How to cook cabbage in May, how to make cabbage delicious in May

Preparation of Chinese cabbage rice.

Two rice preparations:

1.Rice and millet (2:1) simmer into two rice. The authentic two rice is to boil the rice and millet in water, and then take out the steamed rice and then steam it.

Handling of vegetables:

2.Wash the vegetable leaves, green onions, and coriander, soak them in lightly salted water for 30 minutes (sterilization), rinse off the moisture on the dry surface, and set aside.

To make mashed potatoes: 3Heat oil in a pan, peel and wash the potatoes and sauté until fragrant.

4.Add the amount of water that has not covered the potatoes and thirteen spices to bring to a boil, change to low heat and cover the pot and simmer for a few minutes.

5.The potato pieces are soft, and there should be more soup left in the pot (otherwise the mashed potatoes are too dry), and then use the back of a rice spoon to mash the potato pieces into a puree, if it is too thin, you can ** collect the soup, be sure not too dry, do not put salt, because the egg sauce is salty.

Egg sauce recipe required for beating rice packets:

6.Put oil in the pan and add the beaten egg mixture without heating it (I used 2 eggs, depending on the amount of sauce you like) and quickly stir into frangipani with chopsticks.

7.Add the Tohoku sauce diluted with water (the miso used to make miso soup in Korea tastes similar to the Tohoku sauce, you can use it instead, and if you don't like it, you can also use other sauces instead, it's up to you) and stir-fry until fragrant. If the sauce is dry, you can add some water, and the finished product should be porridge-like concentration.

Preparation of crispy shredded potatoes:

8.Peel and wash the potatoes, rub them into thin wires with a silk polishing board (you can also cut them with a knife), the finer the silk, the more crispy they are, and pay attention to the safety of your fingers when wiping the silk.

9.Put the shredded potatoes into clean water, rub them with your hands, rub off the starch on the surface of the shredded potatoes, and then wash the shredded potatoes with running water until the water is clear and not mixed.

10.Remove the shredded potatoes and hold them with both hands, remove the excess water, and then put them in a colander or a small basin that can leak to control the water and set aside.

11.Put the vegetable oil in the pan and boil it until it is 5 hot (shredded potatoes are put into dense bubbles), grab a handful of shredded potatoes and put them in the oil pan, and fry them over medium heat until golden brown.

All the ingredients for the meal pack:

12.Chinese cabbage leaves, coriander, shallots, two rice, mashed potatoes, egg sauce, crispy shredded potatoes, crushed spicy crisp.

How to pack:

13.Take one (if the cabbage leaves are small, use 2 pieces) cabbage leaves, put two rice, mashed potatoes, egg sauce and mix well, put hand-torn shallots, coriander, fried shredded potatoes and spicy crisp on top, wrap them in a square wrapping shape, and eat them with both hands. The finished product is not mixed in the picture, which is convenient to see the level.

1) Wash the Chinese cabbage, slice the seeds into slices and set aside. Cutting off the leaves is fine, but do not mix with the cabbage. Ginger chunks are pat loose.

2) Put the wok on the fire, put an appropriate amount of peanut oil (slightly more than usual) when the pan is hot, the oil is hot and slightly smoking, add salt, and put in ginger cubes. At this time, if you put in the dried chili peppers, the final dish will be".

Finish. 3) Immediately put in the vegetable gang and put a little vinegar. Stir-fry quickly, until a little green leaves attached to the cabbage are wilted, put all the vegetable leaves in the pot, continue to stir-fry, wait until most of the green leaves begin to wilt, then put an appropriate amount of aged vinegar, add monosodium glutamate, and put it out of the pot and put it on the plate.

If you put chili peppers, pick out the ginger cubes and chili peppers at this time).

4) Because the color of aged vinegar is darker, it may darken the color of the cabbage, but this color is more appetizing and feels better than the finished dish with white vinegar completely. Putting vinegar in two batches can not only prevent the sourness from being limited to the surface of the dish, but also reduce the volatilization of vinegar during the cooking process, making it taste more mellow.

Boiled frozen tofu: Method:

1.Soak the dried shrimp in warm water and a little rice wine to soften, and after the frozen tofu is thawed, cut into small pieces.

2。Add frozen tofu, cabbage, and dried shrimp to the pot and bring to a boil in chicken broth, then simmer over low heat for 15 minutes.

Left and right to let it taste, and then hook a thin thickener with water starch.

3.Spicy cabbage:

The raw materials to be prepared for making spicy cabbage are chili noodles, Chinese cabbage, ginger, garlic, apples, oranges, sugar, salt, and monosodium glutamate.

Let's first remove the washed cabbage from the outer gang and put it in a pot. Then on top of the Chinese cabbage, sprinkle with salt to taste. Take a weight and press it on the cabbage and marinate for two days.

After two days, you will find a lot of water coming out of the cabbage. Then squeeze out the water from the pickled cabbage and put it in a pot. Next, we put the chili noodles in a bowl and add hot boiling water.

Let it sit like this for more than ten minutes until the hot water has cooled. Take out the garlic, mash them into minced pieces and place them in the pepper flakes. Take out the apple chunks, mash them into minced pieces, and put them in the chili flakes.

In the same way, we mash the ginger cubes into minced pieces and put them in the chili noodles. Wrap the oranges and squeeze the juice into the chili flakes, just like this. Now we add the right amount of MSG, the right amount of sugar.

Alright, let's start stirring. You can control the ratio of chili noodles and apples and oranges as you like according to your taste. When it's stirred, it becomes a chili paste like this.

Now we have to spread the mixed chili paste on the cabbage, but before applying the chili paste, when you apply the chili paste to the cabbage, you need to first rub the outer layer of the Chinese cabbage, and then layer by layer the whole cabbage inside and out, like this. After smearing the chili paste, we put it on a plate and cover it with a safety film, like this. Then put it in the freezer and after three or five days you can take it out and eat it.

Step 1A Chinese cabbage, remove the rotten gang, and wash.

2.Take half a stalk, cut into thin strips, and try to choose the tip of the cabbage.

3.Add light soy sauce, vinegar, salt, chicken essence and sugar, and do not stir yet.

4.Add the shredded green onion. Heat the oil in a frying pan, add the shredded chili peppers and stir-fry the red oil, then pour into the cabbage bowl.

5.Stir well while hot. Add the coriander before stirring.

Ingredients: Chinese cabbage, 250 grams of pork belly, 100 grams of vermicelli, 400 grams of tofu, 100 grams of kelp.

Ingredients: green onions, ginger, garlic, coriander, salt, chicken essence, soy sauce, vinegar, cooking wine Appropriate production method:

1. Chop the green onion, ginger and garlic for later use, wash the pork belly and set aside.

2. Tear off the cabbage and break it into small pieces.

3. Cut the tofu into cubes.

5. Put in a piece of tofu cubes and stew, turn high heat to low heat and simmer for more than half an hour.

6. Add cabbage, maritime, vermicelli and continue to simmer until all the ingredients are thoroughly ripe.

7. Remove and put on a plate, sprinkle with coriander, and eat directly.

Ingredients: 1100g Chinese cabbage, 300g bean curd, 300g pork

Excipients: appropriate amount of peanut oil, appropriate amount of salt, 40g of green onions, 80g of coriander, appropriate amount of ingredients, appropriate amount of sesame oil, appropriate amount of soybean paste, appropriate amount of soy sauce, appropriate amount of aged vinegar.

1. Wash the Chinese cabbage and set aside.

2. Cut the Chinese cabbage into rectangular pieces one inch wide and two inches long for later use.

3. Wash the coriander and set aside.

4. Set aside tofu.

5. Wash the pork and set aside.

6. Seasoning marinated meat: Cut the pork into pieces, add an appropriate amount of peanut oil, soy sauce and corn starch to marinate for five minutes.

7. Cut the bean curd into rectangular pieces one inch wide and two inches long for later use.

8. Wash the vermicelli and set aside.

9. Add cold oil to the hot pan and put in the ingredients, add the pork and stir-fry when the oil is hot, and add an appropriate amount of Haitian soybean sauce and 20g green onion to stir-fry over low heat when the pork changes color.

10. Add Chinese cabbage and stir-fry.

11. Wait for the water to collapse when the cabbage is fried.

12. Add water to the pot and level with the vegetables, add the vermicelli, and cover the vermicelli with cabbage.

13. Add tofu and cover the pot and simmer over medium heat for 20 minutes. Stir-fry with a spatula halfway to prevent the vermicelli from sticking to the pan, and adjust the size of the fire source at any time according to the amount of soup in the stew.

g parsley chop, 20g green onion chopped for later use.

15. To make the seasoning sauce: add an appropriate amount of sesame oil, an appropriate amount of soy sauce, an appropriate amount of Shanxi vinegar, and 20g green onions.

16. When the cabbage and vermicelli are cooked, pour the prepared seasoning juice into the pot, then add an appropriate amount of salt, stir evenly and turn off the heat.

17. Stewed cauldron dishes.

18. a finished product.

Cabbage complex cauldron dish, is not a feeling.

It is very kind, this is probably a dish that people in the north of bai will eat in winter, and the noodles are filled with cabbage and pork

Stewed together and served with rice, it is really fragrant.

Ingredients: Chinese cabbage, pork belly, vermicelli.

Steps: Step 1: Tear the Chinese cabbage leaves into pieces, clean them and set them aside, and then prepare a handful of pure sweet potato vermicelli and soak them in cold water an hour in advance.

Step 2: Clean the pork belly, rub the back of the pork belly back and forth in the hot pan, and then cut it into slices for later use.

Step 3: Heat the oil in the pot, add the pork belly, add the ginger and garlic slices and stir-fry, stir-fry until yellow, add soy sauce and spices and stir-fry until colored, then add the shallots after coloring, stir-fry evenly and add boiling water.

Step 4: After the water is boiled, add the cabbage, cook for two minutes, add vermicelli, a spoonful of salt, chicken powder, light soy sauce, and finally add the shallots, stir well and it is ready to go.

Chinese cabbage is said to be rich in gum and is very good for **, so although I don't like to eat it, I try to make it delicious. I'm better at vinegared cabbage. It is to cut the cabbage sum and cutting board into shreds, marinate them with salt, and then shred the chili peppers, green onions, ginger and garlic, make a paste of starch, add light soy sauce, cooking wine, Sichuan pepper powder, and cut the ham sausage into cubes.

Control the water in the shredded cabbage, fry the shredded chili peppers, green onions, ginger and garlic in hot oil, pour in the shredded cabbage and fry twice, put some vinegar, add a little sugar, put in the ham sausage, pour in the starch paste, and fry a few times. Because of the thickening, the shredded cabbage is more flavorful, and with ham sausage, the color and taste are great. I've worked hard for a long time, so I must adopt it.

There are different ways to eat all over the country, it's really hard to say clearly, if you can eat spicy, you can consider pickling pickled peppers, the sour and hot taste is the most delicious, this is my personal preference, see if you agree.

To keep the Chinese cabbage watery, it must be stir-fried quickly. Otherwise, cold salad is also a good choice, which can ensure the nutrition of cabbage to the greatest extent.

Ingredients: 250 grams of cabbage heart, 4 dried chili peppers, Sichuan peppercorns, salt, a little rice vinegar, monosodium glutamate Method: 1. Peel the cabbage, wash it, control the excess water, and then cut it into large pieces, cut the green onion into chopped green onions, and set aside.

2. Pour oil into a hot pan, continue to heat over high heat, some dosages can be more than usual, the oil temperature should be high, put cabbage, green onions and red peppers into the pot and stir-fry.

3. Start stir-frying as soon as you put it into the pot, be sure to stir-fry the cabbage in the pot evenly, then add sugar and vinegar, keep the heat on, and continue to stir-fry.

4. Add an appropriate amount of salt and chicken essence before leaving the pot, stir-fry evenly, and you can do it.

The practice of vinegared cabbage.

Wash the cabbage and beat the oblique blade into thin slices.

Finely chop the green onion, ginger and garlic, cut more garlic, half of it is used to burst the pot, half is used to mix the juice to take a bowl, add vinegar, sugar, one, two kinds of soy sauce, salt, half of the minced garlic, mix evenly into the hot pan and add oil, when it is hot, the green onion, ginger and garlic are stir-fried, the cabbage slices are stir-fried until slightly soft, pour in the sauce and continue to stir-fry until the cabbage is ripe, add water and starch to thicken, and pour sesame oil.

Ingredients: 300g of cabbage, 1000g of rice

Step 11Cut the cabbage into thin strips.

Step 22 of the preparation of cabbage riceHeat the oil in a pan and sauté the cabbage.

Step 33 of the preparation of cabbage riceAdd the rice, season and stir-fry a few times.

What I like is the cabbage stewed frozen tofu, which is a little spicy with a spicy hot seasoning package

Eat more Chinese cabbage when it's cold, teach you delicious methods, simple, nutritious and delicious, with 3 bowls of rice is not enough.

Method: 1. Slice the pork and cut the green onion into small pieces;

2. Heat the oil in the pot, fry the pork until it changes color, and add chopped green onions;

3. Tear the cabbage into small pieces, stir-fry over low heat until it changes color, and the flavor is very fresh;

4. Cabbage does not need to be fried and half-cooked, add salt;

5. Pour the cabbage into the rice cooker;

6. It takes 25 minutes to steam before serving.

Ingredients: 200g of cabbage, 350g of rice, 150g of pork, step 11Rice set aside.

Step 22 of the preparation of fried rice with cabbageRemove from the frying pan, add the cabbage, stir-fry over high heat, and add the pork slices cooked in the morning.

Step 33Then add the rice, add salt, pepper and cabbage and fry the rice in step 44Remove from the pan.

1.Prepare the main ingredients.

2.Wash the cabbage.

3 .Open the eggs and set aside.

4.Shred the cabbage.

5.Put oil in a pan, heat it and add the green onions.

6 .After stir-frying, add the eggs and scramble.

7.Set aside.

8.Put oil in a pot and heat it, add the chopped green onion and stir-fry until fragrant.

9.Then add the shredded cabbage and stir-fry.

10.Stir-fry for a while and add salt and soy sauce.

11.Stir-fry the cabbage for 5 ripe and add the rice.

12.Cover and heat the rice using the moisture of the cabbage.

13 .When the cabbage is cooked, the rice is tossed and the rice is hot.

14.Finally, add the scrambled eggs and mix well.