How many ways to eat cabbage? What are the ways to eat cabbage?

Korean spicy cabbage 2 North Korean spicy cabbage 3 Spicy cabbage 4 Stir-fried cabbage in sauce 5 Cool cabbage 6 Sweet and sour cabbage 7 Braised cabbage 8 Northeast sauerkraut 9 Pork sauerkraut stewed vermicelli 10 Korean pickled cabbage 11 Golden hook cabbage 12 Four fresh cabbage.

13 Fish-flavored Chinese cabbage 14 Chestnut cabbage 15 Chinese cabbage in sesame sauce 16 Chinese cabbage with shrimp 17 Roasted Chinese cabbage 18 Boiled Chinese cabbage 19 Stir-fried Chinese cabbage 20 Anchovy Chinese cabbage21 Spicy Chinese cabbage 22 Spicy Chinese cabbage 22 Spicy Chinese cabbage fried rice cake 23 Melaleuca Chinese cabbage 24 Boiling water cabbage25 Scalloped cabbage 26 Grilled sausage cabbage 27 Cabbage rolls 28 Mushroom cabbage 29 Cabbage tofu soup 30 Hot and sour cabbage 31 Boiled cabbage in white soup 32 Steamed cabbage rolls33 Cold cabbage sum 34 Milk sauce by cabbage 35 Cabbage magnolia slices 36 The easiest way to make cabbage.

37 Fruit juice cabbage heart 38 Braised cabbage in oil 39 Spicy cabbage 40 Sweet and sour three silks 41 Vegetarian grilled cabbage 42 Sweet and sour cabbage 43 Two-color cabbage floss 44 Two-color cabbage 45 Beef cabbage bun 46 Cabbage fresh meat wonton 47 Cabbage beef and beef shutter soup for specific recipes can be found in the "Little Smart Food Health Center".

1.Mix cabbage leaves and eat "put some sugar and vinegar in it".

2.Stir-fry. 3.Raw pickles, make sauerkraut fish.

4.Cook with boiling water and eat horseradish.

5.Spicy cabbage.

6.Make tofu soup and drink, it is also very fresh.

I'm going to have so much of it, you might have any good ideas, I want to try it too

There is also fried cabbage, first put the meat with soy sauce, salt, sugar, marinated for a while, wait for the oil to heat up and put the meat, fry until golden brown, put in the cabbage, fry until cooked and served...

To make stuffing and eat, put the mixed meat filling into the cabbage that is crushed and pressed out of the juice, wrap dumplings or steamed full nuts or make meat patties and make zygotes, I think it is the best.

Vinegared cabbage, milk soup cabbage.

It is very appetizing to make spicy cabbage.

Eat it raw and cooked it!

Chinese cabbage is rich in nutrients and has certain medicinal value, and regular consumption has many benefits for the human body. So what is the way to eat Chinese cabbage, which has been very popular recently? What are the precautions for eating Chinese cabbage? Let's find out!

1. What is the way to eat Chinese cabbage, which has been very popular recently?

1. Cabbage gallbladder enoki mushroom rolls lean meat.

Wash the Chinese cabbage gallbladder, cut it into four pieces, wash the enoki mushrooms, and remove the roots; Wash the lean meat and cut it into small slices for later use, wash and soak the dried shrimp until soft and set aside; Rinse the mushrooms with water first, then soak them in warm water until soft, and then pour them into the pot with water; Put the prepared shiitake mushrooms and dried shrimp into the pot and add 1500ml of water, boil over high heat, add cabbage gall bladder and enoki mushrooms, boil and then put in lean meat slices, and add salt to taste after the water boils.

2. Ruyi cabbage rolls.

Put the soaked shiitake mushrooms and carrots in a meat grinder and grind and mix with the meat filling, add an appropriate amount of salt, light soy sauce, cooking wine, pepper, eggs, minced green onion and ginger, sesame oil, etc., and mix well; Clean the cabbage leaves, blanch them in a pot of boiling water until the leaves become soft, remove them, and drain the water; Roll the meat filling into a long cylinder with blanched cabbage leaves, put it on a plate and steam it in a steamer for 15 minutes; Pour out the soup on the plate, cut the cabbage rolls into inch pieces, arrange them on a plate, drizzle with steamed fish soy sauce and serve.

3. Creamy cabbage soup.

Soak the cabbage in lightly salted water for 5 minutes, rinse it with water, and chop it. Add water to a boil, add chopped cabbage, and simmer for a while. Take out the chopped cabbage, cool the cabbage water to room temperature, add the milk powder, and mix thoroughly.

4. Chinese cabbage vermicelli balls.

Wash the cabbage and cut into large pieces; Soak the vermicelli in cold water until soft; Rinse the beef tendon pills; Boil a pot of water, put in the beef tendon balls, boil until the water boils again, then put in the Chinese cabbage and press the Chinese cabbage into the water with chopsticks, let all the Chinese cabbage be immersed in the water, and cook over medium heat for 10 minutes. Add the soaked vermicelli and simmer over medium heat for 5-6 minutes; Add salt to taste, pour all the ingredients into a clay pot, bring to a boil over high heat and serve, sprinkle chopped green onion and pepper when eating.

5. Sweet and sour Chinese cabbage.

Tear the Chinese cabbage into pieces by hand at will, boil the broth, blanch the cabbage for a while, and then remove the cold water. Take a pot, add half a small bowl of water, add granulated sugar to boil, add salt and pepper to taste, and pour in white vinegar when it is about to come out of the pot, so that the aroma and sourness of vinegar can be well brought into play. If you think it's too clear, you can add water starch to thicken, and then pour it on top of the cabbage.

You can also use ketchup, orange juice, etc. as a topping according to your preference.

2. What are the precautions for eating Chinese cabbage?

1. Overnight cooked cabbage and unpickled Chinese cabbage should not be eaten. Because both will produce nitrite, which has a carcinogenic effect.

2. Chinese cabbage is cold in nature, and people with qi deficiency and stomach cold should not eat more, and should not eat cold.

3. Chinese cabbage is rich in fiber and has a laxative effect, so people with loose stool and cold diarrhea should eat less as much as possible.

To sum up, although Chinese cabbage is delicious, there are many taboos to pay attention to when eating!

There are many ways to eat cabbage, you can make kimchi, sauerkraut, you can fry and eat cabbage like vinegar, stir-fried spicy cabbage, you can mix it cold, you can make stuffing, you can also eat shabu, etc.

There are many ways to eat cabbage. For example, you can stir-fry a vinegared cabbage. You can also use cabbage for cold dressing, or for soup.

Cabbage can be fried and eaten, boiled and boiled, and stewed vermicelli.

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.

As long as the cabbage leaves, the remaining cabbage stalks can be fried meat to eat, the cabbage leaves are blanched in boiling water to soften, put a little salt in the lean meat and chop it evenly, put the meat trap into the cabbage one by one, put it in the steamer and steam it for 12 minutes, and finally put in three wires and pour hot oil.

【Stir-fried cabbage】

Prepare Chinese cabbage, dried chilies, garlic, ginger, salt, balsamic vinegar, chicken essence, lard, etc.

Method: 1. A Chinese cabbage is very large, and only a few leaves are enough to fry a plate, so tear off a few cabbage leaves by hand, rinse them with water, and drain the water.

2. Divide the cabbage into leaves and gangs, tear the leaves into small pieces by hand, and slice the gangs with an oblique knife. Prepare a basin of lightly salted water, soak the gangs in the lightly salted water for 10 minutes, remove and drain.

3. Slice the garlic, cut the dried chili pepper into sections, and shred the ginger. Put a spoonful of lard in a wok, heat it over high heat, stir-fry ginger, garlic and dried chili peppers to bring out the fragrance, pour in a spoonful of balsamic vinegar, and bring out the fragrance of vinegar.

4. Pour in the cabbage gang, stir-fry quickly over high heat for 1 minute, then pour in the cabbage leaves, add an appropriate amount of salt and chicken essence to taste, and continue to stir-fry for 1 minute.

5. When the cabbage becomes transparent and the cabbage leaves are soft, pour a spoonful of balsamic vinegar along the edge of the pot and stir-fry evenly before it can be taken out of the pot.

Note: When stir-frying Chinese cabbage, soak it in lightly salted water to prevent the cabbage from coming out of the water.

As follows:

Ingredients: appropriate amount of dried fungus, 180 grams of cabbage, 5 cloves of garlic, 2 chives, 2 spicy millet, appropriate amount of oil, appropriate amount of salt, a little balsamic vinegar.

1. Soak and wash the dried fungus one hour in advance, cut the cabbage into small pieces, cut the millet spicy and chives into small pieces, and pat the garlic and mince it.

2. Remove from the pot and put the oil in the pot for seven minutes, add the garlic and millet to stir-fry until fragrant.

3. Then add the cabbage and stir-fry for about 2 minutes until soft.

4. Put the fungus and stir-fry for about a minute, then add salt and vinegar, consume oil and stir-fry for 30 seconds to taste, then turn off the heat.

5. Finally, add the chives and stir evenly.

6. Remove from the pot and serve on a plate.

1. Ingredients: 1 cabbage, 3g ginger, 2 cloves of garlic, 3 dried chilies. 2. Auxiliary materials:

2 1 tbsp light soy sauce, 1 tbsp balsamic vinegar, 2g sugar, a pinch of salt, 4 1 tsp chicken broth mix. 3. Wash and tear the cabbage into small pieces and drain the water. 4. Shred the ginger, mince the garlic and cut the dried chili pepper into sections.

5. Mix balsamic vinegar, light soy sauce, salt, sugar, and chicken broth into a sauce. 6. Heat oil in a pot and stir-fry shredded ginger and dried chili peppers until fragrant. 7. Put the cabbage stalks first, and then put the cabbage leaves and stir-fry for a while.

8. Add the sauce, stir-fry until the cabbage is soft, then add the minced garlic. 9. Stir-fry evenly and then get out of the pot.

What are the practices of cabbage.

Recipes for cabbage include dry pot spicy cabbage, cabbage meat rolls, and kimchi. The preparation of dry pot spicy cabbage is:

1. Clean the pork first, remove the pork skin, then cut it into thin slices, wash the green peppers and chives and chop them for later use, cut the dried chili peppers into small pieces, then peel off the outer layer of the Chinese cabbage, and then cut it into slices with an oblique knife.

2. Next**brush the pot, after the pot is dry, pour in an appropriate amount of oil, add chopped green onions and dried chili peppers and stir-fry, and then put the cut pork slices into the pot and stir-fry constantly.

3. When the pork is slightly yellow, add green peppers, add a little cooking wine, dark soy sauce, oyster sauce, and stir-fry evenly to make the pork slices evenly colored.

4. Then put the chopped cabbage into the pot, stir-fry constantly, add a little salt and sugar, continue to stir-fry, after the cabbage is soft, add a little monosodium glutamate, seasoning, stir-fry evenly and then turn off the heat.

Carrots, cabbage, fungus, egg dumplings.

Ingredients: 500 grams of flour, 270 grams of water, 1 cabbage, 1 carrot, appropriate amount of fungus, 2 eggs, 2 tablespoons of oyster sauce, 1 tablespoon of salt, 1 gram of five-spice powder.

Production method: 1. Put the flour in a large bowl, add cold water and form a relatively soft dough, and put it aside to seal and proof;

2. Break the cabbage leaves one by one, soak them in clean water and clean them;

3. Then take it out and drain the water and cut it into minced cabbage;

4. Add 1 tablespoon of salt to a basin, stir evenly and marinate for 5 minutes, then squeeze out the water;

5. Soak the fungus in advance, wash it and cut it into minced pieces, peel the carrot and cut it into minced pieces for later use;

6. Put the dried cabbage into a bowl, add the fungus, carrot and eggs;

7. Then add salt, five-spice powder and oyster sauce and mix evenly;

8. Knead the proofed dough, then knead it into long strips and cut it into small noodles of the same size;

9. Roll out the small dough into a dumpling wrapper, slightly thicker in the middle and a slightly thinner on the edge;

10. Take a rolled dumpling wrapper and wrap it with an appropriate amount of filling;

11. Wrap it into your favorite look;

12. Boil enough boiling water in the pot, put the dumplings in the water after boiling, add cold water once after boiling, and then boil;

13. Delicious and not greasy vegetarian dumplings are good, pork is expensive, you might as well eat such vegetarian dumplings, delicious and nutritious!

Cabbage, also known as Chinese cabbage, baby cabbage, oil cabbage, pine cabbage, is the young plant of cruciferous herbaceous plants cabbage and green cabbage. Each 100 grams of cabbage contains grams of water, protein, fat, carbohydrates, crude fiber, ash, potassium 130 mg, sodium mg, calcium 69 mg, magnesium 12 mg, phosphorus 30 mg, iron mg, manganese mg, zinc mg, copper mg, selenium micrograms, carotene mg, vitamin mg, vitamin mg, niacin mg, vitamin C 47 mg, and contains silicon, molybdenum, boron, nickel, cobalt and other trace elements.

How to cook cabbage?

From a nutritional point of view, cabbage is rich in vitamin C and a certain amount of iron, phosphorus, calcium and a small amount of protein.

Traditional Chinese medicine believes that eating cabbage often can benefit the stomach and intestines, eliminate irritability in the chest, quench thirst, and moisten the lungs.

As for the cooking method, there are still plenty of options.

Recipe 1: Pork stew with cabbage.

Ingredients: 1 Chinese cabbage, 500 grams of pork, 1 chives, cooking wine, soy sauce, salt, sugar.

Method: Tear off the Chinese cabbage piece by piece, wash it and cut it into large pieces; Cut the pork into large pieces, blanch it with boiling water to remove the smell, wash it and set aside; Pour all the seasonings into the pot, add water to boil, add the meat pieces and cook for 10 minutes; Add the Chinese cabbage and cook until the meat crispy vegetables are rotten and the soup is almost dry, thicken with a little starch and sprinkle with green onions.

Nutrition Comments: This dish helps to nourish the stomach and quench thirst.

Recipe 2: Cabbage dumplings.

Method: Choose the top-grade pork filling, add the chopped cabbage and stir together, add salt, cooking wine, soy sauce, green onion, ginger, and egg white and stir well; Stirring the dumpling filling must be stirred clockwise in one direction, otherwise the dumpling filling will fall apart; Once the stuffing is stirred, the wrap is ready to go.

Recipe 3: Stir-fried cabbage with fungus.

Ingredients: lean pork, fungus, carrots, cabbage, green onions, garlic, salt, soy sauce.

Method: Soak the fungus in advance, then remove the root and tear it into small petals for later use; Carrots cut into diamond-shaped slices, cabbage cut into diamond-shaped slices; Pour oil into the pot and bring to a boil, boil the pot with green onions and garlic, add shredded lean meat and stir-fry until it changes color; After that, pour in the chopped cabbage, carrots, fungus and stir-fry, add salt and soy sauce.

Chinese cabbage should be cut vertically, and some studies have shown that cutting it this way is better for preserving water, reducing water loss in the dish and reducing the loss of water-soluble nutrients.