How do you make shredded cabbage delicious? How to make shredded cabbage taste better?

When making this dish, stir-fry over high heat, mainly dried chili peppers to fry the paste fragrance, and add sugar and steamed fish soy sauce when out of the pot

How to make shredded cabbage? Tear the cabbage into pieces, fry the meat until golden brown after the oil is hot, add the green onions, garlic and dried chili peppers and fry until fragrant, add the cabbage to break the raw, add the salt chicken essence, and stir-fry back and forth.

Tear the cabbage into small pieces, cut the pork into small pieces, add the green onions, ginger and garlic to the pot, add the cabbage, salt, chicken essence, consume oil, and stir-fry evenly over high heat.

Delicious food takes time to settle.

It is more delicious to add meat to make, and shredded cabbage is fried with meat, so that it has the taste of meat and is sweeter.

First of all, tear the cabbage into large pieces by hand, then heat the oil in the pot, put in the pork belly, fry the fragrance, then add the green onion and ginger, the dried chili pepper stir-fry, add a small amount of pepper, and then put the cabbage into it, stir-fry over high heat for about 5 minutes.

Shredded cabbage must be torn by hand, not cut. Adjust the juice first, release the soy sauce, consume oil, dark soy sauce, sugar, salt, chicken essence, garlic in a hot pan, put in the cabbage, fry soft, pour in the juice, and stir-fry evenly.

Some people have oiled cabbage, some people have blanched it, but in fact, they are all wrong, and it is simple and delicious to do so.

When making this dish, stir-fry over high heat, mainly dried chili peppers to fry the paste fragrance, and add sugar and steamed fish soy sauce when out of the pot

Ingredients: 1 cabbage, 5 cloves of garlic, 6 dried chilies, a small handful of Sichuan peppercorns, 2 spoons of light soy sauce, 1 spoon of dark soy sauce, 1 spoon of vinegar, 1/2 spoon of sugar

1. First of all, prepare the ingredients in advance.

2. Wash and tear the cabbage into small pieces.

3. Slice the garlic and cut the dried chili into sections.

4. Put a little base oil in the pot, pour in the garlic slices, Sichuan pepper and dried chili pepper and stir-fry until fragrant.

5. Pour in the cabbage and stir-fry until soft.

6. Add two spoons of light soy sauce and one spoonful of dark soy sauce.

7. Don't forget another spoonful of vinegar! Stir-fry together.

8. Add a small half spoon of chicken essence, a small half spoon of sugar, throw away the salt, stir-fry evenly and you can get out of the pot!

9. Finally, you can see that the hors d'oeuvres are ready and the problem is solved.

Tomato fried shredded cabbage method:

Ingredients: 200 grams of tomatoes, half a cabbage.

Excipients: 40 grams of onion, 2 grams of salt, 20 grams of vegetable oil, 2 cloves of garlic.

Specific method: 1. Cut the tomatoes into cubes, shred the onions, pat the garlic, and cut a few knives at will.

2. Clean the cabbage, cut off the old roots, and then break it into large pieces by hand.

3. Heat the oil in a pan and stir-fry the onion and garlic first until fragrant.

4. Then stir-fry the tomatoes.

5. When the tomatoes are fried and wilted, <>

6. Stir-fry the cabbage.

7. Stir-fry the cabbage until soft and add salt to taste.

8. Stir-fry evenly and then remove from the pan.

9. Finished products. <>

Stir-fry and serve. Boll cabbage is rich in vitamin C, vitamin B6, folate, and potassium, and cooked cabbage is also rich in vitamin C, potassium, and folate.

From a nutritional point of view, the nutritional value of cabbage is almost the same as that of Chinese cabbage, and the content of vitamin C is about twice as high. In addition, cabbage is rich in folic acid, which is a good advantage of cabbage vegetables, so women who are trying to get pregnant, pregnant women, and users with anemia should eat more cabbage. Eating cabbage regularly can improve the body's immunity, prevent colds, and ensure the quality of life of cancer users.

Shredded cabbage is delicious in this way, and the specific production steps are as follows:

Ingredients: 200 grams of cabbage, 100 grams of pork belly, 3 grams of salt, 2 cloves of garlic, 3 dried chilies, 1 tablespoon of light soy sauce, 5 grams of Sichuan pepper, appropriate amount of vegetable oil.

1. Cut the pork belly into thin slices.

2. Tear the cabbage into small pieces, soak it in light salted water and wash it.

3. Slice the garlic, cut the dried chili pepper with scissors, and appropriate amount of peppercorns.

4. Put the pork belly in a hot pan with cold oil and stir over low heat until it is just transparent.

5. Add garlic slices, chili pepper segments, and peppercorns to continue to stir out the fragrance.

6. Add 1 tablespoon of light soy sauce and stir-fry evenly.

7. Put in the drained cabbage over high heat and continue to stir-fry.

8. Then add salt and stir-fry the chicken essence until the cabbage is weak.

9. Finish the cooking.

Simple and delicious shredded cabbage recipe:

Ingredients: 700 grams of cabbage.

Excipients: 2 grams of salt, 2 tablespoons of fermented bean curd juice, 10 Sichuan peppercorns, 10 grams of green onions, 2 grams of ginger, 1 pickled pepper.

Specific steps: 1. Tear the cabbage into small pieces by hand, cut the green onions, ginger, garlic and red pepper for later use.

2. Boil water in a pot, add a little salt and cooking oil to the pot after the water boils, and then pour the torn cabbage into the pot and blanch for 10 seconds to remove the supercooled water.

3. Stir-fry the peppercorns, chili peppers and ginger slices in the hot pan and fry until fragrant, then pour the dried cabbage into the pot and stir-fry over high heat for 5 seconds.

4. Add two spoonfuls of fermented bean curd juice and stir-fry on high heat for 30 seconds, then turn off the heat and remove from the pot.

5. Finished product drawing:

Ingredients: 200 grams of cabbage (half), 10 grams of oil, appropriate amount of salt, 3 grams of sugar, 5 grams of oyster sauce, 20 grams of light soy sauce, 5 grams of vinegar, 2 dried chili peppers, 3 garlic cloves, 1 gram of Sichuan pepper, 1 red pepper.

Production steps: 1. Prepare the ingredients, wash the leaves of red pepper and cabbage, and mix well with light soy sauce, vinegar, oyster sauce, salt and sugar.

2. Tear the washed cabbage into random shapes by hand.

3. Add a little salt and a few drops of oil to the boiling water and blanch the cabbage for 30 seconds.

4. Finely chop the garlic and red pepper.

5. Put the blanched cabbage on a plate and top with minced garlic and red pepper.

6. Heat the oil for five or six minutes, put in the peppercorns and dried chili peppers on low heat, pour in the seasoning juice and cook until bubbling.

7. Pour the juice on the cabbage while it is hot and mix well and eat.

Ingredients: Appropriate amount of cabbage, appropriate amount of pork belly.

Excipients: appropriate amount of dried chili pepper, appropriate amount of green onion, ginger, minced garlic, oyster sauce, appropriate amount of salt.

Delicious shredded cabbage preparation:

1. Stir-fry the green onion and ginger, then stir-fry the pork belly and dried chili pepper until the pork belly is oily.

2. After frying, you don't need to put it out, just put the pork belly on the side of the pot.

3. Add the cabbage and stir-fry.

4. Add oyster sauce, a pinch of salt, and don't forget to add a little minced garlic before cooking.

5. Finished shredded cabbage.

Preparation of dry pot shredded cabbage:

1. Tear the cabbage into large pieces and set aside in water;

2. Stir-fry the tea oil and garlic slices until fragrant, fry the cabbage with water, continue to bring the seasoning and stock to a boil, thicken the pot and put it into a dry pot, and sprinkle the green onions.

Shredded cabbage: Ingredients: 1 cabbage, a few cloves of garlic, 10-15 dried peppersIngredients: lard, vinegar, salt, chicken essence, about 10 peppercorns.

Cabbage is torn into small pieces of about 5cm 5cm 4Next, cut the dried peppers into small pieces about half an inch long.

Garlic cut into slices or small cloves6Heat the pot, put the lard, and turn off the heat when the oil is oiled.

Put the garlic first and stir-fry slowly.

Wait for the garlic to come out of the fragrance, and then put peppercorns and dried peppers, the reason why you need to turn off the low heat is that dry peppers are easy to overburst.

Wait for the color of the dried pepper to darken slightly, and the fragrance wafts out, and pour it into the cabbage immediately Note that after the cabbage is put into the pot, you must quickly turn it over and turn the dried pepper out from the bottom, otherwise it will be paste

Add aged vinegar and salt, stir-fry slightly; Why does aged vinegar come first? Because it has been observed that putting vinegar first can ensure that the taste of the dish is very crispy, so that it is not very good at mastering the heat, and there is no big problem (this method is also suitable for stir-frying vinegar and shredded potatoes, etc.) There is a disadvantage of putting vinegar first, that is, the vinegar fragrance will be lost.

The tip is: don't pour the vinegar directly on the dish, but pour it on the wall of the pot, and the vinegar will be emitted after high heat!

8.Put the mushroom essence and remove from the pan and serve on a plate.

Ingredients: 1 2 cabbages, 3 tablespoons vegetable oil, 2 grams of salt, 4 cloves of garlic, 20 Sichuan peppercorns, 10 dried chilies, 1 tablespoon light soy sauce, 1 teaspoon chicken essence, a little vinegar.

Method:1Tear the cabbage into evenly sized pieces by hand, and use a blade on the thicker parts.

2.Put it in water and wash it, remove and drain the water (this is very important to drain the water, otherwise it will become stewed when it is fried).

3.Dried chili peppers cut off the tails, remove the seeds, cut into long sections, and slice the garlic.

5.Add the garlic slices, and fry the dried chili peppers over low heat until fragrant (be careful not to fry the dried chili peppers) 6Add the cabbage and stir-fry over high heat until the color turns dark green and is translucent, and then it can be broken.

7.Add salt, chicken essence, light soy sauce, a few drops of vinegar and stir-fry quickly over high heat, and serve on a plate.

Tear the cabbage into small pieces, cut the pork into small pieces, add the green onions, ginger and garlic to the pot, add the cabbage, salt, chicken essence, consume oil, and stir-fry evenly over high heat.

Delicious food takes time to settle.

When making this dish, stir-fry over high heat, mainly dried chili peppers to fry the paste fragrance, and add sugar and steamed fish soy sauce when out of the pot

Tear the cabbage into small pieces, cut the pork into small pieces, add the green onions, ginger and garlic to the pot, add the cabbage, salt, chicken essence, consume oil, and stir-fry evenly over high heat.

When making this dish, stir-fry over high heat, mainly dried chili peppers to fry the paste fragrance, and add sugar and steamed fish soy sauce when out of the pot

Tear the cabbage into small pieces, cut the pork into small pieces, add the green onions, ginger and garlic to the pot, add the cabbage, salt, chicken essence, consume oil, and stir-fry evenly over high heat.

When making this dish, stir-fry over high heat, mainly dried chili peppers to fry the paste fragrance, and add sugar and steamed fish soy sauce when out of the pot

Tear the cabbage into small pieces, cut the pork into small pieces, add the green onions, ginger and garlic to the pot, add the cabbage, salt, chicken essence, consume oil, and stir-fry evenly over high heat.