Health benefits
Chinese cabbage: enhance immunity, protect eyesight, fight cancer
White sugar: low in protein
Ingredients
Pak choi ( 1 handful ) | Garlic ( 4 cloves ) |
Edible oil ( appropriate amount ) | Salt ( Two spoons ) |
Clean water ( appropriate amount ) | MSG ( Half spoon ) |
How to make garlic cabbage
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1. Prepare a handful of cabbage and an appropriate amount of garlic cloves.
2. Wash the Chinese cabbage, remove the old leaves and roots.Wash each piece and soak it in rice water for a while to remove any remaining pesticides.
3.After soaking, drain the water and set aside.
4. Flatten the garlic cloves, peel and crush or chop.
5. Lift the pot and pour in cooking oil.Heat the oil pan to 60% to 70% heat, add a spoonful of salt, and shake the pan so that the sides and bottom of the pan are fully exposed to the oil and salt.Add garlic cloves.Saute.
6.Add the drained Chinese cabbage.Fry quickly.
7.The cabbage changes color slightly, add a small spoonful of water.
8. Stir-fry the cabbage so that the cabbage can fully absorb the water in the pot.
9.When the cabbage becomes soft in the pot, add a spoonful of salt.Stir well.
10. Stir-fry until the soup in the pot becomes less, add half a spoon of MSG and half a spoon of sugar., improve freshness.Stir well.
11.Collect the juice.Plate.
12.Fragrant and delicious garlic-flavored cabbage, let’s eat.
Tips
1.When frying vegetables, use a little more cooking oil than usual.The fried vegetables will not only have a good color but also a good taste.
2.Put some salt before frying the vegetables to release the moisture in the vegetables.Fried vegetables are more delicious.It also makes the dish more flavorful.
3.Soaking vegetables in rice washing water can remove residual pesticides in vegetables.
4.Stir-fry the vegetables over high heat and quickly.The fried vegetables will be delicious.
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