Winter isStewsThe best season, bigCabbageis most commonly usedStewsOne of the ingredients. AlthoughCabbageAffordable, but it's very nutritious. However, if only usedCabbageWhen stewed alone, the taste will be relatively light and the aroma will be insufficient. So, in order toCabbageMore soft and rotten, we stew in this dishCabbageOn the basis, two ingredients are added:Pink skinwithPork。The addition of these two ingredients can make the whole dish even betterDelicious, so that the family can't put it down.
Preparing this stewCabbageBefore, we need to prepare the following ingredients: largeCabbagePorkPink skin, light soy sauce, cooking wine,Essence of chicken, salt,Plantsoil andGarlic sprouts。Next, we will introduce the method in detail, and friends who like it can try it!
1.First of all, we need to pick a large treeCabbageand willCabbageThe leaves are torn off layer by layer from the outside in. After tearing, willCabbageLeaves andCabbageThe gang is handled separately. willCabbageCut the gang into two centimeter pieces.
Extensions:CabbageThe leaves are full and crisp, while the gangs are more tender, and both have their own textures and tastes. Separate the leaves and the top of the vegetable allows the different parts to better absorb the flavor while maintaining the texture of the vegetable stick.
2.willCabbageOnce the leaves are washed, cut them into small pieces of about two centimeters. Garlic sproutsTake a few fresh leaves and cut them into small pieces for later use.
Extensions:CabbageThe purpose of cutting the leaves into small pieces is to better absorb the flavor and make it easier to eat. Garlic sproutsThe addition enhances the aroma of the whole dish.
3.Choose a piece that is thinnerTenderloinmeat, clean and dry it, then cut into two centimeter-long slices. Thinly slicedTenderloinThe meat is easier to fry and has a better flavor.
Extended: Lean meats are chosen to reduce fat intake and maintain the dishHealthand taste. The thinly sliced meat is processed to make the meat softer and more compatible with other ingredients.
4.Pour an appropriate amount into the panPlantsAfter heating the oil to 60% hot, add the green onion and ginger and stir-fry until fragrant, then add the chopped onePorkSlices for sautéing. In order to absorb the flavor, the meat should be stir-fried over low heat and slowly, and an appropriate amount of light soy sauce should be added at the same timeOyster sauceand salt to taste.
Extended: HeatedPlantsThe oil is 60% hot, which can make the green onion and ginger better diffuse the aroma. Stir-fry over low heatPorkIt can maintain its tender texture while serving with light soy sauceOyster sauceand the seasoning of salt, able to makePorkAdd more flavor.
5.WaitPorkWhen sautéed until eight ripe, add the choppedCabbageHelp, stir-fry quickly over high heat until broken. And then willCabbagePut the leaves together in a pot and continue to sauté until the leaves are small and add an appropriate amount of water.
Extension: CookedCabbageGang is more chewy, whileCabbageThe leaves are more tender. Add water to control itStewsof moisture, also able to makeCabbageCook worse and worse.
6.InStewsIn the process, shredded and cut into piecesPink skinIt also needs to be added to the pot as well. Pink skinIt takes a relatively longer simmering time to ensure that it is cooked and glutinous.
Extensions:Pink skinThe addition not only enriches the texture of the dish, but also adds a change in taste.
7.Finally, sprinkle in a pinch of salt andEssence of chickenand rejoinGarlic sproutssegments, stir-fry quickly and evenly. Then, you can turn off the heat and remove from the pot. Such a pieceDeliciousof stewCabbageIt's done, and it smells particularly good, more than simpleCabbageThe stewed dishes are even moreDelicious
Extension: The addition of salt can provide enough saltiness to the dish, whileEssence of chickenIt can add to the umami of the dish. LastGarlic sproutsThe section not only provides the aroma of the dish, but also adds a change in color and texture.
In making the stewCabbageThere are a few tips that can help us cook betterDeliciousDishes:
1.The leaves and the cabbage should be handled separately: this will allow for better flavor and at the same time maintain the texture of the cabbage.
2.Stir-fry the meat quickly: halfway through, add an appropriate amount of water and letPorkAdd more flavor.
3. Add the flour skin a little later: to ensure that the flour skin is stewed and mature and glutinous.
Summary: StewCabbageIt is a dish with a light taste、HealthNutritious winterGastronomy。However, simpleCabbageStewing may appear lacking in flavor and lacking aroma. By joiningPink skinwithPork, you can make a stewCabbageI add flavor more, moreDeliciousDelicious. Pink skinBrings a change in taste,Porkdelicious, as wellCabbageThe tender taste makes this stewCabbageIt becomes a warm winter delicacy.
My summary: stew in the winterCabbage, addPink skinwithPorkIt can make the flavor more intense. Pink skinThe addition provides a unique taste whilePorkThe umami adds even more to the dishDelicious。StewCabbageThe process also requires some skill, such as willingCabbageLeaves andCabbageGang separately and fryPorkWhen paying attention to stir-frying quickly to keep the meat tender, add a little water to prevent itPorkI fry it dry, andPink skinThe simmering time is a little longer. StewedCabbageIt should be soft and fragrant. Winter is to eatCabbageGood season, might as well try thisDeliciousof stewCabbagePractice, to bring a warm taste to the family.