The cold of winter always makes people want to warm their bodies and mindsGastronomy。At this time, a stew is servedCabbageIt can not only warm the stomach but also nourish the body, and has become a must-have dish on the family table. Stew, thoughCabbageIf there is only a single flavor, it will seem monotonous, so we can add some ingredients to enhance the flavor. Today, I will introduce you to a stewCabbageTo make it delicious, just add two ingredients-Pink skinwithPork, you can makeCabbageIt becomes more soft and delicious, and becomes a family favoriteDeliciousDishes.
in stewCabbageBefore that, we need to prepare the following ingredients:CabbagePorkPink skin, light soy sauce, cooking wine,Essence of chicken, salt,Plantsoil andGarlic sproutsCabbageis the protagonist of this dish, the one chosenCabbagePreferably with fresh and tender leaves. PorkSelectTenderloinMeat, becauseTenderloinThe meat is lean and tender, and it is easy to absorb the flavor. Pink skinIt is the key to increasing the taste, and it is served with stewCabbageIt's a perfect fit. , salt,Essence of chickenLight soy sauce is a condiment that enhances the taste and aroma of dishes. PlantsThe oil is used to stir-fry the ingredientsGarlic sproutsIt is used to enhance the flavor and fragrance.
1.First of all, willCabbagePeel off the leaves layer by layer, rinse them well and control the moisture. Separate the leaves from the gangs, cut the gangs into small pieces and cut the leaves into chunks. Garlic sproutsTake a few fresh leaves and cut them into small pieces for later use.
Expansion: FromCabbageDewdrops on the leaves can be seenCabbageThe freshness of the leaves, pinched the leaves, felt a lot of moisture, perfect for stewing. Gently tear off with your hand at this pointCabbageThe leaves, the leaf sauce is green and plump, and it looks like a steaming bowl comes to mindCabbageSoup.
2.willPorkWash well, dry and cut into thin slicesLengthAbout two centimeters. Pour an appropriate amount into the potPlantsOil, heat to 60% hot, add green onion and ginger and stir-fry until fragrant, then addPorkStir-fry until eight ripe.
Expanding: With carefully selected skinnyTenderloinAs an ingredient, meat is not only tender and tender, but also rich in high qualityProteins, able to increase the stewCabbagenutritional value. During the stewing, stir-fryPorkThe fragrance diffuses and makes the wholeKitchenAll permeated with an enticing aroma.
3.Then, willCabbagePut the gang in a pan and fry until it is half raw, then add itCabbageStir-fry the leaves together until they are broken, then pour in a little water. will be readyPink skinTear into small pieces, add to the pan and continue to simmer until soPink skinRipe.
Expanding: WillCabbageThe bang is stir-fried in a pan, and its unique aroma spreads and makes people salivate. WaitCabbageAfter the leaves are stir-fried and broken, the water that slides into the pot covers almost all the ingredients, and the tenderness and moisture retention of the ingredients during the stewing process are fully guaranteed.
4.Finally, sprinkle with salt to tasteEssence of chicken, stir-fry evenly and sprinkle on topGarlic sproutssection, stir-fry for another minute before it comes out of the pan. Such a pieceDeliciousof stewCabbageIt's ready, with a fragrant aroma and a delicate taste.
Expand: Sprinkle a spoonful of salt and the salty aroma blends into the dish to instantly spread and whet your appetite. Essence of chickenThe addition of the dish can make the dish more delicious, and the essence penetrates into every pieceCabbageLeaves andPink skinMiddle. Eventually, sprinkle onGarlic sproutsDuan, a faint garlic aroma pops out, making the whole dish even more enticing.
CabbageLeaves andCabbageThe gang should be handled separately so that the two can better absorb the flavor. CabbageSimmer the gang for a little longer to make it soft and tasty.
2.in the fryPork, to quickly and evenly stir-fry, ensurePorkIt is heated evenly while maintaining its tender taste. Add an appropriate amount of water and stir-fry to avoid itPorkStir-frying dry leads to the development of bitter taste.
Pink skinSimmer for a little longer to fully absorb the flavor of the soup. Simmer slowly, soPink skinIt will become glutinous and soft, and the taste will be better.
4.In the final seasoning stage, add salt to tasteEssence of chickenIt can make the taste of the dish more balanced and delicious. Sprinkle onGarlic sproutsThe section adds a touch of fresh aroma to the dish.
This stew is bigCabbageNot only is it easy to learn, but it's also delicious and nutritious. In the cold winter, a bowl of stewCabbageNot only can it warm your stomach, but it can also bring you full energy. And joinPink skinwithPorkAfter that, it not only increases the taste of the dish, but also enhances its nutritional value. I hope you will try thisDeliciousof stewCabbageto make the family feel warm in the cold winter.