How to stir-fry Gan Lan to taste delicious (Gan Lan's practice)

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List of contents for this article:

• 1、How to stir-fry cabbage to taste delicious
• 2、How to stir-fry cabbage
• 3、Do you want to blanch fried cabbage with water?

How to stir-fry cabbage to taste delicious

1. To make stir-fried cabbage delicious, you can try the following methods: stir-fried cabbage: Keep the original flavor: Add minced garlic or ginger after heating the oil, quickly add the chopped cabbage pieces and stir fry. Simple seasoning: Finally, sprinkle with appropriate amount of salt and seasoning to finish lightly, retaining the crisp taste of cabbage. Scrambled cabbage with garlic: Subtle aroma: Slice the cabbage into thin slices, heat it in oil, and add minced garlic to stir-fry until fragrant.

2. To stir-fry cabbage well, you can try the following methods: stir-fry cabbage with shrimp Ingredients: shrimp, cabbage, salt, pepper, oil. Practice: Soak cabbage with appropriate amount of salt for 30 minutes, wash and shred. Saute the dried shrimps until fragrant, add shredded cabbage, mix well with the dried shrimps and stir-fry until the cabbage is ripe and soft. Season with salt and pepper. Garlic cabbage ingredients: cabbage, garlic, edible oil, chili flour, salt.

3. To stir-fry cabbage well, you can follow the following steps to cook it: Prepare ingredients: 1 cabbage, wash it and tear it into small pieces to better taste. Garlic: Half, sliced, used to add flavor. Chili peppers: 2, cut into small pieces, and adjust the spiciness according to personal taste. Hot oil in a hot pan: Pour appropriate amount of oil into the pan and heat until the oil temperature is moderate. Saute seasoning: Put the chopped garlic slices and chili strips into the pan, stir fry over medium to medium heat until the aroma overflows.

How to stir-fry cabbage

Direct frying method: Heat the pan to cool the oil, stir-fry quickly over high heat, add a little vinegar or cooking wine halfway to enhance the aroma to avoid excessive water.

Shred cabbage, shredded meat, sliced garlic, chopped dried peppers, and chopped coriander. Heat the meat with oil and stir-fry until the meat changes color. Add cooking wine and soy sauce, add garlic and dried peppers, stir fry, add cabbage, add salt, sugar, soy sauce, and vinegar. Add coriander and stir fry. Cabbage: It is an annual or biennial herb of the cruciferous family and Brassica genus, and a biennial herb, covered with powder frost.

To make it difficult to get water when frying cabbage, try the following methods. First of all, try to cut cabbage a little thicker and not too finely. This will reduce the surface area and thus reduce water seepage. Secondly, don't put it directly into the pan after cutting it. Marinate it with salt for a while, about 10 to 15 minutes, let it force out some of its own moisture, and then squeeze it slightly with your hands to squeeze out the excess juice.

Stir fry cabbage Pour the shredded cabbage slices into the pan, turn to high heat and stir fry quickly for 2 minutes, so that the cabbage is evenly heated and initially softened. Season and collect the sauce. Pour appropriate amount of soy sauce along the edge of the pan, stir quickly to color the cabbage, and add a little oyster sauce to freshen up. Sprinkle salt according to taste and continue to stir for 1 minute until the seasoning is evenly wrapped. Sprinkle in the remaining green onions before turning off the heat, stir fry with the remaining heat for 10 seconds to stimulate the aroma, and serve on the plate. Notes: Kale greens need to be torn and stir-fried now to avoid water loss caused by cutting them in advance.

Stir fry green cabbage for 3 minutes. Don't take too long, it will be ready in two or three minutes. I will soak this dish in light salt water for 20 minutes after washing it, so I can eat with peace of mind. Put appropriate amount of oil into a frying pan and add a few star anise and green onions. After frying until the fragrance is fragrant, pour the onion oil inside into the green cabbage, and pour the green onions and star anise away. Add appropriate amount of white vinegar. Add appropriate amount of sesame oil. Chop garlic and add.

Stir fry cabbage Pour the shredded cabbage slices into the pan, turn to high heat and stir fry quickly for 2 minutes, so that the cabbage is evenly heated and initially softened.

Do you want to blanch fried cabbage with water?

Whether fried cabbage (such as cabbage, purple cabbage, etc.) needs to be blanched in water mainly depends on personal taste preference and cooking method. The following is a specific analysis: Shorten the frying time when blanching water is needed: blanching water (blanching with boiling water for 10-20 seconds) can soften the vegetable leaves slightly, making it easier to cook when frying quickly. It is suitable for people who like a soft and tender taste. Remove residues: If you are worried about pesticides or dust, blanching water can play a certain cleaning role (but soaking and rinsing is equally effective).

Blanching water is not necessary, but you can choose flexibly based on the dishes and tastes.

The key to making cabbage stir-fried without astringent lies in the cooking method and processing steps. First of all, cabbage can be blanched with water before frying. Cut the cabbage into the appropriate size, boil a pot of boiling water, add a little salt and a few drops of cooking oil, then put the cabbage into the pot and blanch for 1-2 minutes, then quickly remove it and rinse with cold water to cool down. This can remove some substances that may cause astringent taste.

On the one hand, blanching can remove some impurities and pesticide residues that cabbage may contain. On the other hand, blanching water can make cabbage taste softer and tender. For example, when frying cabbage, if blanching water in advance, it is easier to cook during frying, which can reduce cooking time and maintain its green color. And for some people with poor stomachs, blanched cabbage is relatively easy to digest.

Secondly, blanching water can make cabbage initially soft, which can be cooked faster and save cooking time. Moreover, blanching water can also remove impurities such as pesticide residues on the surface of some cabbage. For example, blanching cabbage with boiling water for 1-2 minutes, removing it with cold water, and then frying it can keep cabbage in good color and taste while frying. But some people directly fry cabbage without blanching water.

Then rinse it off with clean water. Secondly, blanching water before cooking is also critical. Boil a pot of boiling water, put the cabbage in and blanch for 1 to 2 minutes, then quickly remove it and rinse with cold water to cool down. This will remove some of the bitterness. Moreover, add appropriate amounts of sugar, vinegar, cooking wine and other seasonings when cooking to neutralize the bitterness by seasoning. For example, adding a little sugar and vinegar when frying cabbage can make the taste richer and reduce the bitterness.