When frying cabbage, the most taboo thing is to fry it directly! Add 1 step, and the cabbage will be crisp, tender and more tasty.

Cabbage is a vegetable that many people like to eat, especially hot and sour cabbage. It is a dish that I must order every time I go out to eat, not only with wine, but also with meals. Many people say that the hot and sour cabbage fried in the restaurant is delicious, but they have cooked it many times at home and put a lot of seasonings, but it is still not as delicious as the fried in the restaurant! In fact, some dishes are not a matter of seasoning, but a matter of practice. As long as you master the correct method, the cabbage with only salt will be crisp, tender and more delicious!

As far as I know, when many people fry cabbage, they clean it directly and then fry it directly in the pot. This practice is really too common. And if you want to make it hot and sour, you just need to master the tips of 1. When frying cabbage, the most taboo thing is to fry it directly! Add more 1 step, and the cabbage is crisp, tender and more delicious. A friend of my chef visited my house and saw me cooking hot and sour cabbage. He said it was a textbook method. Eating some cabbage in autumn can also help us lose weight, because cabbage is rich in dietary fiber, which can scrape off excess oil when passing through the intestine, and increase the number of chewing when eating cabbage, thus making people feel full. In the United States, Japan and South Korea, cabbage is the most recommended diet food for everyone! Next, I will share with you the practice of hot and sour cabbage, hoping to satisfy everyone's appetite and lose weight successfully!

The ingredients are as follows: 600g of Chinese cabbage, 3g of dried pepper, 0g of pepper/kloc-0, 0g of bean paste/kloc-0, 6ml of aged vinegar, 4ml of soy sauce, 5g of minced garlic, 5g of Jiang Mo, and proper amount of salt, pepper and edible oil.

The practice of hot and sour cabbage is as follows:

Step 1: Clean the cabbage first, and then tear it into small pieces of about 4 cm by hand. Don't tear the cabbage too big, or the cabbage stalk will be difficult to fry!

Step 2: put 500ml of cooking oil into the pot. When the oil temperature reaches 70%, put the cabbage in the pot, fry it for 20 seconds (fry it on a domestic stove for 40 seconds), and then drain the cabbage 1 min.

Step 3: put the right amount of oil into the pot, and the oil temperature is 60% hot. Add minced garlic, Jiang Mo, bean paste and pepper into a pot and stir-fry until fragrant. Then put the cabbage in the pot and fry it 10 second. Then put the old vinegar, soy sauce, salt and pepper into the pot and continue to stir fry for 20 seconds before serving.

Matters needing attention for chef Hu to stir-fry cabbage:

Precautions 1: When cooking hot and sour cabbage, don't cut it with a knife, but tear it by hand, which will make the taste of cabbage more crisp and refreshing, and the fiber in cabbage will not block your teeth!

Note 2: When frying cabbage, you can't fry cabbage directly in the pot. We need to fry the cabbage first, because the high oil temperature can make the cabbage cook quickly, which can make the cabbage lose a little water, which will make the cabbage crisp, tender and more tasty.