skill in frying cabbage. When frying cabbage, it is wrong to fry it directly. Learn to do this, the cabbage will not collapse, but also delicious! You can also make the taste and taste of the restaurant at home. Interested friends look at the correct method and follow it to ensure better taste.

Fried cabbage

Prepare ingredients: Chinese cabbage, dried peppers, garlic cloves, onion segments, pepper, soy sauce, salt, sugar and cooking oil.

If you want to eat a large piece of cabbage, tear it by hand as much as possible, which tastes best. If you don't eat large pieces, you can cut the cabbage into filaments, but the filaments are not conducive to frying the crispy taste. If you want to eat crisps, tear them with your hands. Today's method is also suitable for shredded cabbage.

After the cabbage is torn, sprinkle a spoonful of salt in the clear water in the basin, stir to melt, and then put the cabbage blocks in and soak for a while. Although cabbage looks white and clean, it needs to be soaked in salt water. You can remove the eggs, wash them more cleanly, and rinse them twice after soaking.

Then prepare, peel and mash garlic cloves, cut dried peppers, cut onions, and then mix a bowl of juice. Pour a spoonful of soy sauce, a little salt and a little sugar into a bowl and stir well. If you like jealous friends, you can also add a spoonful of balsamic vinegar for later use.

Next, we don't want to blow it up directly, but we have to do it. Many people around us are used to frying directly, but they can't master the heat and other aspects, which leads to the cabbage becoming soft and collapsed when frying for too long, or we are afraid that if frying for too long, the cabbage will not taste good if we deliberately shorten the time, so we have to blanch it first.

Blanching water can shorten the cooking time, make Chinese cabbage more green and shiny, and increase the bottom taste.

Add water to the pot and bring to a boil. Sprinkle a spoonful of salt and a little cooking oil, pour in Chinese cabbage blocks and blanch for one minute to remove water. Too long will affect the taste.

Heat the wok, add cooking oil, heat it to 50%, add a little pepper and stir-fry until fragrant, and then take out the pepper to avoid discomfort when eating.

Finally, add minced garlic, dried peppers and shallots, stir-fry until fragrant, then add cabbage, stir-fry over high fire for one minute, add juice and stir-fry evenly, and tear the cabbage with one hand.

When frying cabbage, you need to pay attention to these:

When frying cabbage, don't fry it directly, blanch it in advance, it will be more crisp and tender.

When blanching, add salt and cooking oil, the cabbage will be greener and more shiny, and it will have a bottom taste, and the blanching time should not be too long, otherwise it will taste bad.

If the other cabbage is only half used, the other half must be wrapped with plastic wrap, otherwise the cabbage will be frostbitten or dried, and it will be impossible to eat again.