Shopee Chinese Cabbage (includes the correct way to cut Chinese cabbage)

Overview

Many friends will complain that the Chinese cabbage fried at home is watery and lacks the flavor of the pot in the restaurant. Of course, this is related to the efficiency of the stove, but it is also closely related to the cutting method of vegetables. To put it simply, due to the different compositions of vegetable leaves and vegetable stems, there are obvious differences in the moisture content and degree of heating of the two parts. Therefore, today I will teach you how to cut Chinese cabbage for frying. After learning this method, you can actually make stir-fried Chinese cabbage dishes easily at home! For example: stir-fried cabbage with minced garlic, cabbage with vinegar, etc. The reason why I introduced the shrimp skin and Chinese cabbage today is purely because a friend from Zhejiang sent me some shrimp skin from my hometown. At the same time, the shrimp skin is rich in calcium.... (1000 words are omitted here)

Tags

• hot dishes
• home cooking
• chinese cabbage leaves
• rice wine
• shopee
• ginger
• sea salt

Ingredients

Steps

1. 1 Let’s review the traditional horizontal cutting method. The disadvantage is that the leaves and stems are together. If the stems are cooked during the frying process, the leaves will be old.

   

2. 2 First, we put the Chinese cabbage slices of similar sizes neatly together, cut a large crosswise knife at the connection between the leaves and stems (about 1/3 of the total length), and divide them into upper and lower parts.

   

3. 3 Then cut vertically along the joints of the leaves on both sides of the stem to separate the leaves from the stem.

   

4. 4 Both sides are treated the same

   

5. 5 According to the actual length of the cabbage stems, divide them into 2-3 segments

   

6. 6 Cut each section into strips about 5 mm wide with a vertical knife.

   

7. 7 Cut the vegetable leaves into slices about 1 cm wide.

   

8. 8 Heat the wok until red (because only rapid frying at high temperature can lock the moisture in the vegetables), add raw oil and ginger slices

   

9. 9 Add half a teaspoon of sea salt.

   

10. 10 Add the cabbage stalks and stir-fry for 1-2 minutes.

    

11. 11 Then add the vegetable leaves

    

12. 12 and dried shrimps, continue to stir-fry.

    

13. 13 Because of the dried shrimps, we can add an appropriate amount of pepper and rice wine

    

14. 14 Remember to pour the rice wine along the edge of the pot.

    

15. 15 Continue to stir-fry over high heat for a few times and then take it out of the pan.

    

16. 16 Enjoy the finished product

    

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