[How to stir-fry cabbage]_How to make_How to make

[How to stir-fry cabbage]_How to make_How to make

[How to stir-fry cabbage]_How to make_How to make

Chinese cabbage is a relatively common vegetable. Its nutritional value is relatively high, it is rich in supplementary fiber, rich in multivitamins and minerals, and it can be put into boiled water.Oil cabbage is a very good weight-loss meal. You can usually add fried oil cabbage, and the method is relatively simple. You only need to add some oyster sauce, red pepper and other ingredients to make it.

How to fry oil cabbage Step 1.

Ingredients: Chinese cabbage 2.

Wash the cabbage, piece by piece.

3.

Wash and shred the red pepper.

4.

Mix with bowl of tartar sauce: add an appropriate amount of salt and sugar to the bowl.

5,

Add the right amount of rice vinegar.

6.

Add appropriate amount of soy sauce.

7.

Add an appropriate amount of starch and stir well.

8.

Add red pepper and serve.

9.

Hot oil and fried chives.

10.

Add cabbage slices and stir-fry.

11.

Fry until the cabbage slices are cyanotic and dehydrated.

12

Cook into the bowl of tartar sauce.

13

Quickly turn the spoon and stir well to turn off the heat.

14.

Serve out of the pan and serve.

Tip 1. Blend the bowls in advance so you do n’t end up in a mess.

2. In order to ensure the taste of cabbage slices, stir-fry with high heat.

(1) Northern rapeseed: It is called brassica in ancient literature, with short plant type, few branches, thin stems, underdeveloped basal leaves, oval leaves, obvious nick-like notches, and bristle, thin waxpowder.

The main root often swells, the soil is deep, and it is resistant to cold, drought, and drought.

The representative varieties are rake teeth vine, Guanyou No. 3 and so on.

(2) Southern Chinese cabbage: It is called Song cabbage in ancient literature. Its appearance is very similar to ordinary Chinese cabbage. It is an oily variant of ordinary Chinese cabbage.

The plant type is medium, the branching is strong, the stem is thick, and the seedlings are generally semi-upright or upright.

The leaves are broad, pale, and the midvein is thicker, and the leaves are whole or wavy, and generally have no piano-shaped notches.

The main root does not swell, and the branched roots incorporate fine roots.

Generally resistant to high temperature, aging and poor disease resistance.
Typical varieties are rape in Taixian County, Dongkou Sweet Rape and so on.