How can I stir-fry the dry, crispy and tender effect in the restaurant?
Minoru tried repeatedly many times, and then climbed to Baidu to see what everyone was doing
Summarized the five tips for frying [hand-shredded cabbage] well-put some lard, drain the water from the vegetables, stir-fry over high heat, add a little sugar, not stir-fry to death, 6 just mature
--Lard can help improve aroma. Without lard, it's delicious to stir-fry with pork. The meat should be cooked in advance and sliced before using it to reduce the time spent frying in the pan. Of course, many people nowadays talk about lard color change and are afraid of three highs and obesity, so they ignore this step.
--Be sure to drain the water before putting the vegetables into the pan. If there is water, once you pour it into the pan, the temperature in the pan will drop rapidly and it will not have the effect of frying. You can wipe the cabbage clean with a clean cage cloth or kitchen paper, and then tear it into small pieces by hand. There is another stupid way, which is to wash it today and fry it tomorrow,^_^haha
--When making a dry pot, we should pay attention to a "wok gas". The firepower must be strong enough, the pot must be hot enough, and the hands and feet must be quick enough! As the saying goes, we must be "full of steam"!
--Adding a little white sugar is not only to sweeten, but also to freshen up.
--Finally, because cabbage is a relatively easy vegetable, it can be taken out of the pot after frying until 6 or 7 parts cooked to maintain its crisp and tender taste.
What else? I thought of so much first, and I welcome all good friends to add.
shredded cabbage
By AleenWunsch
Recipe Recommendations
- cabbage half a
- meat appropriate amount
- dried chili appropriate amount
- pepper appropriate amount
- lard a spoonful
- soy sauce a spoonful
- soy sauce a spoonful
- white sugar a spoonful
- salt half a spoonful
Steps for shredded cabbage
1
When the pan is slightly hot, add a spoonful of lard.
2
After the oil is heated, add green onions, ginger and garlic and stir-fry to create the fragrance.
3
Add the dried pepper and pepper as well.
4
Stir fry quickly. This process must be fast. If you want to stir-fry the flavor of the spices more thoroughly, you can lower the heat slightly.
5
Cut the pork slices (the pork belly is boiled in advance until 80 ripe, taken out, dried, and then cut into thin slices.), Stir fry the pork slices until they spit out slightly, and the fat becomes transparent and shiny.
6
Pour in 1 spoonful of light soy sauce and 1 spoonful of dark soy sauce.
7
Stir quickly to color and add flavor to the meat slices.
8
Pour in cabbage.
9
Quickly stir fry the cabbage and meat slices evenly, so that each cabbage leaf is wrapped in the oil on the meat slices.
10
A spoonful of sugar.
11
A spoonful of salt.
12
Stir fry quickly a few times and serve!
13
Spicy, delicious, crisp and sweet at the entrance. Boss, add another bowl of white rice ~~shredded cabbage Make Tips
I think the most important thing is to drain the water from cabbage. No matter how good the seasoning is, the water on the leaves is not cleaned, no matter how you do it, you will fail. I washed it the first day and didn't fry it. I left it all night, and it was basically dry the next day, so there was almost no water when it was fried. It was fried quickly on high fire, and it tasted crisp, tender and excellent! Thanks for sharing: -)