“Hand-torn cabbage” is a simple yet enjoyable cooking method. It not only offers rich nutritional value but also fosters a warm and intimate atmosphere when shared with loved ones, filled with laughter and joyful banter.
Ingredients for hand-torn cabbage
| Cabbage | one |
| Garlic | 3g |
| Dried chilli | two |
| Sichuan Pepper | 3g |
| Salt | 4g |
| Sugar | 5g |
| Edible oil | 6g |
Steps:
1.Prepare the ingredients.
2.Remove the outer leaves of the cabbage, wash and clean the inner leaves, then tear them into small pieces by hand, discarding the tough stalks in the middle.
3.Heat some oil in a pan and add sliced garlic, chili, and Sichuan peppercorns. Fry the Sichuan peppercorns on low heat to release their flavor without burning.Once fragrant, add the torn cabbage to the pan.
4.Stir-fry quickly until the cabbage leaves are coated with the oil. Add salt to taste, and cook until the cabbage is tender but still crisp. Adjust the seasoning with a pinch of sugar if desired, then turn off the heat.
5.Serve and enjoy your meal.
Tip
1.After washing the cabbage, make sure to drain the excess water. Tearing it by hand provides a better texture compared to cutting with a knife because using a knife can damage the cell walls of the vegetable while tearing does not.
2.When stir-frying, start with high heat to remove moisture, then switch to medium heat for further cooking.
3.Toast the Sichuan peppercorns over low heat until slightly charred. This process enhances the flavor of the peppercorns.
Hand-torn cabbage is a simple yet delicious dish. This article introduces the background, preparation method, and nutritional value of hand-torn cabbage. It also explores the differences and characteristics in its preparation across different regions. Additionally, some common preparation tips and considerations are shared, hoping to bring enjoyment to everyone.