How to make stewed cabbage, how to stew cabbage

Ingredients: 1500 grams of cabbage. Excipients:

25 grams of minced ham, 1 egg, 250 grams of pork belly. Seasoning: 1000 grams of lard (100 grams consumed), monosodium glutamate, refined salt, pepper, sesame oil, wet starch.

Method: 1. Remove the head and outer leaves of the cabbage, disassemble and wash it, dry the water, and cut the vegetable stem into 2 sections, each section is about 6 cm long. 2. Boil the lard under the ding, put the cabbage over, scoop it up with a claw liquid hedge, and then use 1 pot, put the bamboo strips inside, and put the cabbage on top of the bamboo slices.

Process: Stew. Taste: Homemade.

Calories: Higher calories.

Ingredients: 1500 grams of cabbage, 1 egg, 25 grams of ham, 250 grams of pork belly, 1000 grams of lard (plate oil), appropriate amount of monosodium glutamate, appropriate amount of salt, appropriate amount of pepper, appropriate amount of sesame oil, appropriate amount of water starch.

Cooking steps:1Remove the head and outer leaves of the cabbage, disassemble and wash it, dry it, and then cut the stem into 2 sections, each about 6 cm long.

2.Boil the lard under the ding, let the cabbage go over, scoop it up with a claw liquid hedge, and then use 1 pot, put the bamboo slices inside, and put the cabbage on top of the bamboo slices.

3.Open the pork belly slices, soak them in a pot of boiling water under the chicken shell, cover them with cabbage, add the soup, refined salt, and monosodium glutamate, first simmer for 15 minutes with a strong fire, and then change to a simmer and stew for about 30 minutes, remove the chicken shell and pork belly, take out the bowl, put the vegetable stem in the bowl, put the vegetable leaves on it, and then steam it in the steamer. When serving, take out and turn it over on a plate, decant out the original juice and boil it, add monosodium glutamate, pepper, sesame oil, drizzle it with wet starch, and sprinkle it with minced ham.

Sauce plate: 2 plates of balsamic vinegar.

How to cook cabbage stew with pork belly? Wash the cabbage, slice the pork belly and pour it into the pot to stir-fry until fragrant, stir-fry and add the cabbage seasoning.

Chinese cabbage stewed tofu first, cabbage or tofu? Many people are wrong! No wonder it's so hard to do!

Chinese cabbage stewed tofu is a must-eat for us every day! He is also a must-have summer dish for every family! Cabbage** is very affordable, basically a few cents a pound, and the nutritional value is particularly high, including protein, fat, dietary fiber, water, potassium, sodium, with moisturizing, detoxification, beauty effects!

Tofu is also cheap, and it is rich in nutrients such as protein, calcium, magnesium, and more! It has the effect of clearing heat and moisturizing dryness, nourishing blood and beauty, and strengthening the brain. How is this dish cooked?

In fact, a lot of people make mistakes! Many people don't know who put cabbage and tofu first, so let's learn this dish together!

Cabbage stewed tofu.

Mixed ingredients: 200 grams of cabbage, like tofu, like shrimp, like meat, 2 teaspoons chives, 10 grams of minced ginger, 10 grams of refined salt, 10 grams of peanut oil.

Cooking steps: 1. Cut the tofu and soak it.

2. Soak the meat and shrimp in water.

3. Replace the knife with cabbage.

4. Green onions. 5. Prepare the meat, shrimp, green onion and minced ginger.

6. Stir-fry the meat, green onion and minced ginger until fragrant.

7. Add the cabbage.

8. Add tofu, add water and simmer for 5 minutes.

Cooking skills: 1. In fact, it doesn't matter whether you add meat or not, because there are already shrimp, and if you like to eat meat, you can also add it. 2. Tofu is easy to become sticky after a long time, which affects the taste, as long as the tofu is boiled in salted water, put the water in the crisper box, and then put it in the refrigerator after cooling, it can be stored for at least a week without spoiling.

Fresh tofu can be refrigerated, vacuum-packed tofu must be kept properly once the package is opened, he can be placed in water and then packaged in an airtight box and placed in the refrigerator. Changing the water every two days can last for a week. Frozen tofu is more elastic and yellowish in color.

Defrost in the refrigerator before cooking to minimize texture changes and prevent bacterial growth.

Do you have any other way to make cabbage stewed tofu?

Pork belly as the main ingredient.

300g cabbage 600g

300g of tofu

300g vermicelli

Appropriate amount of excipient oil.

Salt to prepare the stewed cabbage.

Cut the pork belly into cubes.

Cut the green onion and ginger into chunks and set aside.

Put the sliced meat in the pan and drain the oil.

Remove the oil and stir-fry the meat in a pan.

Add the sliced green onion and ginger soy sauce to the pot and season with the seasoning.

Pour in a bowl of water.

When the water boils, add the chopped tofu.

Add the vermicelli, cover and let the vermicelli simmer for 5 minutes until the vermicelli are soft.

After 5 minutes, open the lid, add the chopped cabbage to the pot and stir-fry, cover the lid and simmer for 3 minutes and 3 minutes before serving.

Put it on a plate and serve.

There are many ways to stew cabbage, and the most classic method is to stew cabbage vermicelli with pork belly.

Slice the pork belly and set aside, cut the cabbage into large pieces and wash it for later use, and soak the vermicelli in warm water for an hour.

Put cooking oil in the pot, pour in the pork belly and stir-fry until the oil comes out, add the minced green onion and ginger and stir-fry until fragrant, then put in the Chinese cabbage and stir-fry until the water comes out, add soy sauce, water, add salt, monosodium glutamate to taste, when the cabbage is eight ripe, put in the vermicelli, and simmer for 2 to 5 minutes to get out of the pot.

Braised cabbage with bones.

Steps: Before starting to make, we first need to prepare the following ingredients: 500 grams of lamb bones, 100 grams of vermicelli, 50 grams of cabbage, 2 tablespoons of cooking wine, 1 tablespoon of salt, 1 tablespoon of pepper.

Step 1: First split the mutton bones in half, pot under cold water, add cooking wine, ginger slices, blanch and wash for later use, wash and shred cabbage for later use.

Step 2: Prepare a casserole, put blanched mutton bones in the casserole, add green onions, ginger slices, add half a pot of water, boil over high heat, and then turn to low heat and simmer for an hour!

Turn the heat to high, add vermicelli, add a little salt and pepper, cook for 5 minutes, then add the cabbage, and cook for another 5 minutes.

Such a fresh and delicious, delicious lamb bone stewed cabbage vermicelli is completed, which is very delicious.

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.

Nutritional value of sheep bones:

Sheep bones contain collagen, bone mucin, elastin, as well as neutral fat (a large amount), phospholipids and a small amount of glycogen.

Stewed tofu with Chinese cabbage.

Ingredients: a piece of old tofu, 200 grams of pork belly, and a Chinese cabbage.

Appropriate amount of cooking oil, salt, oyster sauce and cooking wine.

Appropriate amount of green onion, ginger and garlic.

Method 1 First of all, put the tofu in the oil pan and fry it, fry it until it is set around, and put it out for later use, so that the tofu will not fall apart, and it will be more tender and delicious.

2 In another oil pot, stir-fry the chopped green onion and ginger until fragrant, add the pork belly and stir-fry until fragrant, add the very fresh cooking wine, and stir-fry the meat over high heat until fragrant.

3 Then first put in the cabbage and stir-fry to change color, spread the fried tofu, and finally put in the cabbage leaves, add an appropriate amount of water to cover the cabbage, put in the appropriate amount of salt, cover the lid, boil over high heat, simmer for 15 minutes, as the saying goes, thousands of rolling tofu and ten thousand rolling fish, the tofu will be more delicious if stewed more, don't be afraid of stewing old, this is more delicious.

Finally, reduce the soup on high heat, add oyster sauce and stir evenly out of the pot, and the simple and delicious Chinese cabbage stewed tofu is ready.

Write the pork belly into small pieces and put them in a pan of oil. Stir-fry for a while, add green onions, ginger and garlic, dark soy sauce, and then put the cabbage slices in and stir-fry.

Home-cooked recipe for stewed cabbage:

Ingredients: a large bone, a piece of frozen tofu, ten slices of cabbage, a little salt, a little cooking wine, three garlic, three slices of ginger, one large ingredient, an appropriate amount of Sichuan pepper, and an appropriate amount of chicken powder.

Steps: 1. Prepare the ingredients.

2. Cut the frozen tofu into appropriate pieces, cut the ginger into strips, and cut the garlic into slices.

3. Wash the cabbage and cut it into strips.

4. Rinse the bones with water several times, and then soak them for a while. Add an appropriate amount of water, cooking wine and ginger slices to the pot, put the large bones into the pot, and blanch to remove the blood foam.

5. Remove the blanched bones and rinse them with water.

6. Add an appropriate amount of oil to the pot, and when it is hot, put the ginger, garlic, peppercorns, and ingredients into the pot and fry until fragrant.

7. Add the bones and stir-fry a few times.

8. Then add the washed cabbage to the pot and fry until the cabbage is soft.

9. Add an appropriate amount of water.

10. Add frozen tofu cubes, then bring to a boil over high heat and simmer over medium heat until all kinds of ingredients are cooked, then add chicken powder and salt, stir well, and then turn off the heat and remove from the pot. If you like soup, save a little more soup for drinking.

11. Put it in a bowl and you're done.