How to make shredded cabbage?

Speaking of hand-shredded cabbage, I believe everyone is familiar with it. Many people have eaten it, but when it comes to how to make hand-shredded cabbage, few people know it. In fact, the method of hand-torn cabbage is very simple and it only takes five steps to complete. But you must pay attention that the cabbage must be torn and never cut with a knife, otherwise the taste will be much worse.

1. Ingredients

Ingredients: 1/2 cabbage, 4 garlic cloves, 1 handful of dried red pepper shreds, 30 Sichuan peppercorns

Accessories: salt to taste, 1/4 teaspoon sugar, 2 tablespoons rice vinegar, 1 tablespoon soy sauce, 2 tablespoons lard, a little sesame oil

2. Steps for shredded cabbage

1. Rinse the whole cabbage in clean water, remove the cabbage roots and tear the leaves into pieces about 1/3 the size of your palm, put the torn leaves in a basin, wash them again with running water and soak them for a while, peel and slice the garlic cloves, soak the peppercorns in warm water for a while and then drain the water for later use;

2. Heat the wok and add the lard, which will melt slowly.

3. When the oil temperature rises to 30% to 40% hot, add the peppercorns and stir-fry until fragrant, add the garlic slices and stir-fry until fragrant, and sprinkle the dried red pepper shreds into the pot;

4. Pour the drained cabbage leaves into the pot and stir-fry quickly over high heat.

5. Pour a circle of rice vinegar along the edge of the pot and stir-fry quickly. Add 1 tablespoon of umami soy sauce, 1/4 teaspoon of sugar and 1/2 teaspoon of salt to the pot in turn and stir well. After the cabbage leaves are fried on high heat until fragrant and crispy, pour another tablespoon of rice vinegar along the edge of the pot, drizzle with a little sesame oil and serve.

Tips

1. The taste of food is different if it is not cut with a knife! First of all, "torn" vegetables are different from those cut with a knife. The cross-section of knife-cut vegetables is neat and smooth, while the cross-section of "torn" vegetables is irregular, rough, and uneven. This increases the contact area between the vegetables and the sauce during frying or pickling, making them easier to absorb flavor and stick with sauce, and naturally more delicious. Secondly, knives are generally made of metal. Not using a knife to cut is, as the old saying goes, to avoid the "iron smell" and is conducive to maintaining the color and crisp taste of vegetables. From a nutritional point of view, hand-shredding vegetables can prevent metal knives from accelerating the oxidation of vitamin C in vegetables and reduce nutrient loss.

2. Soaking and heating. Soak the hand-torn cabbage leaves in cold water before putting them into the pot. Drain the water and then put them into the pot. The leaves will be especially crispy. Pay attention to the heat. The fire must be strong when stir-frying the cabbage. Only then will the leaves be crispy and fragrant.

3. Add two layers of vinegar. Pour vinegar once when putting the leaves into the pot to stir-fry the pot, which helps the leaves maintain a crisp texture when cooked at high temperatures; add vinegar once before removing from the pot to enhance the flavor and increase the sour and spicy taste of the dish. Pay special attention. When adding vinegar to the pot, do not pour it directly on the leaves. Pour it along the edge of the pot. The vinegar will be poured on the high-temperature wall of the pot. The vinegar flavor will come out immediately and the aroma will be distributed more evenly.