How to fry home cooked cabbage, home style practice of stir frying cabbage

Stir-fried cabbage with shrimp paste.

Step 1: The first step is to prepare the ingredients: 5 eggs, beat them into a bowl, beat them evenly, appropriate amount of cabbage leaves, set aside, the second step: boil a pot of water, make a large bowl, add an appropriate amount of salt, blanch the cabbage leaves, and soften.

Step 3: Take out the blanched cabbage leaves, remove the excess water, and evenly stick the raw flour on both sides of the cabbage leaves.

Step 4: Add the oil pan, appropriate amount of oil, pass the cabbage leaves stained with cornstarch through the egg liquid, evenly stain them, put them in the oil pan and fry them, and cut the fried cabbage into pieces.

Step 5: In another pot, add an appropriate amount of oil, stir-fry green and red peppers, green onions, ginger and garlic, shrimp paste, turn out, add water, add the chopped cabbage, stir-fry, and finally reduce the juice over high heat, match with a plate, and finish.

Nutritional value of cabbage:

1.Chinese cabbage has a moisture content of about 95% and is very low in calories.

3.Chinese cabbage is also rich in iron, potassium and vitamin A.

4.Cabbage is rich in crude fiber.

Shrimp paste is a sauce made by adding salt to small shrimp and fermenting and grinding it into a viscous shape. Its color is red and bright, the taste is delicious, there is a strong seafood flavor, rich nutrition, it is a good product for seasoning and accompaniment. At the same time, it is also rich in high-quality protein, calcium and fatty acids**, and moderate consumption is quite beneficial to the body.

1.After the cabbage is washed, cut the cabbage into strips, tear the vegetable leaves, shred the red pepper, slice the garlic, and cut the pork belly into sections; 2.Put a little bottom oil in a hot pan, add the pork belly, stir-fry the oil over medium heat, add garlic and peppercorns and stir-fry until fragrant, then pour in the cabbage and stir-fry over high heat until the cabbage gang becomes soft, add soy sauce to improve the freshness and color, stir-fry evenly, add red pepper and cabbage leaves, stir-fry evenly and add salt to taste, continue to stir-fry over high heat until the flavor is broken, and the juice can be collected.

A few simple steps to teach you how to make delicious home-cooked cabbage.

Hello! Cabbage stir-fried like this:

Hot and sour cabbage. Ingredients: Chinese cabbage, diced dried chilies, diced millet peppers, minced garlic, light soy sauce, oyster sauce, aged vinegar, salt;

Steps:1Cut the cabbage and the leaves separately (the cabbage must choose Shandong cabbage, this cabbage has its own sweetness and is super delicious!!) ）

2.Stir-fry the dried chili peppers, millet peppers, and minced garlic in hot oil until fragrant, add the cabbage and fry for 2 minutes, then add the cabbage leaves and fry for 1 minute.

3.Add 1 tablespoon of light soy sauce and oyster sauce and stir-fry for a while, then add 1 tablespoon of Shanxi old vinegar and stir-fry until the cabbage becomes softer, add salt to taste, and it's done.

02.Fish-flavored cabbage.

Ingredients: 1 cabbage, 1 tablespoon of bean paste, 2 chives, 1 small piece of ginger, 4 garlic cloves, 3 millet peppers, 1 and a half spoons of light soy sauce, 1 tablespoon of aged vinegar, 1/2 tablespoon of sugar, 1 tablespoon of cornstarch, 1 tablespoon of water, appropriate amount of corn oil;

Steps:1First of all, mix a bowl of fish sauce: 1 and a half spoons of light soy sauce, 1 less vinegar, 1/2 spoon of sugar, 1 spoon of starch, 1 spoon of water, stir well.

2.Wash and slice the cabbage, mince the garlic, slice the ginger, and dice the millet pepper.

3.Heat the oil, add minced garlic, ginger and millet pepper to stir-fry until fragrant, then add the bean paste and stir-fry the red oil fragrance, add the cabbage and fry until it is broken, then pour in the prepared fish sauce, and burn over high heat until the sauce is sticky, then sprinkle with chopped green onions.

03.Cabbage stewed vermicelli.

Ingredients: 1/2 cabbage, 150 grams of pork belly, 50 grams of vermicelli, 2 star anise, 3 slices of ginger, 1 small green onion, 2 spoons of light soy sauce, 1 spoon of dark soy sauce, 1 spoon of salt.

Steps:1Soak the vermicelli in warm water until soft, wash the cabbage and tear it into large slices, wash the pork belly and cut it into slices, cut the green onions into small pieces, and slice the ginger.

2.Get out of the pot, do not put oil, add the pork belly slices, stir-fry until the oil is slightly charred, add green onion and ginger to stir-fry the fragrance, add light soy sauce, dark soy sauce, stir-fry until the meat slices are colored, add the cabbage, fry the cabbage until soft, add the water that can not be used for the cabbage, star anise, and boil the water in the pot over high heat.

4.After the water boils, spread the soaked soft vermicelli on the surface of the cabbage, cover and turn to low heat to simmer all the ingredients, and finally add a little salt to taste, and reduce the juice a little over high heat

2.Dry sautéed cabbage. We can cut off the whole cabbage leaf first, leaving only the part of the cabbage gang, and the cabbage gang tastes more crisp and juicy.

Place the cabbage on a cutting board and cut it directly with a knife into small slices. Add an appropriate amount of water to the pot and bring to a boil, pour it into the boiling water in the pot and blanch it for about 30 seconds, then remove it with a colander, rinse it in cold water several times and put it on a plate for later use. Peel and chop the garlic and shred the dried chilies.

After the pot is hot, pour in an appropriate amount of oil, then put a few grains of rock sugar into it, fry it over low heat until it is caramel colored, then put in the chopped chili pepper and garlic, stir-fry to bring out the fragrance, then pour in the chopped cabbage, quickly stir-fry evenly over high heat, then add balsamic vinegar and flavor to continue stir-frying, and finally add an appropriate amount of oyster sauce, salt and chicken essence and stir-fry evenly to turn off the heat and get out of the pot. Note that in the whole cooking process, except for the low heat used when frying rock sugar, the rest is fried quickly, and no more water is added to it, and the water content of the cabbage itself is very high. Of course, the method of stir-frying cabbage is not limited to these two, and friends can make it according to their preferences.

First prepare the relevant food, a cabbage, green onion and garlic, salt, light soy sauce, soy sauce and chili peppers. The cabbage is torn off first, and then put it into cold water to carry out cleaning, in the whole process of cleaning, pay attention not to be too hard, just use cold water to gently clean it, and then put the cabbage into the utensils, add moderate cold water, add an appropriate amount of salt in the cold water, soak for more than ten minutes, the purpose of doing that is to make the cabbage more and more soft, and finally make the fried cabbage, the taste is also more delicious. Then clean up the small peppers, onions and garlic, etc., and cut them into flocculent shapes for later use.

After heating the pot, add an appropriate amount of vegetable oil to the pot, put in the onion and garlic when the oil is moist and hot to five or six perfect, stir-fry the fragrant, and then put the cut Chaotian pepper shreds into the pot to carry out the oil explosion. Finally, put the cool and dry cabbage into the pot, fry it with fire oil for 1 2 minutes, when you see the cabbage in the pot stir-fry the water, cover the lid and simmer for 1 to 2 minutes, add an appropriate amount of salt and soy sauce to start the pot.

How to cook fried Chinese cabbage? Wash the cabbage and pick it into slices, add the Chinese cabbage to the pot, simmer for 3 minutes, add the light soy sauce and oyster sauce salt.

Don't fry the cabbage and eat it, it's too fragrant to beat an egg, it's really greasy, and it's delicious.

I like to stir-fry cabbage with pork belly, put the bottom oil in the pot, about five ripe, then add Sichuan pepper ingredients, put in green onion and ginger, stir-fry the fragrance and then add the pork belly slices, after the meat is fragrant, pour in an appropriate amount of light soy sauce, stir-fry for a while, add cabbage, stir-fry evenly, add an appropriate amount of water, and it can be out of the pot in about five minutes.

Ingredients for stir-frying cabbage: 500 grams of cabbage, 5 grams of refined saltMSG2 gramsWhite sugar4 grams, 5 grams of ginger slices, 5 grams of green onions, cookedLard50 grams.

1. Wash the cabbage and cut it into small pieces.

2. Cut the ginger and green onion into shreds.

3. Put lard in the pot and stir-fry the ginger and green onion until fragrant.

4. Pour in the cabbage and stir-fry, during which you can add some water.

5. After stir-frying slightly, add an appropriate amount of monosodium glutamate, salt and sugar.

6. Stir-fry well, and the cabbage can be served on a plate when it is cooked.

How to fry cabbage:Ingredients: 300g Chinese cabbage, appropriate amount of oil, appropriate amount of steamed fish soy sauce, appropriate amount of red pepper, appropriate amount of coriander, appropriate amount of garlic.

1. Wash the red pepper and cut it into oblique sections, cut the coriander into small sections, and slice the garlic cloves for later use.

2. Break off the cabbage leaves and wash them and slice them into oblique slices.

3. Pour oil into the wok, heat it and add chili peppers and garlic slices to stir-fry over high heat to bring out the spicy taste.

4. Pour the chopped cabbage into the wok and stir-fry over high heat.

5. Fry until the cabbage leaves become slightly soft, and the cabbage is oily and shiny.

6. Cook the steamed fish soy sauce, the steamed fish soy sauce has salinity and freshness, and there is no need to add soy sauce and refined salt to taste.

7. Stir-fry evenly over high heat to let the cabbage taste and turn off the heat.

8. Turn off the heat and sprinkle with coriander.

1. Wash the cabbage and cut it into small pieces.

2. Cut the ginger and green onion into shreds.

3. Put lard in the pot and stir-fry the ginger and green onion until fragrant.

4. Pour in the cabbage and stir-fry, during which you can add some water.

5. After stir-frying slightly, add an appropriate amount of monosodium glutamate, salt and sugar.

6. Stir-fry well, and the cabbage can be served on a plate when it is cooked.

Edible value: Cabbage is rich in carotene, vitamin B1, vitamin B2, vitamin C, crude fiber, protein, fat, calcium, iron, phosphorus and other nutrients. Cabbage is a low-fat, low-calorie, high-water, high-dietary fiber food, which can speed up metabolism, prevent constipation and subcutaneous fat accumulation, and has the effect of reducing fat.

Cabbage can nourish the stomach, clear away heat and trouble, cool and sweet, clear heat and detoxify, and is very suitable for patients with dry mouth and thirst, phlegm, heat and cough and wind-heat cold.

Stir-fry cabbage in preparation

Fried cabbage with gluten oil.

How to make it.

Step 1: Prepare the ingredients. Appropriate amount of cabbage, appropriate amount of oil gluten, appropriate amount of ginger, appropriate amount of garlic.

Step 2: Peel off the cabbage leaves one by one and soak them in light salt water for a while (this can effectively remove the residual pesticides on the cabbage and ensure that it is more healthy and safe when eating). Then, cut the cabbage into slices with an oblique knife, and put the cabbage seeds and leaves separately.

Slice the ginger and garlic and set aside.

Step 3: Pour a little oil into the pan, and when the oil is hot, put the ginger and garlic slices into the pan and stir-fry until fragrant.

Step 4: Put the cabbage in the pan and stir-fry for 1-2 minutes until tender.

Step 5: Put the cabbage leaves in a pan and stir-fry for 30 seconds.

Step 6: Pour half a bowl of water into the pot and bring to a boil over high heat.

Step 7: Put the oil gluten in the pan until the gluten is soft.

Step 8: Add 1 tablespoon of salt, a little white pepper, and a little chicken essence to the pot to taste, then add a little water starch to the pot and stir-fry evenly, then turn off the heat. Finally, drizzle with a little sesame oil.

Step 9: Serve and sprinkle with a little chopped chives to garnish.

Say a few more words: In order to make the oil gluten taste better, you can break the gluten in advance, or prick some small holes in it.

The oil gluten is golden and crispy, and it tastes delicious and delicious. Usually, you can use it to cook dishes, soups, etc., each of which has a unique taste. Below, I will introduce to you the method of stir-fried gluten with cabbage.

This is a very simple fast dish, without a little meat, and even very little oil, but because of the addition of oil gluten, the originally bland cabbage tastes very fragrant and very delicious.

1.For the long kind of cabbage, wash it and cut it into slices of about 3 cm, and it is best if you can cut it thinly.

2.The amount of shredded green onion and ginger is set by yourself, if you like to eat it, you can also order more, the approximate amount is to cut 6 to 7 slices and then shred.

3.The red kind of small pepper, there are three or four old enough, just cut it.

4.Put oil, probably not hot, you can slightly see that there are tobacco leaves, put the chopped green onion and ginger, and put the chili pepper with the fragrance wafting out (just wait for the cabbage if you don't put the chili).

5.Put the chopped cabbage into the pan, then stir-fry, and when the cabbage is basically wilted, add salt, fry for about 2 minutes, and put a small amount of water.

6.You can put vinegar, if you like to eat sour, you can eat more, if you don't like it, you can eat less, and if you don't like it, 4 to 5 spoons of a small spoon for eating should be about the same.

The first time you do it, you can taste more, there is no need, all seasonings have to be put at one time, put less to taste, and then put it, don't be afraid of many times.

No, let's watch you perform!

Ingredients: cabbage slices.

Spoon of lard. Soy sauce light soy sauce.

Salt grams of oil consumption with or without.

Stir-fry cabbage in preparation

Tear off the cabbage, wash it and set aside, if you think it is troublesome to cut the cabbage, you can tear it off by hand, and then wash the pot and put oil depending on the amount of vegetables, put more and put less, generally put more. After heating the pot, stir-fry the cabbage directly, so that the fried cabbage will not have the feeling of clear soup and low water, and it is easy to accept when eating, and it is relatively crispy.

If it is too dry, add water and fry for a while, add salt, soy sauce, stir-fry for a while, and then cook and remove from the pot.

Wash the cabbage and cut it into slices, tear the leaves, cut the dried peppers into sections, cut the green onions, and slice the garlic for later use; Pour a little light soy sauce, oyster sauce, balsamic vinegar, salt, sugar, chicken powder and water starch into a bowl and stir well to make a sauce for later use. Heat the pot and pour in an appropriate amount of oil, add dried chili peppers and stir-fry until fragrant, add chopped green onions and garlic slices and stir-fry until fragrant, pour in the vegetables and fry until they are broken, then put in the vegetable leaves, fry over high heat to soften, pour in the juice and quickly stir-fry evenly to complete, and the delicious fried cabbage is done.

Heat the sesame oil and add the cabbage, stir-fry and add ham to stir-fry and add a little salt.