How to make cabbage delicious, how to eat cabbage

Preparation of dry pot shredded cabbage.

1. Tear the cabbage into large pieces and set aside in water; 2. Stir-fry the tea oil and garlic slices until fragrant, fry the cabbage with water, continue to bring the seasoning and stock to a boil, thicken the pot and put it into a dry pot, and sprinkle the green onions.

Hot and sour cabbage. Ingredients: half a cabbage (estimated to be half a catty), 2 garlic, 2 chili peppers, a small spoon of Sichuan pepper, 2 spoons of salad oil, 1 tablespoon of sugar, and two tablespoons of vinegar.

Steps:1. Cut the cabbage into 6 cm long and 2 cm wide slices. Place in a large basin and stir in a tablespoon of salt. Leave this for 30 minutes.

2。Prepare to slice the garlic into thin slices. Put the sugar and vinegar in a small bowl and add 3 tablespoons of water to mix thoroughly.

3。Heat the oil in a pan and add the peppercorns and chili peppers and sauté until fragrant. Then remove the peppercorns and chili peppers and remove the remaining oil.

4。Add the chopped garlic and stir-fry until fragrant, then add the salted cabbage and stir-fry for 2 minutes, then add the sweet and sour water in a small bowl. Stir-fry for another 5 minutes, wait until it boils, and the soup will become less before it can be removed from the pot.

It is characterized by its sour and spicy taste.

Stir-fried cabbage heart. 500 grams of raw cabbage, ginger, green onion, salt, green pepper, red pepper, white soy sauce, sugar, vinegar, monosodium glutamate, sesame oil.

Method: Cut the cabbage into shreds or pieces, add a little salt to marinate, and mince the ginger and green onions; Shred green and red peppers;

Heat the pot, add oil, put in the green onion and ginger and stir-fry thoroughly, then fry the green and red pepper shreds slightly, then squeeze out the water of the cabbage, add white soy sauce, sugar and vinegar after stir-frying in the pot for a while, continue to cook until cooked, and put a little monosodium glutamate and sesame oil.

1.Both cabbage and green peppers are shredded.

2.Heat the oil in a pan and fry the cabbage.

3.Add green peppers and stir-fry.

4.Season with salt.

5.Stir-fry evenly and you're ready to cook.

1. Raw materials: dry yeast, warm water, sugar, flour, fragrant ru, vegetable oil, pepper, oyster sauce, green vegetables, salt, green onion rolling, sesame oil, ginger.

2. Mix all the ingredients of the dough together, knead it into a smooth dough, cover it with plastic wrap and let it ferment in a warm place.

3. Wash the mushrooms and cut them into thin slices, and then chop them a few times without chopping too finely. Chop the green onion and mince the ginger.

4. Pour oil into a hot pan, add chopped green onion and stir-fry until fragrant.

5. Add the shiitake mushrooms and fry until they are broken, pour them out and let them cool for later use.

6. Wash the vegetables and soak them in light salt water for 10 minutes.

7. Boil water in a pot, blanch the vegetables, remove and squeeze out the water.

8. Cut into thin strips, don't cut too finely.

9. Add minced ginger, oyster sauce, pepper and salt to the cooled shiitake mushrooms and stir well.

10. Add chopped greens and mix well, and finally add sesame oil and stir well. The stuffing is ready.

11. Rise the dough until it doubles in size.

12. Take out the exhaust gas and divide it into equal parts.

13. Roll out into a slightly thicker dough in the middle and a thin side on the edge.

14. Take a dough, put in an appropriate amount of filling, and wrap it into a bun shape.

15. Wrap all the bags in turn, cover with plastic wrap and leave for about 20 minutes. Pot with cold water, boil water and steam for 12 minutes. Remove from heat and simmer for 3-5 minutes.

Ingredients required: 1 cabbage, 200 grams of dried cabbage, 150 grams of pork belly, appropriate amount of oil and salt, 1 green onion, 1 slice of ginger, 2 cloves of garlic, 5 dried chilies, a little rice vinegar, 2 tablespoons of light soy sauce, half a tablespoon of cooking wine

Steps:1Peel off the leaves of the cabbage, wash it, drain the water, and then tear the cabbage into pieces, whether the dish is fried or not, this step is very important, if the water is not drained, there is more water, and the fried cabbage is not crisp and tender.

2.Peel the pork belly, do not fry the pork belly with the skin, it is easy to splash oil, then cut into slices, fragrant and dried and cut into pieces.

3.Add water to a pot and bring to a boil, blanch the water for 2-3 minutes, remove it, drain the water and set aside.

5.Add chopped green onions, minced ginger, garlic slices, and dried chili peppers to stir-fry until fragrant, stir-fry the cabbage over high heat, pour in a few drops of rice vinegar, and stir-fry the cabbage until it is broken, and the cabbage becomes slightly soft.

6.Add dried fragrant, pork belly, salt, light soy sauce, cooking wine, stir-fry quickly over high heat, turn off the heat, and put it on a plate.

Stir-fried cabbage with oyster sauce] Ingredients: 1/2 cabbage, appropriate amount of oil and salt, 1 tablespoon of oyster sauce, 3 cloves of garlic

1.Prepare the required materials, peel off the cabbage leaves, wash them, drain the water, the water must be drained, the water is large, the crisp and tender taste of the cabbage can not be fried, and there is a faint bitter taste. Oyster sauce is a seasoning made from raw oysters, which are delicious and fragrant.

2.Tear the cabbage into evenly sized pieces by hand, the part of the stalk is relatively thick, not easy to cook, use a blade, thin, it is easy to fry.

3.Mince the garlic.

4.Heat oil in a pan and stir-fry with minced garlic until fragrant.

5.Add the cabbage and stir-fry over high heat, stir-frying the cabbage until it is broken.

6.Add the oyster sauce, add a pinch of salt, stir-fry quickly over high heat, turn off the heat, and serve on a plate.

Ingredients:

Cabbage to taste. One tomato.

Excipients:

Garlic to taste. Dried chili peppers to taste.

A spoonful of vinegar. A pinch of soy sauce.

Appropriate amount of chicken bouillon. Steps:The outermost 2-3 layers of cabbage should be removed and the rest should be torn into pieces of about 10 square centimeters by hand.

Be sure to tear it by hand. Cut the tomatoes into cubes and set aside. Finely chop the garlic and dried chili peppers and set aside.

**, heat the pan. Warm the heat for about 1 minute, soak the oil under the eaves of the pot about 4 cm, so that the pot can fully eat the oil.

When the oil is eight minutes hot, add the garlic to the pan, and then the dried chili peppers to the pan.

Before the dried peppers turn black, add the tomatoes to the pan and add salt. Fry out the tomato juice.

Put the cabbage slices into the pot and quickly add the vinegar (a small amount); Stir-fry, don't stop.

After stir-frying for 5-6 minutes, taste whether the cabbage is crisp and refreshing, and add a small amount of chicken essence if you can. Continue to stir-fry several times and remove from the pan.

Note:After the cabbage is put into the pot, stir-fry without stopping.

Preparation of shredded cabbageIngredients:200 grams of cabbage.

Excipients:100 grams of pork belly, 3 grams of salt, 2 cloves of garlic, 3 dried chilies, 1 tablespoon of light soy sauce, 5 grams of Sichuan peppercorns, and an appropriate amount of vegetable oil.

1. Cut the pork belly into thin slices.

2. Tear the cabbage into small pieces, soak it in light salted water and wash it.

3. Slice the garlic, cut the dried chili pepper with scissors, and appropriate amount of peppercorns.

4. Put the pork belly in a hot pan with cold oil and stir over low heat until it is just transparent.

5. Add garlic slices, chili pepper segments, and peppercorns to continue to stir out the fragrance.

6. Add 1 tablespoon of light soy sauce and stir-fry evenly.

7. Put in the drained cabbage over high heat and continue to stir-fry.

8. Then add salt, stir-fry the chicken essence until the cabbage is weak, and remove from the pot.

9. Drawing of the finished product of hand-torn cabbage.

1. Cabbage, Sichuan pepper, dried chili, edible oil, salt, green onions, chicken essence, pork belly.

2. Wash the pork belly, don't need too much, and cut into thin slices. Wash the cabbage and tear the cabbage leaves into pieces by hand. The cabbage stalk is crushed with a kitchen knife to make it easier to absorb the flavor.

3. Wash the green onions, ginger and garlic, slice the ginger and garlic, and cut the green onions into small pieces. Wash the dried peppers and peppercorns and cut into sections.

4. Put cooking oil in a pot and heat it. Stir-fry the peppercorns in the pot until fragrant and take them out. Put the green onions, ginger, garlic and dried chili peppers in the pot and stir-fry until the garlic is fragrant.

5. Stir-fry the pork belly slices, add a little soy sauce and stir-fry to bring out the fat oil.

6. Stir-fry the cabbage together until the color of the cabbage becomes darker. Add salt and soy sauce and continue to stir-fry.

7. Add the chicken essence and stir-fry before cooking.

1. Prepare materials. 1/2 cabbage, 1 handful of vermicelli, 100 grams of pork, appropriate amount of oil and salt, 1 green onion, 2 slices of ginger, 2 cloves of garlic, a few drops of rice vinegar, 2 tablespoons of soy sauce, and half a tablespoon of cooking wine.

2. Put the vermicelli in a container first, pour boiling water to make the vermicelli soft, and then soak it in warm water for 1-2 hours, the time should not be too short, and the vermicelli should be fully soaked until there is no hard core.

3. Peel off the cabbage leaves, wash them, drain the water, be sure to drain the water, and then tear the cabbage into evenly sized pieces.

4. Cut the pork into minced pieces, chop the green onions, mince the ginger, slice the garlic, cut the dried chili peppers in half, and do not have the chili seeds.

5. Add water to a pot and bring to a boil, blanch the vermicelli, blanch the vermicelli until soft, remove the vermicelli, and drain the water.

6. Put the vermicelli in a container, add 1 tablespoon of cooked oil, then add 1 tablespoon of soy sauce, mix well, this step is very Zen and important, so that the vermicelli will not stick to a ball when fried, will not stick to the pan, and the roots are distinct.

8. Add a little oil to the pot, add chopped green onion, minced ginger, garlic slices, dried chili peppers, and stir-fry until fragrant. Add the minced meat and stir-fry over low heat until the color turns white.

9. Pour in cooking wine and soy sauce dust oil, and stir-fry the minced meat to color. Add the fried cabbage and vermicelli, then add salt, stir-fry quickly over high heat, turn off the heat, and put it on a plate.