Cabbage is a vegetable that is rich in nutrients, protein, vitamins, fiber, minerals and other nutrients. Eating cabbage regularly can help with digestion, repair ulcers and speed up wound healing. Cabbage also has a certain effect in beauty and skin care, can prevent skin pigmentation, slow down the aging process, and cabbage is a low-fat, low-calorie, high-fiber food, making it one of the vegetables that many people like. love to lose weight.
Vegetables are usually boiled, pickled, cooked in soup or sautéed with stir fry are also common methods. However, many people wonder why when they fry cabbage or it becomes juicy, the vegetables are soft and hot, not tasty. The chef thinks that when sauteing cabbage, don’t put it straight into the pot, but need to add another step. So, what are the steps, please refer to the chef’s method below:
Resource:
– 1 small cabbage, 4 dried chilies (if you can’t eat spicy, skip) 3 cloves of garlic, a little pepper, 2 tablespoons of soy sauce, a little white vinegar, a little white sugar, salt to taste, cooking oil to taste.
Make:
Separate the cabbage into leaves, then use your hands to tear them into small pieces. Remove the hard core and wash the cabbage. The chef believes that it is not advisable to use a knife to cut the cabbage, but simply tearing it by hand, tearing the cabbage by hand will preserve the original taste of the cabbage, making it more palatable to eat.
Put 1 teaspoon of salt in a saucepan, add enough water, mix well, then add the cabbage. Wash the dirt that sticks to the cabbage and then wash it several times with water until the cabbage is completely clean.
Cut the dried chilies into small pieces and arrange on a plate. Cut the garlic into thin slices and put it in a bowl.
Then take another bowl, make the sauce: Add 2 tablespoons soy sauce, 1 teaspoon salt, a little white vinegar, a little white sugar and stir with chopsticks.
Heat a pot of boiling water, after the water boils, add a little salt and a little cooking oil, then put the cleaned cabbage pieces into the water until it boils. Cabbage boiled in this way will not change color and eat more crunchy, when sauteed will not release as much water. Boil the cabbage for 20 seconds, then drain immediately.
Prepare a frying pan, add enough cooking oil, wait until the oil is hot, then add the pepper, fry slowly over low heat, until the pepper is fragrant. Then add the garlic and dried chilies to the pan, continue to sauté over low heat until fragrant. At this point, pour the blanched cabbage into the saucepan, quickly stir-fry over high heat.
After stirring, pour the mixed sauce into the saucepan, continue to stir-fry over high heat, stir-fry until the cabbage is soaked with the spices and the vegetables are cooked. Cabbage sautéed in this way has a jade green color, is not runny, and looks delicious. Cabbage tastes very fresh, soft and crunchy, even though it’s just a simple stir-fried cabbage dish, it’s more delicious than meat, surely everyone will like it.
So, when sauteing cabbage, remember:
– We recommend using your hands to tear the cabbage will have a more appetizing taste.
– Boil the cabbage for 20 seconds before sautéing the vegetables to keep them green and not runny.
– Stir fry quickly and stir fry over high heat.
– Just stir-fry vegetables until cooked.
Good luck!
at Blogtuan.info – Source: Eva.vn – Read the original article here
