Don’t throw cabbage straight into the pan: Add this one thing, crispy green cabbage, anyone can do it

Many women when stir-frying cabbage often put it directly into the pan without following these two steps which make the cabbage soft and dull, not green, and crispy.

Simple way to stir-fry cabbage from a chef

When stir-frying cabbage at home, we often stir-fry directly in the pan so the color of the stir-fried cabbage is not green and fresh, the taste is relatively soft. Chefs believe that when stir-frying cabbage, do not put it directly into the pan but need to add two more steps to make the cabbage green and crispy.

Ingredients: Cabbage, scallions

Seasonings: Vegetable oil, oyster sauce, salt, sugar, chicken powder or chicken broth (optional)

Instructions:

Prepare a fresh cabbage, note that do not buy old cabbage when choosing. When choosing cabbage, pay attention, do not choose cabbage with flat, oval shape but choose round cabbage. The rounder and more beautiful the cabbage is, the better the taste will be. Between two cabbages, there are leaves with dark green color and leaves are light green close to white color, choose the dark green cabbage, it will be better. Do not buy those plants with too dark, tough leaves or those that have sprouted roots.

Put the cabbage in the refrigerator for at least 4 hours. Then, take out the cabbage, separate it into individual leaves and tear it into bite-sized pieces. Remove the tough core and then wash the cabbage.

Choose a large pot for washing vegetables, add about 30 grams of white vinegar to it, start with the torn cabbage, soak it for 5 minutes and then wash it clean. Put the cabbage in the refrigerator and soak it in white vinegar water, these are two important steps to ensure that stir-fried cabbage is crispy and green. Remove the cabbage and let it drain. Chop the scallions.

Pour 30 grams of vegetable oil into the pan, when the oil is hot for 50%, add the scallions to make it fragrant. Add the cabbage and stir-fry quickly over high heat until the cabbage is almost cooked. Add 15 grams of oyster sauce, 2 grams of salt, 2 grams of sugar, 2 grams of chicken powder or chicken broth (optional) and stir-fry until the vegetables are cooked.

Turn off the heat immediately, put the stir-fried cabbage in oyster sauce on a plate and eat it while it’s still hot.

• Remove the old leaves and soak the cabbage in diluted salt water for about ten minutes, then scoop it out and let it drain.
• Tear the cabbage into small pieces by hand. Do not use a knife to cut the cabbage, tearing it by hand will make the cabbage taste better.

• Blanch the cabbage in hot water for about 20 seconds. When blanching, you can add some cooking oil to keep the color of the cabbage. This is an important step that many people overlook, it is the secret to make the stir-fried cabbage crispy, green and soft.
• After blanching, scoop the cabbage out, rinse it with cold water, and let it drain.
• Heat the pan, stir-fry scallions, garlic, dried chili with cooking oil (or use lard to make the stir-fried vegetables more fragrant). Add the cabbage and turn up the heat. Add oyster sauce, a little vinegar, a little salt, stir well and turn off the heat. Oyster sauce will create the flavor, make the cabbage soft. Vinegar will be the “scent lock” step for the dish, and salt should be added last.