Introduction: Shredded cabbage is delicious, the selection of ingredients is very important, look for 3 characteristics, the taste is crisp and refreshing, and the dipping sauce is delicious.
I remember when I was a child in the countryside, there were several vegetables I didn’t like to eat, among them cabbage (we called it “Gadabai” at the time) Because it has no taste, and the taste is not very good, every time I make it, my mother chops it up, adds some pork to make dumplings or stuffing buns, or makes stewed dishes with potatoes and pork. In my impression, the cabbage at that time was very large, like a basketball, in the shape of an oblate shape. It felt very hard and firm when pressed with the hand, and the overall color was white.
With the development of science and technology, many varieties of cabbage have been cultivated, and people prefer to stir-fry it. It is a quick dish, such as shredded cabbage, Stir-fried cabbage noodles, etc. However, not every kind of cabbage is delicious when fried. After summarizing experience, there is a variety that is particularly suitable for hand-shredded cabbage. The crispy and tender feeling that everyone is looking for is delicious even if it is eaten raw with dipping sauce.
I wonder if you’ve ever heard the term “beef cabbage”? That’s right, the name of this dish is ox cabbage. It is a type of cabbage and the best ingredient for stir-frying among all cabbage. So, how to distinguish it?
1. “Beef cabbage”, as the name suggests, is similar in shape to a cow’s heart, and its size is similar to that of a cow’s heart, but sometimes it cannot be generalized. Some beef cabbage does not have It has a distinct bull’s heart shape.
2. Look at the color. It is different in color from ordinary cabbage. The characteristic of this dish is that the color is greener throughout, especially the leaves on the outermost layers are darker and tender green.
3. Look at the degree of looseness, which is also the most critical point for making hand-shredded cabbage delicious or not. Grab the whole cabbage with your hands. Since the cabbage leaves are not very tightly wrapped, and the space between them is large, the whole cabbage feels loose when you hold it. It is not hard to press down, and you can see that the leaves are curled when you peel it off. It is not flat, and it is especially easy to break when torn by hand.
If the cabbage has the above three characteristics, it can be considered to be more suitable for hand-shredded cabbage. The main feature of this cabbage is that it has low fiber content and sufficient water. , the taste is crisp and tender, and if you encounter the following cabbage, you can bypass it, but you can also buy it home and stew it or eat it with stuffing.
Choose a delicious cabbage, and the frying process is also very important. If it is not done properly, not only will the crispy and tender taste of the cabbage be lost, but the fried cabbage will have a lot of water and lose its color. Fresh green, nutrition is also greatly reduced.
[Shredded Cabbage]
Ingredients: Half cabbage, 3 cloves of fresh garlic, 2 spicy millet, ginger, peppercorns, appropriate amount of vegetable oil, appropriate amount of salt, appropriate amount of rice vinegar, appropriate amount of soy sauce
Production process:
1. In order to avoid breaking the cabbage leaves, we turned the cabbage over with the roots facing up.Use a knife to cut the connection between the cabbage leaf and the root, as shown in the picture below, eat a few pieces and cut a few pieces.
2. After the roots are cut, the cabbage leaves can be gently removed. At this time, the leaves are relatively complete. Then put them in a pot and soak them in light alkaline water for a few minutes. Rinse with running water to completely remove residual pesticides. Here pay attention to maintaining the integrity of the leaves when washing, the purpose is to avoid the dirty water entering the leaf tissue during the washing process, and also to prevent the loss of water-soluble vitamins with the water.
3. Tear the washed cabbage into small pieces by hand. Remember not to cut it with a knife. The torn cabbage is easier to taste.
4. Don’t waste the cabbage stems. Cut them into filaments uniformly, so that they are delicious. When frying, you can put them in the pot first; slice the garlic; cut the spicy millet into sections ; Ginger slices for use.
5. Stir fry the peppercorns with a little vegetable oil until fragrant, then remove and throw away, then add in the spicy millet, sliced garlic, and sliced ginger to fry until fragrant.
6. First put the cabbage stalks into the pot and fry them, then add the cabbage leaves, add a spoonful of rice vinegar and stir fry quickly, wait until the cabbage is slightly shriveled. Add in soy sauce and salt and stir well.
The shredded cabbage made in this way is green in color and crisp in taste. It is a fast and delicious dish. If you like hot and sour taste, you can add more millet and rice vinegar.
Summary:
One, 1. For hand-shredded cabbage, choose beef heart-shaped cabbage , do not choose flat round; 2. Choose green cabbage, the greener the better; 3. Buy cabbage that feels loose to the touch and lighter;
2 , To make hand-shredded cabbage, you must fry it quickly, so as to prevent the cabbage from being heated for too long and out of water and the taste will no longer be crisp and tender. In addition, it is best to pour rice vinegar when the cabbage leaves are put into the pot, so that the cabbage can be prevented from softening when exposed to vinegar, and it can also lock the nutrients in the cabbage.
Spring is the season when a large number of beef cabbage is on the market. If you want to make delicious hand-shredded cabbage, you must look for the above 3 characteristics of cabbage when buying vegetables, plus reasonable cooking. , you will definitely be able to make a quick dish that is satisfying and the whole family loves to eat.