The common methods of hand-torn cabbage are blanched and directly oiled, in fact, the method is not very correct, and it is really not that taste. Today, I will share with you the method of hand-torn cabbage, which is made with emerald green color and crisp taste, welcome to try it together.
【Hand-torn cabbage】
Ingredients: cabbage, fresh pork, garlic, dried red pepper, green pepper, salt, oil consumption, light soy sauce, aged vinegar, chicken essence, cornstarch.
Here’s how:
1. The choice of ingredients is very important, first choose a cabbage with a relatively firm texture, which is the first step to ensure the taste. This kind of cabbage with branches is relatively tender and crunchy to eat, which can ensure the original taste of cabbage.
2. First use the kitchen knife surface to firmly rotate the cabbage in a circle, which is a successful guarantee for hand tearing later. After patting, cut off the root of the cabbage and cut it in half from the middle. After cutting the cabbage in half, cut off the hard core inside.
3. Tear the cabbage piece by piece by hand, and after patting the cabbage, it is very easy to tear. Then tear the torn cabbage leaves, not too big. The hand-pulled cabbage in the restaurant is not washed, so it tastes more authentic. After tearing them all, put the cabbage leaves in the basket for later use.
4. Prepare an authentic piece of pork belly and cut it into thick slices, trying to be as even as possible, but also not too thick. Place on a plate and set aside.
5. Then prepare some side dishes. Prepare some dried chilies, cut them and put them in a small bowl for later use. Cut another large green pepper in half and continue cutting into diamonds. Cut the green onion in half and cut into thick slices. A few pieces of garlic are finely chopped, and a small piece of ginger is chopped into minced ginger. Place together on a plate and set aside.
6. Put two spoons of light soy sauce, a spoonful of salt, a little chicken essence, a spoonful of oyster sauce, a spoonful of aged vinegar, and then a spoonful of cornstarch in a small bowl, add half a bowl of water, and stir well with a spoon.
7. Pour cooking oil into the pot, when the oil temperature is four or five hot, put the cabbage into the pot, stir-fry over high heat, and stir-fry quickly, so that the cabbage will not come out of the water, which can ensure the taste of Cui Shuang. Add a little salt and the cabbage will soften and the color will turn visibly green, remove it for later use.
8. Without pouring oil into the pot, put the pork belly into the pot, stir-fry the fat in the meat slices over low heat, and fry until golden brown on both sides. Then add the dried chilies and stir-fry until fragrant. Then pour in the green onion, ginger and garlic, and stir-fry until fragrant, about half a minute. Then pour the cabbage into the pan and stir-fry well. Finally, add the green pepper and stir-fry over high heat. Finally, add the sauce and stir-fry well. to get out of the pot.
【Love Tips】
1. The cabbage should be selected firmly, the process of shooting with a knife can not be omitted, and it is very convenient and labor-saving to peel it later. Do not wash, otherwise it will affect the taste.
2. The pork belly should be stir-fried to make lard, and the cabbage should be stir-fried with lard, which is more fragrant.
3. The cabbage begins to fry over high heat, if the fire power is not enough, it is easy to come out of the water, not too long, otherwise it is easy to come out of the water, affecting the taste. The stir-frying process should be fast, and the purpose of adding salt is also to ensure the taste of cabbage, and it can be fished out by stir-frying green.
The hand-torn cabbage in this way is very attractive in color, crispy and appetizing, comparable to the level of a chef.
