Five tips for frying spicy, fresh, crisp and sweet cabbage(chao chu ma la xian xiang shuang cui qing tian shou si bao cai xu yao zhang wo de wu ge yao jue )

Five tips for frying spicy, fresh, crisp and sweet cabbage

Introduction:

"How can we stir fry the delicious, crisp and tender effect in the restaurant? After many times of trial and error, he climbed up to Baidu and saw the practice of others. He summed up five tips for stir frying Cabbage by hand: put some lard, drain the water, stir fry in high heat, add a little sugar, don't fry to death, 6 mature is OK - lard can help flavor. There's no lard. It's delicious to fry with pork. Meat should be cooked in advance, sliced and reused, which can reduce the time of frying in the pot. Of course, now many people talk about the pigskin color change, afraid of three high, afraid of obesity, then ignore this step. ——The water must be drained before the dish is put into the pot. If there is any water, it will make the temperature drop rapidly and not stir fry. You can use a clean cloth or kitchen paper to clean the cabbage, and then tear it into small pieces. Another stupid way is to wash today and fry tomorrow^_ ^Ha ha - for a dry pot, we should pay attention to a "wok gas". The firepower should be big enough, the pot should be hot enough, and the hands and feet should be sharp enough! It is the so-called "wok full of gas"! ——Add a little sugar, not only to increase sweet, mainly can be fresh. ——Finally, because cabbage is a kind of well cooked vegetable, you can fry it until it is 6 or 7 times cooked to keep its crisp and tender taste. What else? First of all, I think of so many things. I welcome all my good friends to add

Production steps:

Step 1: when the pot is slightly hot, put a spoonful of lard in.

Step 2: after the oil is heated, stir the onion, ginger and garlic.

Step 3: add the dried pepper and Chinese prickly ash together.

Step 4: quick stir fry, this process must be fast, in order to stir the flavor of spices more thoroughly, you can slightly adjust the fire.

Step 5: cut the pork into slices (the sliced pork is cooked to 8 mature in advance, fished out, dried, and then cut into thin slices.) Stir fry the sliced meat until the fat turns transparent and shiny.

Step 6: pour in a spoonful of soy sauce and a spoonful of soy sauce.

Step 7: stir fry quickly, color and flavor the meat.

Step 8: pour in the cabbage.

Step 9: quickly stir fry the cabbage and meat slices evenly, so that each leaf of cabbage is covered with the oil on the meat slices.

Step 10: a spoonful of sugar.

Step 11: a spoonful of salt.

Step 12: stir fry quickly and get out of the pot!

Step 13: spicy and delicious, crisp and sweet, boss, add a bowl of rice~~

Materials required:

Cabbage: half

Sliced meat: moderate

Onion, ginger and garlic: right amount

Dry pepper: right amount

Zanthoxylum bungeanum: right amount

Lard: 1 spoonful

Raw soy sauce: a spoonful

Veteran: a spoonful

Sugar: a spoonful

Salt: half a teaspoon

Note: I think the most important thing is to drain the water from the cabbage. No matter how good the seasoning is, the water on the leaves is not clean, and everything will fail. I washed it the first day without frying it. I put it all night. The next day it was almost dry, so I didn't have any water to fry it. It was quick fried on high fire. It tasted crisp and tender, and the taste was excellent! Thank you for sharing: -)

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: spicy

Chinese PinYin : Chao Chu Ma La Xian Xiang Shuang Cui Qing Tian Shou Si Bao Cai Xu Yao Zhang Wo De Wu Ge Yao Jue