What are the more suitable ways to eat baby cabbage?

As the saying goes, the people live on food. In ancient times, many people just wanted to be able to eat enough. In today's fast-growing society, people are not only pursuing the problem of food and clothing, but also the problem of quality.

Therefore, food is also one of the topics that people pay special attention to, and they will travel all over the world to eat the characteristics of each place. Baby cabbage is one of the vegetables that people like to eat very much, it is not only rich in nutrients, but also has a particularly crispy taste. So what is the most suitable way to eat baby cabbage?

1. Cold baby cabbage Cold baby cabbage is very delicious, and the method is very simple. You can clean the baby cabbage you bought first, and then put it in the pot to blanch it. Then there is the sauce sauce, which is the soul of the baby cabbage.

First, mince the garlic in a bowl and then cut in a little shallot. Then you can add chicken essence, salt, soy sauce, light soy sauce, dark soy sauce to taste. If you like spicy food, you can also add some chili noodles or chili sauce, and finally drizzle hot oil and pour sesame seeds.

This sauce can be said to be very versatile, it is delicious to mix anything, and it has a fragrant aroma. Put the sauce on top of the boiled baby cabbage, then grasp it with your hands and mix well, so that a delicious cold and spicy dish is ready. <>

Second, baby cabbage hot pot hot pot is also one of the foods that people like very much, so you can wash the baby cabbage you bought and put it in the hot pot to burn, in fact, this is also a very delicious baby cabbage crispy and hot pot spicy mixed together, making the taste more wonderful. If you haven't tried this way of eating, you can try it, and the taste will definitely make you feel very amazing. <>

3. Stir-fried baby cabbage with shallots Stir-fried baby cabbage with shallots is very delicious, cut the green onions you bought into minced green onions, then fry them in the pot until fragrant, and finally stir-fry the baby cabbage for 5 minutes. Friends who like to eat spicy food can also add some chili sauce to the pot, which will make the baby cabbage taste more crispy, I believe many people like this way of eating very much.

For example, it can be made into dry pot baby cabbage, soup baby cabbage, steamed baby cabbage with garlic vermicelli, hot and sour baby cabbage, stir-fried baby cabbage with fungus, etc., which are all very good choices, and the taste is very good, and the nutritional value is relatively high.

It can be eaten directly in hot pot, or used to make skewers, or it can be eaten directly stir-fried, or it can be directly stir-fried, or it can be made into bowl chicken.

Garlic baby cabbage, hot pot, spicy hot, stir-fried, tomato baby cabbage, are all very delicious and very delicious.

Garlic vermicelli baby cabbage.

Ingredients: 400 grams of baby cabbage, 30 grams of longkou vermicelli, a little green pepper, a little red pepper, a few cloves of garlic, a little salt, an appropriate amount of light soy sauce, an appropriate amount of oyster sauce, an appropriate amount of cooking oil.

1. Put the vermicelli in a basin, add the water that has not covered the vermicelli, soak it for 30 minutes, soak the vermicelli until soft, and then cut it into small pieces with scissors for later use.

3. Add an appropriate amount of water to the pot, blanch the chopped baby cabbage in the pot after the water boils, and boil for about 30 seconds to remove it. The purpose of blanching is to remove the raw and astringent taste of baby cabbage and remove impurities in baby cabbage.

4. Place the blanched baby cabbage neatly on a plate for later use.

5. Chop the garlic into minced garlic, wash the red pepper and green pepper, remove the seeds and cut into small cubes for later use.

6. Add an appropriate amount of cooking oil to the wok, add half of the minced garlic and stir-fry the minced garlic until the color is golden, then turn off the heat, then add the other half of the minced garlic, add two small spoons of light soy sauce and a small spoon of oyster sauce and stir well.

7. Control the water of the vermicelli, pour the fried garlic material into the vermicelli and mix evenly, then put the mixed vermicelli in the middle of the baby cabbage, and pour the remaining juice evenly on the baby cabbage.

8. Add an appropriate amount of water to the steamer, put the baby cabbage in the pot after the water boils, cover the pot, and steam on high heat for about 6 minutes.

9. Take out the steamed baby cabbage, sprinkle the diced green pepper and red pepper on top, boil an appropriate amount of cooking oil in the pot, pour the oil on top after the oil is hot, and serve it after the fragrance is boiled.

Tips: 1. Before the baby cabbage is steamed, it must be blanched, and the blanching time should not be too long, about 30 seconds.

2. When making minced garlic, fry half of the minced garlic and add half of the minced raw garlic, so that the garlic fragrance will be sufficient.

Serve the baby cabbage in the soup.

Ingredients: Bulaoquan baby cabbage (3 pieces), preserved eggs (2 pieces), green pepper (1 piece), red pepper (1 piece), red dates (5 pieces), wolfberry (1 tablespoon), garlic (2 cloves), ginger (2 slices), green onion (1 root), stock (3 cups).

Seasoning: oil (3 tablespoons), salt (1 4 tablespoons), chicken broth (1 3 tablespoons), cornstarch water (1 3 cups).

Method: 1. Peel off the shell of the preserved egg and cut it into six cloves with an egg cutter; Wash the red dates and wolfberries and soak them in water.

2. Wash the baby cabbage and cut it in half; Remove the stems and seeds of the green and red peppers and cut into cubes.

3. Heat 3 tablespoons of oil, stir-fry ginger and garlic slices and green onions, pour in green and red pepper pieces and stir well, pour in 3 cups of broth, add red dates and wolfberries and stir well and bring to a boil.

4. Add preserved eggs and baby cabbage, mix well, cover and cook over medium-low heat for 5 minutes.

5. Cook until baby cabbage is tender, add 1 4 tablespoons of salt and 1 3 tablespoons of chicken broth powder to taste.

6. Pour in cornstarch water and stir well to make the soup thick, and then it can be taken out of the pot.

Tips: 1. There are two processing methods for preserved eggs: soaking and mud. Generally, preserved eggs made by soaking method are more tender, and preserved eggs made by mud wrapping method are easy to preserve.

2. It is best to use sugar preserved eggs into the dish, gently throw them when selecting preserved eggs, throw them several times in a row, feel trembling greatly, have a heavy feeling of high-quality preserved eggs, feel that the eggs do not flutter in the dead heart, and feel trembling and elastic too large is the sugar eggs.

3. Preserved egg shelling method: gently crush the eggshell and loosen the eggshell with the palm of your hand, so that the eggshell can be easily peeled off, so that the preserved egg is not sticky to the skin, and smooth and complete.

4. To choose authentic baby cabbage, it is better to choose one that is small in size and strong in the hand; If it is loose when pinched, it may be impersonated with Chinese cabbage core.

The simplified version of the baby cabbage on the soup.

Characteristics: fragrant, fresh and rich in taste.

Ingredients: 300g pea sprouts, 1 preserved egg, shredded ginger, minced meat, chopped green onion.

Method: 1. First put the pea sprouts into a large bowl.

2. Add the broth to the pot (I don't have the broth, so I added the chicken essence with water), 3. After boiling, add shredded ginger, minced meat, preserved eggs, and it is best to add some water to make shiitake mushrooms if you are prepared.

4. Season with salt and chicken essence, pour a little salad oil, pour the water into the previous pea seedling bowl after boiling, and sprinkle with chopped green onions.

1.Serve the baby cabbage in the soup.

2.Steamed baby cabbage with minced garlic (vermicelli).

3.Stir-fried baby cabbage.

4.Baby cabbage in milk soup.

It's not bad to stir-fry with enoki mushrooms.