How to cook ordinary Chinese cabbage to be delicious?

Chop the cabbage root and mix it with diced mushrooms and minced meat to form a meat filling, wrap the meat filling into the blanched cabbage leaves, and steam it in a pot. Mix the minced meat, water chestnuts, etc., and fry the meatballs. Stew meatballs and quail eggs in a pot.

Add sliced green onion and ginger to the stir-fried pork belly, then add the cabbage and simmer. After that, add the vermicelli. Handle the cabbage, water chestnut, fungus, etc. for later use.

Boil the tomato juice in the pot, add all kinds of ingredients, and simmer and stir-fry.

Cut the cabbage into small pieces; Put the cabbage cubes in a large bowl, mix water and salt in a ratio of 6:1, pour into the cabbage, marinate for 2 hours; Combine the red pepper flakes, garlic, ginger, sugar and water and stir to combine; Rinse the pickled cabbage 3 times with water and drain the water; In a large bowl, add the pickled cabbage, red pepper flakes mixture, and chopped green onions, and stir well with your hands; Store in a clean jar and let it sit for 24 hours before serving.

Wash and dice the cabbage; In a small bowl, combine the soy sauce, vinegar and sugar together and stir well until the sugar is dissolved; Heat the oil in a pan over medium heat, add the garlic, red pepper and green onion and stir-fry for 1 minute; After adding the cabbage, increase the heat and stir-fry for 2 minutes; Pour in the soy sauce mixture and stir-fry for 1 minute, taste the taste, add an appropriate amount of salt, stir and serve.

Bring the water to a boil over medium heat, add vermicelli and cook for 5 minutes, drain and pour into a bowl, stir with 1 teaspoon of oil to prevent sticking in the wok and pour 3 tablespoons of oil into the wok over high heat, heat over high heat until smoking, add the chopped pork belly, stir-fry for 1 minute, and set aside; Add ginger, star anise and shiitake mushrooms to a wok and stir-fry for 1 minute; Then add 1 tablespoon of water, pour in the cabbage and fry for 1 minute; Add salt and dark soy sauce, mix well, cover the pot, and simmer for 3 minutes; Stir in the vermicelli and sautéed pork belly, simmer for 2 minutes, sprinkle with chopped green onions, and serve.

Cabbage vermicelli: To ask for some vermicelli, and cabbage, plus some seasoning, we boil the water over low heat, add vermicelli and boil dry, take it out, add oil, then add cabbage and so on. Stir-fry the seasoning, add water at the end, add some seasoning, cover the pot, and finally put our vermicelli in it, and after about two minutes, it's very delicious.

Heat oil in a wok over medium heat, add the onion, cumin and cumin seeds and stir-fry for 5 minutes until the onion is tender; Add the cabbage, tomatoes and half a teaspoon of salt to the pan and stir well; Pour in the water (or stock), add more salt (you can adjust it to taste), reduce the heat and simmer for 20-25 minutes; Sprinkle with ground black pepper and serve.

I don't know if you have ever eaten cabbage ball vermicelli? It's made with some meatballs and vermicelli cabbage. In fact, it is also very simple, it is also to put the cabbage and vermicelli with water a little again, and then prepare the meat, that is, the meatballs, and then we put the vermicelli and meatballs in and fry it, add some seasonings, and finally put the cabbage in and fry it, and then add water and steam it for a few minutes, which is very delicious.

You can eat it without rice.

A very good dish to go with rice - vinegared cabbage, its recipe is also very simple. We just wash the cabbage clean, cut it, and then put some seasonings together and put it in a small bowl. Then put it in the pot, fry it almost cooked, add these seasonings, and then fry it a few times to serve it, it is very good to eat, and it looks very delicious.

Ingredients: Chinese cabbage, oil, green onions, ginger and garlic.

Prepare a few small white leaves, break off the leaves and wash them in clean water, take them out to control the water and set aside. Chop a little minced garlic and set aside.

Mix the sauce: Put 2 grams of salt, 2 grams of chicken broth mix, 1 gram of sugar, 10 grams of oyster sauce, 5 grams of sesame oil, 10 grams of light soy sauce in a bowl, stir the seasoning, stir well and set aside.

Blanch the cabbage, boil water in the pot, put in a little salt and vegetable oil, salt can keep the cabbage green, vegetable oil can make the cabbage more bright, pour the cabbage when the water is close to boiling and blanch it quickly for 20 seconds, the time should not be too long to avoid the white collapse soft, the cabbage is immediately removed after returning to green, and the stem is placed in one direction in the dish after the water is controlled.

Start to boil the juice: boil water in the pot, pour in the minced garlic when the oil temperature is hot, turn on a low fire and fragrant, the fire should be a little smaller, do not turn the minced garlic yellow, after smelling the garlic fragrance, add half a spoonful of water along the edge of the pot, pour in the prepared juice, hook in a little starch after boiling over high heat, boil the juice until it is viscous and foamy, pour in a little oil to brighten the color, pour it evenly on the top of the cabbage, and then put a little red pepper shreds, and it is delicious.

How to make cabbage delicious.

Ingredients. Cabbage.

500g minced meat.

200 g mushrooms.

100 grams. Accessories. Oil. Amount.

Salt. Amount. Dark soy sauce. Amount.

Light soy sauce. Amount. Sugar. Amount.

Shallots. Amount.

Onions. 60 grams. Ginger. Amount.

Steps. 1.Start by making meatballs. Finely chop the green onion, ginger and onion.

2.Pour the shallots, ginger and chopped onion into a meat clay bowl and add the dark soy sauce, light soy sauce, salt, sugar and a spoonful of flour.

3.Stir well to form a meatball filling.

4.Pour a large amount of oil into the pan until the oil temperature reaches about 70 degrees, and use a small spoon to scoop the meatball filling into the pan one by one.

5.Fry slowly over medium heat.

6.Fry until golden brown and remove.

7.Wash the cabbage and control the moisture.

8.Feel free to cut a few knives and set aside.

9.Slice the mushrooms.

10.Remove the oil from the pan, dry the chili peppers and peppercorns under the cold oil, stir out the fragrance, and pick out the chili peppers.

11.Then pour over the cabbage and mushrooms.

12.Stir-fry to change color and add salt to taste.

13.Under the meatballs.

14.Stir-fry evenly, cover the pot and simmer.

3. Cook in two minutes.

Material. Ingredients: 500 grams of cabbage.

Seasoning: 100 grams of tomato paste, 2 grams of salt, 2 grams of monosodium glutamate.

Method. 1. Wash the cabbage and cut it into small pieces, scald it with boiling water, remove it and put it on a plate for later use;

2. Pour the oil into the pot and heat it, put the tomato sauce and salt into the pot, pour in the cabbage pieces, add monosodium glutamate and stir well.

I think you can make hot and sour cabbage, stir-fried shredded potatoes with cabbage, stir-fried zucchini with cabbage, stewed tofu with cabbage, lamb stewed with cabbage and so on. And when making these delicacies, you must pay attention to the heat problem, and you must not use a large fire, but a low fire. And when making these delicacies, you must pay attention to the proportion of ingredients, and you must not put too much.

But I think the most important thing is that when making these delicacies, you must pay attention to the time and never take too long to make them.

There are many ways to cook cabbage, you can boil, fry or fry, you can match it with sauerkraut vermicelli, cooking steps: soak the vermicelli in advance, cut the baby cabbage into sections, chop the millet spicy, stir-fry the garlic, pour in the cabbage millet spicy and fry soft, pour in the vermicelli and stir-fry for 2 minutes, pour in the water that has not been the cabbage vermicelli, add all the seasonings, cover the lid and simmer for 10 minutes.

There are many ways to cook cabbage, which can be eaten stir-fried, boiled, and stewed. Tofu, radish, meat, cucumber, eggplant can all be paired with cabbage, and the cooking method is also very simple.

I like to eat jealous cabbage, plus this fungus is very nutritious, and then tell you a method, that is, (copy) that word I will not play, in fact, it is to put the cabbage thick leaves in the thin, put it in boiling water, wait for a while, and then take out the water, dip in the sauce. How to eat in the Northeast.

I hope you will like the above two methods, Chinese cabbage is very good, and I hope to eat healthy! ~

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.

Chinese cabbage stewed tofu, it is best to put some pork ribs or meatballs, to stew, stew it out and put it in a casserole, it tastes better when it is hot.

Ingredients: 350 grams of Chinese cabbage, 4 red peppers, appropriate amount of garlic. Chop the Chinese cabbage, soak in salted water for 15 minutes, remove and drain.

Finely chop the red pepper and slice the garlic. Add an appropriate amount of cooking oil to the pot, heat the oil, add the red pepper and garlic slices and stir-fry until fragrant. Put the cabbage stalks and stir-fry over high heat.

Stir-fry until the stems are slightly transparent and soft, drain the cabbage leaves, pour them into a pot, and stir-fry over high heat.

Ingredients: 350 grams of Chinese cabbage, 4 red peppers, appropriate amount of garlic.

1. First of all, tear the stalks and leaves of the Chinese cabbage into small pieces, then put them in a large basin, add the water that has not passed the ingredients, then put in 2 teaspoons of salt, stir slightly, and let it soak for about 15 minutes.

2. While soaking the cabbage, clean and chop the red pepper, then peel the garlic and cut it into thin slices.

3. First of all, take out the cabbage stalks from the water, drain the water and set aside, pay attention to drain the water to prevent the oil from splashing in the pot.

4. Add an appropriate amount of cooking oil to the pot, after the oil is hot, add red pepper and garlic slices, and stir-fry until fragrant.

5. Continue to add the chopped cabbage stalks and stir-fry over high heat.

6. After frying the cabbage stalks until they are slightly transparent and soft, drain the cabbage leaves, pour them into the pot, and continue to stir-fry over high heat.

7. When the leaves are soft, pour in 1 tablespoon of steamed fish soy sauce, 1 tablespoon of oyster sauce, 2 tablespoons of vinegar, appropriate amount of salt, appropriate amount of chicken powder, and finally stir-fry evenly.

Chinese cabbage can be made into vinegared cabbage. Cut the cabbage into small pieces with a knife, cut the lean pork into thin slices, chop a little green onion, put oil in the pot, put in the green onion and stir-fry until the oil is hot, pour in the lean meat, fry it, put in the appropriate amount of salt, then pour in the cabbage, fry until the water comes out, add the appropriate amount of salt, and then put in the appropriate amount of vinegar.

Ingredients: cabbage, soy sauce, millet spicy or dried chilies, vinegar, oil, salt.

Method: 1. Clean the cabbage, cut it and set aside. The other ingredients are also ready, chopped green onions, ginger and millet peppers.

Slice the cabbage, vinegar cabbage to cut like this. It is better to use the cabbage to help the part.

2. Heat the pan with cold oil, pour the peppercorns, green onions, ginger and millet pepper into the stir-fry until fragrant, add the cabbage after stir-frying, and stir-fry until the cabbage leaves become soft.

4. After the cabbage leaves become soft, add salt, vinegar and soy sauce to season and stir-fry evenly, then you can remove from the pot. Before removing from the pan, sprinkle with MSG and sprinkle with a little minced garlic.

Spicy cabbage. Cooking steps:

Cabbage sin clean.

Chop some ginger and garlic chili peppers, fry the ginger, garlic, chili peppers, white sugar, soy sauce.

Stir-fry the chili, ginger and garlic until fragrant, then add the cabbage, stir-fry a few more delicious and spicy cabbage, and it will be out of the pot.

How to make Chinese cabbage delicious? It is indispensable for markup. We can use it to make dumplings for filling. Cold cabbage. Stew cabbage. Vinegared cabbage. Wait a minute. Manifold. It was especially delicious. Eat more cabbage and go to the fire.

Stir-fried Chinese cabbage is delicious, add some vinegar and add some chili.

Cabbage tofu is the best, nutritious and delicious, and it is also healthy, and it is also very good to make cabbage buns, depending on your liking.

Chinese cabbage is a popular dish, a nutritious, digestible and well-absorbed vegetable, and it is okay to eat stewed pork ribs with dumplings.

In winter, Chinese cabbage is used to cook the old fire soup of apricot pig lung in the north and south, which can moisturize the lungs. The old fire soup is delicious, and the Chinese cabbage is delicious.

Thank you for your support! The next issue of the side dish "Cold Chinese Cabbage" will update the dish "You.

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