Dried cabbage home cooked practice, how to eat dried cabbage

Pork lung vegetable soup.

Ingredients: 1 pork lung, 250g dried cabbage, 2 carrots, 2 corn, 1 chicken bone, 2 slices of ginger, 2 teaspoons of refined salt.

Cooking steps:1Soak the dried vegetables in water for a few hours in advance to allow the dried vegetables to absorb enough water and clean up the sand.

2.After the pig lungs are cleaned, cut into small pieces, there is no blood in the pig lungs after they are cut, and there is blood water indicating that they are not fully washed.

3.Wash the carrots and corn and cut them into cubes, dry clean the vegetables, cut the sand in the leaves into small pieces, and chop the chicken skeleton into pieces.

4.After blanching the chicken skeleton, remove it and clean it.

5.The pig lungs are also boiled with the method of blanching, and the foam in the pig lungs is boiled while skimming them out and pouring them out, and then the pig lungs are taken out and washed with water again.

6.Do not put oil in the pot, pour the pork lungs into the pot and fry the water.

7.Stir-fry until the pork lungs are completely dehydrated, then serve.

8.Heat the oil, add the ginger cubes and stir-fry until fragrant.

9.Pour in the pork lungs and stir-fry for a while, adding a pinch of salt.

10.After a little stir-frying, the pork lungs are processed and ready to be cooked.

11.Add water to the soup pot and bring to a boil, add the pork lungs, cover and bring to a boil.

12.Once the pork lungs are boiling again, you can add the corn, carrots, dried vegetables and chicken bones.

13.After all the ingredients are in the pot, bring to a boil on high heat, turn to low heat and simmer for 1 and a half hours, and finally add salt to complete a pot of soup.

14.The lung soup is ready.

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.

Spring meat dishes are eaten like this: braised pork belly and dried cabbage.

I received dried cabbage from a friend in Liaoning, Northeast China, and saw dried cabbage for the first time. I don't know how the relatives in the Northeast eat it, so I improved this dish according to our southern pickle method of fried meat.

by I'm Yan Xiaochu.

Materials. 300 grams of dried cabbage.

250 grams of pork belly.

Ginger 3 slices. Light soy sauce 15ml.

Salt a pinch of salt. 1 tablespoon of cooking wine.

10 grams of granulated sugar.

Steps. 1. Slice the pork belly, soak the dried cabbage in water, squeeze out the water, and cut into small pieces for later use.

2. Heat the pot, add oil, add ginger slices and stir-fry until fragrant.

3. Add the pork belly and stir-fry the oil.

4. Fry until the fat is oily, and the surface of the skin is golden.

5. Put the dried cabbage.

6. Add salt, light soy sauce, cooking wine, and sugar and stir-fry evenly.

7. Add an appropriate amount of water and cabbage to open the high heat.

8. Cook until the soup is slightly dry.

9. It can be started on a plate, and it is a dish that goes well with rice.

1. Soak the dried cabbage in water.

Use clean water to put the dried cabbage in a pot and soak it for about 5 6 hours, it is recommended to choose dried cabbage from the northern Chinese cabbage, the north is sunny, the dried cabbage has more fiber, and you can beautify it after eating**.

2. Soak the blood from the ribs.

Soak for about half an hour between an hour.

3. Use boiling water to remove impurities from the meat.

Boil the meat in boiling water to remove the rotten minced meat and blood.

4. Wash the cabbage and cut it into sections.

Wash the cabbage many times, wash it and cut it into segments with a kitchen knife about 3 cm in length5, put in the auxiliary ingredients to boil the soup, add three taels of oil to the pot, then pour the big bones into it and stir-fry, add sugar, dark soy sauce, salt, green onions, ingredients and monosodium glutamate, add half a pot of water and bring to a boil.

6. Add the dried cabbage and simmer.

Simmer for an hour and serve.

Although the production process of dried cabbage is not complicated, every step should not be sloppy, only the dried cabbage made with heart is beautiful and delicious enough. The dried cabbage made with heart is hard and firm, the head of the cabbage is milky white, the leaves are dark green, tender and crisp, and there is a sweet taste, which is a good material for making soup.

Ingredients: Chinese cabbage.

Method: 1. Material selection. Cabbage varieties with thick leaf stems should be selected and rotten vegetables should be picked;

2. Blanching. Blanch the leaves in boiling water at 100 degrees Celsius for 2 3 minutes, add a small amount of baking soda to the blanching water to make the blanching water slightly alkaline;

3. Drying. It can be dried by natural drying method, or dried by sun, or hot air drying, which has the advantage of short time and good quality;

4. Soften. The freshly dried cabbage has a low moisture content, and if it is packaged immediately, it will cause breakage, and it must go through the softening stage, that is, it can be placed or covered naturally at a certain room temperature for 2 or 3 days before the next process can be carried out;

5. Finishing. Pick graded packaging. In order to reduce the volume of dry products, they should be sorted and graded and compressed before entering the packaging process, and should be sealed and packaged to avoid moisture absorption;

6. Storage. The storage of dry products should meet the environmental conditions of low temperature and low humidity, otherwise the storage period will be shortened.

Dried cabbage soaked and stir-fried with meat is more delicious.

1. Sweet and sour Chinese cabbageMaterial:

320 grams of Chinese cabbage, 2 chili peppers, a pinch of mint leaves, 2 tablespoons of shredded ginger, 2 tomatoes (sliced), 1 2 teaspoons salt, 2 tablespoons sugar, 2 tablespoons of tomato juice, 1 tablespoon of white vinegar, 1 teaspoon of sesame oil. A pinch of peppercorns.

2. Cabbage soup ingredients:

250 grams of bok choy, 750 grams of boiling water.

3. Cabbage stewed tofu main ingredient:

500 grams of Chinese cabbage, 300 grams of tofu, 30 grams of green onion and ginger. Excipients: salt, pepper, chicken powder.

The preparation of cabbage stewed vermicelli is as follows:

Ingredients: 200 grams of pork, 500 grams of cabbage, 50 grams of vermicelli.

Excipients: appropriate amount of green onion and ginger, 10 grams of light soy sauce, 3 grams of vinegar, 10 grams of oil, 10 grams of salt, 3 grams of oyster sauce.

1. First of all, process the ingredients, cut the frozen pork into suitable pieces, cut the cabbage into thin strips, wash the vermicelli, and cut the green onion and ginger for later use.

2. Heat the oil, add the frozen pork and stir-fry. Stir-fried frozen pork should ensure that the hot pan is hot oil, and let the pork quickly cook through the appearance after it is put into the pot, so as to lock the moisture inside the pork, so as to ensure that the pork is fresh and tender.

3. Stir-fry until the pork changes color, then release the soy sauce and stir-fry with vinegar.

4. Put in the cabbage, do not stir-fry, pour in an appropriate amount of water, turn the cabbage aside, expose the soup, and put the vermicelli in the soup.

5. Simmer and fry over medium heat for 10 minutes, the ingredients can be cooked thoroughly, add an appropriate amount of salt and oyster sauce to taste, and then you can eat out of the pot.

6. Finished product drawing.

How to make dried cabbage

How to eat dried cabbage and pork stuffed buns.

Filling] 200g dried cabbage, 500g pork, ginger, green onion, light soy sauce, dark soy sauce, oyster sauce, five-spice powder, Sichuan pepper powder, chili powder, sesame oil, salt, water 150ml; 【Noodles】600g flour, 5g yeast, 320g warm water.

1. First wash 200g of dried cabbage and soak it in hot water for 2 hours. You can also use other dried vegetables, such as dried beans and dried wild vegetables, etc., if these dried vegetables are not available, you can also buy them online, or replace them with fresh vegetables.

2. 500g of pork belly, add 3 slices of ginger and stir into minced meat, then add 1 tablespoon of light soy sauce, 1 tablespoon of oyster sauce, half a spoon of dark soy sauce, 1 teaspoon of five-spice powder, 1 teaspoon of Sichuan pepper powder, 1 tablespoon of salt, and appropriate amount of sesame oil and stir well. Then add 150ml of water in 3 times, stirring each time until the water is completely absorbed. After stirring the meat filling, you can bounce it like jelly when shaking the pot, and add 1 handful of chopped green onions and stir well.

3. After the dried vegetables are soaked, chop them and put them into the meat filling, then add 1 teaspoon of salt and 2 tablespoons of chili powder to the dried vegetables, and stir well. The dried vegetable meat filling will taste better if it is a little spicy. The amount of various spices can be adjusted according to individual taste.

4. Mix the dough after the meat filling is ready. 320g of warm water to dissolve 5g of yeast, pour it into 600g of ordinary flour and stir into a flocculent shape, and then knead it into a smooth surface with moderate hardness and softness, if the kneading is not smooth, you can knead it for 5 minutes and then knead it, you can knead it smooth. After kneading, knead into long strips, cut into small pieces, and roll out into a thin round dough sheet with a thick middle.

Don't roll the skin too thin, otherwise the bottom is easy to steam to death.

5. Put in the filling, knead it into a bag, put it on the cutting board, cover it with plastic wrap and let it ferment for about 30 minutes. It is enough to make the bag bigger, feel lighter, and the fold texture become blurred. When cooking, you can sprinkle a layer of flour on the cutting board to prevent the bag from sticking to the cutting board.

One-time fermentation is suitable for fillings that do not produce water, and fillings that are easy to produce water are not suitable.

6. Brush a layer of oil on the steaming drawer or spread a wet cage cloth to prevent sticking, put in the treasure, boil the pot with boiling water, steam for 25 minutes on medium heat, turn off the heat and simmer for 5 minutes, so as to prevent collapse.

Homemade dried cabbage to make steps.

Wash the vegetables, cut the stems and leaves into two sections, and air dry;

Wash a large pot, add 1 tablespoon of salt and bring the water to a boil;

After the water boils, put in the cabbage stalks, drain it with a colander and swing it for a while, scoop it up, and turn off the heat;

Pick up the leaves immediately after putting them in, and move quickly, otherwise the leaves will be cooked;

Dry the vegetables;

Put it in the dryer and slowly bake until the leaves are dry, it is best to dry the stem and the leaf separately, the stem is thicker, and the drying time is longer.

Braised meatballs with cabbage.

Ingredients: dried cabbage, meatballs, light soy sauce, dark soy sauce, appropriate amount of green onion, ginger and garlic.

Method: 1. Soak the dried cabbage in water for one hour, then wash and cut into sections.

3. Add light soy sauce and dark soy sauce and stir-fry evenly to color, pour in the prepared chicken broth, it is advisable to cover the meat pieces, add the thick soup treasure, and bring to a boil;

4. Then put the dried cabbage, cover and turn to low heat and cook for about 30 minutes, wait for the soup to boil dry and then stir well.

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.

Pork Nutritional Value:

1.Pork protein is a high-quality protein that contains all the essential amino acids for the human body.

2.Pork is rich in iron, which is necessary for the production and function of red blood cells in the human blood.

3.Pork is the main dietary vitamin**, especially lean pork is rich in vitamin B1. Pork also contains more vitamin B2, which plays an important role in fat synthesis and breakdown.

Pork efficacy and function:

1.Replenish protein and fatty acids.

Pork provides humans with high-quality protein and essential fatty acids. Pork provides heme (organic iron) and cysteine, which promotes iron absorption.

acid, which can improve iron deficiency anemia.

2.Nourish the kidneys and nourish the yin.

Pork is flat and sweet, has the effect of moistening the stomach and intestines, shengjin liquid, tonifying kidney qi, detoxifying fever and toxin, and is mainly used to treat fever and injury, thirst and thinness, kidney deficiency and weakness, postpartum blood deficiency, dry cough, constipation, deficiency, nourishing yin, moisturizing dryness, nourishing liver yin, moisturizing skin, facilitating urination and quenching thirst.

3.Moisturize. Pork soup can be drunk to urgently supplement irritability, dry cough, constipation, etc. caused by insufficient fluid.

<>1. Spine stew with dried cabbage. Ingredients: pork backbone (500g), cabbage (100g), vermicelli (250g).

Seasoning: Salt (4g), MSG (5g), Soy Sauce (20g), Pepper (2g), Green Onion (10g), Ginger (5g), Star Anise (2g). Method:

Chop the pork backbone into small pieces according to the bone joints, blanch them in a pot of boiling water, remove them and set aside; Finely chop green onion and ginger; Remove the roots and yellow leaves of the cabbage (dried product), cut it into segments (3 cm), soak it in hot water until soft, then blanch it in a pot of boiling water, remove it and cool it, and squeeze out the water; Put the pot on medium heat, pour in water (1500ml), add minced green onion, minced ginger, pepper, star anise (star anise), add pork backbone pieces, bring to a boil; Hold open over low heat; After half an hour, add water (250ml), then change to medium heat and bring to a boil; Keep it open over low heat, and use water repeatedly until the pork backbone is crispy and detached; Add cabbage and vermicelli, add refined salt, monosodium glutamate, soy sauce, bring to a boil, keep it open over low heat, and simmer for 20 minutes.

2. Stew dried cabbage in lard. Ingredients: two dried cabbages, an appropriate amount of lard, a spoonful of bean paste, a little sesame oil, a large ingredient, an appropriate amount of green onion and ginger.

Method: Soak the dried cabbage in hot water in advance. Cut into small pieces.

Green onion and ginger, large ingredients for later use. Add an appropriate amount of lard to the pan. After the oil boils, fry the chives and ginger, and the ingredients.

Pour in the dried cabbage and stir-fry evenly. Add the water that has not covered the dried cabbage, and add salt and light soy sauce to taste. Add a spoonful of bean paste.

After 20 minutes, the remaining third of the soup can be turned off the heat and a little sesame oil is poured in.

3. Stewed pork belly with dried cabbage. Ingredients: appropriate amount of salted cabbage, appropriate amount of dried cabbage, 200 grams of pork belly with skin.

Ingredients: ginger slices, star anise, cinnamon, green onion. Seasoning:

Salt, sugar, soy sauce, oyster sauce, cooking wine, dried chilies. Method: Add a little oil to a wok, heat over medium heat, add ginger slices, green onions, star anise, cinnamon, and dried chili peppers and stir-fry until fragrant.

Turn to low heat and add oyster sauce, soy sauce, 400ml of water, boil for one minute, add an appropriate amount of ingredients to grind Qingxian wine. Set aside in a small bowl; Add a little cooking oil and two tablespoons of sugar to the wok, and slowly simmer the sugar over low heat to make it as much as possible to blend with the oil. Add the washed pork belly with skin, cover the pan immediately and use medium-low heat.

Don't make too much fire, because the sugar is easy to paste! In about 10 minutes, the cover is lifted and checked, and the skin of the meat can be jujube red! If you don't get hot, you can cut it into 5mm thick slices, and the thickness of the meat slices determines the length of cooking time; Arrange the sliced pork belly skin side down evenly, spread a layer and pour the sauce that was made earlier; Put the chopped salted cabbage, dried cabbage, and pour some sauce.

Then repeat the above until the meat and vegetables are finished! Please leave the various ingredients in the sauce to the top layer before putting them; Then put it in the steamer, high heat for 5 minutes, turn to low heat and steam for an hour and a half; When steaming for 45 minutes, you can open the lid to check how soft the meat slices are, and then budget the steaming time. At the same time, check the situation of the remaining water, add as appropriate, it is best to have ready-made hot water.