How to make Chinese cabbage delicious in summer, and how to make Chinese cabbage more delicious in w

Double fresh cabbage] Ingredients: half a cabbage, 1 salted duck egg yolk, 1 handful of shrimp skin, salt and sugar.

1. Cut off the roots of the cabbage, separate the cabbage stalk from the leaves, cut the stems into thin strips with a knife, tear the leaves into pieces by hand, and press the salted duck egg yolk into a puree with a spoon for later use.

2. Add an appropriate amount of oil to the wok, add 1 handful of shrimp skin to stir-fry the fragrance at a temperature of 50%, add the salted duck egg yolk, and continue to stir-fry until the salted duck egg yolk is oily.

3. Pour in the chopped cabbage, stir-fry until the cabbage is evenly coated with salted duck egg yolk, add half a spoon of aged vinegar to remove the smell, and simmer for about 5 minutes.

4. Add an appropriate amount of sugar, pepper and salt and stir well, then you can get out of the pot, sprinkle with chopped shallots and millet pepper rings to garnish to increase the appearance and increase people's appetite.

Vegetarian stir-fried Chinese cabbage.

Ingredients: 500 grams of net Chinese cabbage, 20 grams of oil, 50 grams of soy sauce, 5 grams of refined salt, 3 grams of shredded ginger.

Method: Wash the cabbage and control the moisture. Cut lengthwise into centimeter-wide strips.

Then change the knife and cut it into 3 cm long sections, wash the ginger and cut it into thin strips. Put the wok on the fire, put in the oil, after heating, add the ginger shreds and fry slightly, then put in the cabbage, fry it with a strong fire until it is half cooked, add soy sauce and refined salt and fry it slightly.

Clean the Chinese cabbage, cut it into shreds, add oil to the wok and heat it, put in the garlic slices, fry the dried chili peppers to make it fragrant, then put in the Chinese cabbage and stir-fry it until it becomes soft and soft, and put in an appropriate amount of salt and light soy sauce after the water is out and stir-fry evenly.

The vinegared cabbage gang may be more appetizing.

Chinese cabbage does this, super under the rice.

Cabbage, known as the "people's dish" in the folk, is available all year round, and the taste and texture of the cabbage after frost in winter is the best. Su Shi, a gourmand in the Song Dynasty, once praised it as "white siad like a lamb dolphin, bubbling out of the soil and bear's feet", directly comparing cabbage with lamb and bear's paw, although it is a bit exaggerated, but it is enough to express the love of the ancients for cabbage.

Even with the popularity of out-of-season vegetables in winter, cabbage is still an unrivaled seasonal vegetable at this time, and it has always had a place in the kitchens of northern families. After winter, many families will hoard hundreds of pounds of cabbage, don't worry about whether you can eat it all, this delicious and versatile vegetable is always people's favorite, can be fried, stewed, can be stuffed, each has its own taste, never get tired of eating. Share the delicious practice of Chinese cabbage, which is simple and easy to learn, and learn not to repeat it for a week.

Ingredients: 1/2 Chinese cabbage, 1 piece of tofu, 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 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.

Casserole cabbage tofu.

Ingredients: 3 slices of cabbage.

Tofu 1 piece.

1 pork belly with skin.

Vegetable oil in a please.

Green onion 1 section.

40 grams of sauce.

Hot water to taste.

Production Steps:1Chinese cabbage, tofu, and pork belly with skin are ready, the Chinese cabbage leaves are crisp and tender with more water, and the old tofu can be cooked for a long time in the soup without breaking, and the more it is cooked, the more flavorful it is, and the pork belly with skin has oil, so that the cabbage leaves will be more fragrant when absorbed.

2.Break the cabbage into large pieces by hand, and if there are vegetable tendons, tear off the tendons. The cabbage is slightly larger, and it is enjoyable to eat.

3.Tofu is cut into cubes with a knife.

4.Cut the pork belly with skin into thin slices, the meat must be a little fat, pure lean meat is not suitable for this stew, too dry and too chai is not delicious.

5.Heat the casserole, pour a little oil, stir-fry the chopped green onions until fragrant, and then pour the meat slices into the pan and stir-fry to change color.

6.After the fat of the meat slices is fried, put the cabbage into the pan and stir-fry so that the cabbage leaves can absorb the meat fat.

7.When the cabbage is tender, add the tofu to the pot.

8.Pour in an appropriate amount of Huang Shanghuang sauce or an appropriate amount of soy sauce, light soy sauce and oyster sauce according to taste.

9.Pour in an appropriate amount of hot water, turn to low heat after the water boils, cover and simmer for 10-15 minutes.

10.Open the lid and sprinkle a little salt, a little chives or minced garlic to taste, mix lightly a few times and remove from heat.

Tips: 1Cabbage is boiled in large pieces and is easy to cook; Add the tofu cubes and simmer with the sauce. Cabbage can be placed at the bottom of the pot to prevent tofu from sticking to the bottom;

2.Don't look at only these few slices of pork, but with the infiltration of meat oil, the whole dish is very fragrant; If you don't put meat, you can also put some meat oil;

3.You can also put a handful of vermicelli to stew together, and the vermicelli that absorbs enough soup is more delicious; Or put a few slices of kelp to stew together, and the effect of iodine and calcium supplementation is also very good.

In winter, cabbage can be used to make dumpling filling, pork vermicelli, tofu and other foods can be made together to make large stews, and sour and hot cabbage can also be made, all of which are very delicious dishes.

Chinese cabbage is very suitable for dry autumn and winter, not on fire, and moist. In addition to the ordinary vinegared Chinese cabbage, vegetarian fried Chinese cabbage, Chinese cabbage stewed vermicelli. There are a few other ways to make it that are also delicious to make.

Stir-fried mushrooms with sliced cabbage and pork].

Directions: 1 Prepare the ingredients.

2 Break off the mushrooms and wash them, squeeze them slightly and tear them into small strips.

3 large cabbage slices with oblique blades.

4. Soak in water, wash and control the water for later use.

5 Peel and slice the pork, chop the green onion, mince the ginger, and chop the garlic.

6 Heat the wok, key points: do not put oil, put in the cabbage slices and fry over high heat, the cabbage will come out of the water, scoop it out with a rice spoon and pour it out. In this way, the soup will not come out of the dish again.

7 Stir-fry the cabbage until there is no moisture and put it on a plate for later use.

8 Add vegetable oil to the pot, when it is warm, put the meat slices and fry over medium heat until yellow, add minced green onion and ginger to fry until fragrant, and add soy sauce to enhance the color.

9 Pour in the mushrooms and stir-fry a few times over high heat, adding salt.

10 Stir-fry until the mushrooms wilt, a lot of soup will appear, and the juice can be reduced on high heat.

11 Pour in the cabbage slices, minced garlic and fry over high heat until even, garlic fragrant, then turn off the heat.

Production tips: The cabbage is stir-fried in a dry pot in advance and then fried, the soup is still a little crispy, it is very delicious, and the finished product will not collapse.

Ruyi cabbage rolls:

Ingredients: 250 grams of cabbage leaves and pork.

Excipients: 1 egg, sesame oil, refined salt, monosodium glutamate, peppercorns, minced green onion and ginger, a little flour, appropriate amount of starch.

Method: 1. Chop the pork into a filling, add refined salt, monosodium glutamate, peppercorns, green onions, minced ginger, water starch and sesame oil and mix well; Wash and blanch the cabbage leaves until soft, remove them and let them cool, and drain the water; Knock the eggs into a bowl and add a little flour to make a paste and set aside. 2. Spread the cabbage leaves on the board, smear a layer of egg batter, and then smear the meat filling on it, roll it into a cylindrical shape, steam it in the upper drawer, take out the knife and put it on the plate.

Characteristics: Milky white in color and delicious in taste.

Fatty intestine steak cabbage:

Ingredients: 200 grams of cooked pork fat sausage, 500 grams of Chinese cabbage.

Excipients: 1 tablespoon oil, 1 cup chicken broth, refined salt, monosodium glutamate, green onion, a little ginger, appropriate amount of starch.

Method: 1. Cut off the cabbage, cut off the old roots, blanch all the two halves with boiling water, put them cool, cut them into centimeter-long and centimeter-wide strips connected to the roots, squeeze out the water, and place the cabbage heart upwards and neatly stacked on the plate; Cut the cooked pork fat intestine into thick slices with an oblique knife and place them on both sides of the cabbage strips. 2. Heat the stir-fry spoon on the fire, add a little base oil, use green onion and ginger to cook in the pot, add chicken broth, add refined salt and monosodium glutamate, take out the green onion and ginger after boiling, drag the cabbage and fat intestine neatly into the spoon, turn to low heat and cook for 5 minutes until the flavor is incorporated, then move the fire, thicken with water starch, drizzle the oil, turn the spoon, and put it on the plate.

Features: white color, fresh fragrance is not greasy, neat and uniform.

Boiling water cabbage: Ingredients: 300 grams of net cabbage heart, 100 grams of chicken breast.

Excipients: chicken broth, refined salt, pepper noodles, cooking wine, a little monosodium glutamate.

Method: 1. Wash and cut the cabbage heart into strips 12 cm long and 2 cm wide, put it in a pot of boiling water and blanch it slightly, then let it cool in cold water, control the moisture, and place it in a soup bowl for later use; Smash the chicken breast into a fine puree and stir the chicken puree with warm chicken broth. 2. Pour chicken soup into the wok on the fire, add refined salt, cooking wine, monosodium glutamate, pepper noodles and other condiments, pour half of the stirred chicken puree into the pot, gently push it 2-3 times with a spoon, wait for the floating cake to float, and then pour the other half of the chicken puree to make it float, end it away from the fire, and take out the chicken puree and floating rice to become a clear soup; Pour the broth into a cabbage bowl, steam for 8-10 minutes in the basket drawer, remove and serve.

Features: Light and delicious, umami is extremely beautiful.

Grilled cabbage with gratin:

Ingredients: 1000 grams of Chinese cabbage, 100 grams of cloud leg (or salted square leg), 75 grams of onion, 250 grams of chicken broth, 150 grams of fresh milk.

Excipients: 15 grams of butter and flour, appropriate amount of refined salt and monosodium glutamate.

Method: 1. Cut the cabbage into large pieces and boil water until soft. Heat the oil until it is 60% hot, stir-fry the diced legs and cabbage slightly, add the chicken broth, season and simmer for 5 minutes, remove and put in a baking dish.

2. Stir-fry the chopped onion in butter, stir-fry the flour below, pour in the boiled cabbage soup, add fresh milk, stir-fry into a paste and pour it on the cabbage. 3. Bake in the oven at 220 degrees Celsius for 15 minutes. If there is no oven, use a microwave oven and cook on high heat for 4-5 minutes.

Features: Chinese and Western combinations, rich fragrance, fresh and soft and pleasant, especially suitable for the elderly and children.

How to make Chinese cabbage delicious? There are 6 home-cooked ways to make cabbage, there are meat and vegetarian, and the eating is not the same.

Personality trumps preciousness.

2021-11-13 20:30Creators in the field of high-quality food.

Pay attention to the fact that winter is the off-season for vegetables, and the cabbage in this season is crisp and sweet, whether it is torn, stir-fried or eaten cold, it is delicious. Chinese cabbage, known as the "king of dishes", can not only clear away heat and annoyance, quench thirst and diuretic, but also have the effect of beauty. I don't know how to eat Chinese cabbage when I buy it at home, Xiaozi provides you with 6 of the most delicious ways to eat cabbage, and you won't get tired of eating it every day!

Casserole stew. 1.Cut the pork belly into thick slices and soak the tofu and clean it.

2.Place the pork belly in a non-stick pan and fry until golden brown and crispy on both sides.

3.Put the fried pork belly in the casserole, add the green onion, ginger, garlic, star anise, and dried chili.

4.Add the cabbage, meatballs, add half a bowl of chicken broth, and add 1 tablespoon of salt.

5.Cover with a lid, bring to a boil and reduce the heat to low and continue to simmer for about 10 minutes. When the time is about the same, open the lid and sprinkle with an appropriate amount of chopped green onions.

Cabbage meat rolls. 1.Place diced chicken breast, minced ginger and black pepper in a blender, cover and grind into minced meat for later use.

2.Add 1 tablespoon of light soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of cooking wine, corn kernels, and 1/2 tablespoon of salt, and stir clockwise to give strength to the minced meat.

3.Put the cabbage in hot water and remove it when the water is soft.

4.Place a spoonful of ground meat on top of the cabbage leaves.

5.Fold and roll from the bottom to the top, as tightly as possible but not break.

6.Put the vegetables in the steamer and steam for about 20 minutes, and there will be a lot of soup after steaming the cabbage rolls.

7.Heat oil in a hot pan and fry minced garlic, add an appropriate amount of water to boil, pour in the steamed soup, a spoonful of oyster sauce, a spoonful of light soy sauce, a small half bowl of water starch and cook thick, pour it on top, sprinkle with chopped green onions.

Hot and sour cabbage. 1.Cut the cabbage into large slices with an oblique knife.

2.In a small bowl, add 1/2 tablespoon of salt, 2 tablespoons of light soy sauce, 2 tablespoons of vinegar, 1 tablespoon of oyster sauce, 1/2 tablespoon of sugar, 1 tablespoon of starch and stir well and set aside.

3.Heat an appropriate amount of oil in a pot, add ginger, garlic and dried chili peppers and stir-fry until fragrant.

4.Pour in the cabbage stalks and stir-fry until soft, then add the cabbage leaves and stir-fry until soft.

5.Pour in the cabbage and stir-fry over high heat, stir-frying the cabbage until it is slightly broken.

6.Pour in the prepared sauce, stir-fry evenly, and cook until flavorful.

7.Stir-fry evenly, then remove from the pan and serve.

【Spicy cabbage】

Ingredients: Chinese cabbage, salt, glutinous rice flour, rock sugar, ginger, onion, apple, garlic, pear, fine chili noodles, coarse chili noodles, fish sauce, monosodium glutamate, white radish, shallots, leeks.

Production steps] 1, the food I want to teach you today is spicy cabbage, first prepare the ingredients needed to make spicy cabbage. Prepare two Chinese cabbage, then prepare an appropriate amount of edible salt, an appropriate amount of glutinous rice flour, prepare 10 or so pieces of rock sugar, an apple, a pear, a piece of ginger, half an onion, 5 cloves of garlic, an appropriate amount of fine chili noodles, an appropriate amount of coarse chili noodles, an appropriate amount of fish sauce, an appropriate amount of monosodium glutamate, and then prepare a white radish, a small handful of shallots, and a small handful of leeks. After preparing the ingredients needed to make spicy cabbage, we can start cooking.

2. Let's deal with the cabbage first, remove all the prepared cabbage skin, then cut it in half from the middle, then cut it in half from the middle, break the cut cabbage leaves, and then sprinkle it with edible salt and smear it evenly, and each layer of vegetable leaves is evenly coated with edible salt, and then put it aside to marinate for 6 hours.

3. Pour an appropriate amount of glutinous rice flour into a small bowl, then add an appropriate amount of water and stir well, then pour it into a pot and stir over low heat. Be sure to stir slowly, when the glutinous rice juice becomes very thick, you can get out of the pot, put it in a small bowl, and then put all the 10 or so rock sugar we prepared into it and start stirring, stirring until the rock sugar melts.

4. Next, start cutting the side dishes, slicing the prepared ginger and onion. Then take out the prepared apples, wash them, and cut them into slices along the core. Then cut the prepared garlic into small pieces and the pears into small pieces.

Once the ingredients are cut, they are placed in a blender and pureed.

5. Pour the beaten mud into the glutinous rice paste, then add fine chili noodles, coarse chili noodles, then pour in fish sauce and monosodium glutamate, stir well, and then put aside for later use. Wash the prepared white radish, remove the skin, rub it into shredded white radish, and then put it in a bowl and add edible salt to marinate it to make it spicy. Cut the prepared shallots and leeks into small pieces and set aside.

6. Squeeze out the pickled shredded radish and put it into the green onion and leek segments, then add the fine chili noodles and coarse chili noodles, and the edible salt, stir well, and put aside for later use. After pickling the cabbage, wash it with a cool boil and dry it. Put the chili sauce in the bottom of the plate, then add the cabbage and spread the chili sauce evenly.

In the other pot, put the chili sauce in the bottom, then the shredded radish, and then the cabbage. For each layer of cabbage, put a layer of shredded radish. After everything is done, let's take plastic wrap and wrap it, and then refrigerate and marinate for 12 days before eating.