Hello, I'm Wang Gang
Today I'd like to share with you some tips on stir-fried cabbage
It's a classic home cooked dish
The video will be a bit long
It's long but a lot of practical information
First of all, I'd like to share how to choose the cabbage
This is Sweet Heart Cabbage
This one is Lotus White
When I choose a cabbage, I just hold it in my hand
Feel the weight of it
We want to choose the lighter weight one
The heavier it is, the more hard stems it has in it
The more stems it has, the less delicious leaves it has
It's not as tasty for this dish
Then I'd like to share how to cut a cabbage
Whether it's heart cabbage or round cabbage
or lotus white cabbage
Give it a straight cut from the middle
and then cut the middle stem like this
It's easy
You can save this if you like
You can make it into pickles
A follower actually asked some questions about this dish
This dish is called "Stir-fried Hand Torn Cabbage", so is there a "Hand Torn Flavor"?
I've been trying to understand this question
I never heard of "Hand Torn Flavor"
There is actually no fixed seasoning or flavouring for Hand Torn Cabbage
The mean point is that you just have to tear the leaves out with your hands
Why do you want to tear it out by hand?
It's to separate the tender leaf from the stem
Like this
The stem is very thick and tough
It's good for making pickles but not stir-fry
It's torn this way
This cabbage dish is also very common in restaurants
I want to share a industry norm
It is
Also answer a question for everyone
For cabbages
We only wash the surface in most restaurants
Rinse with water
We don't wash the inside
The reason is
Stir-fried cabbage is a fast dish
This dish needs the fire
If you wash the cabbage it takes a long time to dry
Drying out the water
And
If you don't dry them, then you fry them
It will affect the temperature in the wok
Temperature drops lower
This dish will not be good
The most important thing about stir-frying cabbage is the heat
The heat, it's very important
We need the wok-hay to come out
So if the cabbage has too much moisture
There won't be any wok-hay
But when you cook this dish in your home stove
There's no enough heat anyway
So the water comes out easily
I will share a better way to cook this dish without high heat
How to use skill to perfectly avoid this problem
Usually a cabbage like this is about 1.5 jin (750g)
But the stems
You can tear out half jin (250g)
This heart cabbage has more stems
This lotus white has less stems
It's such a big one
But in fact, it's only a little over two jins (1000g)
But this one is about 750g
And if you buy the round solid cabbage
There will be more stems
The more stems there are, the less cost-effective it actually is
If you're going to eat cabbage I'd recommend getting this
Lotus White Cabbage
You see this cabbage is very dry
It can be stir-fried very well
This will be about a portion of dish
This cabbage will be shrunk a little bit
So add a little bit more
Hand Torn Cabbage
The key is to tear it by hand
There is no such flavor as Hand Torn
Also a follower asked
The same follower
What is the flavor for the Hand Torn Cabbage?
Vinegar, soy sauce or whatever
Not necessarily fixed
Just add
Just add your preferred seasonings
The key is that you tear cabbage by hand
Now to prepare some spices
Two kinds of chillies
One is the pointy spicy chilli
A few
Another one is this lantern chilli
Also a few
For cooking the Hand Torn Cabbage
If you want spicy, you need some of the chili seeds
Let me get some seeds out
The chilli seeds are very fragrant fried in it
Without the seeds, it's not fragrant
Just a little bit
Good
Chop some of this garlic
Just needs to be cut into slices
A very simple dish
Okay, ready to stir-fry
It's that simple for ingredients
That will work
Let's start the fire
get the water ready
I'll share a new way to cook this if you don't have enough heat
Blanching first
Actually blanching is also to make it cook faster
So that the moisture inside doesn't come out
Boil the water first
Add a little salt
May many of you may wonder
Even other chefs may question why do the blanching
Stir-fried cabbage need to be dry
But if this is done in a small family stove
In the case of insufficient firepower
This technique makes up for it
Also many fans who say that the skills in my video
Sometimes are too homely
There's not much skill in it
But in the future videos like this one
I'll talk about things that I don't normally talk about in my teaching
More explanations on the techniques
Because now I don't have to edit the video if it's one shot, I can talk slowly
And then give it a little bit of oil
Add it in
The water is boiling and goes down to blanch
Don't overcook it
Just blanch it for 30-40% cooked
Then drain the water
Good
Then wash the wok
The cabbage is now about half cooked
Now we need the wok-hay
Fire should be high
Now add oil
Nothing else
Okay, let's go
Use highest heat and stir-fry a few times
Okay, pour out
Let's have a look
Is there a little bit of burning on the leaves?
This provide a very good stir-fried flavour
But it's still not ready yet
Not ready yet
It is not done
Then wash the wok again
Okay, the remaining step
Add some of this lard
Don't add too much
Burst the chillies
And the chilli seeds
Get some of the spicy flavor out
Okay, go down
Look at it
Start seasoning
Salt
A bit of MSG
A little bit of sugar
Then drizzle in a little bit of soy sauce from the side of the wok
A little bit of vinegar, from the side
Then stir-fry a few times
Turn off the heat
You see
A very simple dish
See
Now it is fully cooked
With less oil
Importantly there's wok-hay
The reason I didn't vegetable oil
I ended up using lard for this dish
Because lard have better flavour absorption
It is also very moisturise, when I was a kid, my lips cracked in winter
If you put a little lard on your lip
It will be very moist
Okay, that's it
I will try the taste
Look at this cabbage
See?
Not too much oil
And then the aroma is strong
I can smell the chilli bursting aroma
And it should tastes just as crunchy
I'll eat a piece first to give you a idea
The same crunchiness
It doesn't taste watery at all
Very easy
One thing to note is that
After blanching the cabbage
Drain the water well
Then heat up the wok very hot
Then stir-fry the cabbage straight away
Stir-fried until
There is a little bit of burnt aroma to this kind of feeling
Pouring it out again
Then step three
Burst the chillies
And garlic
Sizzle them up
After the chillies and garlic have popped
Add the cabbage back in
Then it's time to season
Finally stir-fry it up
If the cabbage is stir-fried like this
First, less oil
Second, good aromatic
Third, crunchy
Easy
But in other cases
Inside the Sichuan restaurant where I worked
For cabbage, there is not much washing
Torn it and stir-fried directly
There is no water at all
But there is a drawback
It's that it's heavy in oil if you fry it from raw
Then the dish comes out with heavier oil
If you like it with less oil
Just use this method
Also very good
This just solves some essential problems
If you like this kind of video
I'll share more with you later
Share with you things you don't really see
There you go
That's it for this video
Bye-bye