Today, we bring you a common home dish that is particularly suitable for summer food — the green cabbage. Don't look at it as simple. The key to this dish lies in the fire and the steps. Good work. I'll show you what to do. Make sure you get your hands on it
First, preparatory work. When selecting cabbage, try to pick the green leaves and white tubers, so that the taste of cabbage can come out. After cleaning up, cut to about three centimetres to make it easier for you to get into the pot. Don't look down on the garlic, cut into thin garlic slices, so the smell can come out。
Here's the key step: hot pots. When it's hot, it's not too much, it's almost a spoonful. When the oil heats up to 70%, pour the garlic into it and make it with a little fire until the edge of the garlic begins to turn to gold and yellow and the scent comes out. Don't rush the cabbage, the garlic comes out, and the whole dish has a soul。
At this point, pour the cut cabbage into the pot and start the fire. Why the fire? Because the fire locks the cabbage with water and softness, it gets softer and loses the taste. You'll see that the cabbage colour quickly changes from dark green to bright green, and the leaves are softer, but it's still pretty much ripe。
And finally, a little salt, not too much, just a little salt, which is fresh, and a little more smell, which makes it even more beautiful in a moment. Once you're even, you're out. Don't get any more。
After the main course, i also recommended a super-composed soup -- tomato fish. A tomato of 300 grams and a grassfish of 100 grams of slices with garlic, ginger and onions, simple and nutritious. This is done by pouring red juice out of tomatoes first, then boiling it with water, putting it in fish tablets and then making salt. The soup is sour, the fish is soft, and it's full of fried cabbage。
The cabbage looks simple, but it's done at every step. Picking, cutting, garlic chips, hot fire, sauce, and everything. With these details, you can easily make the best fragrances in your home。
