The practice of dry pot cabbage, the practice of dry pot cabbage

Cabbage is delicious and has a knack to teach you the correct way to make cabbage in a dry pot, which is spicy and fragrant, crispy and juicy.

Home-cooked dry pot cabbage preparation.

1. Slice the pork belly and put 2ml of steamed fish soy sauce to taste first.

2. After peeling the cabbage into slices, soak them in lightly salted water for 15 minutes and wash them, and tear them into pieces of appropriate size by hand.

3. Blanch the torn vegetables in a pot of boiling water with salt and oil (a few drops are sufficient), remove the vegetables as soon as they change color, and quickly rinse them with cold water. Drain completely.

4. Prepare green onions, ginger, garlic, chili peppers and peppercorns.

5. After the green garlic is selected, wash it and cut it with an oblique knife.

6. Heat the pan with cold oil, add the peppercorns and stir until fragrant.

7. Add the chili pepper and stir-fry for a while, then add the green onion, ginger and garlic to stir-fry until fragrant, then add the pork belly and stir-fry.

8. The pork belly changes color slightly, cook the cooking wine on the side of the pot, wait for the cooking wine to come out of the fragrance, add sugar and steamed fish soy sauce, and continue to stir-fry for half a minute.

9. Add the cabbage with controlled moisture and stir-fry evenly.

10. Add balsamic vinegar and stir-fry for 1 minute, add a small amount of starch water, and turn off the heat.

11. Add salt and chicken juice to taste, put the vegetables into a dry pot, add solid alcohol and continue to heat, and eat while heating. 1.Tear the cabbage into large slices, cut the pork belly, green and red peppers and ginger into slices.

2.Heat a pan, add an appropriate amount of oil, add green and red peppers and stir-fry;

3.Add the pork belly slices and stir-fry until the pork belly is browned and slightly oily.

4.Add some cooking wine and soy sauce and continue to stir-fry;

5.Next, start and stir-fry the cabbage torn into slices;

6.Add an appropriate amount of salt and other seasonings;

7.Stir-fry evenly;

8.Transfer to a small dry pot and top with some coriander.

<> "Dry pot cabbage. Ingredients : cabbage, garlic, dried chilies.

1) Tear the cabbage and wash it, and chop the garlic and dried chili peppers and set aside.

2) Stir-fry chili pepper and garlic in hot oil, pour in cabbage, stir-fry over high heat until raw, add seasonings (1 spoonful of light soy sauce + 1 spoonful of oyster sauce + 1 teaspoon of salt), continue to stir-fry over high heat, and remove from the pot to dry rice.

Warm tips: Cabbage is more flavorful than cutting it with a knife than cutting it with a knife.

The home-cooked recipe for dry pot cabbage:Ingredients: 40 grams of cabbage; 50 grams of pork; 3 grams of garlic.

Excipients: 15 ml of edible oil; Pixian bean paste 20 grams; light soy sauce 6 grams; 1 gram of chicken broth mix; salt 2 g; 2 grams of white sugar.

1.Cabbage coring hand torn.

2.Stir-fry the cabbage first to remove the moisture.

3.Pork belly, garlic cloves, Pixian bean paste stir-fried and then add cabbage.

4.Add the cabbage and stir-fry, add the red pepper, stir-fry a few times and it will be out of the pan.

Shredded cabbage has a different flavor from the knife cutting method, and the nutrition will not be destroyed. In the past, I used to use dried red peppers to fry quickly, and the taste was good. Instead of bacon, the fat from the bacon stir-fry makes the cabbage more tender, soft in the mouth, and delicious (put away).

Ingredients. Ingredients: 300g cabbage, 100g bacon, 1 spoonful of edible oil, appropriate amount of salt, appropriate amount of black fungus, appropriate amount of light soy sauce, appropriate amount of red chopped pepper.

Steps. 1.Prepare the cabbage.

2.Tear the cabbage into small pieces, wash and drain for later use.

3.The black fungus is soaked in advance and the small flowers are torn; onion shredded; Cut the bacon (slightly fat) into thin slices and set aside.

4.Heat the pot, add the bacon, and stir-fry the oil; Pour in the shredded onion and sauté until fragrant.

5.Pour in the garlic and stir-fry well.

6.Pour in the black fungus and stir well.

7.Pour in the cabbage and stir-fry well.

8.Add salt to taste and stir well.

9.Add the red chopped pepper and stir-fry well.

10.Drizzle in light soy sauce and stir-fry well; The fried cabbage is transferred to the pot and served on the alcohol stove, heated and served.

Tips: 1. I don't like to eat bacon, so it's not bad to use fresh pork belly.

2. Shredded cabbage is added with onions, which makes the taste more fragrant.

3. Personally, I feel that the cabbage can be fried until it is eight ripe, and the taste is more crispy.

The home-cooked recipe for cabbage in a dry pot is as follows:Tools Ingredients: pot, 500 grams of organic cauliflower, 100 grams of peeled pork belly, 50 grams of green and red peppers, 30 grams of spicy fragrant pot base, a little salt, appropriate amount of dried chili, 15 grams of light soy sauce, 10 grams of sugar.

1. Heat the oil in a pan, add the cauliflower, fry for one minute, and remove it.

2. Leave the bottom oil and stir-fry the pork belly to change color.

3. Add green onions, ginger, garlic and dried chilies.

4. Close the spicy pot of chili liquid sauce before putting it again.

5. Add the green and red peppers.

6. Finally, put in the cauliflower, add the remaining seasoning and stir-fry.

How do you eat cabbage? Cabbage is a common vegetable, which is not only prepared in a variety of ways, but also has a very high nutritional value, and its crisp taste is loved by everyone. Today, I will teach you the home-cooked practice of dry pot cabbage, which uses cabbage as the main ingredient, adds rich seasonings, and has a full flavor of dry color.

Ingredients: 400 grams of cabbage, 3 dried chilies, 2 cloves of garlic, 50 grams of onion. Seasoning: 10 grams of cooking oil, 2 grams of bean paste, 2 grams of aged vinegar, 1 gram of oyster sauce, 2 grams of soy sauce, 1 gram of salt, 1 gram of sugar, 1 gram of Sichuan peppercorns, 1 gram of chicken essence.

The home-cooked recipe for dry pot cabbage:

1. Wash and tear the cabbage into small pieces, cut the dried chili pepper into sections, slice the garlic, and cut the onion into pieces;

2. Take a small bowl, pour in aged vinegar, oyster sauce, soy sauce, salt, chicken essence, and stir well;

3. Pour cooking oil into the pot, heat the oil to 5 hot, add dried chili, pepper, garlic, onion, and bean paste and stir-fry until fragrant, put Hu Cha into the cabbage, and stir-fry over high heat until dry;

4. Finally, pour in the mixed sauce and stir well.

Tips: Chinese cabbage contains a lot of vitamin E, which can inhibit human aging and improve the activity of human cells, in addition to the trace elements and other vitamins it contains, it can also clean up toxins in the human body, and can also improve the body's immunity.