The key to the delicious taste of hand torn cabbage(gan guo la rou shou si bao cai shou si bao cai hao chi de guan jian )

The key to the delicious taste of hand torn cabbage

Introduction:

"Cabbage is a vegetable I like to eat very much. In fact, I like to eat any vegetable. The classic dish of hand torn cabbage is a great love, which must not be let go. My mother-in-law salted a lot of bacon to bring us special fragrance. Whether it was cooked directly or fried vegetables, it was very delicious. Today, I cut a small piece to use for fried cabbage, which was very popular with my family. If you don't add bacon, the method remains the same. Even if you tear the cabbage by hand, it's delicious. Because it was made during dinner, it was late when taking photos, so the photos were not good, and the colors of the photos looked strange. "

Production steps:

Step 1: prepare the ingredients, tear the cabbage into small pieces by hand, wash and drain.

Step 2: cook the bacon in water until it is half cooked and slice it. Chop the garlic, ginger and red pepper and set aside. Soy sauce, vinegar, oyster sauce, salt, sugar, chicken essence and sesame oil are mixed into sauce in advance (the proportion should be controlled by yourself, not too much vinegar).

Step 3: heat the frying pan with a little oil, add in the bacon slices, stir fry for a while, and set aside.

Step 4: leave the bottom oil in the pot, put the pepper into the pot and fry until fragrant, then take out the pepper and throw it away (I can also keep the pepper, I'm afraid I'll eat it, so I don't want it, pay attention to the pepper, don't fry it paste), then put in the onion and ginger slices to stir up the fragrance, finally put in the dry pepper and turn off the fire, the remaining temperature of the oil will fry the dry pepper until fragrant. (dried peppers will zoom early.).

Step 5: pour in the bacon slices and stir fry for a while.

Step 6: pour the sauce into the pot and bring to a boil.

Step 7: pour in the washed and drained cabbage, stir fry it quickly over high heat until the cabbage is 6, and then serve.

Step 8: pack and enjoy~~

Materials required:

Bacon: right amount

Garlic: right amount

Ginger: right amount

Zanthoxylum bungeanum: right amount

Dry red pepper: right amount

Soy sauce: moderate

Vinegar: right amount

Oyster sauce: right amount

Salt: right amount

Appropriate amount: sugar

Chicken essence: appropriate amount

Sesame oil: appropriate amount

Note: the dish must be torn by hand. Zanthoxylum bungeanum and a little vinegar are very important raw materials to ensure flavor. The key to the delicious hand shredded cabbage is to stir fry it quickly over high fire, about 6 times cooked, because the residual heat in the plate will increase the maturity. There is no crispy feeling after frying. The sauce should be adjusted ahead of time to reduce cooking time and keep the cabbage crisp. After the cabbage is washed and torn into small pieces, try to control the moisture as much as possible to avoid too much moisture affecting the taste when cooking.

Production difficulty: ordinary

Technology: stir fry

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Gan Guo La Rou Shou Si Bao Cai Shou Si Bao Cai Hao Chi De Guan Jian