What delicious dishes can be made with cabbage as a raw material

Later, I'll tell you an actual one, when it comes to cabbage, I miss the winter cabbage stewed tofu, raw cabbage, tofu, a small amount of meat, a little chili, hehe, it's really fragrant, I haven't been home for a long time, this dish has not been eaten for a long time, in fact, cabbage can make a lot of dishes!! The above is very detailed, but it's a bit wordy, we eat by ourselves, and we don't be chefs, hehe, I'm not done, I'm not done!!

The best I think should be sauerkraut! Leveraged @!

1.Recipe: Assorted potato flour 2

Ingredients: Chinese cabbage, green peas, tofu puffs, potato flour, tomatoes, wild mushrooms, flaxseed oil, salt 3Method:

After the water in the casserole is boiled, add tomatoes, mushrooms, tofu bubbles, green peas, potato flour, and flaxseed oil in turn, and add salt to the pot after simmering.

Knife fish steak cabbage, cabbage is delicious.

The "big stew" in the north rolls shredded meat.

Hot and sour Chinese cabbage.

Ingredients: 1 Chinese cabbage, a small piece of pork belly, a few garlic grains, an appropriate amount of sea pepper, 5 grams of light soy sauce, 5 grams of balsamic vinegar, a little white sugar, a little scallion oil, an appropriate amount of cooking oil, and a little lard.

Practice steps] 1, first of all, we prepare a Chinese cabbage, wash it with water, cut off the roots, break it, stack it together, cut off the middle stem, cut the cabbage leaf oblique knife into slices, the block is delicious, and the cabbage stalk is also cut into slices. The leaves and stems should be opened separately.

2. Prepare a small piece of pork belly, cut it into slices, and cabbage will taste better with some meat.

3. Prepare the accessories below, break a few garlic pieces, cut some sea pepper segments, and add an appropriate amount if you can't eat spicy.

4. Let's adjust the juice below, 5 grams of light soy sauce to increase color and flavor, 5 grams of balsamic vinegar, you can also add it according to your own taste. Add a little white sugar and a small amount of scallion oil to increase the aroma. Salt: We put it again when we fry the cabbage.

5. Next, we start to fry, wash and boil the pot dry, add an appropriate amount of oil to moisten the pot, and drain it out after the four walls are smooth.

6. Add a little lard, cabbage with lard is delicious, add the pork belly, stir out the excess fat over low heat, add the garlic and sea pepper segments, low heat and fragrant, add the cabbage stalks, stir-fry over high heat for 5 seconds, add the cabbage leaves, and continue to stir-fry. The fire should be big, the action should be fast, the posture should be handsome, and the heat should be stir-fried to make the cabbage more crispy, tender and delicious.

7. Next, we start seasoning, add 3 grams of salt, stir-fry on high heat, the cabbage will soften after adding salt, and stir-fry again for 10 seconds. Let the cabbage be cooked, crisp and tender, and say it again, the fire should be big, the posture should be handsome, and the action must be fast, so that it will not stick to the pot and taste delicious. Cook in our seasoned sauce to fully integrate the flavor into the cabbage, stir-fry again for 5 seconds, and then it will be out of the pan.

It can be made with the following dishes:

The first type: cold cabbage heart:

1.First, prepare a fresh yellow cabbage and cut it in the middle, then cut it into thin strips and put it in a bowl for later use. To make cold salad, the cabbage heart must be made of yellow leaf cabbage, which makes the cold cabbage filling taste more crisp;

2.1 green onion, chopped green onion. One green pepper, also cut into thin strips, put in a bowl and set aside. Add three grams of refined salt to the cabbage heart, mix evenly with your hands and marinate for five minutes;

3.After five minutes, control the excess water in it, then add a spoonful of light soy sauce, a spoonful of aged vinegar, chopped green onions and green peppers, then add a spoonful of sugar, half a spoonful of refined salt. Heat the oil in a wok and pour it directly over the cabbage hearts.

Stir well with chopsticks and eat.

The second type: cabbage stewed vermicelli:

1.Start by preparing three bucks of pork belly for it and cut it into thick slices. Pork belly must remember to choose three points of fat and seven points of lean;

2.CabbageA cabbage leaf is separated from the cabbage gang, and the cabbage leaf is torn by hand. Cabbage gang cut it into thin slices and put it in a bowl. Put a small handful of dried chili peppers in a bowl. Garlic slice thinly at one end;

3.Heat the cooking oil in a wok and stir-fry the prepared pork belly over high heat until fragrant. Then add chopped green onions, dried chili peppers and garlic slices and sauté until fragrant. After stir-frying until fragrant, add a spoonful of soybean paste to it and stir-fry over high heat until fragrant;

4.Then add the prepared cabbage and stir-fry over high heat to bring out the fragrance. Then add light soy sauce, dark soy sauce, refined salt, and sugar to taste. Add a spoonful of boiling water to it. Cover and bring to a boil over high heat. After the water is boiled, add the soaked vermicelli;

5.Bring to a boil over high heat for two minutes until flavored. Then bring in the prepared cabbage leaves 2. Stir-fry over high heat for two minutes. After two minutes, add a little chopped green onion to match the color, stir-fry evenly over high heat, and then you can get out of the pot.

The third type: stuffed meat with cabbage:

1.First prepare 500 grams of pork hind leg meat for him to rinse in clean water, then cut into thick slices, finally cut into thin strips, and finally chop and put it in a bowl;

2.Don't want money for the tender corn, take the kernels off it. Put it directly in the meat filling, then add green onion and ginger, refined salt, chicken essence, pepper, light soy sauce, dark soy sauce and stir evenly with chopsticks and marinate for 5 minutes;

3.Ten cabbage leaves, wash in clean water. Then blanch in boiling water for 20 seconds. Blanch it until soft, then place the marinated minced meat directly on top of the cabbage leaves. Roll up from top to bottom and place in a steamer;

4.Add an appropriate amount of water to the steamer and bring to a boil, after the water boils, the prepared cabbage meat rolls are directly boiled in the pot and steamed for 15 minutes. After steaming, slowly take it out for him.

2 spoons of light soy sauce, 1 spoonful of starch, 3 spoons of boiling water, 1 spoon of starch, then add a little refined salt to taste, put the sauce directly in the wok and cook over high heat to bubble. Pour it directly over the cabbage meat roll and eat.

Stir-fried cabbage with fungus.

The ingredients to be prepared are: lean meat, fungus, carrots, cabbage, green onions, garlic, salt, and soy sauce. Soak the fungus in advance and then remove the root and tear it into small petals for later use, cut the carrot into diamond-shaped slices, and cut the cabbage into diamond-shaped slices.

Pour oil into the pot and bring to a boil, boil the pot with green onions and garlic, add the shredded lean pork and stir-fry until it changes color, then pour in the chopped cabbage, carrots, fungus and stir-fry, add salt and soy sauce.

Features: Stir-fried cabbage with fungus is relatively mellow and delicious, and it is very nutritious, which is very helpful for strengthening the spleen and stomach.

Cabbage stewed vermicelli.

The ingredients to be prepared are cabbage, vermicelli, pork, and frozen tofu. Slice the pork belly for later use, slice the cabbage for later use, pour an appropriate amount of oil into the pot, after the oil is boiled, add the green onion, ginger and garlic to the pot, then stir-fry the pork belly until it changes color, stir-fry the cabbage, add the appropriate soy sauce to adjust the color, add salt, stir-fry until the cabbage comes out of the water, add water, stew the tofu for 10 minutes, and then put the vermicelli, the vermicelli can be out of the pot after the vermicelli is cooked, remember not to take too long, otherwise the vermicelli will be rotten.

Features: Cabbage stewed vermicelli has a fragrant taste, and this dish is easier to digest and absorb, which is very helpful for gastrointestinal health.

Cold cabbage. Cold cabbage is a famous home-cooked cold dish in the north, cut the cabbage into thin strips, and prepare shredded lean pork, vermicelli, dried tofu shreds, cucumber shreds, lean shredded meat to be fried, vermicelli should also be cooked and dried, dried tofu shreds, cucumber shreds can be cut directly into shreds. Put all the ingredients in a small basin and stir together with salt, monosodium glutamate, vinegar, sugar, chili oil, garlic, green onion and sesame oil.

Features: Cold cabbage is refreshing, delicious and appetizing.

Cabbage is a versatile dish that can be stewed, stir-fried, stir-fried, mixed, stuffed, and served as a side dish. It can also be processed into dried vegetables or pickled products.

The preparation of cabbage stewed vermicelli is as follows:

Ingredients: 200 grams of pork, 500 grams of cabbage, 50 grams of vermicelli.

Excipients: appropriate amount of green onion and ginger, 10 grams of light soy sauce, 3 grams of vinegar, 10 grams of oil, 10 grams of salt, 3 grams of oyster sauce.

Steps: 1. First of all, process the ingredients, cut the frozen pork into suitable pieces, cut the cabbage into thin strips, wash the vermicelli, and cut the green onion and ginger for later use.

2. Heat the oil, add the frozen pork and stir-fry. Stir-fried frozen pork should ensure that the hot pan is hot oil, and let the pork quickly cook through the appearance after it is put into the pot, so as to lock the moisture inside the pork, so as to ensure that the pork is fresh and tender.

3. Stir-fry until the pork changes color, release soy sauce and stir-fry with vinegar.

4. Put in the cabbage, do not stir-fry, pour in an appropriate amount of Nianqiao water, turn the cabbage aside, expose the soup, and put the vermicelli in the soup.

5. Simmer and fry over medium heat for 10 minutes, the ingredients can be cooked thoroughly, add an appropriate amount of salt and oyster sauce to taste, and then you can eat out of the pot.

6. Finished product drawing.