下面开始炝拌包菜的技术总结
Here are the technical summary of Sichuan cabbage salad
第一，包菜必须切细一些，这样有利于入味
First, the cabbage must be finely chopped, finer is better
第二，可以将干辣椒换成辣椒面，不喜欢吃辣的朋友也可以不加
Second, you can replace the dried chili with chili flakes, or don’t add it if you can’t eat spicy food
第三，尽量把油温烧热一些，这样才能把料头辅料炝香
Third, try to bring the oil temperature up to 210 degrees Celsius, for the best of extraction of the aroma and flavour
第四，此菜最好在60分钟内食用，否则长时间之后会回软
Fourth, this dish is best eaten within 60 minutes, otherwise cabbage will soften after a long time
Hello everyone, I am Wang Gang! Welcome to my English Channel.
I am a Head Chef in Sichuan, China.
I am passionatie about cooking and sharing my cooking skills, letting more people get to know authentic Chinese food and Chinese cooking culture.
I have been on RU-vid sharing cooking videos in Chinese more than a year, and now, I decide to sharing my videos in English with more audience.
Hope you guys will enjoy the contents.
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Translated and rerecorded by Voiceman Jay
24 апр 2020
