When stir-frying cabbage, why does the cabbage feel uncooked?

When stir-frying cabbage, why does the cabbage feel uncooked?

Cabbage is very hard. When frying cabbage, many people either blanch the cabbage and then fry it, or some people directly fry the cabbage. In fact, these two processing methods are wrong, because Blanching the cabbage will result in the cabbage not being crispy at all, and over-oiling the cabbage will cause the cabbage to absorb a lot of oil, making the fried cabbage very greasy. When Master Hu stir-fries cabbage, he puts the washed cabbage directly into the pot and stir-fries it. In the process of stir-frying cabbage, there are three very important points to pay attention to, but many people do not pay attention to these three points. As a result, the fried cabbage is not delicious. Next, Master Hu will share with you the most correct method of stir-frying cabbage. Just follow my method and you will be guaranteed that the stir-fried cabbage will be fragrant, crispy and delicious. It is really delicious.

Ingredients preparation: 500g cabbage, 25ml lard, 15g minced garlic, 5g dried chili pepper, 10ml red bean paste, 2g chicken essence, 8ml mature vinegar, 1g pepper, appropriate amount of salt.

How to stir-fry cabbage:

Step 1: First tear the cabbage into 4 cm pieces, then wash the cabbage with running water, and then cut the cabbage into pieces. Drain all the water from the dish and set aside.

Step 2: Heat the pot, then put the lard into the pot. When the oil temperature reaches 70%, add all the minced garlic, dried chili peppers, and red bean paste. Put it into the pot and stir-fry on low heat for 10 seconds.

Step 3: Then put the cabbage into the pot, stir-fry the cauliflower over medium-high heat for 2 minutes, until you can see that the cauliflower has changed at 80%.

Step 4: Finally, put the chicken essence, mature vinegar, pepper, and salt into the pot, continue to stir-fry over high heat for 20 seconds, and then serve.

Tips for frying cabbage:

1. After washing the cabbage, be sure to drain the water completely before frying, otherwise the cabbage will contain a lot of water. It will prolong the frying time of the cabbage, resulting in the cabbage not being crispy when eaten.

2. When frying cabbage, you need to use lard, because lard is not only more fragrant than cooking oil, but also has better wrapping properties than cooking oil. During the process of frying cabbage, lard It can wrap the cabbage better, which can reduce the loss of water in the cabbage, making the fried cabbage more tender to eat.

3. When frying cabbage, the whole process needs to be stir-fried over medium-high heat. This can make the cabbage cooked quickly and avoid the loss of water in the cabbage, thus making the cabbage more tender. More crispy.

When frying cabbage, some people blanch it and others over-oil it, which is wrong! The correct way is to drain the washed cabbage and then stir-fry the cabbage with lard. This will ensure that the cabbage you fry in the future will be fragrant, crispy and delicious!