Should you squeeze out excess water from cold cabbage?

Raw materials: cabbage, peanuts, fungus, salt, minced garlic, pepper, chili flakes, white sesame, sugar.

Steps] <>

Cold cabbage. Step 1: Prepare a cabbage, break it off one by one and wash it in water, then cut the cabbage into small pieces and put it in a pot for later use, and then prepare a little fungus to soak in water for later use.

Cold cabbage. Step 2: Pour oil into the pot, put the peanuts in it and fry it, when you get out of the oil pan, remember to fry it in cold oil, fry it until the peanuts become darker, and let it cool.

Cold cabbage. Step 3: Boil water in a pot, put the cabbage in and blanch it, as long as the cabbage is blanched softly, the whole process can not exceed one minute, and then put the fungus in and blanch it, blanch it for about 2 minutes, take it out and put it in the cabbage bowl.

Cold cabbage. Step 4: Put the chopped millet spicy, peanuts, salt, minced garlic, pepper, chili noodles, white sesame seeds, and sugar in a cabbage bowl, then pour the hot oil, cover the lid and simmer for 5 minutes, after 5 minutes, pour a little flavor and balsamic vinegar and stir well to eat.

Precautions for cold cabbage].

1: After the cabbage is cleaned, cut it into small pieces, when blanching the water, do not blanch for a long time, as long as the cabbage is blanched softly, then put the fungus in the pot and blanch for 2 minutes, and take it out as a backup.

2: Put the prepared ingredients in a cabbage bowl, drizzle a little hot oil at the end, don't be in a hurry to stir, first cover the lid and simmer for 5 minutes, so that the cabbage will taste more flavorful, pour a little flavor and balsamic vinegar after 5 minutes, stir evenly and you can eat.

When squeezing out the cabbage, don't squeeze out the excess water, because after squeezing out the excess water, your cabbage will no longer be crispy, so the taste is not too delicious.

Cold cabbage can be squeezed out without squeezing out excess water, which does not affect the taste.

However, the pickled cabbage must be dried, otherwise it will easily spoil.

Cold cabbage is generally put in a pot to blanch, the process of blanching can make the cabbage lose moisture, at this time just squeeze out the water inside.

Excess water can be squeezed out without overcrowding it dry.

No, cabbage will be more watery and tasty when it has moisture.

There is no need to blanch the rough plum water. Here's how:

The ingredients that need to be prepared in advance include: 300 grams of cabbage, 2 tablespoons of oil, 1 tablespoon of salt, 10 grams of chopped green onion, 5 grams of dried chili peppers, 1 tablespoon of light soy sauce, 1 tablespoon of sesame oil, 1 tablespoon of aged vinegar, and tablespoons of sugar.

1. Wash an appropriate amount of cabbage heart and cut it into thin strips.

2. Add an appropriate amount of chopped green onion and dried chili flakes.

3. Pour an appropriate amount of oil into the pot, heat it and smoke it and pour it on the cabbage heart.

4. Then put light soy sauce, sesame salt, vinegar, salt and white sugar in the basin.

5. Mix well. <>

6. That's it.

Blanching is not required. Here's how:

Ingredients to be prepared in advance include: 300 grams of cabbage, 2 tablespoons of oil, 1 tablespoon of salt, 10 grams of chopped green onion, 5 grams of dried chilies, 1 tablespoon of light soy sauce, 1 tablespoon of sesame oil, 1 tablespoon of aged vinegar, and tablespoon of sugar.

1. Wash the cabbage heart and cut it into thin strips.

2. Add an appropriate amount of chopped green onion and dried chili flakes.

3. Pour an appropriate amount of oil into the pot, heat it and smoke it and pour it on the cabbage heart.

4. Then put light soy sauce, sesame salt, vinegar, salt and white sugar in the basin.

5. Mix well. 6. That's it.

In fact, cabbage can also be eaten raw, but now the vegetables are basically fertilized, so it is best to soak in water for about 10 minutes when washing, and then put it in boiling water to blanch the water.

If you want it, you can't eat it if you don't boil it in hot water. It's not lettuce.

No need to change the knife and soak it in cold water for a while.

Of course, but not too long.

Squeeze the water out of the cabbage.

Kill it with salt, and then squeeze out the excess water, and the dumplings are probably like this, otherwise the wrapped dumplings will leak.

Sprinkle salt on top and let it sit for a while.

Leave outside in the sun.

1. Wash the cabbage and cut it in half one night in advance, evenly spread an appropriate amount of salt on its surface, and then leave it in an arc down overnight to drain most of the water of the cabbage.

2. Boil the cabbage in boiling water, find a clean and strong gauze, and when it is hot, divide the cabbage into fist-sized balls and wrap them into the gauze, and squeeze out the water (if it is too hot, you can use auxiliary tools).

3. The cabbage does not need to be chopped too finely, then add salt, wait for about 10 minutes for the cabbage to come out of the water, and then squeeze the cabbage dry, try to squeeze out the water, so that the cabbage will become thinner, and then stir together with the food that needs to be mixed to put some oil, keep stirring in one direction, and the cabbage will not come out of the water.

4. Squeeze out most of the water according to the above steps, and assist other water-absorbing ingredients. For example, if you plan to make dumplings stuffed with cabbage and pork, consider adding some dried tofu or shiitake mushrooms squeezed through water.

Fish it out with an open stove, then wrap it in a cloth and twist it vigorously.

The processing method is simple, the key is the time to put salt, after all the filling is mixed with cooking oil, and then put salt, there will be no water, because the oil will wrap all the vegetables, and the salt will not touch the vegetables.

Dumplings stuffed with cabbage and shiitake mushrooms.

Method. Ingredients: 200 grams of cabbage, 100 grams of shiitake mushrooms.

Steps. 1. Peel and chop the green onion and ginger into minced pieces.

2. Wash the cabbage and cut it into small pieces, and break the black part of the mushroom minus the root into small pieces and wash it.

3. Boil water in a pot, pour the mushrooms into the pot, boil for 2 minutes on low heat, stir the cabbage in it a few times, turn off the fire and remove the water, and dry the water with your hands (rinse it with cold water and it will not be hot).

4. Chop the cabbage and shiitake mushrooms into minced pieces, put them in a container, pour in the chopped green onions, minced ginger, put a little peppercorn noodles, half a tablespoon of soy sauce, an appropriate amount of salt, an appropriate amount of oil, a little monosodium glutamate, stir well and make Mori Zheng Sakura.

1. Thai cold cabbage.

Ingredients: cabbage, fish sauce, lemon juice, sesame oil, rice wine vinegar, honey, chopped peanuts, condiments.

Steps: 1. Put the finely chopped cabbage into a large bowl, pour in rice wine vinegar, fish sauce, lemon juice, sesame oil, honey and peanut kernels respectively and mix well.

2. Use a bowl with a lid, or find a lid, close the lid, and shake the bowl a few times.

3. Add salt and pepper to a bowl to taste, and put it in the refrigerator to freeze.

Chinese cabbage contains a lot of vitamins, rich in vitamin C, vitamin E, carotene, etc., so it can enhance our body's immunity.

2. Home-cooked cold cabbage.

Ingredients: cabbage, garlic, oyster sauce, sesame oil, rice vinegar, Sichuan pepper, peanut oil, condiments.

Production steps: 1. Shred the cabbage, chop and mince the garlic, and then sprinkle it on the chopped cabbage.

2. Put oil in the pot, add the peppercorns and stir-fry until fragrant, then remove the peppercorns, pour the remaining oil on the garlic, and mix well.

3. Add salt, soy sauce, rice vinegar, sesame oil and oyster sauce to the cabbage and mix well.

We can eat this dish very well for ulcers, and it can also prevent the malignant transformation of stomach ulcers. Moreover, eating more cabbage can enhance appetite, promote digestion and prevent constipation.

Materials. Chinese cabbage in quarters.

Red bell pepper (shredded) one.

Two spoonfuls of sesame oil.

Salt (pickled) to taste.

Essence of chicken a little.

Sesame seeds to taste.

1 chives.

Garlic (minced into a puree) 3 cloves.

Steps. 1 cabbage, shredded and set aside.

2 Sprinkle with salt to the right amount, don't put too much, it will be salty.

3 Add the shredded red pepper together, grasp well, and marinate for a few minutes until the cabbage comes out of the water.

4 Then squeeze out the excess water from the cabbage.

5 Mix the garlic, sesame oil and chicken essence into the cabbage and mix well. You can taste it, and if the saltiness is not enough, add some salt appropriately.

6 After serving, sprinkle with chopped green onion and sesame seeds.

Cold cabbage heart.

Therapeutic effect: good for the stomach and intestines, remove chest troubles, relieve hangover, detoxify.

Nutritional value: vitamin A, carotene, protein, calcium, iron, magnesium.

Suitable for people: patients with lung fever, cough, constipation, and kidney disease are prone to eat more.

Contraindications: People with stomach cold, abdominal pain, qi deficiency, stomach cold, loose stool and cold diarrhea should not eat more.

Required Materials: The main ingredients are Chinese cabbage, shredded green onion, coriander, red pepper, salt, soy sauce, vinegar, sugar, and sesame oil.

Method. 1Wash the cabbage hearts and cut them into thin strips; Wash the parsley and cut into short pieces.

2Put the shredded cabbage and green onion into a large bowl, sprinkle with salt, mix gently, marinate for 10 minutes, and pour out the water.

3Put the pickled shredded cabbage, shredded green onion and coriander into the plate together, add the rest of the seasoning and mix well.

Efficacy and function.

The heart of Chinese cabbage is cold, and it is easy to digest after entering the mouth, which can play a role in protecting the stomach and intestines. For patients who are easy to be upset and impetuous, eating Chinese cabbage heart can play a calming role. Mixed Chinese cabbage heart is a good dish on the table, and eating this dish after drinking can help you keep a thousand cups from falling.

Chinese cabbage contains more fiber, if you are often constipated, you may wish to try the effect of this cold cabbage sum, which can promote metabolism, promote appetite, and prevent constipation.