【Stir-fried Chinese Cabbage】---a home-cooked dish that tests the skill of a chef

Overview

It’s the season of eating Chinese cabbage again. At this time, northern cabbage and radish are the main winter storage vegetables. In our local rural areas, there is still the habit of cellaring cabbage and radish. Chinese cabbage was the main dish of the poor in the old days. Especially in winter, it is one of the three major vegetables for ordinary people to spend the winter together with radish and potatoes. Today, with the improvement of living standards, Chinese cabbage is still a must-have dish on the dining table of every household. Especially Jiaodong Chinese cabbage is famous for its large leaves and good quality. It is a specialty vegetable of China. There are many ways to cook Chinese cabbage, including stir-fried, stir-fried with sauce, stewed cabbage, cold salad, pickled and so on. Stir-fried Chinese cabbage is the most common home-cooked dish. Although such an ordinary cabbage requires only the simplest operating techniques and the simplest seasonings, a plate of stir-fried cabbage here is the best way to measure the skill of the chef. At the dinner table, diners often use this dish to evaluate the skill of the chef. I personally conclude that the most important thing to stir-fry this dish well is to master a few tips to make this dish taste good: First, choose ingredients. For stir-frying Chinese cabbage, you must choose cellared Chinese cabbage, because cellared Chinese cabbage has less water and tastes a bit astringent. The silk is slightly sweet; the second is to change the knife. When changing the cabbage, divide the cabbage leaves into two parts. Tear off the upper green leaf part directly with your hands. Use a knife to slice the remaining cabbage at an angle. This cutting method can remove all the tendons in the cabbage. Cut off, easy to cook, and the cut surface area is large, easy to taste; third, in the frying process, the cabbage should be fried first. After the water in the cabbage is fried and the flavor is fried, add the cabbage leaves and stir-fry, so that the maturity is similar; fourth, stir-fry over high heat, this dish The dish must be stir-fried over high heat, so that the stir-fry will taste more delicious. Fifth, be sure to pour a little white vinegar before serving, which will make the dish even better. By mastering the above few tips, you can also stir-fry the good home-cooked taste of a big hotel at home.

Tags

• hot dishes
• common dishes
• old man
• healthy recipes
• autumn and winter supplements
• spring recipes
• dinner
• chinese cabbage
• coriander
• dried red chili pepper
• garlic
• light soy sauce
• onions
• peanut oil
• pork belly
• white vinegar
• ginger
• salt

Ingredients

Steps

1. 1 Ingredients: One piece of Chinese cabbage

   

2. 2 Ingredients: pork belly, coriander, onion, ginger, garlic, dried red pepper

   

3. 3 After washing the white cabbage, divide the cabbage leaves into two parts. Sprinkle the upper green leaves directly with your hands, and slice the lower cabbage diagonally with a knife

   

4. 4 Prepare the chopped cabbage for later use

   

5. 5 Put oil in the pot, when the oil is hot, add the pork belly and stir-fry until fragrant

   

6. 6 Add seasonings and stir-fry to bring out the flavor

   

7. 7 After the seasonings are fragrant, add the chopped cabbage and stir-fry over high heat

   

8. 8 Pour in a little light soy sauce to taste

   

9. 9 When the cabbage is cooked for 5 minutes, add the cabbage leaves and stir-fry

   

10. 10 Add appropriate amount of salt

    

11. 11 Stir-fry until the green cabbage leaves become soft, add the coriander segments, and then pour a little white vinegar before serving