How to make Chinese cabbage delicious

Chinese cabbage kimchi.

Prepare the ingredients as follows: 1 cabbage, appropriate amount of red pepper, 125 grams of salt, 15 grams of soy sauce (light), 5 grams of monosodium glutamate, 80 grams of green onion, 15 grams of ginger, 40 grams of garlic, 50 grams of pepper, 500 ml of broth, 50 grams of sugar, 15 grams of chili powder.

The specific method is as follows: peel the green onion, peel the garlic, peel the ginger, wash it and chop it into minced pieces; Wipe the red pepper, remove the stem, chop it into minced pieces, remove the Chinese cabbage root, open it in half straight, put it in the sun to dry for half a day, and then, put it into an unglazed ceramic jar, sprinkle it with salt and pepper noodles, put it layer by layer, after putting it down, cover it with a wooden cover, its size is as big as the mouth of the altar, so that the cover is just pressed on the cabbage, and then, press the heavy stone, put it for two or three days and thoroughly rinse the cabbage with cold water, and squeeze out the vegetable juice as much as possible. Next, stuff minced green onions, minced garlic, minced chili peppers, and minced ginger in the middle of the cabbage, and then mix the beef broth with soy sauce, sugar and monosodium glutamate, fill the jar, seal it with oiled paper, cover it, and after freezing for 15 days, you can bury the kimchi jar in the ground and cover it well to prevent rain and snow from seeping in.

Serve in the soup with Chinese cabbage.

Prepare the ingredients as follows: half a Chinese cabbage, a little sea rice, 1 Songhua egg, 5 fresh mushrooms, 50 grams of ham, appropriate amount of green onion, ginger and garlic, 1 teaspoon of chicken essence, 1 teaspoon of salt, 1 tablespoon of cooking wine, 1 teaspoon of pepper.

The specific method is as follows: take the center of the Chinese cabbage and cut it into wide strips, slice the ham, garlic and ginger, cut the green onions, cut the pine eggs into cubes, and shred the mushrooms, sit in the pot and add the bottom oil, put in the ginger and garlic and stir-fry the sea rice until it is golden brown, then put in the fresh mushrooms, add an appropriate amount of water and cook for three to five minutes, add salt and cooking wine, put in the cabbage and take it out after cooking, put in the Songhua egg and ham and pour it on the cabbage after boiling.

Hot and sour Chinese cabbage.

Prepare the ingredients as follows: 1 cabbage, appropriate amount of salad oil, 1 teaspoon of salt, 1 tablespoon of vinegar, 3 cloves of garlic, a little Sichuan pepper, and 5 dried chilies.

The specific method is as follows: after the cold oil is put into the peppercorns and fried over low heat (if you don't like the peppercorns, you can take them out), add dried chili peppers and garlic slices, put in the cabbage and stir-fry a few times, add a small amount of water, cover the pot and simmer until the cabbage becomes soft, add salt and vinegar to taste and stir-fry evenly!

There are many ways to make cabbage. You can eat these kinds in a different way, you can try them. It depends on personal taste.

Chinese cabbage does this, super under the rice.

An innovative approach to Chinese cabbage.

Chinese cabbage is best eaten in this way, one plate is not enough to eat.

Thank you for your support! The next issue of the side dish "Cold Chinese Cabbage" will update the dish "You.

Put oil in the pot, fry the pork belly first, then the cabbage, and finally put the vermicelli, green onion, ginger, chili, star anise, salt chicken essence, five-spice powder.

Stewed, look at what broth you have, cabbage belongs to a dish that has no taste, the taste depends on the side dishes and seasonings, you roll in the hot pot soup, the taste is absolutely good.

I feel that the cold salad tastes very refreshing after adding some chili powder or some heavy flavored ingredients, and I have been doing this at home recently.