Practice in cabbage hotel

Basically everyone has eaten Chinese cabbage. When I was a child, my poor family often ate Chinese cabbage, and when I was at school, I often fried Chinese cabbage in the cafeteria. Seriously, before I became a chef, I felt sick at the sight of Chinese cabbage. Not enough, but not delicious! What's so special about this Chinese cabbage? In fact, there is really nothing to pay attention to. It is nothing more than cabbage grown at home. It tastes sweeter after frosting and is sold in the vegetable market. But if you want to fry delicious, you need a little skill!

I remember when I first went to learn to cook, the chef asked me to wash Chinese cabbage. Isn't that simple? I can put it in a basin and rub it twice and come out. Who knows the result was scolded by the chef, saying that Chinese cabbage can't be washed like this, and I was stunned at that time. Is there anything particular about washing Chinese cabbage? The chef said: Chinese cabbage leaves only need to be washed with water. Don't rub it in water, it will affect the taste of Chinese cabbage!

Tip: The leaves of Chinese cabbage are very fragile. If washed clean, it will nourish the taste of Chinese cabbage itself. If it's washed, it will be boiled in water and it tastes terrible. One more thing, Chinese cabbage can't be soaked in water. Once soaked in water, it tastes even worse. You can try if you don't believe me!

Hotel practice: wash the pot and heat it, add lard and heat it, and directly add the washed Chinese cabbage. First, stir-fry the wok with strong fire, then stir-fry the edible salt and sugar together until they are 90% ripe, and sprinkle two drops of white vinegar when taking out the wok. This kind of Chinese cabbage tastes good!

Chef's experience: when frying Chinese cabbage at home, you must remember not to put salt too early, because vegetables are easy to get into the water when they meet salt, especially when there is a lot of water like Chinese cabbage. Some people stir-fry Chinese cabbage at home with half a bowl of water. Then: there is only one reason, the fire is small and the salt is put early!

There is a saying in Chinese food that 100 chefs taste like 100, and so do cold dishes, and 100 hand-mixed cold dishes taste different. Moreover, the restaurant uses sesame oil, seasoning oil and red oil mixed with cold dishes, and also adds Siraitia grosvenorii, cinnamon, essence and salt. These things are all proportional.