Tips for stir-frying cabbage at home, fried cabbage is crispy and tender, and the order of seasoning is very important

【Shredded cabbage】Ingredients: half a cabbage, appropriate amount of oil and salt, 1 green onion, 2 slices of ginger, 2 cloves of garlic, 1 tablespoon of soy sauce, half a tablespoon of rice vinegar, 7-8 dried chilies, 10 peppercorns,

Steps:

1. Peel off the cabbage leaves, wash them in clean water, drain the water, the water must be drained, if the cabbage has more water, it will not be fried with a crisp and tender taste. Then tear the cabbage into evenly sized pieces by hand, don't use the stalks with thick cabbage leaves, and the cabbage stalks are slow to cook, so don't use it.

2. Prepare the seasoning below, cut the green onion into green onions, shred the ginger, slice the garlic, cut the dried chili pepper in half, cut it in half, and cut it in half, the chili seeds are not needed, and the chili seeds affect the beauty of the dish.

3. Add oil to the wok and heat it, the amount of oil is slightly more than the oil we usually put in the dishes at home, the fried cabbage tastes fragrant, the oil is less, the fried cabbage is easy to have a bitter taste, like the taste of boiling, fry the pepper on low heat, fry the pepper fragrance of the pepper, can not use high heat, it is easy to fry the pepper with high heat, fry the pepper slightly burnt on low heat, and use a strainer to fish out the pepper.

4. Add chopped green onions, shredded ginger, and garlic slices to burst out the fragrance, and then add the dried chili peppers and stir-fry until fragrant.

5. Put in the cabbage pieces, stir-fry over high heat, stir-fry over high heat to remove the moisture of the cabbage, fry the cabbage slightly wilted, and do not over-fry.

6. Add salt, soy sauce, stir-fry evenly over high heat, pour rice vinegar in a circle along the edge of the pot, so that the rice vinegar evaporates quickly, so that it will not be too sour, only a faint sourness, and then stir-fry evenly over high heat, turn off the heat and put it on a plate, and a plate of shredded cabbage will be ready.

Stir-fry tips:

When putting the seasoning, put the green onion, ginger, garlic and dried chili pepper first, burst out of the fragrance, put the salt later, put the salt first, the salt will kill the cabbage out of the water, and the crisp and tender taste of the cabbage can not be fried, the rice vinegar is put last, and the rice vinegar is poured into the rice vinegar in a circle along the edge of the pot, so that the rice vinegar evaporates quickly, so that it will not be too sour, only a faint sourness, so that the flavor of this dish can be fried. When stir-frying, stir-fry quickly over high heat, and do not over-fry. Otherwise, the flavor of the dish is lost.