How to make black cabbage, how to make black cabbage delicious

Wu Cai is a kind of Chinese cabbage, also called Wu Ta Cai, which is a native product of Anhui. This kind of black cabbage can be said to be the classic of Chinese cabbage, it has a variety of minerals and vitamins, as well as some carbohydrates and dietary fiber, everyone has a variety of benefits to the human body after taking it. However, many people in daily life do not know about black food, and they do not know how to make it delicious.

In a moment, I will be able to give a detailed introduction to the common practice of black vegetables, and after reading it, everyone will understand how to make it the most delicious.

How to make a good way to eat black vegetables.

Stir-fried black cabbage with oyster mushrooms.

1. The black cabbage is fried and eaten very delicious, 500 grams of black cabbage, 50 grams of oyster mushrooms, 50 grams of bamboo shoots can be prepared in advance, and some can be prepared in advance with sprinkling, salt and chicken essence and vegetable oil and ginger.

2. Wash the black cabbage, remove the yellow leaves, cut into small pieces and set aside. Send the oyster mushrooms to the pedicles with small blisters and cut them into cubes for reservation. Wash all the ginger and bamboo shoots and cut them into crumbs.

3. Add some oil to the pot and heat it, then put in the ginger foam oyster mushroom and fry it to make it fragrant, then put in the black cabbage and then add the bamboo shoots of the sauerkraut fish hot pot, stir well, and then add the salt and chicken essence to adjust evenly.

Minced garlic and black cabbage. 1. Minced garlic and black cabbage are also very delicious, you need to prepare 600 grams of black cabbage in advance, both sides of garlic, salt, chicken essence and its sugar and light soy sauce and other condiments are appropriate.

2. Clean up the black cabbage, add water to the pot, add a small amount of salt, boil and then put the black cabbage in the pot, remove the water after blanching, and divide it into small bunches.

3. Cut the garlic into garlic paste and fry it in the pot to make it fragrant, then add black cabbage to concoct, fry well, put in salt and chicken essence and its white sugar and light soy sauce seasoning, quickly stir-fry twice after putting it in, immediately start the pot and put it on the plate, and a green and delicious minced garlic black cabbage will be done.

Hundred vegetables are not as good as cabbage". Generally, in winter, roasted tofu with Chinese cabbage is really a dish that you never get tired of eating. I don't know how your family comes together, whether to cook hot dishes when burning hot pot, or to stir-fry directly.

In order to enrich the meals on the table and for the health of your family, try to choose some seasonal seasonal vegetables and buy less out-of-season vegetables to go home. This kind of yellow cabbage is the best vegetable in winter, and after the beginning of winter, the old family says that the frosted vegetables are more delicious to eat. However, I think it's about our family's own vegetables, which should not be frosty, so this will be a common dish on our family's table every winter.

Juanwo vegetable, also known as yellow cabbage, has a long history of cultivation in Xinyang and is a special vegetable in southern Henan. The leaves of yellow cabbage are round and hemp nest-shaped, the outer leaves are green and fall to the ground, the heart leaves are egg yellow, the leaf tips are turned outward, and the leaves are thick and delicate. Low fiber, rich in nutrients, rich in a variety of essential trace elements.

It has a long shelf life and is resistant to storage and transportation. There are few pests and diseases, which is suitable for the production of pollution-free vegetables and organic vegetables.

Ingredients: Tofu (buy it and freeze it in the refrigerator).

Black cabbage. Here's how:

Wash the yellow cabbage with water first, divide it into slices, and then break the large yellow cabbage root part into multiple pieces by hand.

Cut the frozen tofu into small pieces, fry it slightly in oil and put it in for later use.

Stir-fry the black cabbage until it softens and pour in the tofu that has been fried before.

After almost stir-frying, pour boiling water and prepare to collect the juice.

Of course, in order to make it more flavorful, I froze the tofu in advance. And when frying, it is recommended to put a little light soy sauce.

Finally, add salt and remove from the pan, and the most important thing must be added lard.

It's here. That's the kind of taste I used to eat when I was a kid.

Although this dish is simple and not very good-looking, as long as there are guests at home, this dish is absolutely sought-after, not because it is delicious, but because it is too homely, and there is a taste called home. Ha ha. Are you getting older and starting to remember the taste when you were a child?

Ingredients; 400 grams of black cabbage and 200 grams of shimeji mushrooms.

Accessories; 3 grams of ginger, 15 grams of garlic, 2 grams of refined salt, 1 gram of chicken powder, 15 grams of self-refined lard.

1. Prepare all kinds of ingredients.

2. Remove the old leaves of the Wuta-ta, wash and drain for later use.

3. Cut off the roots of the shimeji mushroom, wash and drain for later use; Ginger, minced garlic.

4. Light the fire in a pot and add the lard.

5. After the lard is melted, add the ginger and minced garlic.

6. After stir-frying, add real shimeji mushrooms.

7. Stir-fry until the shimeji mushrooms are slightly soft.

8. Stir-fry the vegetables under the black tatami vegetables.

9. Add salt to taste.

10. Add chicken powder to taste.

11. Stir-fry evenly and remove from the pan.

12. Picture of the finished product of stir-fried Wuta-ta vegetables with real shimeji mushrooms.

1. Stir-fried black cabbage with mushrooms.

Prepare 500 grams of black cabbage, 50 grams of mushrooms, 50 grams of winter bamboo shoots, sprinkle with ingredients, salt, monosodium glutamate, edible oil and ginger. Wash the black cabbage, remove the old leaves, and cut it into cubes for later use. Soak the mushrooms in water, remove the stems and cut into slices for later use.

Wash all the ginger and bamboo shoots and chop them into finely chopped pieces. Put oil in the pot and heat it, add the ginger and shiitake mushrooms and fry until fragrant, then put in the black cabbage and then add the winter bamboo shoots of the fresh soup, stir-fry well, then add the edible salt and monosodium glutamate to mix thoroughly, and after mixing well, you can eat it directly out of the pot and put it on the plate.

2. Garlic and black cabbage.

Prepare 600 grams of black cabbage, two heads of garlic, salt, monosodium glutamate, sugar and soy sauce and other seasonings. Clean the black cabbage, put water in the pot and add a small amount of edible salt, boil and then blanch the black cabbage in the pot. Cut the garlic into minced garlic and fry it in the pot to bring out the aroma, then add the black cabbage and stir-fry, fry well, add salt and monosodium glutamate, sugar and soy sauce to taste, quickly stir-fry a few times after putting it in, and put it directly out of the pot and put it on the plate, and a green and refreshing garlic black cabbage is ready.

3. Dumplings with black cabbage and shiitake mushrooms.

Prepare 1 kg of black cabbage, 25 grams of fresh shiitake mushrooms and an appropriate amount of dried tofu, black fungus and other condiments. Dried black fungus is pre-soaked and then crushed in a food processor; Wash the mushrooms, remove the roots, and break them in a food processor; Dry wash the tofu and break it in a food processor; Wash the yellow heart black cabbage, blanch it with boiling water, drain it, break it with a food processor, and squeeze out the water; Mix fungus, shiitake mushrooms, dried tofu and yellow heart black cabbage, add salt, monosodium glutamate and sesame oil, and mix well. The filling is finished; Eat freshly packed.

Ingredient breakdown.

Pleurotus eryngii to taste.

Appropriate amount of black cabbage and appropriate amount of oil.

Salt to taste, chicken essence to taste.

Savory and fresh flavor stir-frying process.

Ten minutes takes time.

Easy difficulty. Steps to stir-fry black cabbage with oyster mushrooms.

Steps to stir-fry black cabbage with oyster mushrooms: 1 1 Prepare the dish.

Steps for stir-frying black cabbage with oyster mushrooms: 2 2 Wash and shred.

Steps to stir-fry black cabbage with oyster mushrooms: 3 3 Stir-fry king oyster mushrooms first, stir-fry soft king oyster mushrooms and stir-fry black cabbage Steps: 4 4 Add shredded black oyster mushrooms and stir-fry black cabbage Steps:

5 5 stir-fry out of the book, add salt and chicken essence king oyster mushroom stir-fry black cabbage steps: 6 6 finished product.

Ingredients: two black cabbages;

Excipients: appropriate amount of meat.

Stir-fried black cabbage with meat. 1. Cut the meat into thin strips.

2. Cut the vegetables into sections.

4. Put the vegetable stalks and fry a few times, then put the leaves, and fry until the leaves just change color.