Hand-shredded cabbage made in a cast iron pot

Hand-shredded cabbage made in a cast iron pot

Overview

There is a saying that the highest level of cooking skills does not lie in whether you can cook big fish and meat, but in whether you can put the finishing touch on some ordinary ingredients. Just like an ordinary vegetable like cabbage, it must be shredded in a dry pot to make it shine and have more flavor, because the cross-section of the hand-shred cabbage is uneven, which is not only easier to taste, but also gives a bit of casual and unrestrained; while the dry pot method is grand in its simplicity, and can also bring out the crispy and sour taste of the cabbage. Today, let’s see with your friends how to fill the family table with side dishes in 1 drop of oil and 2 minutes.

Tags

Ingredients

Steps

  1. Tear the cabbage into small pieces with your hands and wash and set aside.

    Hand-shredded cabbage made in a cast iron pot step 1

  2. Preheat the enamel pot over medium heat for 2 minutes and pour in a small teaspoon of cooking oil.

    Hand-shredded cabbage made in a cast iron pot step 2

  3. Pour in the washed cabbage.

    Hand-shredded cabbage made in a cast iron pot step 3

  4. Add 2 tsp hoisin soy sauce.

    Hand-shredded cabbage made in a cast iron pot step 4

  5. Cover the pot and cook over medium heat for 2 minutes. Turn off the heat and simmer for 2 minutes before opening the lid and serving.

    Hand-shredded cabbage made in a cast iron pot step 5