10 minutes to fry a small cabbage, fresh and crisp, in early winter I never get tired of eating, one bite is really greasy

 

 

 

How to make fried cabbage with fungus

Ingredients: 500 grams of cabbage, 20 grams of fungus, a little wolfberry.

Ingredients: 10 grams of garlic, 2 grams of chives, 1 gram of chicken essence, 1 gram of sesame oil, appropriate amount of salt, appropriate amount of oil.

The first step, the cabbage is brewed in cold water, all the soil impurities are cleaned from the inside to the outside, the water is drained, and the cabbage is cut directly into segments from the middle one by one, divided into two parts, vegetable gang, and vegetable leaves, these two things should be fried separately, and the cabbage gang will go to the root and scatter for later use.

In the second step, the fungus is soaked in warm water in advance, and rubbed in light salt water to make it cleaner. Peel and mince the garlic, wash and chop the chives, rinse and drain the wolfberries. Light salt water is to add a little salt to the water and stir well.

The third step, turn on the fire to heat the oil pan, pour an appropriate amount of oil and burn until the oil temperature is 6 hot, add half of the minced garlic and fry over high heat to make a fragrance, put in the fungus and stir-fry for 2 minutes, when the fungus is fried, it will make a crackling sound in the pot to prevent the oil from splashing, at this time, just cover the pot with a lid and simmer.

The fourth step, after frying the fungus, pour in the cabbage and stir it well, pour a little water along the edge of the pot, continue to cover the pot and simmer for 1 minute, so that the cabbage gang will become soft quickly, the amount of water is not much, 1/3 tablespoon is enough, too much will become boiled cabbage, and it is easy to lose the crispness.

The fifth step, remove the lid, put the vegetable leaves in and fry until soft, put in the wolfberry, add sesame oil, chicken essence, appropriate amount of salt to taste, sprinkle in the remaining minced garlic, fry the green onion well, turn off the heat, and put the fried vegetables out of the pot.

Tips:

Stir-fried cabbage can not be washed directly into the pot, otherwise the dish made has a lot of water, looks very soft, not crisp, because the time of the vegetable gang and the vegetable leaves are not the same, so we must make this dish to separate the vegetable gang and the vegetable leaves under the pot to fry, and the whole process must be stir-fried with a strong fire, so that its nutrition is not lost at the same time, but also to ensure that the crispness of the cabbage is not lost, if you like it, you may wish to try to do it, the taste is very tender, the taste is very crisp.

The cabbage has a little earthy smell, in order not to reduce the taste and texture of the dish, so the amount of garlic in this dish is relatively large, and it should be divided into two pots to make the garlic fragrance stronger, which can also cover up the earthy smell.