How to make the cabbage delicious, how to make the cabbage delicious

Preparation of stewed tofu with cabbage and radish:

1. Soak the tofu in water for a while, then cut into small pieces.

2. Wash the cabbage with water several times, and peel the white radish directly and cut it into small pieces.

3. Put an appropriate amount of water in the pot, boil over high heat, and put all the cabbage, white radish, and tofu into the pot.

4. After boiling, change to medium heat and simmer, then season, add salt, monosodium glutamate and sesame oil. Stir well. Finally, it's time to serve.

White radish tofu and cabbage soup efficacy: clear heat and moisten dryness, shengjin cough effect. It has the effect of relieving fever and annoyance, quenching thirst, improving appetite and so on.

Cabbage is often eaten by us, its nutritional value is high, rich in vitamins and trace elements, can accelerate the body's metabolism, so as to achieve the effect of laxative. The protein content in tofu is very high, and it is very close to the needs of the human body. The amylase in radish can break down starch and fat in food, speed up the absorption of the stomach and intestines, and thus improve people's appetite.

This dish is very suitable for eating in the summer and has the effect of removing fire.

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.

The recipe for cabbage is as follows:

1. [Roasted tofu with cabbage] Ingredients: half a Chinese cabbage, 1 piece of tofu, an appropriate amount of shrimp skin, a small amount of dried chili peppers, 5 cloves of garlic, 1 shallot, 2 spoons of light soy sauce, 1 spoon of dark soy sauce, a small amount of pepper, salt and an appropriate amount of chicken essence.

1. After the Chinese cabbage is layered, break it into small pieces, cut the tofu into slices, cut the white part of the green onion into sections, cut the green part of the green onion into circles, and crush the garlic with a knife and peel it.

2. Add more oil to the pan, heat the oil over medium heat, put the cut tofu into the pan one by one, fry until golden brown on both sides, and cut into small slices after serving the oil.

3. Leave the bottom oil in the pot, add the shallots, minced garlic and dried chili peppers after the oil is hot, add the broken cabbage pieces after the fragrance is fragrant, stir-fry evenly, and fry for 5 minutes until the cabbage is dehydrated and soft.

4. Add 2 tablespoons of light soy sauce, 1 tablespoon of oyster sauce and a small amount of dark soy sauce to the pan, stir-fry evenly again to color the cabbage, add shrimp skin and fried tofu cubes, stir-fry evenly, add a small half bowl of hot water, an appropriate amount of salt, chicken essence, and a small amount of pepper, stir-fry evenly, cover the pot and continue to simmer for about 5 minutes.

2. [Stir-fried cabbage with pork belly] Ingredients: half a Chinese cabbage, 2 taels of pork belly, 1 white green onion, half a head of garlic, 2 tablespoons of shrimp skin, 2 tablespoons of oyster sauce, half a tablespoon of pepper, half a tablespoon of sugar, 1 tablespoon of water starch, appropriate amount of salt.

1. Prepare the ingredients, break the Chinese cabbage into small pieces by hand, cut the pork belly into thin slices for later use, cut the green onion into sections, mince the garlic, the garlic can be a little more, the fried cabbage blends well with the garlic flavor, prepare two spoons of shrimp skin for later use.

2. Add an appropriate amount of water to the pot, put in a tablespoon of salt, put the cabbage in cold water, wait for the water to boil, remove and drain for later use.

3. Add a little oil to the pot, add the pork belly slices and stir-fry slightly to curl out the oil, the edge is a little browned, put in the chopped green onion and minced garlic and stir-fry to bring out the fragrance, and then add the shrimp skin and stir-fry a few times to get the umami.

4. After squeezing the blanched cabbage again, put it in the pot, stir-fry over high heat for 3 minutes, add two spoons of oyster sauce, half a spoon of pepper, half a spoon of sugar and an appropriate amount of salt, stir-fry evenly into the flavor, before leaving the pot, there is already some soup in the pot, add a spoonful of water starch to thicken, and the juice can be removed from the pot after high heat.

Delicious way to cook cabbage.

Stir-fried pork with cabbage.

Ingredients: 250 grams of cabbage, 25 grams of fat and lean meat slices.

Auxiliary ingredients: 10 grams of garlic, 25 grams of lard, 15 grams of soy sauce, 2 grams of refined salt, 5 grams of water starch, 50 grams of water, a little green onion, ginger and minced garlic.

Method:1Cut the cabbage into domino pieces 5 cm long and cm wide. Cut the garlic into 3 cm long pieces.

2.Put the lard into the pot, put the meat slices to stir-fry the new life, put in the green onion, ginger, minced garlic, soy sauce, refined salt, put the cabbage into the cabbage according to the color of the meat and continue to stir-fry, wait for the cabbage to come out of the water, add 50 grams of water, thicken and add garlic and cooking wine after boiling.

Nutritional value of pork.

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.

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.