How to make cabbage delicious, how to make cabbage delicious?

Cabbage Lucky Bag] Ingredients required: 1 Chinese cabbage, half a catty of pork, half a carrot, a few leeks, 1 egg, an appropriate amount of oil and salt, 1 green onion, 2 slices of ginger, half a teaspoon of white pepper, 1 tablespoon of light soy sauce, half a tablespoon of cooking wine, 1 tablespoon of oyster sauce, a little chicken essence, a little water starch

Steps:1Cut the Chinese cabbage from the top 1 3 places, as long as the leaves, peel off the leaves, wash them, and the remaining cabbage can be fried hot and sour cabbage or fried fungus. Peel and wash the carrots, and wash the leeks''

2.Chop the pork into minced meat and mince the carrots.

3.Add water to the pot and boil, blanch the cabbage leaves, and blanch the cabbage leaves to soften, so that it is easy to wrap the meat filling, will not break, do not overcook, take out the cabbage leaves, put them in cold water to cool, remove and drain the water for later use.

4.Put the leeks in the pot and blanch them, blanch the leeks until soft, and put them in cold water to cool, so that the leeks are tough and will not break when tying the lucky bag.

5.Put the minced meat in a large bowl, add the minced carrots, knock in an egg, then add salt, white pepper, chopped green onion, minced ginger and a little chicken essence.

6.Use chopsticks to stir the minced meat in one direction, stirring the minced meat well and stirring vigorously.

7.Take a cabbage leaf, place it in the palm of your hand, and put a spoonful of the mixed filling into it.

8.Use the tiger's mouth to harvest the appearance of the pocket, and then tie it with leeks, expose some meat filling at the mouth of the bag, and trim the cabbage leaves and leeks with scissors, so that the cabbage lucky bag is ready, and the rest of the materials are made in the same way as the lucky bag and placed on the plate.

9.Add water to the steamer and bring to a boil, put the plate with the lucky bag into the steaming drawer, cover the pot, steam on high heat for 15 minutes, and when the time is up, take out the plate, and pour out the water in the plate.

10.Add half a bowl of water to the pot, then add minced carrots, oyster sauce, chicken essence, half a tablespoon of light soy sauce, bring to a boil, pour in an appropriate amount of water starch to thicken the thickening, heat until the soup becomes viscous, turn off the heat.

11.Pour the sauce on the cabbage lucky bag, and a plate of cabbage lucky bag with full color and fragrance is ready.

The practice of roasting cabbage. 1. Ingredients: 1 cabbage, appropriate amount of salt, appropriate amount of light soy sauce, appropriate amount of oil, appropriate amount of starch.

2. Break off the cabbage leaves one by one, wash them with water, and drain them. Cut into small pieces with a knife. Starch is mixed with water to make water starch.

3. Pour an appropriate amount of oil into the pot, and after the oil is hot, put in the chopped Chinese cabbage for a quick stir-fry, and be sure to turn on the high heat.

4. When the cabbage is fried until the seedlings are fry, pour in the light soy sauce, pour in the adjusted water starch, and then add an appropriate amount of salt to continue stir-frying.

5. Wait for the starch juice to dry and then serve.

1. Cold Chinese cabbage.

If you can eat Chinese cabbage as a cold salad, I believe you will definitely like it. The cold cabbage is very good in terms of taste, gives a very fresh feeling, and can make your appetite better. Before making cold Chinese cabbage, you must prepare fresh Chinese cabbage, as well as an appropriate amount of condiments, the specific method is the same as some other cold vegetables, first blanch the Chinese cabbage, and then put it in a bowl to add condiments and stir, stir evenly, and wait for him to warm up to taste.

The finished cold cabbage looks very showy, and it tastes even more fragrant and delicious.

2. Hot and sour Chinese cabbage.

Chinese cabbage can also be made into hot and sour Chinese cabbage, this method should be more liked by many people, the hot and sour Chinese cabbage tastes sour and spicy, not only very delicious, but also can enhance their appetite, especially some people have a loss of appetite, no interest in the meal, so if you can make this hot and sour Chinese cabbage to enjoy, you will definitely make your appetite better. The method of hot and sour Chinese cabbage is also very simple, as long as you prepare Chinese cabbage and some hot and sour powder, you can fry the Chinese cabbage and put the hot and sour powder into it and stir-fry it together, and you can enjoy it after stir-frying.

3. Stir-fry Chinese cabbage.

Chinese cabbage is also very stir-fried, it is worth recommending, the taste of fried Chinese cabbage is very refreshing, you can taste the original taste of Chinese cabbage, the practice is also the simplest one of other practices, as long as you put the Chinese cabbage into the pot and add vegetable oil, and then put in some chicken essence and vinegar, you can eat it after it is fried and fragrant, and you can eat it after eating fried Chinese cabbage, which can promote digestion and nourish the spleen and stomach.

How to make cabbage: vinegar cabbage.

Vinegared cabbage. Ingredients required

Appropriate amount of Chinese cabbage, a few garlic grains, a few dried chilies, 2 spoons of light soy sauce, 3 spoons of balsamic vinegar, half a spoon of salt, 1 spoon of sugar, 4 spoons of starch water, and an appropriate amount of lard.

Steps] 1, a Chinese cabbage more than 2 catties, can not be eaten at one time, cut off the root is not good to preserve, so I break off the leaves with my hands, and then rinse them. I don't know if you have seen the growth process of Chinese cabbage? There is a lot of dust and impurities in the cabbage leaves, we have to wash them one by one with our hands and soak them for another 10 minutes.

Drain the washed cabbage, cut off the cabbage stalks, cut them diagonally into slices, and put them on a separate plate for later use.

2. Tear the leaves by hand to the size you want, cut the garlic into slices, and cut the dried chili peppers into sections. Adjust the sauce first, add 2 spoons of light soy sauce, 3 spoons of balsamic vinegar, half a spoon of salt, 1 spoon of sugar, since it is vinegar, add 4 spoons of starch water, stir well and set aside.

3. Put oil in a hot pan, I use lard, the oil is heated for 5 minutes, and the dried chili peppers are put in over low heat to bring out the fragrance. Then pour in garlic slices and cabbage stalks, stir-fry over high heat until broken. Add the cabbage leaves and stir-fry over high heat until the leaves are soft, about 15 seconds.

Then pour the prepared sauce along the edge of the pot, stir-fry to taste, and finally remove from the pot and put on a plate.

There should be several ways to make cabbage, stew cabbage with pork belly, well, and hot and sour cabbage, which is a very appetizing way to eat, and the pickled cabbage pickled in cabbage by the Korean people is very delicious.

Shredding and making cold dishes should be a little more delicious.

Vinegared cabbage. Materials.

Cabbage, appropriate amount of salt, green onions.

Ginger and garlic soy sauce 1 tablespoon.

Seafood soy sauce One tablespoon.

Sugar: One teaspoon.

Aged vinegar Two tablespoons, or white vinegar.

Water starch to taste.

A pinch of sesame oil (or sesame oil).

The practice of vinegared cabbage.

Wash the cabbage and beat the oblique blade into thin slices.

Finely chop the green onion, ginger and garlic, and cut more garlic, half of which is used to burst the pot, and half is used to adjust the juice.

Take a bowl, add vinegar, sugar, one or two kinds of soy sauce, salt, half of minced garlic, mix thoroughly.

Heat the pan into the oil, stir-fry the green onions, ginger and garlic when it is hot, stir-fry the cabbage slices until slightly soft, pour in the sauce and continue to stir-fry until the cabbage is ripe, add water and starch to thicken, and pour sesame oil.

Tips: The taste is crisp and appetizing.

The cabbage method, try it, it will definitely be delicious.

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: 1Wash 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. 2.

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.

Spicy cabbage Ingredients: 500 grams of Chinese cabbage, 10 grams of sesame oil, 4 grams of refined salt, 40 grams of sugar, 15 grams of vinegar, 5 grams of dried chili peppers, 8 grams of green onions, 5 grams of ginger.

Method: 1Cut off the cabbage leaves, leaving only the white part in the middle, wash and cut in half, and cut the vegetables into centimeter-wide strips. Then cut the dried chilies, green onions, and ginger into thin strips.

2.Put the cabbage in a pot, sprinkle it evenly with fine salt, marinate for 3 4 hours, squeeze out the water from the cabbage strips by hand and put it in the pot.

3.Heat the sesame oil in a pot and fry the shredded chili peppers to bring out the spicy flavor. Add green onion and ginger shreds and stir-fry until fragrant.

Add vinegar and add 50g of water and sugar. After opening and leaving the heat to cool, pour the juice on the cabbage strips in the basin, marinate for 5 hours, and store in the refrigerator. Change the knife when eating, everything in two sections.

Then put the green onion and ginger shreds on the cabbage strips and pour the chili juice on it.

Vinegared cabbage Ingredients: 300 grams of net cabbage. 30 grams of vegetable oil, 15 grams of sesame oil, 15 peppercorns, 4 grams of refined salt, 15 grams of soy sauce, 15 grams of rice vinegar, 22 grams of sugar, 20 grams of water starch.

Method: 1Cut the cabbage into elephant eye pieces.

2.Put the oil into the pot, fry the paste with peppercorns, pick it out, put in the cabbage, stir-fry it several times with oil, cook vinegar and soy sauce, add sugar, refined salt, thicken, pour sesame oil out of the pot.

Homemade spicy cabbage.

Ingredients: 1 cabbage heart, 3 tablespoons of minced garlic, 1 tablespoon of minced ginger, salt, coarse chili powder, white vinegar Method 1, break the cabbage heart piece by piece, wash and dry, cut into wide strips, and put it in a clean basin.

2. Sprinkle with salt, minced garlic, minced ginger, and sprinkle coarse chili powder according to personal preference.

3. Pour in an appropriate amount of white vinegar, stir well, cover with a lid, and serve after leaving for half a day.

4. Put it in a cool place and can be stored for about 15 days. Eat as you go, sour and spicy and refreshing.

Cabbage is a very common vegetable, with high nutritional value, not only rich in vitamins and carotene, but also contains protein and dietary fiber, but also contains calcium, iron and phosphorus and other trace elements. Among them, the crude fiber contained in cabbage can promote intestinal peristalsis, help digestion, moisten the intestines, and promote detoxification. Vitamin C contained in cabbage can prevent scurvy and prevent bleeding gums, and the dietary fiber contained in it can speed up metabolism and have the effect of reducing fat.

Winter is the season to eat cabbage, and today I will share with you a new way to eat cabbage.

Cabbage does this My husband ate three bowls of rice.

There is nothing wrong with eating a delicious dish.

Cabbage is originally distributed in North China, and is widely cultivated throughout China. Cabbage is hardy and prefers a cool climate, so it is not suitable for planting on poorly drained clay soil.

Chinese cabbage does this, super under the rice.

The legend of Qianlong cabbage is that the story of eating wild vegetables during Qianlong's private visit has been passed down to the present, and the method is to use sesame paste, aged vinegar, date nectar, nectar and sugar.

Cabbage does this My husband ate three bowls of rice.

The sense of ritual of life, the feeling of eating 200 yuan of cabbage for 2 yuan.

I think it's best to use cabbage as kimchi.

Answer 1: Cabbage egg soup. Scrambled the eggs, add appropriate water to boil, wait for the soup to boil white, add the cabbage that has been washed and broken into small pieces by hand, add salt to the pot after the cabbage is cooked and put it in the soup bowl.

Features: The color is bright and the taste is also very good. The name says:

**White jade soup.

Answer 2: Vinegared cabbage. Wash and shred the cabbage and set aside, and put an appropriate amount of oil in the pot.

After the oil is hot, add the cabbage and stir-fry, add the appropriate amount of salt after frying. Be careful not to fry too soft, just change the color of the cabbage. Features:

The natural color and flavor, there is a strong taste of cabbage, and you can carefully experience the gift of nature.

Chinese cabbage does this, super under the rice.