Winter has arrived, andCabbageand turnips became the most popular cheap vegetable. Whether it's inWet marketOr a supermarket, these two ingredients are always placed in the most eye-catching position. In winter, people are especially fond of itCabbage, whether it is fried or dumplings, allDeliciousDelicious. However, in the common way to eat,CabbageThe best partner should be stir-fry. When you come home late or don't want to spend too much time cooking, you can just grab oneCabbage, add some oil and stir-fry it and it's out of the pot. Of course, this may be a little less than a dish with meatDelicious, but in winter eat more vegetables, supplementDietary fiberwithVitaminsIt's also a good choice. However, why fried in the restaurantCabbageIt's always delicious, but making it at home is always lackingDeliciousWhat about it?The reason is in the hotelSautéed cabbagehas its own unique skills. The chefs shared two tips that you can stir-fry crisp and refreshingCabbageand not overly moisturizing.
1. Make the sauce:
Pour the light soy sauce into a bowl and add itBalsamic vinegar, salt and to tasteEssence of chicken, then add two spoonfuls of water and stir well.
2. Prepare cabbage:
willCabbageBreak off the leaves and wash them in clean water, drain them and place them on a cutting board to start cutting. When cutting, it should be cut with an oblique knife, so that it can better absorb the flavor. After cuttingCabbageMarinate lightly with salt for 5 minutes to keep the texture crisp and tender without too much water. This is the first secret.
3. Cutting accessories:
4. Stir-fry steps:
Pour into a pot with an appropriate amount of cooking oil, heat it up, add green onions, ginger and dried chilies, and stir-fry. When the green onion, ginger and dried chili peppers are fragrant, add the chopped onesCabbage, because it has been marinated before, so the leaves and the gang can be fried together. This allows for better holdingCabbageThe crisp texture. willCabbageAfter pouring into the pan, stir-fry over high heat, so that the stir-fry is faster, the water does not come out easily, and it will be more crisp, which is the second secret. After a period of stir-frying, waitCabbageWhen it is soft, pour in the prepared sauce and continue to stir-fry over high heat. After the sauce is stir-fried well, it is ready to take out of the pan. After such a stir-frying,CabbageThe texture will be better and the taste will be moreDelicious, and it will not produce too much water, and it tastes fragrant, crispy, and delicious, which is very good for rice.
CabbageAbundantVitaminsc、Vitaminse、Vitaminsk、Vitaminsb1、VitaminsB2 and many moreVitamins, theseVitaminsIt helps to enhance the body's immunity and is very beneficial to physical health. In addition,CabbageAlso rich inDietary fiberwithMinerals, such as calcium, iron, potassium, etc. among themDietary fiberHelps promote bowel movements, relieve constipation, and maintain the healthy functioning of the digestive system. WhileMineralsIt is essential for maintaining the normal metabolism of the human body.
As a self-editor, I'm exposed to all sorts of thingsCooking skillswithGastronomyMenu. Sautéed cabbageThis simple dish is a very ordinary dish in everyone's impression. However, through learning and practicing with the chefs, I have discovered that simple dishes have their own tricks and tricks. in the stir-fryCabbage, you only need to master two tips to make this dish more crisp and refreshing, and not too moist. In addition to the tricks,CabbageAs a must-have for winterGastronomyIt is also rich in nutritional value. It is abundantVitaminswithMinerals, which is very beneficial to human health. Through many attempts and research, I gradually realized the importance of the joy and skill of cooking. I hope you are in the ordinarylifecan also find some small surprises and beauty. Let's enjoy it togetherGastronomyBring joy to it!