I haven't eaten cabbage for a long time... In the supermarket to see the package looks good, very tender ~ so pick a small point
Cabbage is also called a lot, there are called Cabbage... Cabbage... Cabbage... I call it cabbage here, of course
Generally, I fry the vegetables with the method of first tearing them into small pieces... Because tearing cabbage by hand is more delicious than cutting with a knife!
Soak the shredded cabbage in salt and water for a few minutes...
After washing, try to control the moisture as much as possible, so as to avoid too much water will affect the taste of cooking
Cut some spicy millet and garlic, personal experience with vegetable oil or lard Fried better
When stir-frying cabbage, make sure to stir-fry it on a high fire... Quick stir-frying is not easy to lose nutrients
The spicy millet and garlic into the hot oil until fragrant... Immediately into the cabbage quickly stir fry, the movement must be fast, handsome posture!
To fry delicious cabbage oh... Ha ~
Saute until slightly soft, add some salt... Add some balsamic vinegar to the side of the pot. Do not pour vinegar on the dish directly, because the smell of vinegar is good at high temperature...
Add a little light soy sauce, quickly stir fry with a little monosodium glutamate or chicken powder can be plate
From the nutrition, we know that tore cabbage can avoid the oxidation of vitamin C, and can keep the color and fresh taste of vegetables ~
This is the simplest way to tear cabbage, sour and spicy and appetizing! Delicious and crisp! Super rice da ~
很久没吃包菜了… 在超市看到包菜卖相不错，挺嫩的～ 于是挑了个小点的
包菜的称呼也很多，有叫高丽菜… 圆白菜… 卷心菜… 我这里当然就叫包菜
一般我都是素炒的弄法，先将包菜手撕成小片… 因为手撕包菜比刀切更入味更好吃！
再用适量食盐和清水将撕好的包菜浸泡几分钟…
然后洗干净后要尽量控干水分，这样可以避免炒菜的时候水分太多影响口感
切点小米辣和蒜末，个人经验用菜油或猪油炒比较好吃
炒包菜的时候一定要用大火爆炒… 快速翻炒营养不容易流失
小米辣和蒜末先入热油中爆香… 立马倒入包菜快速翻炒，动作一定要快，姿势帅！
才能炒出好吃的包菜喔… 哈～
炒到稍稍变软时，加适量盐… 沿锅边倒入适量香醋，不要直接把醋倒在菜上，因为醋香在高温下才能散发好味道…
再加一点点的生抽，快速翻炒后加点味精或鸡精即可装盘了
从营养学上了解到，手撕的包菜可避免维生素C的氧化，并能保持蔬菜的颜色和清爽的味道～
这是我手撕包菜最简单的弄法，酸辣开胃！鲜香爽脆！超下饭嗒～