How to stir-fry cabbage
Housewives often make the mistake of adding oil and vegetables before the pan is hot, then excessively stir-frying them, and adding water halfway through because they are afraid the leaves will become too dry. As a result, the finished product is both greasy and watery and is barely edible. The purpose of soaking vegetables in water beforehand is to lock the moisture in the leaves. This also allows the leaves to be quickly cooked from the inside during the heating process. This prevents the vegetables from becoming too dry during the cooking process due to the loss of moisture, which would cause the leaves to become wet if they are replenished with water. In addition, adding water in the middle of the cooking process will immediately lower the temperature, and it will take more time to cook the vegetables.
