炒醋溜大白菜時，直接下鍋炒就錯了，大廚教你一招，清脆爽口好吃【阿朝哥美食 】 #炒醋溜大白菜 #大白菜

Hello, everyone, I’m Ah Chao. Today I’m going to share with you a very delicious Chinese cabbage recipe. Many people fry Chinese cabbage directly in the pan. In fact, the Chinese cabbage fried in that way is not delicious and not crispy, which is just right for me . Today I have time to share with you a new method to ensure that it will be very sweet after frying. First, we pick off all the Chinese cabbage one by one and put them in a larger pot. Then pour a lot of water to cover the cabbage . Clean the cabbage piece by piece. Whether it is bought or pulled out from the soil, there will be a lot of sediment and insect eggs on the cabbage. If you don’t wash it piece by piece, it will be difficult to clean it. So we wash the Chinese cabbage. When it’s time to clean it piece by piece, now it’s beginning of autumn and the weather is getting drier and drier , so we need to eat more vegetables to replenish the water Wash it a few more times and clean all the cabbage completely so that the fried cabbage is also very healthy It is relatively easy to cook, but the cabbage is not easy to cook, so we must separate it and cut it all. After we cut the cabbage into strips, it should be cut into strips about one centimeter wide. Don’t cut it too thin. If it is cut too thin, it will not be crisp when fried . Just cut it into wide strips like ours. Cut it all up and put it in a bowl for later use. Next, let’s marinate the cabbage for him, add a tablespoon of edible salt , and then Grab it for him and mix it evenly, because the cabbage is marinated and stir-fried to make it crisper. If you boil it and stir-fry it, it will not taste good. After marinating for about 10 minutes, we can give the remaining cabbage leaves by hand. When it is torn, many people use a knife to cut it. In fact, it is very delicious when it is torn out by hand . Because the size of the torn Chinese cabbage is different, it is very delicious when it is fried. After tearing all the Chinese cabbage, first Put it aside and then we need to prepare some garlic and cut it into slices of garlic. We need to prepare more garlic and cut it a little more, then change the knife and chop it into minced garlic . Cut it directly into shredded ginger , then change the knife to cut into minced ginger. After the minced ginger is cut, put it together with the minced garlic. If possible, add some dried chili and add a handful of peppercorns. Put it aside and adjust the sauce . Add a spoonful of mature vinegar , 1 teaspoon of edible salt, 99 grains of chicken bouillon, add a little oyster sauce to enhance freshness, then fill it with a little water, stir it with a spoon, stir well, and adjust the sauce in advance to save time for cooking . At that time, our Chinese cabbage was also marinated , so the pickled Chinese cabbage was very crispy, and it tasted very crisp, so a lot of water was marinated in it , so the pickled Chinese cabbage was very delicious Then we pour in clean water to wash the cabbage spot and clean the salt water so that it will not be too salty and crisper when fried. After cleaning it for two or three times, take it out of the water and put it in a bowl for later use . Get down to the pan, add a small amount of cooking oil and heat it up, put all the minced ginger, garlic, and millet pepper into the pan, stir fry them, fry them until the garlic smells and sauté until fragrant, then add a spoonful of bean paste, turn on high heat, and stir fry quickly. Red oil and then we add Chinese cabbage flakes, turn on high heat and quickly stir-fry it, and stir-fry evenly. Dear friends, you have seen the video here. If my video is helpful to you, please use your little hands to get rich. Give me a like. Every one of your likes and comments is the driving force for me to move forward. Thank you for your support and encouragement. Then we will add the leaves because it is easier to cook the leaves at the end. We just need to turn on the fire and give them quickly. Stir fry it evenly and the vegetables will be very fragrant, so we quickly stir fry it evenly, and then add the prepared sauce together. After adding the sauce, quickly stir fry it for six After seven or eight strokes , the fried Chinese cabbage is very good with food and wine . Then put it on a plate and you can eat a crisp, refreshing and delicious Chinese cabbage. This is done . This is done. It comes out hot and sour, appetizing and special for dinner, even if it is used to entertain guests, it is very face-saving. If you make it according to my method, you will no longer have to go to the restaurant to eat it at home. It is cleaner and more hygienic than the restaurant. Today The video is shared here. If you like this method, you can bookmark it and try it. See you in the next video.