Chinese cabbage, often referred to as "big roll dish" by northerners, is a common vegetable on the table in winter. It is not only crisp and refreshing, rich in nutrition, but also has the effect of health care. Chinese medicine believes that Chinese cabbage is slightly cold and sweet, and enters the lung, stomach and large intestine meridians, which has the effects of clearing away heat and toxic materials, moistening the intestines to relieve constipation, promoting fluid production to quench thirst, inducing diuresis and reducing swelling. Modern medical research also shows that Chinese cabbage is rich in vitamin C, vitamin B 1, vitamin B2, carotene, calcium, iron, phosphorus and other nutrients, and has the functions of antioxidation, anti-inflammation, immunity enhancement, cholesterol reduction and cardiovascular disease prevention.

Fried cabbage at home is delicious.

Stir-fried Chinese cabbage, a home-cooked dish, seems simple, but it also has skills to follow. As long as you master the following steps, you can also make crisp and delicious Chinese cabbage.

Material selection:

Choose fresh Chinese cabbage with green leaves and crisp texture. Separate Chinese cabbage blocks from Chinese cabbage leaves, cut Chinese cabbage blocks into rhombic blocks, and cut Chinese cabbage leaves into wide strips.

Seasoning:

When frying Chinese cabbage, the seasoning is very simple, just salt, chicken essence and sesame oil. The amount of salt is adjusted according to personal taste, and chicken essence and sesame oil play a refreshing and fragrant role.

Explosive fragrance:

Pour oil in a hot pot. When the oil temperature is 50% hot, add minced garlic and stir-fry until the minced garlic is slightly yellow.

Stir fry:

Put the cut cabbage into the pot and stir fry quickly until the cabbage is cut. Add cabbage leaves and stir-fry until the cabbage leaves are soft.

Seasoning:

Stir-fry cabbage until soft, add appropriate amount of salt and chicken essence to taste and stir well.

Out of the pot:

Finally, pour in sesame oil and stir-fry for a few times.

Tips:

When frying Chinese cabbage, you must fry it quickly, so that the fried cabbage can be crisp and refreshing.

The cooking time of Chinese cabbage and Chinese cabbage leaves is different. Stir-fry the leaves of Chinese cabbage until they are cut off, which makes them taste good.

Stir-fried cabbage without water. Cabbage itself has a relatively high water content, and it will produce water when fried. Cabbage will soften if you add water.

When frying Chinese cabbage, you can add other ingredients according to your personal taste, such as carrots, fungus and mushrooms.

Conclusion:

Stir-fried Chinese cabbage, a home-cooked dish, seems simple, but it contains many tips. By mastering these skills, you can make crispy and delicious Chinese cabbage and bring a healthy and delicious dish to your family.