Chinese cabbage recipe encyclopedia, a simple recipe for Chinese cabbage

6 slices of Chinese cabbage, half a carrot, 100 grams of enoki mushrooms, a little green pepper, 500 ml of vegetarian soup, a little salt, a little pepper.

Steps:1Add salt and pepper to the stock, stir well and set aside;

2.Remove the stems of enoki mushrooms, wash them and cut them into pieces about 6-7 cm long;

3.Peel the carrots and cut into shreds about 6-7cm long; Peel the green pepper and cut into shreds about 6-7cm long;

4.After washing the cabbage leaves, soak them in boiling water for 10 minutes.

5.Spread the softened bok choy leaves flat with the inside facing up. Place enoki mushrooms, shredded carrots, and shredded green peppers on one end of the petiole and roll them up and wrap tightly.

6.Place the wrapped rolls on a suitable tray in the microwave, drizzle with stock, cover with plastic wrap to leave holes, and place in the microwave on high heat for 7 minutes.

There are many ways to make cabbage, such as sour and hot cabbage, vinegared cabbage, sweet and sour cabbage, etc., these practices are also commonly used methods at home, and we never get tired of eating them. Cabbage ** is very cheap, and it is also a vegetable that we can't do without all year round, so we have to learn a few tricks to make this ordinary one delicious, which is worthy of our stomach. Here, the World Factory Food Network shares several simple and delicious practices with you.

Vinegared cabbage raw materials: cabbage, garlic cloves. Dried chilies, salt, chicken essence, white vinegar.

Steps: 1. Cut the cabbage into strips and soak it in water for about 5 minutes.

2. Put the bottom oil in the pot, add the chopped dried chili pepper and garlic slices, and stir-fry until fragrant.

3. Continue to add white vinegar, salt, and chicken essence to taste, and finally add the cut cabbage gang, stir-fry a few times, and you can get out of the pot.

4. Complete the effect.

Raw materials for the practice of sour and hot cabbage vermicelli: a cabbage and a handful of vermicelli.

Steps: 1. Soak the vermicelli in warm water and set aside.

2. When dealing with cabbage, don't look at the cabbage is quite clean on the outside, but it is actually quite dirty on the inside, so I broke off the cabbage leaves one by one and washed them.

3. After washing, cut into small pieces, and then wash again. There are many pesticides in vegetables now, and there is no harm in washing them more.

4. Put water in the pot, pour the chopped cabbage into the boiling water, and after a while, you can take it out after 30 seconds.

5. Put the bottom oil in the pot, heat the oil, add the ginger shreds, chopped green onions, chop the chili peppers, and stir-fry until fragrant.

6. Pour in the blanched cabbage, add salt and stir-fry to make the cabbage deflated.

7. After deflating, add some soy sauce, of course, add vinegar in order to have a vinegar taste, and then cover the lid and burn for 1 minute. Cabbage tends to get out of the water, so don't add water!

8. Then add the soaked vermicelli, cut the sections without a knife, pour it into the pot, and use a spatula to put the vermicelli powder in two sections.

9. Add a little salt, monosodium glutamate, mix and fry for a minute, and you can get out of the pot. Don't look at me so many pictures, in fact, it's easy to do.

Preparation of Korean spicy cabbage Ingredients: Chinese cabbage, chili noodles, apples, pears, ginger, garlic, salt, sugar, fish sauce, glutinous rice flour.

Steps: Precautions.

1) The container for making spicy cabbage must be oil-free.

2) Ingredients such as shrimp paste, radish, and leeks can be added or not according to your taste.

3) Take 2 cabbages as an example, the proportion of ingredients is approximately: one apple and one pear, half garlic, half ginger, 250 grams of chili powder, 50 grams of glutinous rice flour, 5 grams of fish sauce, and a small amount of salt. When preparing chili paste, you can taste the saltiness.

Cabbage and tofu stewed vermicelli] Ingredients required: half a Chinese cabbage, 1 handful of vermicelli, 1 piece of tofu, 100 grams of pork belly, appropriate amount of oil and salt, 1 green onion, 2 slices of ginger, 2 ingredients, 2 tablespoons of light soy sauce, half a tablespoon of cooking wine

2.Peel off the cabbage leaves, put them in clean water and wash them, drain the water, and then cut the cabbage into strips.

3.Slice the pork belly and cut the tofu into 1 cm thick slices.

4.Add oil to the pot and heat it, add the pork belly and stir-fry, stir-fry the pork belly to get out the oil, add the chopped green onion, ginger shreds, and ingredients, and stir-fry until fragrant.

5.Add the cabbage and stir-fry over high heat until it is slightly tender.

6.Add water, the amount of water is level with the cabbage, then add the tofu, pour in the soy sauce, bring to a boil over high heat, turn to medium heat and simmer for 10 minutes.

7.When the time is up, add the soaked vermicelli, add salt, cook the vermicelli until it becomes transparent, turn off the heat, and serve.

Cabbage, shiitake mushrooms, eggs, fungus stuffed dumplings.

Filling: eggs, black fungus, cabbage, shiitake mushrooms, shallots, carrots.

Excipients: light soy sauce, oyster sauce, edible oil, sesame oil, salt.

Steps: Wash and chop the carrots; Chop the cabbage and marinate it with an appropriate amount of salt for a while, squeeze out the water, soak the fungus soft and chop, and fry the eggs and chop them;

Add shallots, oyster sauce, salt, light soy sauce, oil, sesame oil, mix well; Add warm water to the flour and form a soft dough, let it stand for about 30 minutes;

Roll the awakened dough into long strips, cut into small pieces of the same size, and roll the cut small agents into a round and flat skin; Take a small agent and wrap it in the filling and pinch it tightly. Boil the pot under water, add cold water 3 times in the middle, and cook until the dumplings float.

How to cook dumplings so that they are not easy to break the skin and stick to the pan?

Cook the skin of the dumplings first, then the filling", "cover the pot lid to cook the filling, and open the pot lid to cook the skin". If you open the lid and cook, the steam will be quickly lost, and the water temperature can only be stored at about 100 degrees, and the dumplings will be stirred with the boiling water, evenly transferring the heat, and the dumpling skin can be cooked first. When the dumpling skin is cooked, then cover the pot and cook the filling, the steam and boiling water can quickly transfer the heat to the filling, and it will not take long for the dumpling filling to be cooked.

The dumplings cooked by this method are not easy to break, the soup color is clear, and the dumplings are not sticky and delicious.

To boil dumplings, we first have to boil water, add a little salt after the water boils, these are small tips that can prevent the dumplings from sticking to the pan and breaking the skin, and then put the dumplings after the water boils. Add the dumplings and stir a few times with a spoon in one direction to prevent them from sticking. First open the lid to boil the skin, wait until the water boils again, add an appropriate amount of cold water, cover the pot and continue to cook, so add 3 times of cold water, and the dumplings can be cooked out of the pot.

Therefore, to cook dumplings, you should first cook the skin and then the filling. First open the lid to cook the skin, and then cover the pot to cook the filling, so that there will be no broken skin and sticking to the pan.

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.

Do you want to learn how to cook? I'm from Sichuan, it's spicy, I don't know if you like the taste here. There are many ways to do it, like sweet and sour cabbage, stuffed cabbage, boiled cabbage... You can search for related **.

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.

Simple recipes for Chinese cabbage Daquan 1, Phnom Penh cabbage

Ingredients:

Chinese cabbage, dried red pepper, soy sauce, salt, vinegar, minced ginger, wet starch, sesame oil, vegetable oil, sugar.

Method:

1) Wash and drain the Chinese cabbage, pat it with a knife and cut into strips. Dried red peppers torn into finely chopped pieces.

2) Add vegetable oil to a wok, heat until 7 into heat, and tear it down. Dried chili peppers, stir-fry until slightly charred, add minced ginger and cabbage, and fry the cabbage with a slightly larger oil, which is very fragrant.

3) Stir-fry quickly, add vinegar, soy sauce, salt, and sugar until the cabbage is golden brown, thicken with wet starch, drizzle sesame oil, and turn it evenly to get out of the pot.

The simple recipe for Chinese cabbage Daquan 2, cold salted cabbage

Ingredients:

400g of salted cabbage, 20g of chopped pepper, 2g of sesame oil, 3g of sugar, 5g of green chili, 1g of chicken essence

Method:

1) Prepare the ingredients;

2) Rinse the salted cabbage with water, squeeze out the water, and remove the leaves;

3) Cut into small cubes, wash and mince the green chilies;

4) Add sugar and mix well;

5) Add sesame oil and mix well;

6) Add chopped pepper and mix well;

7) Sprinkle with green chili powder on a plate and garnish.

The simple practice of Chinese cabbage Daquan 3, cabbage pickles

Ingredients:

1 2 Chinese cabbage, 15g of sake mother, 15g of coarse salt, 30g of thin soy sauce, 30g of mirin, 3 dried chilies, 2 slices of kelp, 15g of sugar.

Method:

1) Prepare the materials first.

2) Wash the cabbage with water.

3) Sprinkle a small amount of salt on each leaf of the cabbage.

4) Then soak it in salted water and press the weight on it. It takes about 15 hours to press.

5) After pressing, wash with water and salt.

6) Then take a small bowl and add mirin, soy sauce and sugar.

7) After washing, wring out the water, put it in a plastic bag, and then put the chili, kelp, and wine mother together.

8) Finally, pour the mixed soy sauce sauce into the cabbage.

9) Wrap tightly in a vacuum state, marinate overnight and eat, and it is the finished product.