stir-fried beef with cabbage
By ArvelHand
There is really a short story about kale. One day last year, my husband and I went to the supermarket to buy vegetables and found that there were kale. So I went to have a look. It was not very fresh, but it was quite expensive when asked. The price was 5-6 yuan per pound. Thinking that I hadn't eaten kale for a long time, I still felt itchy. I wanted to make do with some, so I went to pick out any fresh ones. Unexpectedly, the aunt selling vegetables said,"You can't move it. This is the most famous dish in Guangdong. It was even airlifted." It's so funny. I've never thought this dish is so valuable. I used to eat it almost every day at home. It's fresher, crispy and sweet. Unlike the food here in Beijing, which tastes a little bitter and not tender. It's also old and expensive.
Recipe Recommendations
- kale appropriate amount
- starch appropriate amount
- fish sauce appropriate amount
- cooking wine appropriate amount
- chicken essence appropriate amount
- refined salt appropriate amount
- soy sauce appropriate amount
- edible oil appropriate amount
- salty and fresh
- fried
- ten minutes
- ordinary
Steps for stir-fried beef with cabbage
1
Pick the cabbage leaves by hand to a length of about 2 inches.
2
Keep a thick pole (kale stem), as shown in Figure 2.
3
Wash the kale and cut off a small part of the top of the thick pole (the stem of the kale).
4
Cut the thick pole (kale stem) into small pieces with an oblique knife.
5
Slice the beef, add appropriate amount of starch, water, oil consumption, cooking wine, and soy sauce, stir well and marinate for ten minutes.
6
Heat the pan, pour in the cooking oil and heat it.
7
Add the marinated beef and stir-fry until it changes color, add some fish sauce and stir well, and serve for later use.
8
Wash the pan, heat the pan to heat the oil, first add the thick slices of kale and stir-fry for about 40 seconds.
9
Pour in the kale leaves and stir-fry, adding a little water while stir-frying, so that the stir-fried kale will not only remain beautiful (bright green color), but also taste good (crisp).
10
When the frying is almost done, add appropriate amount of refined salt and chicken essence, add the stir-fried beef, stir fry quickly and make a plate.
11
Because the kale has a strong and upright stem, tight cell tissue, little water content, and a layer of wax on the skin, it tastes smooth but not hard, crisp but not tough.stir-fried beef with cabbage Make Tips
[Nutritional Value]: Chinese kale is rich in Vitamin A, Vitamin C, calcium, protein, fat, and carbohydrates. It is very helpful in treating excessive heat in the stomach and intestines, insomnia from staying up late, rising internal fire, or gum swelling and bleeding caused by a lack of Vitamin C.
[Tips from Jing Chu]: 1. When selecting Chinese kale, choose stalks that are straight, of medium thickness, and free of yellow leaves. Before cooking, peel off the old roots and skin at the base to ensure a crisper and more tender texture in the finished dish. 2. When blanching green vegetables, use plenty of boiling water and add a suitable amount of cooking oil and salt; this makes the vegetable color greener, glossier, and more attractive. 3. Be careful not to blanch the Chinese kale for too long; it is best when 90% cooked, as this retains the crisp texture of the kale. 4. Oyster sauce, fish sauce, and light soy sauce are all salty, so use them in moderation to avoid being too salty and masking the natural sweet flavor of the Chinese kale. (Oyster sauce is a special seasoning from Guangdong, refined from fresh oysters. It is nutritious and is used not only in cooking but also as a dipping sauce.) 5. In short, making this home-cooked dish relies on the word "fast" to bring out the savory and crisp qualities of the beef and Chinese kale.