How to make cabbage delicious, how to make cabbage more delicious

Cabbage does this My husband ate three bowls of rice.

Cabbage and bacon, add some vermicelli and stew it.

After scalding in hot water, wrap the meat and mushrooms, roll them into rolls, and steam.

The sense of ritual of life, the feeling of eating 200 yuan of cabbage for 2 yuan.

Chinese cabbage does this, super under the rice.

There is nothing wrong with eating a delicious dish.

Hello. This dish is most commonly eaten in winter in the areas north of the Yangtze River. It's easy to say, pork and cabbage vermicelli are stewed in one pot to make a group of Kai, but there is actually a difference, and the practices of each family are different. Here is a sharing of the homely practices of Guangshan in southern Henan.

Preparation of materials. A pound of pork belly cut into small pieces. A pound of Chinese cabbage is cut pure, and three taels of sweet potato vermicelli are soaked. Slice ginger, cut green onions, two star anise, two dried red peppers, three green garlic seedlings cut into sections, light soy sauce and salt, two taels of peanut oil.

Cooking. Heat the lard in a pan, fry the pork belly until the oil is browned, give the green onion and ginger, pour out the fragrant light soy sauce, give star anise, add boiling water and boil for 20 minutes to give vermicelli, and then 10 minutes to the Chinese cabbage, give salt after the Chinese cabbage is completely soft, adjust the saltiness and turn off the heat to the garlic seedlings.

How to eat. At this time, the vermicelli is transparent, the meat is yellow and bright, the Chinese cabbage is like white jade, and then there are garlic sprouts to decorate, and the color, flavor and shape are complete. It's just that Guangshan is not the northern way to eat, and it is served on the table in a pot.

Instead, the hot dish is eaten hot, similar to the way of eating hot pot, there is a fire below, and the pot is boiling small, just eat it like this, don't worry about eating it will be cold, basically every time it is a light basin.

Chinese cabbage stewed vermicelli.

Prepare the ingredients as follows: 500 grams of pork belly, an appropriate amount of cabbage, 1 potato, 1 small handful of vermicelli (dry), an appropriate amount of salad oil, 4 grams of salt, 5 grams of ginger, 5 grams of garlic, 2 star anise, 1 pinch of Sichuan pepper, 1 slice of cinnamon, 5 grams of light soy sauce, 5 grams of dark soy sauce, and an appropriate amount of Huadiao wine.

The specific method is as follows: cut the pork belly into pieces, put it in boiling water, add ginger slices and Huadiao wine, blanch it together, put it out, set aside, start the oil pan, about 5 into the heat, put in the pepper and ginger slices to fry together, after the ginger slices are golden, take out the peppercorns, put in the cinnamon and star anise to stir-fry, pour in the dried pork belly pieces, stir-fry for 5 minutes, after the meat skin is golden brown, you can put in more ginger slices, and sprinkle in an appropriate amount of Huadiao wine, then cover the pot, simmer for 3 minutes, open the lid, put in a little dark soy sauce, a little bit, Meaning, you can color it, after stir-frying, you can pour hot water, not over the pork belly, cover the pot, stew over medium-low heat, 30 minutes when the meat begins to smell before, you can put the cut potato pieces into the pot (the pieces can be larger) cover the pot, continue to simmer on low heat, another 30 minutes later, open the lid, at this time, the meat has been in the middle of the taste, put in the cabbage, at the same time put in the appropriate amount of salt and light soy sauce, cover the pot, continue to simmer, and then 30 minutes later, when the meat is fragrant, that is, in the stew, The highest level of meat aroma, open the lid, put in the soaked soft vermicelli, 5 minutes later, open the lid, the vermicelli is already quite soft, it is the kind of soft but not rotten, and there are tendons.

Delicious recipe for cabbage

Stir-fried cabbage leaves in shrimp paste.

Ingredients: eggs, cabbage, shrimp paste, cooking oil, green and red peppers, etc.

Steps: The first step: the first is to prepare the materials: 5 eggs, beat them into a bowl, beat them evenly, an appropriate amount of cabbage leaves, set aside, the second step: boil a pot of water, make a large bowl, add an appropriate amount of salt, blanch the cabbage leaves, and soften.

Step 3: Take out the blanched cabbage leaves, remove the excess water, and evenly stick the raw flour on both sides of the cabbage leaves.

Step 4: Add the oil pan, appropriate amount of oil, pass the cabbage leaves stained with cornstarch through the egg liquid, evenly stain them, put them in the oil pan and fry them, and cut the fried cabbage into pieces.

Step 5: In another pot, add an appropriate amount of oil, stir-fry green and red peppers, green onions, ginger and garlic, shrimp paste, turn out, add water, add the chopped cabbage, stir-fry, and finally reduce the juice over high heat, match with a plate, and finish.

Nutritional value of cabbage:

1.Chinese cabbage has a moisture content of about 95% and is very low in calories.

3.Chinese cabbage is also rich in iron, potassium and vitamin A.

4.Cabbage is rich in crude fiber.

Shrimp paste is a sauce made by adding salt to small shrimp and fermenting and grinding it into a viscous shape. Its color is red and bright, the taste is delicious, there is a strong seafood flavor, rich nutrition, it is a good product for seasoning and accompaniment. At the same time, it is also rich in high-quality protein, calcium and fatty acids**, and moderate consumption is quite beneficial to the body.

Cabbage is delicious when it does this:

Ingredients: Appropriate amount of Chinese cabbage, a few garlic grains, a few dried chili peppers, 2 spoons of light soy sauce, 3 spoons of balsamic vinegar, half a spoon of salt, 1 spoon of sugar, 4 spoons of starch water, and an appropriate amount of lard.

Steps] 1, a Chinese cabbage more than 2 catties, can not be eaten at one time, cut off the root is not good to preserve, so I break off the leaves with my hands, and then rinse them. I don't know if you have seen the growth process of Chinese cabbage? There is a lot of dust and impurities in the cabbage leaves, we have to wash them one by one with our hands and soak them for another 10 minutes.

Drain the washed cabbage, cut off the cabbage stalks, cut them diagonally into slices, and put them on a separate plate for later use.

2. Tear the leaves by hand to the size you want, cut the garlic into slices, and cut the dried chili peppers into sections. Adjust the sauce first, add 2 spoons of light soy sauce, 3 spoons of balsamic vinegar, half a spoon of salt, 1 spoon of sugar, since it is vinegar, add 4 spoons of starch water, stir well and set aside.

3. Put oil in a hot pan, I use lard, the oil is heated for 5 minutes, and the dried chili peppers are put in over low heat to bring out the fragrance. Then pour in garlic slices and cabbage stalks, stir-fry over high heat until broken. Add the cabbage leaves and stir-fry over high heat until the leaves are soft, about 15 seconds.

Then pour the prepared sauce along the edge of the pot, stir-fry to taste, and finally remove from the pot and put on a plate.

How to choose cabbage:

First look at the leaf color on the surface of the cabbage, the color of the outer leaves of high-quality Chinese cabbage is emerald green, and there is no trace of wilting in the front. And the outer layer of inferior cabbage mostly has dried leaves and insect eyes. Sometimes the corruption of cabbage starts from the heart, so when choosing cabbage, you should pay attention to whether there are black spots at the top of the cabbage, and if there are, do not buy them.

The large cabbage is richer in nutrients and more resistant to storage, and the large cabbage leaves are firmer, the taste is very good, and the cost performance is higher.

Beef stew with Chinese cabbage.

Method: 1. You can fry the washed and cut Chinese cabbage first, 2. Then, pour in the soup with beef, add salt, a little light soy sauce, and then stew for about half an hour (according to the feeling), and get out of the pot.

3. This dish can also be used below, beef noodles, delicious.

4. Because the cabbage will come out of the water when it is burned, there is no need to put too much water; If there is a "chicken essence clear soup cube", you can use it instead of salt and chicken powder, and the taste is better.

Features: Chinese cabbage beef stew tastes delicious and is conducive to digestion and absorption, and has a particularly good tonic effect on the body.

Chinese cabbage vermicelli balls in a pot.

Method: 1. Clean the Chinese cabbage and cut it into large pieces; Soak the vermicelli in cold water until soft; Rinse the beef tendon pills; Boil a pot of water, put in the beef tendon balls, boil until the water boils again, then put in the Chinese cabbage and press the Chinese cabbage into the water with chopsticks, let all the Chinese cabbage be immersed in the water, and cook over medium heat for 10 minutes.

2. Add the soaked vermicelli and cook over medium heat for 5 to 6 minutes; Add salt to taste, pour all the ingredients into a clay pot, bring to a boil over high heat and serve, sprinkle chopped green onion and pepper when eating.

Features: Chinese cabbage vermicelli ball pot has a very unique flavor, not only delicious but also nutritious, which is rich in many nutrients, and has a good nourishing effect.

Luo pot Chinese cabbage.

Method: 1. The selection of materials is very important: the old gang who peels off the cabbage, and the soft appearance belongs to the old gang. Remove the leaves on both sides of the vegetable gang, don't take the hard gang.

2. Stack the cabbage together, and the direction of the kitchen knife and the cabbage fiber is perpendicular, that is, the top knife is cut. No matter how thick the fiber is, it becomes very short, and the cabbage becomes tender, similar in shape to Luo Guoha.

3. Put the shredded meat into a container and add salt; Wine; After grasping well, add a little oil and set aside, ginger; Shred the red pepper and cut the coriander into sections.

4. Put oil in the pot and stir-fry the ginger shreds; Shredded red pepper, add shredded meat and stir-fry until browned.

Cook in the cooking wine, then add the shredded cabbage and add the salt; Essence of chicken; pepper, sautéed over high heat, then add the parsley; Cook in vinegar and drizzle with sesame oil.

Features: Luoguo Chinese cabbage is more elegant, but the taste is more fragrant, which is very suitable for people with poor digestion.

Cabbage fried, stewed, cold salad can be, cabbage is not as fragrant as cabbage, stir-fry sweet and sour cabbage, wash the cabbage and cut a few pieces, it is best to put some lard in the pot, heat the green onion, ginger and garlic to fry the flavor, put the cabbage stir-fry, fry the water, seasoning, put a spoonful of salt, two spoons of sugar, three spoons of vinegar, put an appropriate amount of chicken essence, pour water and starch out of the pot.