A dish of cabbage Guangdong some details of a lake

The West there is a famous saying, "as God is in the details", details of spirit in the areas of life often reflects the evocative values, the most common example is the wine tasting, Remy Martin wine Ambassador Mr. Hao Yongzheng had said in the examples explain the subtlety of cognac, a bottle of good cognac contains. Hundreds of different years of the water of life, tasting the significance lies in the difference of feeling these details.

In life, pay attention to detail is often the key to a restaurant brand, such as fried cabbage this daily dish, often to the hotel can by this worked his status of the political arena, the secret is to ask the master, in all areas of negligence devoted efforts. Follow the chef fried cabbage, important is not whether to comprehend, but how many intentions.

Stir-fried cabbage

����Pick vegetables: day 200 kg of cabbage selected habitats

One can't make bricks without straw, even chefs and superior, as simple as "fried cabbage" should also have good food. From the beginning of a cold November, Chinese cabbage is seasonal vegetables -- the best quality, fresh and sweet, and until February next year. When the rainy season, heart will be a little difference. As everyone knows, if not fresh yellow flowering Chinese cabbage. In addition, method for identification of Chinese cabbage is good or bad is pinched head. Not too much water when squeezed, and the dry vegetable best. Often to the hotel every branch of a day on average to 200 kilos of flowering Chinese cabbage, recently is the choice of Lianzhou Chinese cabbage. Because it is based on quality selection of thousands of pounds of flowering Chinese cabbage, sometimes even fromGuangxiShipped.

����Cut vegetables: Vegetable break off both ends are willing to give up

Each vegetables to the kitchen will be to master the use of scissors head to tail, cut into about 10cm in length, is easy to cook, two is to avoid the leaves to absorb too much oil (if using the soup do rule will stay a little). Although the purchase amount is huge, but if 1 kg in accordance with the "5 two" standards, each dish Chinese cabbage but are carefully selected to buy, I also willing to abandon. This fine behind, is the result in every store in at least ten labor.

����Dishes: fried cabbage enough to blame gas

Both restaurant or home made, fried cabbage has the aesthetic standards of a unified, it is enough to "blame gas". Stir-fried cabbage sauce, salt, sugar is only oil and a few drops of soy sauce, but the smell of it is precisely the wok gas stripping.

Cracklings cooking plants use materials and simple, as long as the heart can do color flavor unique.

Stir-fried cabbage family can separate the 2 times to fry. First put lard will head until fragrant, add cabbage and salt fry about 10 seconds picked up the spare, the purpose is to let Chinese cabbage "". Second times to put oil, add meat fry. Meat prior to water, salt, cornflour and marinate for a while, and then picked up again before head and food into the pot fry. In this process, can be "split" water for food is green point, also a bit "monarch flavor.". Sprinkle a little stir when pumping "hanging" about the taste, then pour a few drops of cooked peanut oil, put lard flavor pressure balance. The process is here, many people will directly from the pot, but the heart out flat, about fry for 8-10 seconds, until the emergence of the tiny traces pan fried, that is fried cabbage and a raised.

Stir-fried cabbage is refreshing, must pass the "flying water treatment". Pick a good heart, then still have to watch the cooks. Cantonese Xiaochao like fried cabbage such exquisite wok gas is not necessarily the fire quickly fry, essence is a "dry sth. over fire". Dry sth. over fire in the process, the taste will be slowly tightening, achieve rich but not salty. (written: Nandu reporter Yan Tao Intern Wang Wanqi Photography: Nandu reporter Huang Jihao)

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