How to make dried cabbage delicious, how to make cabbage delicious

Dried cabbage is a favorite choice of many people, such delicious in the case of eating, no one harms the human body, but in the case of eating such delicious, it is also necessary to pay attention to not eating too much, eating too much will also have an impact on the human body, which is also due to the fact that after making that, Chinese cabbage is slower in digestion and absorption, so eating too much will lead to indigestion in the human body, so how to do dry cabbage?

Many people are not very clear about how to make dried cabbage, this kind of delicious preparation is very simple, but it should be noted that it is important to prepare such delicious food in advance, Chinese cabbage, cooking oil, and red peppers are all necessary.

How to make dried cabbage:

Raw materials: Chinese cabbage, ginger slices, garlic, red pepper, salt, edible oil.

Method: 1. The cabbage is cleaned with a knife head into sheets, and the cabbage and cabbage leaves are separated.

2. Clean and cut the red pepper into sections.

3. Slice the garlic cloves.

4. Cut the ginger slices into thin strips.

5. Pour a small amount of cooking oil into the pot, and pour it into the cabbage to help the hot pot after the pot is hot.

6. Wait for the cabbage slices to become slightly loose, then pour in the cabbage leaves, and simmer again.

7. Wait for the cabbage to fry until it is slightly budgie colored, and then it can be served and reserved.

8. Pour cooking oil into the pot, put in the ginger slices after the oil is boiled, and stir-fry until fragrant.

9. Pour in the garlic and stir-fry the pepper until fragrant.

10. Pour in the Chinese cabbage slices and stir-fry over fire.

11. Add salt, stir-fry well and then get out of the pot.

2. If you like sweet and sour taste, you can add a small amount of white sugar and rice vinegar moderately.

The above is a detailed explanation of how to make dry stir-fried cabbage, this kind of delicious preparation can be carried out in accordance with the above process, but in the case of how to make dry stir-fried cabbage, the degree of ripeness should also be grasped, and in the case of such delicious preparation, the degree of ripeness can not be too large, otherwise after the preparation, it will prompt all its tastes to change.

The best dried vegetables are this kind of bantam milk cabbage, and the boiled Danxun cabbage is soft and glutinous, and it melts in your mouth! There is really no, and the long-legged cabbage is also a travel ruler, but the taste is not so good! Wash with water 3 times.

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Bring the water to a boil, blanch it in a pot and pick it up.

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Do not blanch until fully cooked.

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Whole coat hanger! The weather is windy, and a little sun in the morning is the most suitable.

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I took it home before the evening, and took it out to dry it the next day, and it dried after 3 days! Leave it overnight and soften it a little and you can put it in a plastic bag.

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It's fragrant. <>

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Dried vegetables and pork rib soup, delicious.

Wash the pig bones and pig lungs, when the underwater national ginger slices and cooking wine are blanched, take out and wash, wash the carrots and cut them into the pot, wash the tiger and pig lungs into the pot, dry clean and cut the soaked vegetables into the pot, then add the north and south apricots, two dates and a Ling, the amount of water, boil over high heat, Chunxiao goods package for an hour and a half, add the appropriate amount of salt to get out of the pot.

Be sure to soak the dried vegetables for a few hours in advance. Soak the dish overnight in advance, and then clean the dried vegetables. I'm going to tear this dish apart and rinse it quickly.

After the dish is dry cleaned. Usually, the root of the vegetable stalk is removed, and then cut into sections, prepare a piece of pork, wash the pork, choose a fat point, and then cut it into thin slices for later use. Put the lard in the pan and fry over low heat to remove the oil.

After all the meat is fried, remove some of the lard residue, put the fat meat in and fry it to bring out the oily aroma. Because dried vegetables are more absorbent. Then add an appropriate amount of salt, put the prepared ginger slices and garlic into it, and two dried millet spicy to burst his fragrance.

After the fragrance bursts, put the dried vegetables in and stir-fry the stalks, which are very thin, so the lard is sucked dry at once. Add the vector salt and stir-fry, then transfer the dried vegetables to the casserole, add an appropriate amount of water, cover the pot and bring to a boil over high heat, then turn to low heat and cook for half an hour before eating.

What is dried vegetables, I haven't heard of it, but I've heard of dried plum vegetables, a famous dish called plum cabbage button meat has been eaten, that is, after stir-frying with plum vegetables, steamed with pig three-line meat for an hour, and then put on a plate, this kind of meat is fat but not greasy, melts in the mouth, is a different delicacy, however, plum cabbage button meat is still not as good as a classic dish in Sichuan cuisine to burn white, the practice is similar, but the taste is different, Sichuan cuisine is accurately said to be an improved version of plum cabbage buckle meat.

How do you make dried vegetables delicious? Cut some pork belly and stew it to eat.

You can make a dish of fried dried shreds with simple and delicious white vegetables.

Features: cabbage, bai tofu du crispy, tender, salty, fragrant.

Practice zhi:

1.Wash the dried cabbage, cut it into inch pieces, marinate it with salt, and squeeze out the water. Leave half of the green onion and ginger and mince the other half.

2.Put the pot on the fire, put in water to boil, add dried tofu, whole ginger, whole green onion, add salt and boil, take out the dried tofu, press and flatten it with a heavy object, first slice thinly, then cut into matchstick thick shreds, and fry it lightly in a hot oil pan.

3.Put the pot on the fire, pour in the oil to heat, add the ginger and ginger to stir out the fragrance, put in the cabbage shreds and stir-fry until cooked, put in salt, soy sauce, monosodium glutamate, sugar and other seasonings, add the dried tofu shreds and fry well, taste the good taste, cook in the cooking wine, pour in the sesame oil to light up and put it out of the pot and put it on the plate.

Qianlong cabbage.

Material dolls. 1 apphanti, mung bean vermicelli from 1 roll, coriander, sesame paste, white white sugar, aged vinegar du

Salt, garlic. Method 1, wash the baby and cut it into shreds for later use.

2. Soak mung bean vermicelli in hot water to soften.

3. Sesame paste needs to be blended: the ratio is 5 sesame paste: 2 aged vinegar

Sugar 1: Appropriate amount of salt, pour the salt into the sesame paste with aged vinegar and sugar, use a deep small basin, and then stir with a spoon, the sesame paste will be slowly stirred from dry into a paste, if acceptable, the aged vinegar can be increased appropriately, refer to **, the sesame paste has been adjusted.

4. You can mash the garlic into minced garlic, or you can fry some minced garlic with oil (you can add it or not, if you are afraid that the garlic flavor is too strong, you can fry it with oil, and if you are not afraid of garlic, you can use minced garlic).

5. Mix the cabbage and vermicelli with the mixed sesame paste, minced garlic and coriander.

6. If you want, you can also fry some egg skins, then shredd, add them together and eat them, and add chili oil according to your personal taste.

Tips for clam cabbage.

Ingredients cabbage, clams, oil, chopped green onion, pepper, salt.

Method 1Heat oil in a pan and stir-fry chopped green onions until fragrant.

2.Fill with water and pepper to taste.

3.After the water is boiled, add the washed cabbage and cook until soft.

4.Add the washed clams.

5.After the clam is opened, cook it for a while, add a little salt and get out of the pot 1. Do not add water to the sesame paste to mix, only use aged vinegar and sugar, which is its specialty.

2. The cold dishes that are mixed out will not have excess water coming out.

3. Refreshing and appetizing, suitable for entertaining guests.

1. Soak the dried cabbage in water.

Use cleanly. Put the dried cabbage into a pot, soak it for about 5 6 hours, and it is recommended to choose the dried cabbage dried in the north of the Chinese cabbage, the sun is abundant in the north, the dried cabbage has more fiber, and you can be beautiful when you eat it.

2. Soak the blood from the ribs.

Soak for about half an hour between an hour.

3. Use boiling water to remove impurities from the meat.

Boil the meat in boiling water to remove the rotten minced meat and blood.

4. Wash the cabbage and cut it into sections.

Wash the cabbage many times, wash it and cut it into segments with a kitchen knife about 3 cm in length5, put in the auxiliary ingredients to boil the soup, add three taels of oil to the pot, then pour the big bones into it and stir-fry, add sugar, dark soy sauce, salt, green onions, ingredients and monosodium glutamate, add half a pot of water and bring to a boil.

6. Add the dried cabbage and simmer.

Simmer for an hour and serve.

When the weather is cold, stew the potatoes and cabbage together, which can be used as a snack and collect.

The extravagant way to eat is that dried cabbage needs to be mixed with big oil, it must be big oil, fat pork is not as good as big oil, and the simple way to eat is to eat large fried dried chili peppers and cooked dried cabbage.

The recipe for stewing dried cabbage with spine is detailed.

Cuisine and efficacy: home-cooked recipes.

Yin-nourishing recipes. Taste: Salty umami.

Process: Stewed spine stewed dried cabbage production materials:

Ingredients: 500 grams of pork backbone, 100 grams of cabbage, 250 grams of vermicelli.

Seasoning: 4 grams of salt, 5 grams of monosodium glutamate, 20 grams of soy sauce, 2 grams of pepper, 10 grams of green onions, 5 grams of ginger, 2 grams of star anise, teach you how to make stewed dried cabbage with backbone, how to make stewed dried cabbage with spine bones to be delicious.

1.Chop the pork backbone into small pieces according to the bone joints, blanch them in a pot of boiling water, remove them and set aside;

2.Finely chop green onion and ginger;

3.Remove the roots and yellow leaves of the cabbage (dried product), cut it into segments (3 cm), soak it in hot water until soft, then blanch it in a pot of boiling water, remove it and cool it, and squeeze out the water;

4.Put the pot on medium heat, pour in water (1500ml), add minced green onion, minced ginger, pepper, star anise (star anise), add pork backbone pieces, bring to a boil;

5.Hold open over low heat;

6.After half an hour, add water (250ml), then change to medium heat and bring to a boil;

7.Keep it open over low heat, and use water repeatedly until the pork backbone is crispy and detached;

8.Add cabbage and vermicelli, add refined salt, monosodium glutamate, soy sauce, bring to a boil, keep it open over low heat, and simmer for 20 minutes.

Stuffed pork stuffed with dried cabbage.

Filling] 200g dried cabbage, 500g pork, ginger, green onion, light soy sauce, dark soy sauce, oyster sauce, five-spice powder, Sichuan pepper powder, chili powder, sesame oil, salt, water 150ml; 【Noodles】600g flour, 5g yeast, 320g warm water.

1. First wash 200g of dried cabbage and soak it in hot water for 2 hours. You can also use other dried vegetables, such as dried beans and dried wild vegetables, etc., if these dried vegetables are not available, you can also buy them online, or replace them with fresh vegetables.

2. 500g of pork belly, add 3 slices of ginger and stir into minced meat, then add 1 tablespoon of light soy sauce, 1 tablespoon of oyster sauce, half a spoon of dark soy sauce, 1 teaspoon of five-spice powder, 1 teaspoon of Sichuan pepper powder, 1 tablespoon of salt, and appropriate amount of sesame oil and stir well. Then add 150ml of water in 3 times, stirring each time until the water is completely absorbed. After stirring the meat filling, you can bounce it like jelly when shaking the pot, and add 1 handful of chopped green onions and stir well.

3. After the dried vegetables are soaked, chop them and put them into the meat filling, then add 1 teaspoon of salt and 2 tablespoons of chili powder to the dried vegetables, and stir well. The dried vegetable meat filling will taste better if it is a little spicy. The amount of various spices can be adjusted according to individual taste.

4. Mix the dough after the meat filling is ready. 320g of warm water to dissolve 5g of yeast, pour it into 600g of ordinary flour and stir into a flocculent shape, and then knead it into a smooth surface with moderate hardness and softness, if the kneading is not smooth, you can knead it for 5 minutes and then knead it, you can knead it smooth. After kneading, knead into long strips, cut into small pieces, and roll out into a thin round dough sheet with a thick middle.

Don't roll the skin too thin, otherwise the bottom is easy to steam to death.

5. Put in the filling, knead it into a bag, put it on the cutting board, cover it with plastic wrap and let it ferment for about 30 minutes. It is enough to make the bag bigger, feel lighter, and the fold texture become blurred. When cooking, you can sprinkle a layer of flour on the cutting board to prevent the bag from sticking to the cutting board.

One-time fermentation is suitable for fillings that do not produce water, and fillings that are easy to produce water are not suitable.

6. Brush a layer of oil on the steaming drawer or spread a wet cage cloth to prevent sticking, put in the treasure, boil the pot with boiling water, steam for 25 minutes on medium heat, turn off the heat and simmer for 5 minutes, so as to prevent collapse.