How to fry baby cabbage and spicy cabbage, and how to make spicy cabbage delicious?

Ingredients: 200g cabbage, appropriate amount of oil, appropriate amount of salt, 2 dried chili peppers, appropriate amount of rice vinegar, appropriate amount of light soy sauce, appropriate amount of Sichuan pepper, appropriate amount of chicken essence, appropriate amount of ginger.

Steps. Step 11 of the preparation of hot and sour cabbagePrepare all the ingredients.

Step 22 of the preparation of hot and sour cabbageWash the cabbage and remove the leaves to help.

Step 33 of the preparation of sour and hot cabbageCut the cabbage in half vertically.

Step 44 of the preparation of hot and sour cabbageUse an oblique knife to slice the cabbage.

Step 55 of the preparation of hot and sour cabbageCut the chili into sections and mince the ginger.

Step 66Pour oil into a pot, heat it, add peppercorns and stir-fry until fragrant.

Step 77 of the preparation of hot and sour cabbageAdd dried chili peppers and minced ginger and sauté until fragrant.

Step 88 of the preparation of sour and spicy cabbagePour in the cabbage slices and stir-fry for 2 minutes.

Step 99 of the preparation of hot and sour cabbageAdd salt, rice vinegar and light soy sauce.

Step 1010 of the preparation of hot and sour cabbageStir well and add chicken essence to taste.

Material. Ingredients: 250 grams of southern tofu, 100 grams of spicy cabbage.

Ingredients: 1 green pepper and 1 red pepper.

Seasoning: 20 grams of salad oil, 20 grams of Korean chili paste, a little chicken essence.

Method. 1. Rinse the tofu with water, cut it into square pieces, cut the spicy cabbage into small slices, and cut the green and red peppers into circles.

2. Place the stone pot on the fire, pour a small amount of oil on the bottom of the pot, heat it over medium heat, and when the oil temperature is eighty percent hot, add the green and red pepper rings and stir-fry it.

3. Then add the spicy cabbage, stir-fry evenly, add Korean-style chili sauce, add half a pot of water, and stir well.

4. When the soup is boiling, add the tofu cubes.

5. Mix well and cook until boiling again, change to low heat, and simmer for about 10 minutes.

6. Finally, add a small amount of chicken essence to taste and turn off the heat.

How to make spicy cabbage next to the oak hall by Han pretending?

Zero failure, peace of mind, spicy front, digging reputation cabbage! If you talk about the most versatile dish in the food world, in addition to the spicy cabbage of the silver section, there is also a scattered finger.

1. Hold all four parts of the cabbage vertically and rinse it with water;

2. Smear each leaf with salt;

3. Put the salted four-petal cabbage into a large container, and then pour the brine over the cabbage, I usually pickle it at noon, use it at night, or pickle it at night and use it in the morning, the salt water does not need to be too salty, a little salty can be, you can use tap water, you don't need to boil the salt water, and the salt water poured into the cabbage slowly melts into the mess.

4. Remove the pickled cabbage from the salt water, squeeze out the water, don't strain too hard, don't squeeze it too dry, don't drip down;

5. Squeeze out the cabbage to take the water can taste it, if it is just a faint salt flavor to squeeze out the water, if you don't control the amount of salt, the cabbage is very salty, then squeeze out the water cabbage under the faucet twice, and then squeeze out the water.

6. Even if the cabbage is processed, just wait for the sauce to be smeared.

Of course, there are other methods, and this one is more delicious.

Beginners can learn the spicy cabbage method before the duan, and then stir-fry the pork belly with spicy cabbage, and eat it like this in summer.

You can make spicy cabbage fried rice. The specific method is as follows, first prepare the ingredients: spicy cabbage: 100 grams, leftover rice: 1 bowl, egg: 1, shallot: 1 stalk, oil: appropriate amount, salt: appropriate amount.

1. Put the spicy cabbage on the cutting board and chop it for later use.

2. Heat a little cooking oil into the pot, then beat the eggs and stir-fry them and remove them for later use.

3. Heat the appropriate amount of cooking oil into the pot, then add the spicy cabbage and fry for 1 minute, preferably with some spicy cabbage soup and <>

4. Add the rice and stir-fry evenly.

5. Then add the scrambled eggs and stir-fry again.

6. Clean the chives with water, then cut them into chopped green onions, then sprinkle them into a pot and fry evenly.

7. Add an appropriate amount of salt to adjust the flavor of peitong according to personal taste.

8. Prepare a clean and waterless container, and put out the spicy cabbage fried rice and enjoy.

Cooking skills. 1. If you like meat, it is also delicious to replace eggs with pork belly.

2. I don't like chicken essence and monosodium glutamate rotation condiments, so I didn't add them, but added them according to my preference.

3. It is best to put less salt, and spicy cabbage also has saltiness.

Ingredients: 1500 grams of cabbage, auxiliary ingredients: a spoonful of chili noodles, two garlic heads, 80 grams of salt. The selection of materials is generally based on the white cabbage harvested after the beginning of winter, without green leaves and tight hearts.

1. Cut the cabbage head, divide it into four petals, and tear it by hand to tear it apart and the leaves are relatively complete. Spread the salt evenly on each vegetable leaf, place it in a clean container with no silver and oil, cover the lid and leave it for 24 hours, then remove the water and take it out, and tear a little vegetable leaf to taste salty.

2. Heat glutinous rice flour with a little water to make glutinous rice paste, pay attention to the heating process to low heat and keep stirring at the same time, so as not to paste the pot. After that, add an appropriate amount of chili powder to the glutinous rice cereal according to your taste.

This step is to use hot air to flush out the aroma of chili powder, and at the same time make the chili powder not thick and dry, if you don't want to buy glutinous rice flour, you can directly brew chili powder with boiling water, but the kimchi will be very watery. After making it, add the right amount of sugar according to personal taste.

3. Rinse every leaf of the cabbage with water.

4. Rub salt on each slice with your hands, especially the roots of cabbage.

5. Put the smeared cabbage in a pot and marinate it, taste it, and if you feel too much salt, wash it down with water.

6. Add two spoons (Chinese soup spoons) of Korean fish sauce to the chili sauce.

7. This process begins with pickling cabbage. Be sure to wear gloves and spread the mixed chili pepper and garlic on each leaf. Especially the root of the cabbage is more smeared.

8. Put the pickled cabbage in a container and store it in a place with a low temperature.

9. Finished products.

1.A cabbage, peel off the outer layer of the mountain, wash, evenly smear the inside and outside with salt, and marinate for half a day Note: The production of spicy cabbage from beginning to end makes it impossible to get a little oil.

2.After marinating for half a day, squeeze out the water and open your eyes.

3.Ready: ginger, garlic, apple, pear.

4.Ginger, garlic, apples, pears chopped up, apples, pears with 1 3 or half can be 5Chili noodles, salt, monosodium glutamate, the amount of chili noodles depends on how much you like to be spicy, but also depends on the freshness of the chili noodles, add an appropriate amount of cool white boiling, and mix the chili noodles, salt, and monosodium glutamate.

6.Pour the ginger, garlic, apples and pears into the chili flakes and stir.

7.Start pickling! Starting from the innermost layer, spread the mixed chili paste on the cabbage, 8Take a container with a lid, wash it carefully, be sure not to have oil, if it is unlided, seal it with plastic wrap.

9.Success after 3-5 days.

I saw a lot of spicy cabbage that was made by putting bone broth, fish sauce, etc., and using very expensive Korean chili sauce.

Ingredients: 1/2 Chinese cabbage (longitudinally chopped), ginger, garlic, 1 Qingzhi apple, 1 pear, sugar, salt, chicken essence, minced chili.

Step 1: Salute the Chinese cabbage. Sprinkle the salt evenly over each layer of the cabbage, then place it in a small bowl and cover it with plastic wrap and marinate it overnight. (When pickling cabbage, it will be better to press a heavy stone on top of the cabbage to marinate).

Step 2: Ginger, garlic, apples, and pears are minced and pureed for later use (it is best to break them together with a blender, which tastes good and is more convenient); Put the minced chili pepper into a bowl, blanch it with boiling water, and then bring the water out; Just add the ginger, garlic, apple, pear.

Mud. To the chili bowl, add an appropriate amount of sugar, then mix these well.

Step 3: Spread the freshly mixed chili peppers layer by layer on the cabbage, cover with plastic wrap, and leave it for about half a day.

PS: Apples and kuchaqing pears are added to buffer the pungent taste of garlic.

Spicy cabbage can be put in the refrigerator, and each time you take it, use a clean, oil-free and water-free chopsticks, which can be put for about one star.

Time limit. You can also cut the cabbage into pieces to pickle, the taste will be better, but it is not as good as half a tree.

Preface. As soon as winter arrives, Chinese cabbage is on the market, and it is a good time to make spicy cabbage. Cabbage is cheap and nutritious, and this winter I also made some spicy cabbage at home and put it in the refrigerator to eat as you go.

There are many ways to eat fried pork belly with spicy cabbage, stir-fried bacon, and then spicy cabbage fried rice. Spicy with a hint of sourness, especially appetizing.

Material. Ingredients: 1000g cabbage;

Excipients: 100g leek, 100g radish, 80g pear, 80g onion, 20g garlic, 10g ginger, 10g chili flakes, 50g Korean chili paste, 20g shrimp paste, 10g spicy cabbage.

Prepare an appropriate amount of glutinous rice flour for Chinese cabbage marinated with salt for more than four hours (the moisture should be controlled out, and the salt grains should be rinsed).

Prepare leeks, radish, pears, onions, garlic, ginger.

Turnips should be rubbed into shreds.

Add glutinous rice flour and water to boil until it becomes viscous.

Mix the chili flakes into the cooled glutinous rice paste.

Add some more Korean chili paste.

Stir to combine. Beat the radish, pear, onion, garlic, and ginger into a food processor and pour them into the glutinous rice paste with the chili flakes.

Add the shredded radish.

Stir again to combine.

Put an appropriate amount of shrimp paste.

Add the leek segments.

Finally, add the sugar.

This makes a pot of sauce for spicy cabbage.

Spread the sauce evenly over the Chinese cabbage.

Shape and place in a container.

Cover the lid and put it indoors to ferment for 24 hours, then transfer it to the refrigerator and ferment at a low temperature for more than 7 days.

Tips: The longer the fermentation time, the longer the taste, and you can extend the fermentation time and close the morning to change the room.

Cut the cabbage in half from the roots, break it by hand, sprinkle with salt, and soak in water for 6-8 hours. Glutinous Hengye rice is called to add water, stir evenly, under the acre of this pot, boil glutinous rice paste, pay attention to the fire should be small, to stir all the time, ginger and garlic chopped, chopped into very small foam, cut some apple shreds and pear shreds, and fish sauce shrimp paste together to crush, glutinous rice flour and a little brown sugar boiled into porridge, mixed together and brushed on the cabbage after cooling. Cover the lid and ferment for a week.

When the spicy cabbage is made late, the Chinese cabbage can be washed and cut into small squares, or it can be cut into long strips, but after using salt and water, it should be stirred and mixed evenly. Be sure to squeeze the water dry before adding the kimchi sauce.

Authentic spicy cabbage should be made with fish sauce and brine shrimp, not light soy sauce or seafood soy sauce. You can buy red cans of Korean hot sauce directly from the supermarket or online, add some apples, pears and socks, and then mix each piece of cabbage evenly, put it in a container and put it in the refrigerator for half a month before eating.

When cooking spicy cabbage, use chili flakes, not green chilies. In addition to the slippery form, you can add some chopped apples or pears from Xinyuan, and the spicy cabbage that comes out of this way has a hint of sweetness and is delicious. Split culture.

If you want to stew the spicy white dish with vermicelli, the stew is rotten and whirring, it will be quite delicious, and it can be fried with pork belly with Lu Lu, and it is also super easy to prepare, and it is really delicious with rice.

How to make spicy cabbage? Slice the cabbage and radish into small pieces, add salt and stir and marinate for five hours, then prepare the sauce, pour in the cabbage and stir well.

Dabai Youqi let the vegetables be salted and marinated for 12 hours, wrapped in spicy and good pepper sauce.

Quick and easy spicy cabbage, you can fry Yu Tan rice fried soil ruined bean slices digging tung fried pork belly.

How to make spicy white trembling macro dishes? You can do whatever you want to be stupid or do it, and the best thing to eat is the amorphous one!

Han Sui's spicy cabbage is a method of making finch dust, which is delicious and delicious.

The preparation of sautéed spicy cabbage

We can stir-fry rice with spicy cabbage, which is very delicious.

Ingredients: 1 bowl of rice, 80g of spicy cabbage

Excipients: peanut oil, appropriate amount, carrot 30g, cucumber 50g, shiitake mushroom, 4 hams, 30g, Korean chili paste, 15g, sesame oil.

Method. 1: Prepare the ingredients.

2;Wash and dice all vegetables.

3) Pour oil into a wok and stir-fry spicy cabbage, shiitake mushrooms and carrots until fragrant.

4) Add cucumber and ham and stir-fry.

5) Add the chili sauce and stir-fry well.

6) Add rice and continue stir-frying.

7) Stir-fry rice until evenly drizzled with a little sesame oil.

8: Continue stir-frying evenly and turn off the heat.

Cucumber nutritional value:

Cucumber is rich in vitamin E, which can play a role in prolonging life and anti-aging; The cucumber enzyme in cucumber has strong biological activity and can effectively promote the body's metabolism. Rub with cucumber juice**, which has the effect of moisturizing and stretching wrinkles; The glucosides and fructose contained in cucumber do not participate in the usual sugar metabolism, so diabetics and cucumbers replace starchy foods to satisfy hunger, and blood sugar will not only not rise, but even decrease.

Nutritional value of shiitake mushrooms:

1.Shiitake mushrooms are rich in provitamin D, but vitamin C is very scarce, and they lack vitamin A and provitamin A.

2.Mushroom protein contains 18 kinds of amino acids, and among the 8 kinds of amino acids necessary for the human body, shiitake mushrooms account for 7 kinds, and most of them belong to L-type amino acids, with high activity, easy to be absorbed by the human body, and the digestibility is as high as 80%.

3.Shiitake mushrooms contain a lot of glutamic acid and umbelliferosine, mushroomine, and atoneine, which are rare in food, so the flavor is particularly delicious.