The home cooked practice of rotten cabbage, the practice of rotten cabbage

"Rotten cabbage" is a very famous home-cooked dish in Shanghai. Rotten cabbage is actually roasted pork shredded with cabbage. Since the dish is soft and delicious, it melts in your mouth, and the nutrients are easily digested and absorbed by the body. Therefore, it is very suitable for the elderly with bad teeth.

Steps to make the rotten cabbage:

1.Start by preparing the ingredients.

Prepare 2 baby cabbages, clean them, remove the roots and cut them into thin strips, beat two eggs in a bowl and stir them for later use, the nutrition and protein of this dish depend on these two eggs!

2.Fry the eggs first.

Burn more oil in the pot, slowly pour the egg liquid into the pot when the oil temperature is 50% hot, the high oil temperature will make the egg liquid expand and shape quickly, and then stir it up with a spoon to fry the eggs until golden brown and crispy and take them out to control the oil.

Boil water in a pot, put the baby cabbage into the pot when the water is about to boil and blanch it slightly to remove the green and astringent taste, and pour it out to control the water after the baby cabbage is slightly soft.

3.Start cooking.

Heat oil in the pot again, add green onions, ginger and garlic and stir-fry until fragrant, grab a small handful of flour and a spoonful of peanut butter, turn on low heat and stir-fry evenly, then add an appropriate amount of water and stir well.

After the fire boils, add salt, monosodium glutamate, a little sugar, chicken powder, thirteen spices, and a little dark soy sauce to adjust the background color, stir to dissolve the seasoning.

Then pour in the fried eggs and baby cabbage, simmer for 5 minutes on medium heat, or simmer for a while to make the taste stronger.

Finally, the soup is served, sprinkled with chopped green onions, and drizzled with sesame oil.

To make the rotten cabbage, just stir-fry the meat and cabbage with seasonings.

Specific method: 1. Preparation materials: half a Chinese cabbage, 250g pork belly, salt, chicken essence, soy sauce, cooking wine, ginger, garlic.

Second, the production steps:

1. Cut the pork belly and cabbage into thick strips, and chop the ginger and garlic.

2. Stir-fry the shredded meat in warm oil, add green onions, ginger and soy sauce.

3. Put the cabbage in the pot, add salt and cooking wine and fry until the vegetables are crispy.

4. Put the chicken essence to adjust the taste.

The cabbage should be boiled for a few minutes until it is rotten.

Two or three minutes. Blanch the cabbage in boiling water and it will be cooked in just two to three minutes. Bok choy is very easy to cook, do not cook for a long time, otherwise it will lead to the loss of vitamins.

When choosing bok choy, you should not choose cabbage that is mainly green. When choosing cabbage, it is better to choose a relatively large cabbage. Do not choose cabbage with darkened roots, such not fresh.

First of all, prepare the ingredients: cabbage, Jinhua ham puree, broth, salt, starch, rice wine, lard, pork loin.

Steps: 1. Wash the cabbage and cut it into thin strips for later use. You can also use yellow sprouts, which will be more tender.

2. Cut the pork loin into strips for later use.

3. Remove from the pot, pour in the broth, add the tenderloin strips, and stir to combine. Add a little rice wine, wait for the stock to boil, and skim off the foam with a spoon.

4. Add the spare cabbage strips or yellow sprouts strips, stir well, and then wait for the soup to boil, add lard and melt.

5. Add other side dishes such as Jinhua ham or shrimp, then cover the pot and simmer over low heat until the cabbage root is fully cooked.

6. Put a spoonful of water starch in a bowl, then add water to dissolve, pour into the cabbage soup to thicken, add salt to taste, and finally cook a little over high heat, turn off the heat, and remove from the pot.

The delicious rotten cabbage is ready, soft and delicious, and it is very delicious.

Ingredients: 250 grams of Chinese cabbage, seasoning: 15 grams of soy sauce, 10 grams of vegetable oil, 5 grams of ginger, 5 grams of salt.

Method 1Straighten the cabbage, wash and cut it into 3 cm long pieces;

2.Heat vegetable oil in a pan and stir-fry a few times with ginger;

3.Then add the cabbage and stir-fry it until it is half cooked;

4.Add soy sauce and salt, stir-fry a few more times and serve.

1.Wash the baby cabbage and set aside.

2.Soak the vermicelli until soft and set aside.

3.Sea rice to spare.

4.The fried eggs ** can't be found, pour 200 grams of oil into the pot, pour the egg liquid into the oil temperature of seven or eight percent hot, and fry it for later use.

Use one baby cabbage (two are OK, feel free to do it yourself).

One or two eggs.

Fish tofu (or ham) to taste.

Appropriate amount of shrimp skin. Flour is thrown away.

Vegetable oil to taste.

Salt to taste, chicken essence to taste.

Appropriate amount of sesame oil. Step 1

Prepare the ingredients: baby cabbage (if you don't have it, use cabbage heart) and cut it in the middle. Beat the eggs and add a pinch of salt. Fish tofu is cut, and if there is no ham sausage at home, I will replace it with fish tofu, in fact, I think the ham sausage should taste better.

Step 2Pour a small amount of oil into the pot, pour the egg mixture into it, and spread it into a particularly thin egg cake. Cut the omelet into strips. Then set aside for later use.

Step 3: Make the milk broth. Its practical stock is best, but use this when you don't have it. This is what chefs often call fried noodles in oil.

Pour a little oil into the pot, low heat, low heat, remember that it is low heat, put a little flour, stir-fry over low heat, be sure not to fry it yellow or black. Then add water and you're good to go. The milky white soup is ready.

Set aside.

Step 4: Stir-fry the cabbage. A simple stir-fry can remove the taste of the cabbage itself, and you don't need to add any seasoning at this time.

Step 5: After the cabbage is almost stir-fried, add the milk soup, egg strips, fish tofu, and ham sausage. Then it's time to start seasoning, add salt, chicken bouillon, and sprinkle with a little pepper. Taste while adding, and it's basically not easy to make mistakes.

When the cabbage is boiled until it is soft and rotten, the shrimp skin is added, and the flavor is very fresh. Drop a little sesame oil before cooking. Succeed with flying colors.

Northern International Vocational Education tells you.

Ingredients: Chinese cabbage (small white mouth) 750 grams Auxiliary ingredients: dried shrimp 20 grams of seasoning:

Salt 5 grams Green onions 10 grams Ginger 5 grams Monosodium glutamate 3 grams Chicken essence 2 grams Sesame oil 10 grams Salad oil 30 grams Appropriate amount of rotten cabbage Preparation: 1Remove the leaves of the tender cabbage, cut it into eight halves along the length and wash it.

3.Heat the bottom oil of the wok, put the green onion and ginger in the pot, wait for the fragrance to be fried, add refined salt, monosodium glutamate, 500 grams of fresh soup to boil, add sea rice and cabbage and stew for 5 minutes, pour sesame oil to get out of the pot.

Ingredients: cabbage leaves.

300 grams. 1 fan.

10 shrimps.

2 eggs. Excipients dashi concentrate.

1 tbsp flour. 20 g salt.

Appropriate steps. 1.Wash the cabbage leaves, tear them into small pieces, soak the vermicelli in hot water, and shave the shrimp 2Spread the egg cake, when the oil is hot, put the egg liquid, leave oil at the bottom of the pot, fry the flour until the flour is browned, and heat the water.

3.Boil the cabbage, shrimp, salt, a small amount of broth essence (you should be able to use chicken essence and monosodium glutamate directly), cook over medium heat until the cabbage is rotten, add vermicelli, the vermicelli is cooked and the eggs are cooked, put a drop of dark soy sauce (toning) in the pot for 1 minute, turn off the heat and remove from the pot.

Chop the cabbage into small pieces. Then beat the eggs. Then just wait for the water to boil.

Then put the cabbage in boiling water and cook it for a while. Then put a little starch. For a small amount of starch, it must be melted with a little warm water.

Then pour it into the soup. Then take that beaten egg again. Pour into the soup and stir.

That's it. When it was boiled, it was boiled into shredded cabbage and egg soup.

Cabbage, tofu, bean sprouts, green onions, ginger, salt, chicken essence, a little batter, method, green onions, ginger in a pot until slightly yellow, add cabbage and stir-fry until water, add tofu, bean sprouts simmer for 15 minutes, add salt, batter, chicken essence immediately out of the pot ......

Cooking tips.

Cutting the fiber against the fiber can cut off the fiber, which is easier to cook, easier to absorb the soup when stewed, and more crispy when stir-fried. Or cut obliquely, the section area is larger, and it is easier to taste.

Soak in water to rinse pesticides.

After cutting the cubes, soak in water for 10 minutes to rinse off any possible pesticides.

Shredding and dicing are the most common cutting methods.

Common cuts. Shredding or dicing before proceeding with the next blending process.

To make braised cabbage, cut the whole piece into quarters.

If you want to make braised cabbage, you can look at the size of the cabbage itself, open it four after washing, or put it down whole to marinate, you can eat the whole leafy vegetables, and the taste will be richer.

If the inside ulcers, it is a bacterial infection.

Some Chinese cabbage has the same surface as the inside, and when you cut it, you will find that the inside is ulcerated, which is a symptom of bacterial infection, and it is not suitable to buy such cabbage.

How to preserve Chinese cabbage.

Chinese cabbage can be stored in a cool place for about a week. Wrap the uneaten part in plastic wrap and refrigerate.

How to make Chinese cabbage delicious.

Dry pot spicy Chinese cabbage].

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

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

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

3) Pour in the pork belly and stir-fry until the pork belly is slightly yellow.

4) Add green chili peppers and stir-fry until fragrant, pour in rice wine and stir-fry until fragrant.

5) Add dark soy sauce and oyster sauce.

6) Stir-fry until the pork belly is colored, add the sliced Chinese cabbage and stir-fry.

7) Add a pinch of salt, then add sugar and continue to stir-fry.

8) The Chinese cabbage becomes soft, pour in a little chicken essence and stir-fry evenly, and turn off the heat.

9) Put the Chinese cabbage in a dry pot and eat it while heating it with the alcohol stove.

The therapeutic effect of Chinese cabbage.

1. Relieve the intestines and laxative, help digestion.

Contains a large amount of crude fiber, which can promote the peristalsis of the intestinal wall, help digestion, prevent dry stool, promote bowel movements, dilute toxins, and help with constipation, and help nutrient absorption.

2. Eliminate food and strengthen the stomach and supplement nutrition.

Containing a variety of vitamins and minerals, regular food helps to enhance the body's immune function, and is also meaningful for bodybuilding. It has been found that 1 cup of cooked Chinese cabbage provides almost as much calcium as 1 cup of milk, ensuring the essential nutrients for the human body.

3. Prevent cardiovascular diseases.

The active ingredient can reduce the level of cholesterol in the human body, increase the elasticity of blood vessels, and regular consumption can prevent atherosclerosis and certain cardiovascular diseases.

Hello, stir-fry the cabbage for a while, add salt, and then add boiling water and cook for a while until it is soft and delicious.

If you want to make the cabbage soft and delicious, blanch the chopped cabbage with boiling water for a while before cooking, so that the fried cabbage is soft and delicious.

The homely recipe for rotten cabbage is as follows:Ingredients: Chinese cabbage, eggs, vermicelli, black fungus.

Excipients: flour, vegetable oil, salt, white pepper, chicken essence, chopped shallots.

Steps: Step 1: Beat two eggs into a bowl and stir with chopsticks.

Step 2: Take the leaves of the Chinese cabbage, wash and break into small pieces for later use.

Step 3: Pour vegetable oil into the pot, pour in the egg mixture, stir constantly, and fry until the egg crisp is light brown for later use.

Step 4 of the first type of dust, start another pot without oil and water, put in flour, and fry over low heat until light yellow.

Step 5: Add an appropriate amount of Bu Sullen Brother Xing water and stir well.

Step 6: Add fungus and vermicelli to cook.

Step 7: Add the cabbage and cook for 2 minutes.

Step 8: Finally, add the egg soufflé and cook for another minute.

Step 9: Add a little salt, chicken essence and white pepper, and sprinkle chopped shallots out of the pot.