In addition to stir frying and stewing, what other way to eat cabbage is delicious?

In addition to stir-frying and stewing, Chinese cabbage can also be made into fish-flavored cabbage. Prepare the ingredients: cabbage, chili, garlic, onion, bean paste, soy sauce, sesame oil, sugar, starch, and water. Method: Cut a handful of cabbage into two pieces and set aside.

Finely chop the two peppers, finely chop the garlic, onion, garlic, and chop the bean paste. Add soy sauce and starch, vinegar, sugar, and water to the fish sauce and soy sauce. Fourth, stir-fry with ginger, garlic, green onion and chili pepper until fragrant, add the bean paste essence and stir-fry the red oil.

Finally, put the Chinese cabbage in, and then put the sauce we made just now into it and stir-fry it, and after the juice is sticky, then put the chopped green onion and you can get out of the pot. The delicious fish-flavored Chinese cabbage is ready, very delicious and delicious. <>

You can also make spicy cabbage, and prepare ingredients such as cabbage, garlic, green onions, chili powder, salt, sugar, carrots, leeks, and apples. Method: Clean a handful of Chinese cabbage and prepare salt. Second, cut off the roots, break them in half, break them all in three, sprinkle salt on each of their leaves, and put them in a dry place.

Marinate for about 10 hours, soften it, pour out the remaining water, shake out the rest of the salt, and use kitchen paper to absorb all the moisture. <>

Peel six carrots, dry the apples and pears, puree the ginger and garlic and put them in a pot for later use. Seven handfuls of leeks cut into small pieces, green onions cut into fungus, pour into pots. Eight put in the chili powder, sugar and salt and stir well, then put in the sauce, put the cabbage that controls the dry moisture in it, smear the sauce, apply all the sauce on his body, coat each slice, cover the lid, and ferment in the refrigerator for seven days before eating.

Chinese cabbage is very simple to make and can be eaten as a side dish. <>

Chinese cabbage is very nutritious, with carotene, fat, calcium, vitamin C, and vitamin B. Cabbage has the effect of clearing heat and relieving heat, as well as diuretic, laxative effect, often eat cabbage can prevent scurvy, it is also very varied, are excellent varieties, do not need to choose which one to eat. Chinese cabbage is an herbaceous plant, it is a food that people like to eat the most, and Chinese cabbage has a lot of medicinal value, its value is quite rich, and it is also very cheap.

Cabbage shabu shabu hot pot is also delicious, the leaves of cabbage are very tender, just shabu for a few seconds, take it out and dip it in the sauce, crisp and refreshing, especially delicious.

You can make dumplings with cabbage stuffing with meat. The wrapped dumplings are placed directly on the non-stick pan, put a little oil, and then fry them slowly over low heat to make the fried dumplings crispy on the outside and fragrant on the inside.

Cabbage can also be eaten cold. After steaming the cabbage, then mix the sauce and pour it directly on top of the cabbage.

Don't fry the cabbage and eat it, it's sour and spicy and refreshing, super rice, simple and fast, and the nutrition is not lost.

The most classic way to eat cabbage, no frying, no boiling, no stewing, clearing heat and dispeling fire is more fragrant than meat, too delicious.

Sesame sauce cabbage] Ingredients: 300 grams of cabbage, 35 grams of sesame paste, 15 grams of light soy sauce, 1 tablespoon of vinegar, 1 tablespoon of sugar, a little salt, garlic, coriander.

Practices and Steps:

Step 1: All the seasonings are ready, the sesame sauce must use pure sesame paste, don't buy that kind of peanut butter, the taste and nutrition are different.

Step 2: We only use cabbage leaves, and after washing, tear them into small pieces by hand, do not cut them with a knife.

Step 3: Pour the light soy sauce into the sesame paste, then stir it with chopsticks to spread the sesame paste, if it is still very thick, add some water in an appropriate amount and continue to stir.

Step 4: The sesame sauce can be adjusted to such a thick consistency, not too thin, too thin will not hang the leaves.

Step 5: Pour the tahini into the cabbage.

Step 6: Add the chopped garlic, add a spoonful of sugar, a pinch of salt and vinegar.

Finally, pour it into a large bowl, stir the cabbage, sesame paste and seasonings well, so that the cabbage leaves are wrapped in sesame paste, so that it tastes fragrant, then pour it into a plate, sprinkle with some white sesame seeds and coriander, and you can eat.

2. Don't use cabbage for this dish, because the cabbage gang has a lot of moisture, and the soup will come out after mixing, so that the sesame sauce will run into the soup.

1 Wash the cabbage.

2 Break the cabbage into small pieces by hand (the hand is better than the knife).

3 Slice the green onions, wash the dried red peppers, and slice the pork belly.

4 Heat the pan and add the sliced bacon.

5 Stir-fry constantly to avoid burning.

6 Stir-fry until the oil of the pork belly comes out.

7 Add dried red peppers and green onion slices and stir-fry until fragrant.

8 Pour in the cabbage.

9 After stir-frying, add an appropriate amount of oyster sauce, salt and light soy sauce.

10 Stir-fry well until the cabbage is cooked.

11 Serve on the plate, OK, a simple dish is done.

Hello, it is a pleasure to serve you. How to fry Chinese cabbage to be delicious? Cabbage cabbage is the main vegetable in winter in the northern countryside.

Because they eat too much, people sometimes "eat enough" and feel tired of eating, and don't know what to do to make it delicious. In fact, in our rural areas, there are many ways to eat cabbage, and it is relatively simple to eat, such as cabbage gangs and cabbage roots, which can be pickled in a pickle jar for three or five days, and then you can take them out as pickles to eat, which is crisp and delicious. Cabbage head and cabbage heart are cold vegetables, or chopped tiger vegetables, or dumplings and buns, which are all very delicious.

But what the subject is asking is, how to eat Chinese cabbage to be delicious, then I can only eat a few simple ways to eat Chinese cabbage. The first, the most authentic way to eat, vinegared cabbage. Choose the help of Chinese cabbage, that is, the place where ordinary people don't like to eat, cut the slices, add red pepper, heat the wok with oil, put the pork belly slices, green onions, ginger slices, peppercorns, etc. into the pot and explode, put in the cabbage slices and peppers to stir-fry, add starch thickening when it is medium-cooked, add salt, and add coriander segments, vinegar, chicken essence and other seasonings when it is ripe, and you can be famous.

The second way to eat is to fry the cabbage head. The taste of cabbage head is definitely better than that of cabbage, it is more delicate, and it is more popular whether it is cold or hot. The stir-frying method is very simple, cut the cabbage head into shreds, add shredded meat, chopped green onions, and shredded ginger to stir-fry after the pot is hot, then add shredded cabbage and stir-fry, add an appropriate amount of salt, and add coriander, chicken essence and other seasonings to the pot after frying.

The third way to eat is to stir-fry cabbage strips. The raw material of cabbage strips is mainly cabbage gang. Cut the cabbage into strips vertically and cook it in the same way as the head of the cabbage, and add chili peppers to taste according to your taste.

The fourth and easiest way is to boil Chinese cabbage. Slice the pork belly, chop the cabbage, and cut the tofu into cubes. After the pot is heated with oil, add the pork belly and stir-fry, add chopped green onions, five-spice noodles and other fried pots, add tofu over oil, and then add Chinese cabbage to stir-fry slightly, it is best to have chili pepper seasoning, add an appropriate amount of water, vermicelli, and simmer over high heat.

This is the most common way to eat Chinese cabbage in rural areas, and you never get tired of eating it. Of course, there are many ways to eat Chinese cabbage, such as the accessories of hot pot, such as the accessories of stewed pork ribs, and so on. Because the cabbage is relatively light, easy to taste, and it is more delicious no matter how you eat it, it is completely fried according to personal taste.

Stir-fry the cabbage and the spicy seeds together, wash the cabbage, cut it into strips, first put the spicy seeds in the pot, fry until half-cooked, and then add the cabbage and stir-fry. The cabbage stir-fried in this way is crispy and delicious.

Scallops and sautéed cabbage.

Ingredient breakdown. Material:

500 grams of scallops.

500 grams of Chinese cabbage.

A pinch of carrots.

Seasoning: 30 grams of soybean oil.

3 grams of refined salt. Allspice powder 2 grams.

MSG 3 grams.

10 grams of green onions.

10 grams of ginger.

Step Method.

Add shredded green onion and ginger to the pot, add the scallops to the boil, and cook the scallops until they crack.

Remove the scallop meat and place on a plate and set aside.

Wash the Chinese cabbage, cut into small slices and place on a plate for later use.

Wash the carrots, cut them into small slices, and finely chop the green onion and ginger and set aside.

Heat oil in a hot pan, stir-fry chopped chives and ginger, and add sliced carrots.

Stir-fry evenly and pour in the cabbage slices.

Stir-fry evenly, fry the cabbage slices until cooked, add refined salt and five-spice powder.

Stir-fry evenly and pour in the scallop meat.

Stir-fry evenly, and finally add MSG to taste.

Stir-fry evenly, remove from the pan and put on a plate.

Efficacy and function:

1.Brain strengthening. Scallops are rich in carbohydrates, an essential source of energy for brain function.

2.Strengthens the spleen and stomach.

Scallops are suitable for symptoms such as abdominal distention, loose stool, loss of appetite, and fatigue caused by weak spleen and weak transportation. Warm the stomach, ** stomach cold.

3.Skincare.

Scallops are rich in vitamin E, which inhibits aging and prevents pigmentation. Repels damage such as dryness and itching caused by allergies or infections.

Vinegared cabbage. 1.Cut the cabbage into elephant eye pieces.

2.Put the oil into the pot, fry the paste with peppercorns, pick it out, put in the cabbage, stir-fry it several times with oil, cook vinegar and soy sauce, add sugar, refined salt, thicken, pour sesame oil out of the pot.

The cabbage should be done in this way: wash the cabbage and cut the cabbage, then cut it into slightly larger slices with an oblique blade, cut the shallots into sections, slice the garlic, and remove the seeds from the dried red pepper and cut it into pieces. Stir-fry in the pot until fragrant, put cabbage, 1 tablespoon of vinegar, stir-fry for 1 minute, then add light soy sauce, sugar and salt, stir-fry well, then add 1 tablespoon of vinegar, and a few drops of sesame oil out of the pan.

Scrambled eggs with cabbage:

Prepare the ingredients, leeks and cabbage, eggs, beat.

Cook in a pan until six ripe, pour in corn oil, pour in the eggs and quickly cut and beat. Place in a bowl and set aside.

Leave the bottom oil in the pot, pour in the cabbage and leeks, and quickly stir-fry over high heat until soft. Pour in the eggs and stir-fry over high heat. Add a pinch of salt and stir-fry a few times to remove from the pan.

Blanch the cabbage with hot water first, cool it with cold water out of the pot, then fry the chili oil, pour it into the cold cabbage, put some sesame oil, vinegar, less salt, stir and stir! It's ready to eat!

1. Ingredients: cabbage, garlic cloves.

2. Chop the cabbage, peel and chop the garlic.

3. Heat oil in a pot and stir-fry garlic.

4. Add the cabbage.

5. Stir-fry until soft, add white vinegar and salt to taste.

As the saying goes, it is better to eat cabbage than to eat cabbage, there are many ways to make cabbage, you can put some sweet and sour when stir-frying cabbage, and the sweet and sour cabbage is very good for rice.

The steps of the home-cooked stir-fried Chinese cabbage.

Step 1: Wash the cabbage and cut it into small pieces.

Step 2: Slice the pork.

Step 3: Cut the red pepper into strips.

Step 4 Prepare the ingredients and stir-fry next.

Step 5: Heat in a pot – add oil! Open the meat in oil and stir-fry until golden brown! Put the cabbage and stir-fry it repeatedly until the cabbage is soft, then put salt, light soy sauce, chicken essence, and chili peppers, all put it in!

Continue to stir-fry repeatedly, and after frying, turn off the heat, cover the pot and let it simmer for a minute, then remove from the pan! A delicious home-cooked cabbage is done.

Chinese cabbage can be fried fungus, you can fry vermicelli, you can fry dried tofu, the taste of fried is delicious, the key is to see which one you like, I personally like to eat.

Stir-fried pork with Chinese cabbage, stir-fried tofu with Chinese cabbage, well, in general, the ingredients with a lot of Chinese cabbage are very delicious, mainly depending on what kind of match you like to match.

Chinese cabbage, fungus and carrots taste better when fried together, and the color matching is also very bright, red, white and black, which is easy to make people feel very good from the first perspective.

Chinese cabbage in the north, if you want to fry deliciously, you can match it with fungus carrots and pork belly, both in terms of taste and color, and cabbage fungus is a common dish in the north, if the heat is mastered, the taste is still quite good.

Pork belly or dried fragrant, if you really can't do it, just stew vermicelli with cabbage.

Ingredients: Oyster mushrooms.

Cabbage garlic. Rice wine, five-spice powder, soy sauce vinegar.

Oyster mushroom fried cabbage preparation.

When the oil is hot, sauté the garlic until fragrant.

Pour in the cabbage and stir-fry slightly, then add oyster mushrooms, spray in a little cooking wine and five-spice powder.

After pouring in an appropriate amount of soy sauce, sprinkle some minced garlic before removing from the pan, and finally spray some balsamic vinegar and remove from the pan.

Ingredients: Tomatoes: 1.

Chinese cabbage to taste.

Preparation of fried Chinese cabbage with tomatoes in peanut oil.

Heat the oil in the pan, put the tomatoes, fry the juice, add a little water to the cabbage, fry for half a minute, cover the pot and simmer for one minute.

Continue to stir-fry, add salt, and see that the dish is cooked before cooking.

Ingredients: Dried tofu.

Cabbage salt, soy sauce, chicken essence, peppercorn noodles.

The method of stir-fried dried tofu with green onions, ginger and cabbage.

Dried cabbage tofu, a very nutritious home-cooked dish, the most important thing is that the dried tofu should be blanched, and the dish must be thickened before it comes out of the pot. It tastes much better that way.

Ingredients: 1 box of old tofu.

Chinese cabbage A small nest.

A pinch of ginger, shredded.

Two dried chili peppers.

3 to 5 peppercorns.

Light soy sauce 20ml

Salt to taste. Sugar to taste.

Oil 40ml

1 green onion. The preparation of spicy stir-fried cabbage tofu.

Cut the tofu and chop the cabbage. Shred the ginger and cut the green onion into sections.

Heat oil and fry the tofu over medium heat until golden brown on both sides. Set aside.

Leftover fried cabbage in oil. Stir-fry the peppercorns until fragrant, then remove them. Add the ginger shreds and dried chili peppers (crushed) and stir-fry until fragrant, then turn to high heat and stir-fry the cabbage and green onions quickly. When the cabbage is soft, soy sauce is introduced. Continue to stir-fry a few times, add tofu, sprinkle salt and sugar according to your taste, and stir-fry a few times out of the pot.

Let's have a bowl of hot rice and eat!

Tip: Stir-fry cabbage on high heat so that the spicy flavor can be choked in.