Hand-Torn Cabbage 手撕包菜

Main Ingredients:
500g cabbage, hand-torn

Supporting Ingredients:
20g cooking oil
3 cloves garlic, minced
2 dried chilies, cut into pieces

Seasoning Ingredients:
2 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp black vinegar

Cooking Steps:
1. Select “Cooker” mode, set temperature and time at 160°C; 10 minutes. Pour oil into the inner pot and start heating for approx. 1 minute.

2. Add minced garlics and dried chilies to sauté for approx. 2-3 minutes until fragrant.

3. Increase the temperature to 220°C, then add the cabbage to stir-fry for approx. 3-4 minutes.

4. Add all seasoning ingredients and continue to stir-fry for approx. 1-2 minutes or until the cabbage is tender but still crisp.

5. Remove from the pot and serve hot.

Tips:
– Hand-torn cabbage retains the natural fiber structure of the leaves, giving it a better texture.
– Quick stir-frying is the key! High heat ensures the cabbage remains crisp and locks in its natural sweetness.
– If the preset cooking time is insufficient, you can extend the time as needed.

主要材料：
500克 包菜，手撕

辅助材料：
20克食油
3瓣 蒜头；剁碎
2条 辣椒干；切段

调味料：
2汤匙 酱油
1汤匙 蚝油
1汤匙 黑醋

做法：
1. . 选择“Cooker” 模式，设定温度和时间为160°C; 10分钟。将油倒入内锅中，开始加热约1分钟。

2. 加入蒜米和辣椒干，爆香约 2-3 分钟直至散发香味。

3. 调高温度至220°C，然后加入撕好的包菜，翻炒约3-4分钟。

4. 加入所有调味料继续翻炒约1-2分钟，直到包菜变软但仍保持脆感。

5. 见好即可出锅，趁热享用！

贴士：
– 用手撕的包菜更容易保持菜叶的自然纤维结构，口感更好。
– 快炒是关键；手撕包菜需要大火快炒，既能保持脆爽，又能锁住菜的清甜。
– 过程中若预设的烹饪时间不够，您可以根据需要延长时间。