A seasoned chef shares the secret to stir-frying cabbage without it turning soggy and watery. Read on to discover the tips and tricks to achieve the perfect dish!
Ingredients:
– 1/2 a head of fresh cabbage.
– Dried and spring onions.
– Pork or chicken fat (or cooking oil if you don’t have any fat).
– Salt or seasoning powder.
Instructions:
1. Prepare the Cabbage:
– Wash the cabbage, remove any old leaves, and cut it into bite-sized strips.
Note: Rinse the cabbage thoroughly and ensure it’s completely dry before stir-frying. Any remaining water will cause the cabbage to release moisture during cooking.
2. Sauté the Onions:
Heat your wok or pan, and add the pork or chicken fat. Once melted, add the crushed dried onions and sauté until fragrant.
Tip: Using fat instead of oil will enhance the flavor and reduce the chances of the cabbage becoming watery.
3. Stir-fry the Cabbage:
Add the cabbage to the hot wok and stir-fry vigorously over high heat. This is crucial to retaining the crunch and preventing sogginess.
Only when the cabbage is about 90% done, season it with salt or seasoning powder.
Adding seasoning too early will draw out more moisture from the cabbage.
4. Finish and Serve:
Once the seasoning is evenly distributed, toss in the chopped spring onions, give it a quick stir, and turn off the heat.
By following these key tips—thoroughly drying the cabbage, stir-frying over high heat, and seasoning at the right moment—you’ll end up with a delicious plate of stir-fried cabbage that’s crisp, flavorful, and free from sogginess.
Happy cooking!
“The Secret to Perfectly Stir-Fried Glass Noodles: Chewy, Crispy, and Never Sticky”
To achieve the perfect balance of taste and texture in your fried noodles, ensuring they are delicious, chewy, slightly crispy yet suitably soft, and most importantly, not sticky, follow these handy tips and tricks.
“The Ultimate Fish Transformation: Immerse Any Fish in This Magical Liquid to Eliminate Odor, Enhance Sweetness, and Amplify Flavor”
When it comes to preparing fish, whether it’s from the sea or freshwater sources, there’s a simple trick to ensuring your final dish is “just right”. By soaking and rinsing the fish in these specific types of water, you can eliminate any fishy odor, resulting in firmer and more delicious meat. This process guarantees a more precise and delectable outcome for your culinary creations.
The Ultimate Guide to Cooking Black Beans: A Secret Ingredient for a Creamy, Buttery Delight
To make a delicious and aromatic black bean dessert, with whole beans that are not crushed or mushy, one needs to master a few secrets.
“The Ultimate Guide to Perfectly Boiled Chicken: Achieve Golden Skin, Tender Meat, and a Delicious Flavor Profile”
“Cooking chicken can be a tricky business; it’s a delicate meat that can easily turn tough and rubbery if not prepared correctly. Many home cooks struggle to get it just right, often ending up with meat that is either bland and tasteless or dry and overcooked. Getting that perfect, juicy texture with a mouthwatering flavor is an art form that eludes many. But fear not, with the right techniques and a few simple tips, anyone can master the art of cooking chicken to perfection.”
The Ultimate Guide to Frying Cha La Lot: Transforming Ordinary Leaves into Crispy, Golden Perfection
“Cha la lot, or grilled minced pork wrapped in piper sarmentosum leaves, is a beloved and humble dish in Vietnamese cuisine. While it may seem simple, achieving the perfect cha la lot is an art. From ensuring the leaves remain intact and vibrant green to creating a fragrant, moist, and tender patty, there’s a delicate balance to be mastered. Not everyone can deliver that perfect blend of flavors and textures that will leave you craving more.”
