Basic dish: Garlic cabbage
I have been studying at New Oriental for two months. During these two months, we practiced wok skills and knife skills. On the first day of the third month, November 1st, we started our formal cooking practice. This is a very important beginning. It is the first time I have used a professional kitchen on my way to becoming a chef.
The teacher taught us a simple but difficult dish, garlic cabbage. This dish only needs garlic and cabbage, so the ingredients are very simple. The cooking process is also simple, but when it is used as a finished product, it is evaluated on five aspects: clean , taste, texture, shape, and the quality of the coating, called DăQiàn (打芡).
Equipment
Ingredients
- ¼ Napa cabbage Chinese cabbage
- 2-3 fresh garlic
- 1 tsp salt 5 ml
- ½ tsp sugar, white (granulated) 3 ml
- ½ tsp MSG (optional) 3 ml
- starch water (1:1 corn starch and water)
- peanut oil, soybean oil, canola oil, vegetable oil, or lard
Instructions
Preparation
- Prepare a Chinese cabbage, my cabbage is too big, it is 2.7kg. So we only need to cut 1/4 of it.1/4 Napa cabbage
- Chop the cabbage and place the stems and leaves separately.1/4 Napa cabbage
- Chop the garlic cloves.2-3 fresh garlic
Cooking
- Add an appropriate amount of water to the wok, put the stems of the cabbage in the cold water, then add the cabbage leaves after the water comes to a boil. Cook for 30 seconds to blanch the cabbage, then remove, rinse and let the cabbage cool. Squeeze out the water.
- Pour an appropriate amount of oil into the wok. Add the garlic and stir-fry until you smell the aroma, then pour in the cabbage, stir fry for 20 seconds, and season it to taste.2-3 fresh garlic, 1 tsp salt, ½ tsp sugar, white (granulated), ½ tsp MSG, peanut oil, soybean oil, canola oil, vegetable oil, or lard
- To glaze, add starch-water, stir-fry and add a small amount of oil. Finish.starch water, peanut oil, soybean oil, canola oil, vegetable oil, or lard
Notes
- Pay attention to the cleanliness of the pot. A clean pot can cook clean food.
- Because the thickness of the stems and leaves of cabbage are not the same, blanch the stems first, then add the leaves when the water comes to a boil.
- Squeeze the water of the blanched cabbage, because I did not squeeze the water, the liquid in the finished dish is a bit too much.
- The blanched cabbage does not need to be stir-fried for very long. My teacher said that this is a dish that can be completed within 5 minutes.
Nutrition
Calories: 53kcalCarbohydrates: 11gProtein: 3gFat: 0.5gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.1gSodium: 2347mgPotassium: 560mgFiber: 3gSugar: 5gVitamin A: 716IUVitamin C: 63mgCalcium: 186mgIron: 1mg
Tried this recipe?Let us know how it was!