How to cook sweet and sour cabbage? 15, How to cook sweet and sour cabbage?

Ingredients: 300 grams of Chinese cabbage. Refined salt, sugar, white vinegar, dried chili, ginger, Sichuan pepper, peanut oil.

Method: 1. Remove the old leaves of the Chinese cabbage and cut them into shreds. Ginger shredded. Dried chili peppers shredded.

2. Take a pot, put in shredded Chinese cabbage and a little salt, marinate for about 20 minutes, squeeze out the water, and put the shredded cabbage in a clean basin. [Gourmet China].

3. Place the pot on the fire, pour a little water, add white vinegar and sugar, make a sweet and sour sauce, pour it on the shredded cabbage, mix well, and put shredded ginger and dried chili pepper.

4. Wash and heat the pot and add peanut oil. Put in the peppercorns and fry until fragrant, take out the peppercorns, pour the pepper oil on the peppers and ginger shreds while they are hot, then mix well, and then put them on the table.

1. The Chinese cabbage should be sliced with a slope blade, not cut with a straight knife, set aside after the slice, and cut the dried chili pepper into cubes for later use;

2. Mix the bowl and put a little salt in the bowl first;

3. Put white pepper, chicken powder, sugar and soy sauce in a bowl;

4. Finally, put an appropriate amount of vinegar and water starch in the bowl, add a little water and mix well.

5. Heat a frying spoon on the heat, pour in an appropriate amount of cooking oil, add Sichuan pepper and stir until fragrant, then pour in diced dried chili pepper and shredded ginger to stir until fragrant;

6. After stir-frying the fragrant ingredients, add the Chinese cabbage and stir-fry evenly over high heat;

7. Stir-fry the Chinese cabbage well, pour it into a bowl of thick potato that has been mixed in advance, still stir-fry over high heat, and then get out of the pot after the juice is gelatinized.

Sweet and sour cabbage preparation ingredients: Chinese cabbage, garlic, ginger, chopped pepper (can be omitted), refined salt, aged vinegar (rice vinegar).

1. Wash the Chinese cabbage and soak it in water for 5 minutes to make the Chinese cabbage more crispy.

2. Mince the garlic, mince the ginger, and chop the pepper for later use (the chopped pepper has a sour and hot effect, and you can leave it if you don't like it).

3. Heat oil in the pot and stir-fry the minced garlic and ginger until fragrant, then add the cabbage.

4. Pour a circle of vinegar along the edge of the pot with aged vinegar and stir-fry evenly, which is what chefs often call "vinegar on the side of the pot". Then add half a spoon of water and stir-fry evenly, add a little refined salt and stir-fry well.

5. Stir-fry for about 20 seconds, add a little chopped pepper, and pour 5 grams of aged vinegar along the edge of the pot again. Turn the heat to high and continue to stir-fry for 20 seconds.

Sweet and sour cabbage precautions:

1. It is best not to pour vinegar directly on top of the cabbage, but to pour it along the edge of the pot, and pour the vinegar over the cabbage under the pot, and the vinegar will taste better before the pot.

2. The time from the pot to the pot should not exceed 2 minutes, otherwise the cabbage will lose its crisp and tender taste.

3. Break the cabbage from the middle, cut the cabbage obliquely into slices, and slice the cabbage leaves with a straight knife, so that the thickness is about the same, and the heating can be consistent.

Ingredients: 200 grams of Chinese cabbage, 50 grams of carrots, about 6 grams of oil, sugar, soy sauce, 5 peppercorns, 3 grams of flour.

Method:1Wash the cabbage and cut it into oblique slices; Cut the carrots into oblique slices as well. Mix together the sugar, vinegar, soy sauce, and flour. 2.After the oil pan is boiled, stir-fry the cabbage first, then put the carrots, wait until they are nearly ripe, pour the sweet and sour sauce into it and mix thoroughly.

Description: This product is sweet and sour, refreshing the spleen and appetizing, increasing appetite, suitable for pregnant women and nursing mothers.

Dish name]: Sweet and sour cabbage.

Classification]: Candied pickles.

Raw materials]: Chinese cabbage, 5000 grams; sugar, 750 grams; vinegar, 400 grams; 250 grams of refined salt.

Seasoning]: Preparation method]: The Chinese cabbage is changed to a silk, and the changed Chinese cabbage is dehydrated with salt first, and then squeezed dry after 20 minutes and set aside; Shredded red pepper is used for color matching, put it in an oil pan and put it on a plate, and then add sugar, vinegar and other seasonings. You can use it in an hour.

Features]: Sweet and sour.

1. Remove the leaves of the cabbage and wash it, cut it into oblique slices, wash and slice the carrots, take a small bowl and pour in vinegar, light soy sauce, starch and sugar, mix well and set aside.

2. Heat the oil in a pan, pour in the cabbage slices and stir-fry, pour in the carrots and stir-fry.

3. Stir-fry until the cabbage becomes soft and the soup comes out, pour in the sauce, and fry until the soup is viscous.

Chinese cabbage is an indispensable home-cooked food on the table today, Chinese cabbage has high nutritional value, rich in a variety of vitamins and minerals, especially vitamin C, calcium, dietary fiber content is very rich.

It has great effects on skin care, beauty, prevention of female breast cancer, intestinal detoxification, and promotion of the body's absorption of animal protein. Chinese medicine also believes that Chinese cabbage can nourish the stomach, quench thirst, diuretic and laxative, clear heat and detoxify. Eating more Chinese cabbage can also prevent constipation, hemorrhoids and colon cancer.

1. Ingredients: 1 cabbage, green onion, garlic, edible oil, edible salt, seafood soy sauce, thirteen spices, chicken powder, oyster sauce, sugar, balsamic vinegar, a little starch.

2. Cooking method steps:

1. Break the cabbage one by one and clean it, use a knife to separate the cabbage white and cabbage leaves, and the cabbage white into flakes, cut the cabbage leaves into small pieces, and separate them for later use.

2. Heat the pot, pour in the cooking oil, add the green onion foam, garlic slices, thirteen spices, oyster sauce, stir-fry until the fragrance is fragrant, add the cabbage white, and stir-fry until the vegetable white flows out of the water.

3. Pour the cabbage leaves into the pot and continue to stir-fry evenly.

4. Add edible salt, chicken powder, seafood soy sauce, sugar, balsamic vinegar, stir-fry the fragrance, pour in the water starch diluted in advance, stir-fry evenly, put it on the plate, and a delicious appetizing sweet and sour cabbage with rice is ready, the method is simple and easy to operate, delicious and time-saving.

3. Tips.

Cabbage leaves and cabbage must be fried separately, stir-fry cabbage white first, because cabbage white is not good to taste, stir-fry cabbage white in addition to cabbage leaves together, this step is very critical, starch dilute with water water should not add too much water, after pouring water starch must be quickly stir-fried Oh, white sugar and balsamic vinegar can be added appropriately according to personal taste.

Ingredients: cabbage, vinegar, sugar, salt, light soy sauce.

Steps: Step 1: Wash and tear the cabbage into small pieces, remove it from the water and drip dry.

Step 2: Heat the pot and pour in the oil, heat the oil over medium heat, add the cabbage, and stir-fry evenly. ps: Be careful after pouring in the cabbage, the oil will jump.

Step 3: After the cabbage is soft, add vinegar, sugar, light soy sauce and salt, stir-fry evenly and then remove from the pot.

Sweet and sour cabbage is a sweet and sour dish that is very appetizing. Sweet and sour cabbage is nutritious, containing calories, protein, fat, carbohydrates, dietary fiber, vitamin A, carotene, thiamine, riboflavin and other nutrients. It has the effect of moisturizing the intestines, detoxifying and preventing intestinal cancer.

Let me introduce you to a few delicious recipes of sweet and sour cabbage.

Sweet and sour cabbage

Materials:

300 grams of Chinese cabbage, refined salt, sugar, white vinegar, dried chili, ginger, Sichuan pepper, and a little peanut oil.

Method

1. Remove the old leaves of the Chinese cabbage and cut them into shreds; Ginger shredded. Dried chili peppers shredded.

2. Take a pot, put in shredded Chinese cabbage and a little salt, marinate for about 20 minutes, squeeze out the water, and put it in a clean basin.

3. Place the pot on the fire, pour a little water, add white vinegar and sugar, make a sweet and sour sauce, pour it on the shredded cabbage and mix well. Then spread with shredded ginger and dried chili peppers.

4. Wash and heat the pot, put peanut oil, put in the peppercorns and fry until fragrant, then take out the peppercorns and do not use them, pour the pepper oil on the peppers and ginger shreds while they are hot, then mix well, and then put them on the plate.

Sweet and sour Chinese cabbage

Materials:

1 Chinese cabbage, sugar, vinegar, corn starch, salt, monosodium glutamate, oil.

Method

1. Wash and cut the Chinese cabbage into sections. Heat the oil in the pan until it is 3 percent, add the Chinese cabbage and stir-fry.

2. Soak about two spoons of cornstarch with an appropriate amount of water for later use.

3. When the cabbage changes color, add a small amount of salt, monosodium glutamate, sugar and vinegar and stir-fry, and then pour in the stirred cornstarch water to thicken.

Sweet and sour cabbage

Ingredients

300 grams of cabbage.

Seasoning

15 grams of vegetable oil, 5 grams of chili pepper (red, pointed, dry), 2 grams of Sichuan pepper, 2 grams of salt, 8 grams of sugar, 10 grams of vinegar, 1 gram of monosodium glutamate, 5 grams of corn starch.

Method

1. Wash the cabbage, remove the stems and cut into diamond-shaped pieces.

2. Mix salt, sugar, vinegar, monosodium glutamate and water starch into a sauce.

3. Pour oil into the pot and boil until it is hot, add dried chili peppers and peppercorns and fry until fragrant.

4. Add the cabbage and stir-fry a few times.

5. Stir-fry the cabbage until it is broken, add the sauce, and stir-fry evenly.

Cold sweet and sour cabbage

Materials:

Chinese cabbage (about 250 grams), 2 red peppers, about 3 4 teaspoons of salt, about 2 teaspoons of sugar, vinegar.

Method

1. Wash the cabbage and red pepper for later use.

2. Cut the cabbage into thin strips about 4-5cm long, and chop the red pepper.

3. Put 1 3 cabbage strips on a plate, sprinkle about 1 4 teaspoons of salt, about 2 3 teaspoons of sugar, and 1 3 red peppers.

4. Take another 1 3 cabbage sticks and spread them on top of 3, sprinkle about 1 4 teaspoons of salt, about 2 3 teaspoons of sugar, and 1 3 red peppers.

5. Take the remaining cabbage strips and spread them on top of 4, sprinkle the remaining salt, sugar, and red pepper.

6. Marinate the cabbage for about 60 minutes until it comes out of the water, add vinegar about TBS and mix well.

The sweet and sour cabbage is made with one cabbage, cut off the roots, break all the leaves, and wash them with water, cut the cabbage into slices, open the cabbage leaves and cabbage roots, pour oil into the pot, pour in the cabbage roots and stir-fry for a while after the oil is hot, pour in the cabbage leaves and continue to stir-fry, add balsamic vinegar and stir-fry after the cabbage becomes soft and collapse, add sugar again and continue to stir-fry evenly, sprinkle an appropriate amount of salt to taste, and put it on the plate.

Sichuan cuisine method of sweet and sour cabbageCut the cabbage, wash it and set it aside, put the cabbage and stir-fry, fry until it is five ripe, put vinegar, sugar, soy sauce, and salt and stir-fry together, cover and simmer for 2 minutes, cover and simmer for 2 minutes, open the lid and stir-fry evenly to eat, let's eat, I will do two dishes alone, it is no problem.

Ingredients: 300 grams of Chinese cabbage, refined salt, sugar, white vinegar, dried chili, ginger, Sichuan pepper, peanut oil.

Method:1Remove the old leaves of the Chinese cabbage and cut them into cubes; Ginger shredded. Dried chili peppers shredded.

2.Take a pot, put in diced Chinese cabbage and a little salt, marinate for about 20 minutes, squeeze out the water, and put the diced cabbage in a clean basin. Place the pot on the fire, pour a little water, add white vinegar and sugar, make a sweet and sour sauce, pour it on the diced cabbage, mix well, and add shredded ginger and dried chili peppers.

3.Wash and heat the pot and add the peanut oil; Put in the peppercorns and fry until fragrant, take out the peppercorns and do not use them, pour the pepper oil on the peppers and ginger shreds while they are hot, then mix well, and then put them on a plate.

Nutritional value of white sugar.

1. White sugar contains trace amounts of protein and amino acids required by the human body. It has the effects of moistening the lungs, relieving cough and benefiting the lungs, soothing liver qi, clearing away heat and dampness. It is suitable for patients with spleen deficiency and diarrhea, dry cough, dry mouth and thirst;

2. There is enough sugar in white sugar, and sugar is one of the main nutrients of the human body. The body consumes the energy required to maintain the energy required for human activities by the calories produced after the oxidation of sugar, and about 70% of it is supplied by sugar;

3. White sugar can improve the body's absorption of calcium, maintain the body's energy, and also play a role in protecting the liver and detoxifying;

4. White sugar contains a polysaccharide component, which has antioxidant function and can play an anti-aging role;

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.

Half a pound of cabbage.

Sugar to taste. Vinegar to taste.

Garlic to taste. Dried red pepper to taste.

Essence of chicken to taste.

Salt to taste. Oil to taste.

How it works: Cabbage processing, remove the yellow leaves, wash, break and cut into small pieces.

Preheat the pot, add oil, after the oil is hot, add the dried red pepper and garlic, stir-fry until the cabbage is a little soft, add sugar, vinegar, salt, continue to stir-fry for 1-2 minutes, stir-fry well, add chicken essence, continue to fry for a while, until the cabbage is cooked, and then remove from the pot. ok！Sweet and sour cabbage is done!

200 grams of Chinese cabbage, 20 grams of red pepper, 2 grams of minced garlic and 2 grams of green onions, 5 grams of sugar, 5 ml of vinegar, 4 ml of water starch, and an appropriate amount of cooking oil.

Methodological steps. 1.Cut the washed Chinese cabbage into small pieces; Wash the red pepper and cut it into small pieces.

2.Remove from oil and stir-fry with minced garlic until fragrant.

3.Pour in the chopped Chinese cabbage and red pepper and stir-fry until tender.

4.Then add an appropriate amount of salt, sugar, and aged vinegar, and stir-fry evenly.

5.Sprinkle in a few green onions.

6.Pour in an appropriate amount of water and starch, quickly mix and stir-fry evenly.

A home-cooked recipe for sweet and sour cabbage.

Preparation of ingredients. 400 grams of Chinese cabbage, 200 grams of carrots, 2 eggs, fungus, sugar, and white vinegar.

Methodological steps. 1.Wash the Chinese cabbage, boil in boiling water until soft, remove and drain; Peel and shred the carrots, soak the fungus and cut into shreds, and put them in boiling water to cook for later use.

2.Crack the eggs into a bowl and stir well, pour into the pan and fry into egg skins, serve and shred.

3.Spread out the cabbage leaves, add shredded carrots, shredded eggs and shredded fungus, roll them well, put them in a bowl and soak them in sugar, white vinegar and appropriate amount of water for half an hour, then cut them into sections and eat.

Tip 1Carrots are rich in carotene needed by the human body, which is a substance that protects the health of the eyes, ** and mucous membranes.

2.The Chinese cabbage should not be blanched in boiling water for too long, the best time is 20-30 seconds, otherwise it will be too soft and rotten, and it will not taste good.