The practice of stir frying Chinese cabbage, how to make stir fried Chinese cabbage delicious

Chinese cabbage can not only digest and strengthen the stomach, but also relieve the intestines and facilitate the intestines, prevent cancer and cardiovascular and cerebrovascular diseases, and has many uses. Some people say that Chinese cabbage will only be stir-fried, which is a bit single and boring, Xiaole provides 10 kinds of delicious Chinese cabbage today, let's take a look.

1. Dry pot spicy cabbage.

Ingredients: 400g Chinese cabbage, 100g pork belly, appropriate amount of chopped green onion, 20g red pepper, 30g green pepper, 20ml dark soy sauce, 15g oyster sauce, 2g sugar, appropriate amount of salt, 10ml rice wine

Directions: 1) Prepare all the ingredients.

2) Wash the pork belly and cut it into thin slices, cut the green and red peppers into rings, and chop the green onions.

3) Stir-fry chopped chives and red pepper in a wok with oil.

4) Pour in the pork belly and stir-fry.

5) Stir-fry until the pork belly is slightly yellow.

6) Add the green chili pepper and stir-fry until fragrant.

7) Pour in rice wine and stir-fry until fragrant.

8) Add the dark soy sauce.

9) Add the oyster sauce.

10) Saute until the pork belly is colored.

11) Add the sliced Chinese cabbage and stir-fry.

12) Add a pinch of salt.

13) Add the sugar and continue to stir-fry.

14) Cabbage soften, stir-fry evenly, and turn off the heat.

15) Put the cabbage in a dry pot and heat it with the alcohol stove.

2. Cabbage meat rolls.

Ingredients: 400g Chinese cabbage leaves, 200g pork, appropriate amount of cooking wine, appropriate amount of salt, appropriate amount of light soy sauce, appropriate amount of dark soy sauce, appropriate amount of green onion, appropriate amount of pepper, appropriate amount of steamed fish soy sauce, appropriate amount of sesame oil, appropriate amount of ginger.

Method: 1) Ingredients: cabbage leaves, minced meat.

2) Add minced green onion and ginger, cooking wine, salt, pepper, light soy sauce, a little dark soy sauce and sesame oil to the meat filling and mix well.

3) Whipped minced meat.

4) Blanch the cabbage leaves in a pot of boiling water and remove them.

5) Use a knife to slice the thick part of the cabbage.

6) Place the minced meat on the side of the sliced cabbage leaves.

7) Roll from one end and roll into a cabbage meat roll.

8) Roll the rolls.

9) Roll everything up and put it in the steamer.

10) After steaming, turn off the heat after steaming for 8 minutes.

11) Add some steamed fish soy sauce to your taste.

12) The steamed vegetable rolls are delicious and nutritious, and they are ready to be served.

3. Phnom Penh cabbage.

Ingredients: Chinese cabbage, dried red pepper, soy sauce, salt, vinegar, minced ginger, wet starch, sesame oil, vegetable oil, sugar.

Method: 1) Wash and drain the Chinese cabbage, pat it with a knife and cut it into strips. Dried red peppers torn into finely chopped pieces.

2) Add vegetable oil to the wok, burn to 7 hot, tear the dried chili peppers, fry until slightly charred, add the minced ginger and cabbage, and fry the cabbage with a slightly larger oil, which is very fragrant.

3) Stir-fry quickly, add vinegar, soy sauce, salt, and sugar until the cabbage is golden brown, thicken with wet starch, drizzle sesame oil, and turn it evenly to get out of the pot.

4. Salled cabbage.

Ingredients: 400g of salted cabbage, 20g of chopped pepper, 2g of sesame oil, 3g of sugar, 5g of green chili

Directions: 1) Prepare the ingredients;

2) Rinse the salted cabbage with water, squeeze out the water, and remove the leaves;

3) Cut into small cubes, wash and mince the green chilies;

4) Add sugar and mix well;

5) Add sesame oil and mix well;

6) Add chopped pepper and mix well;

7) Sprinkle with green chili powder on a plate and garnish.

Chinese cabbage does this, super under the rice.

Step 1

Break off the cabbage leaves, clean them, cut them into sections, and drain them for the rocks.

Step 2

Clean the pot, turn on high heat and heat it, pour in the corn oil, after the oil is warm, add the coarse ginger slices.

Step 3

Pour in the cabbage and stir-fry.

Step 4

Stir-fry for 30 seconds for 1 minute, pour in the cooking wine. Continue to stir-fry.

Step 5

Then pour in a little water and stir-fry evenly. Cover the pot and simmer for 1 minute.

Step 6

After simmering, turn on the lid, stir-fry, add salt to taste, stir-fry evenly, turn off the heat after 30 seconds to 1 minute.

Step 7

Out of the pot! Picture of the finished product of stir-fried cabbage.

Here's how:Ingredients: 10 large cabbage leaves.

Excipients: 15 20 ml of corn oil, 2 slices of ginger, 1 tablespoon of salt, 10 15 grams of water, 3 5 grams of cooking wine.

Steps: 1. Break off the cabbage leaves, clean them, cut them into sections, drain them and set aside.

2. Clean the pot, heat it over high heat, pour in the corn oil, warm the oil, and add the ginger slices.

3. Pour in the cabbage and stir-fry.

4. Stir-fry for 30 seconds to 1 minute, then pour in the cooking wine, and then continue to stir-fry.

5. Then pour in a little water and stir-fry evenly. Cover and simmer for 1 minute.

6. Open the lid, stir-fry, add salt to taste, stir-fry evenly, turn off the heat after 30 seconds to 1 minute.

7. Out of the pot, the finished product is as follows:

The steps of the home-cooked method of stir-frying Chinese cabbage are as follows:

1. Clean the cabbage and slice it diagonally. A small slice of green onions, chopped into green onions.

2. When the oil in the pot is hot, put in the pot with chopped green onions.

3. Add Chinese cabbage and stir-fry, add 10ml of light soy sauce and an appropriate amount of salt (depending on the taste, not too much).

4. Stir-fry until the Chinese cabbage comes out of the water, turn the heat to medium and cover the pot and simmer for a while, about 1-2 minutes. I added a few braised duck tongues at this stage, and I could have left nothing at all.

5. Drain the soup over high heat and serve on a plate.

Wash the cabbage. Break the cabbage into small pieces by hand (the hand-broken ones are more delicious than the knife cuts). Slice the green onions, wash the dried red peppers, and slice the pork belly.

Heat the pan and add the sliced bacon. Stir-fry constantly to avoid burning. Stir-fry until the oil of the pork belly comes out.

Add dried red peppers and sliced green onions and stir-fry until fragrant.

Pour in the cabbage. Add an appropriate amount of oil, salt and light soy sauce. Stir-fry well, and the cabbage is cooked. Plating, OK, a simple dish is done.

Wash the cabbage and use a knife like this to slice into slices. This slice method can cut the tendons in the cabbage gang, and it tastes crisp and tender, without stuffing teeth. Cabbage.

On a high heat, put a little base oil in the pan. When the oil temperature is 8 hot, add red pepper and minced ginger and stir-fry. After the fragrance is stir-fried, add the blanched cabbage and stir-fry, adding an appropriate amount of salt and chicken essence in the process.

Stir-fry for 2-3 minutes and it will be cooked, pour in an appropriate amount of vinegar (preferably Shanxi vinegar) according to your own taste, and stir-fry a few times, the vinegar is spicy. During the frying process, some soup will be produced. Finally, put a teaspoon of water starch in the pot and serve on a plate.

Hook a thin, shiny layer of sauce and turn off the heat.

Vinegared cabbage.

Ingredients: Chinese cabbage, garlic, dried chilies, shallots, white vinegar, balsamic vinegar, salt, light soy sauce, chicken essence, sugar.

1. Cut the cabbage and the leaves with a knife, cut the cabbage part into small pieces, tear the cabbage leaves into suitable pieces by hand, put the cabbage and cabbage leaves into two pots separately, and wash them with water.

2. Peel and slice the garlic, wash the shallots and cut them into small sections, and prepare a little chili pepper segments. Heat the oil in a wok and stir-fry garlic slices, green onions and dried chili peppers until fragrant, and quickly add a spoonful of white vinegar to bring out the fragrance.

3. When the oil pan is fried, pour the cabbage into the pot, stir-fry over medium heat for about 2 minutes, and then pour two spoons of balsamic vinegar along the edge of the pot.

4. Pour the cabbage leaves into the pot and stir-fry, fry for about a minute to absorb the fragrance of vinegar, put an appropriate amount of salt and a small amount of chicken essence and sugar to taste, fry until the flavor is in, pour half a spoon of sesame oil and fry well, you can turn off the heat and put it on the plate, and a sour, hot and crispy vinegar cabbage is ready.

Ingredients: a little frying, 3 Chinese cabbage, a little salt, a little chicken essence.

Steps: 1. Wash the Chinese cabbage and set aside, and the fried pork cabbage is left from the last time the lard was boiled.

2. Chop the Chinese cabbage.

3. Add a little lard and fry until fragrant.

4. Stir-fry the Chinese cabbage.

5. Fry until it changes color, then add a little salt and chicken essence to taste.

6. Finished products. <>

【Stir-fried mushrooms with cabbage and pork slices】

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 be produced, how to deal with the mushroom soup? Collect the juice over high heat.

11 Pour in the cabbage slices, minced garlic and stir-fry over high heat until even, and the garlic is 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.

The most common cabbage, with vermicelli, tastes different.

Ingredients: 280 grams of Chinese cabbage, 1 handful of boiled soft vermicelli, 130 grams of fat and lean pork, a little minced green onion and ginger, 3 cloves of garlic, a spoon of soy sauce, salt, vegetable oil.

Stir-fried vermicelli with Chinese cabbage].

Procedure: 1 Prepare the ingredients. Boil the vermicelli in advance until soft, cook and cool for later use.

2 Wash the cabbage and slice it with an oblique knife, peel and slice the pork.

3 Put a little vegetable oil in the pot, stir-fry the pork with oil, add the green onion and ginger to stir-fry until fragrant, and then add soy sauce to enhance the color.

4 Add the cabbage and stir-fry until the soup is about to come out.

5 Add the vermicelli and salt, stir-fry a few times to evenly color the vermicelli.

6 Add minced garlic and stir-fry a few times to remove from the pan.

Tips for making it:

1 Choose fatty and lean meat, stir-fried cabbage is the most fragrant.

2 The addition of minced garlic at the end is particularly flavorful, and it is not recommended to omit it.

The practice of Kuaishou Chinese cabbage is also a home-cooked food from snacks to big ones. Cabbage and fungus are a perfect match, add some meat and stir-fry it deliciously and go well with rice! I'll share tips on how to make the meat slices tender and not hard.

Ingredients: 2 pieces of lean pork, 1 small bowl of soaked fungus, 6 slices of Chinese cabbage, 1 small piece of green onion, 1 small piece of ginger, 2 tablespoons of light soy sauce, 1 tablespoon of soybean soy sauce, 1 tablespoon of cornstarch, appropriate amount of salt, appropriate amount of vegetable oil.

Stir-fried fungus with sliced pork and cabbage].

Method: 1 Prepare the ingredients, soak the fungus in advance and wash it.

2 Wash the Chinese cabbage and slice it with a knife.

3 Slice the meat, chop the green onion and mince the ginger.

4 Put the meat slices into a bowl, add light soy sauce, chopped green onion and minced ginger and mix well until no juice is visible, add cornstarch and mix well, marinate for 3 minutes (the meat is tender and tender).

5 Add vegetable oil to the pot, add the meat slices and fry until the meat slices turn white, and add soybean soy sauce to enhance the color.

6 Pour in the cabbage slices and stir-fry over high heat until the cabbage leaves wilt.

7 Pour in the fungus, add salt and stir-fry over high heat.

8 As soon as the cabbage is about to make soup, immediately turn off the heat and remove from the pot.

Tips: Put the salt behind to avoid too much soup.

This dish is very good, don't look at the lack of meat, but it is very delicious, and the aroma of yuba is particularly appetizing.

Among the tips, teach you what kind of water temperature to soak yuba, take a closer look!

1. Select the ingredients for stir-fried Chinese cabbage.

To make stir-fried Chinese cabbage, it is very important to prepare the materials first, first choose half a catty of fresh Chinese cabbage, and then choose some edible salt and monosodium glutamate, the amount of salt and monosodium glutamate should be as little as possible, and then prepare some high-quality vegetable oil, vegetable oil should be of better quality, so that the fried Chinese cabbage is fragrant enough. Although the early morning Chinese cabbage does not seem to have any ingredients, the few ingredients selected must be of high quality to ensure that the taste is authentic.

2. Stir-fry Chinese cabbage.

The method of making stir-fried Chinese cabbage is very simple, first of all, the Chinese cabbage must be cleaned, it must be thoroughly cleaned, this link can not be sloppy, the washed Chinese cabbage is put into the dish to drain the water, and then pour some cooking oil into the pot, heat the pot, after heating, pour the cleaned Chinese cabbage into it for stir-frying, and then add some cooking oil and monosodium glutamate until the Chinese cabbage is fried. In this process, it is very important to control the fire, do not use a large fire, use a low fire or medium heat.

3. Stir-fried Chinese cabbage.

The taste of stir-fried Chinese cabbage is very refreshing, giving people a very fresh feeling, there is no greasy feeling at all, and the stir-fried Chinese cabbage looks very simple. If your spleen and stomach function is weak and your digestive system is very poor, then it is very suitable to make this stir-fried Chinese cabbage to eat, because the stir-fried Chinese cabbage not only tastes very authentic, but also moisturizes your intestines and promotes digestion, which is very effective in improving indigestion.

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.