How to cook soup and drink water cabbage How to cook water cabbage to make it delicious?

Hehe, I found it. Fat cabbage pork knuckle pot Two pigs in front of the hand (small hands) to clean the hair and chop pieces, over the water Fat cabbage soaked in water and washed three or a few shiitake mushrooms, soaked in water and cut into small quick star anise one or a half Wash the clay pot and put it into the pig's hands, star anise, light soy sauce, salt, wine, patted ginger, shallots, add water to three-quarters of all ingredients as well After boiling over high heat, simmer over medium heat After about fifteen minutes, add shiitake mushrooms and hair cabbage and simmer for five minutes on low heat You can control the time by yourself When it is almost time, you can use chopsticks to prick the pig's hands, and you can easily pierce it If there is still a lot of water left, it should be collected on high heat It is best not to leave juice It will affect the fragrance You can also cook fat cabbage lean meat soup Put fat cabbage and lean meat together in a clay pot and add three or more dates Cook for two hours It's almost the same as the above The ingredients for making abalone in the soup are as follows: Ingredients:

200 grams of abalone, 10 grams of fat cabbage (dry) Seasoning: 5 grams of monosodium glutamate, 15 grams of rice wine, 5 grams of chicken fat, 15 grams of white soy sauce The characteristics of abalone in fat cabbage in boiling soup: Crisp and tender, light and sweet, moisturizing and delicious, and quenching thirst.

Preparation of abalone in soup with cabbage: 1Cut the canned abalone into slices of cm length, 5 cm width and cm thickness, put it in a boiling 200ml pot and remove it, arrange it on the left side of the lid, and pour out the soup in the pot; 2.

Soak the dried cabbage in water, wash off impurities, squeeze out the water and put it in a small basin, add 50 ml of soup, cooked chicken fat, monosodium glutamate, steam it in the basket drawer for 5 minutes, take it out, and arrange it on the right side of the bowl; 3.Put the wok on a hot fire, pour in 500 ml of soup and boil, add 5 grams of soy sauce, rice wine and monosodium glutamate, mix thoroughly, and slowly pour it on the fat cabbage and abalone slices. Tips for making abalone in soup with fat cabbage:

Some of the raw ingredients of the boiled vegetables are starched, and some are not. There are two types of soup, clear and mixed, and the main difference is the clarity of the soup after boiling. After the soup is clear, the bottom can be seen for the clear, and the soup after the soup is milky white and the bottom is mixed.

Raw materials: 50 grams of water hair cabbage, 100 grams of shredded pork, 25 grams of celery, 5 grams of Shao wine, 2 grams of refined salt, 2 grams of monosodium glutamate, 15 grams of cooked lard, 750 grams of meat and bone broth. Preparation method: Put the wok on the fire, boil the meat and bone broth, put in the shredded pork and scatter, take it out and put it in a large soup bowl when it boils again, skim off the foam of the broth in the pot, add salt, monosodium glutamate, and hair cabbage (wash the sediment impurities) to boil, then add celery grains and cooked lard, and put it into the shredded meat soup bowl. Features: The shredded meat is fresh and tender, the hair cabbage is refreshing, and the soup has a celery fragrance. .

I don't know what kind of dish you're going to cook. Just say a few... Hope it helps you ...

Sausage Bureau quietly congratulates scrambled eggs.

Slice the sausage and beat the eggs.

Put less oil in the pot, first fry the sausage over low heat to let it get oily, then pull the sausage to the side, pour in the egg liquid, fry it, put a little salt and pepper, sprinkle some garlic sprouts or something, some sausages are very salty, so pay attention to salt, you can see the picture to know, the eggs are a little old.

Scrambled eggs with bitter melon. Slice the bitter gourd, blanch it with boiling water and remove it, and beat the eggs.

Put oil in the pot and start scrambling eggs, when the egg liquid has not yet solidified, add bitter gourd, chopped green onion, sprinkle some salt, sugar, pepper, and drizzle some sesame oil.

Dried shrimp and eggs. Scrambled eggs with dried shrimp, soak the dried shrimp in the egg mixture, put some salt and pepper, soak for a while to soak the dried shrimp until soft, then put oil in the pan, and when the oil is hot, the egg liquid is stir-fried.

Chilled garlic beans.

Ingredients: an appropriate amount of long beans, half a green and red pepper, a head of garlic, salt, sugar, fresh shellfish sauce, rice vinegar, sesame oil. Tong pie.

Method: 1. Remove the old root petals of the beans, wash the green and red peppers and cut them into shreds, and peel and mince the garlic cloves;

2. Boil water in a pot, add a little salt, blanch the beans for 3 minutes;

3. Rinse and drain with cool water;

4. Take a large bowl and put in the beans, green and red pepper shreds, half of the minced garlic, add a little salt, and marinate in sugar for 10 minutes;

5. Pour out the marinated water and add the fresh shellfish sauce;

6. Add rice vinegar;

7. Add a little more sugar;

8. Mix evenly and then add Xiangyun Xiyou;

9. Put the remaining minced garlic on top.

How to cook?? In fact, I think the simplest dish is what to stir-fry. It's just to fry the two kinds together.

Let's give you an analogy, for example, stir-fry meat with chili peppers, put oil first, wait for the preparation of the oil to be hot, put the cut chili peppers down, put it down, then bury it twice, and then put salt, if you are afraid that it will be scorched, you can put a little water after putting salt. Stir-fry for a while to shovel the peppers. Then start stir-frying the meat, and it is best to adjust the flavor of the meat beforehand.

It is to put the appropriate salt, soy sauce, oil, and cornstarch (corn flour, potato flour is also fine) after cutting. After pouring the meat down, you stir-fry it until you feel like it's almost done, and then put some water on it. Then you can fry the extra water dry, and then you can put the previous peppers down, and finally you can fry them together, and you can stir-fry them a few times.

Something similar to what to fry is probably like this, first fried the same, then fried like a stool cooked in the other, and finally fried together. Do you understand?

Farmhouse stir-fried meat.

Ingredients: 200 grams of pork belly with skin, 100 grams of fungus, 2 green and red peppers, 4 cloves of garlic, light soy sauce, cooking wine.

Method: 1. Soak the fungus and wash it, drain the water and prepare it for the sedan banquet;

2. Slice the silver meat with the skin and flowers, slice the garlic, remove the stems of the green shirt pepper and cut it into long strips;

3. Pour a little oil into the pot, heat it and stir-fry the pork belly;

4. Stir-fry part of the oil in the pork belly until the meat slices turn slightly yellow, then pour in the fungus, green pepper and garlic slices and stir-fry;

5. Season out of the pot.

Garlic water.

Ingredients: Ingredients. 500g of waterwater cabbage oil.

Salt to the right amount and bean curd.

Garlic to taste, ginger to taste.

The right amount of sugar, the right amount of steps.

1.Remove the old part of the mizuna, wash it with water, and prepare garlic and ginger cubes and bean curd;

2.Pour some oil into a hot pan, put the garlic and ginger cubes in the pan and stir-fry until fragrant;

3.Then pour the mizuna into the pot and stir-fry;

4.After stir-frying evenly, pour in the bean curd;

5.Mix well, add a pinch of sugar and salt, and stir-fry for a while;

6.Serve on a plate.

Preparation of mizuna curd soup.

Ingredients: 300 grams of tofu, 200 grams of Beijing water vegetables, appropriate amount of broth, refined salt, monosodium glutamate and sesame oil.

1 Wash the cabbage, control the moisture and cut into 3 cm long sections; Cut the tofu into thin strips, boil in a pot of boiling salted water for a while, remove and put it in cold water to cool.

2 Put the pot on the fire, pour in the broth and boil, add the tofu and boil again, add the Beijing water cabbage, refined salt and monosodium glutamate and cook until the flavor is absorbed, pour in sesame oil and serve.

The characteristics of mizuna curd soup: one clear and two white, delicious taste, good qi and medium, ** beauty.

Put some spices according to your taste.

You can drink boiled vegetable water, such as green vegetable soup.

Ingredients: 250 grams of greens, method 1 Wash the greens and cut them off for later use.

2 Put an appropriate amount of water in the pot** Bring to a boil Pour in the greens and add the lid to the pot and bring to a boil, about 5 minutes.

3 Add an appropriate amount of salt, add an appropriate amount of monosodium glutamate, a small amount of cooking oil, add chopped green onion and mix well.

Yes, the boiled soup is very nutritious.

Yes! I think the vegetables are delicious and nutritious.

Blanching vegetables is to get pesticides.

Yes! Why not! It's like vegetable soup.

Isn't this vegetable soup? You can drink it.

If it is specially boiled vegetable water, you can drink it, but if it is blanched vegetable water, you can't drink it.

Blanched vegetables in water is not nutritious. If you drink water that has been blanched for a long time, you may get sick. Blanched leafy vegetables should no longer be used.

Leafy vegetables are prone to uncleaned pesticide residues or nitrites that have increased due to prolonged storage. Therefore, drinking the water of this blanched vegetable is definitely a thing that will do more harm than good.

However, some blanched vegetables can still be drunk, such as blanched radish water. Radish is known as "little ginseng", not only is it good to eat radish, but the medicinal effect of boiling radish water is even more ordinary. Boiled radish water can be used for people with indigestion, food accumulation and heat dissipation, and for people with phlegm and asthma.

1. Cruciferous vegetables: such as broccoli, cauliflower, etc., these nutritious vegetables have a better taste or rolling after blanching, and the rich cellulose leaves are also easier to digest. In addition, there are many pesticide residues on broccoli, which will also cause damage to our figure temporarily.

If you blanch the water, you can completely wash off the pesticide residue, and it will be more convenient to stir-fry.

2. Toon: Toon contains more nitrates and nitrites, which may constitute carcinogens in the body. Blanching the toon with hot water for about 1 minute can remove more than 2 3 nitrites and nitrates. Therefore, it is best to blanch the toon before cooking.

3. Vegetables with high oxalic acid content: such as spinach, bamboo shoots, callus white, etc., generally speaking, vegetables like these slightly astringent contain more oxalic acid. Excessive intake of oxalic acid can affect the body's absorption of minerals such as calcium and zinc, and can also increase the risk of stones.

Studies have shown that vegetables such as spinach and amaranth can remove 40% to 70% of oxalic acid by simply blanching them in boiling water.

4. Daylily: Daylily contains colchicine, if the human body ingests colchicine, it will be oxidized in human tissues to produce colchicine. Colchicine is a highly toxic substance, so when eating daylily, it is best to blanch it.

5. Celery vegetables: such as kohlrabi, etc., they contain a substance called glucosinolated, which can produce volatile mustard oil after hydrolysis, which has the effect of promoting digestion and absorption.

6. Beans: Some places are called green beans, and this kind of beans is best blanched, the purpose is:

1) Shorten the cooking time, it is easier to cook when frying beans;

2) Blanching can effectively remove the peculiar smell of the beans, and the fried beans will be more delicious;

3) After blanching, the color of the dish is more vivid, which increases the appetite.

7. It is also worth mentioning that the beans must be fried before eating, because the beans contain saponins and legumin, so no matter how you eat the beans, you must make the beans fully cooked, and then eat, don't risk your life for the sake of food. Therefore, if you fry the beans, it is best to blanch them, otherwise it will not be easy to cook them.