How to make yellow hearted cabbage delicious, the practice of vegetarian fried yellow hearted cabbag

Beef stew with yellow cabbage.

Method: 1. You can first fry the washed and cut yellow cabbage, 2. Then, pour in the soup with beef, put salt, light soy sauce, and simmer for about half an hour (by feeling), and get out of the pot.

3. This dish can also be used below, beef noodles, delicious.

4. Because the yellow cabbage will come out of the water when it is burned, there is no need to put too much water; If there is "essence of chicken."

"Clear soup cubes" can be used instead of salt and chicken broth for a better taste.

Features: Beef stew with yellow cabbage tastes delicious and is conducive to digestion and absorption, and has a particularly good tonic effect on the body.

Yellow-hearted cabbage vermicelli balls.

Method: 1. Clean the yellow cabbage and cut it into large pieces; Soak the vermicelli in cold water until soft; Rinse the beef tendon pills; Boil a pot of water, put in the beef tendon balls, boil until the water boils again, then put in the yellow cabbage and press the yellow cabbage into the water with chopsticks, let all the yellow cabbage be immersed in the water, and cook for 10 minutes on medium heat.

2. Add the soaked vermicelli and cook over medium heat for 5 to 6 minutes; Season with salt, pour all the ingredients into a clay pot, bring to a boil over high heat and serve, sprinkle chopped green onion and pepper when eating.

Can. Features: Yellow cabbage vermicelli balls have a very unique flavor, not only delicious but also nutritious, which is rich in many nutrients, and has a good nourishing effect.

Luo pot yellow cabbage.

Method: 1. The selection of materials is very critical: the old gang who peels off the yellow cabbage, and the soft appearance belongs to the old gang. Remove the leaves on both sides of the vegetable gang, don't take the hard gang.

2. Stack the yellow-hearted cabbage, and the direction of the kitchen knife and the cabbage fiber is perpendicular, that is, cut with a top knife. No matter how thick the fiber is, it becomes very short, and the yellow-hearted cabbage becomes tender, similar in shape to Luo Guoha.

3. Put the shredded meat into a container and add salt; Wine.

After grasping well, add a little oil and set aside, ginger; Shred the red pepper and cut the coriander into sections.

4. Put oil in the pot and stir-fry the ginger shreds; Shredded red pepper, add shredded meat and stir-fry until browned.

Cook in cooking wine, then add shredded yellow cabbage and add salt; Essence of chicken; pepper, sautéed over high heat, then add the parsley; Cook in vinegar and drizzle with sesame oil.

Features: Luo Guo Huangxin cabbage is more elegant, but the taste is more fragrant, which is very suitable for people with poor digestion.

1.Three pieces of tofu.

2.Half a yellow cabbage, two green onions, and a red and green pepper. Cut the green onion into sections.

3.Cut the cabbage into small cubes.

4.Round the red and green peppers.

5.It ended up like this.

6.Pour oil into the pan, when the oil is hot, pour the tofu into the pan and fry the tofu until it is yellow on both sides.

7.Fry like this.

8.Leave the oil in the pan, pour the green onions into the pan and fry a few times. Stir-fry until fragrant.

9.Pour the cabbage into the pan and stir-fry.

10.Pour the tofu into the pan and turn it a few times.

11.Put the red and green peppers in the pan.

12.Put a spoonful of salt.

13.Add chicken essence (to taste).

14.Enter.

1.Wash and cut the cabbage and set aside;

2.Heat the oil and stir-fry the spices;

3.Pour in the stalks and stir-fry for 2 minutes;

4.Then add the vegetable leaves and stir-fry over high heat;

5.The vegetables are cut off by adding salt and chicken essence and stir-frying for a while.

Summary. Pro: ham and yellow cabbage [prepare ingredients] 500 grams of yellow cabbage, 25 grams of water magnolia slices, 75 grams of cooked ham, 5 grams of refined salt, 3 grams of monosodium glutamate, 2 grams of sugar, 4 grams of cooking wine, 25 grams of water starch, 250 grams of broth, 100 grams of vegetable oil [Steps] Wash the cabbage, it is best to soak it in light salt water for a while, then rinse, break it into small pieces, control the dry water for later use, put oil in the pot and heat it to 8-9 heat, put in peppercorns and dried chili peppers, shredded green onions to make the fragrance, and then put in cabbage, put in a little light soy sauce, Stir-fry rice vinegar and salt for about 3 minutes, then add the chicken essence and remove it from the pot!

Pro: Ham and yellow cabbage [prepare ingredients for Kongfeng Town] 500 grams of noisy yellow cabbage, 25 grams of water magnolia slices, 75 grams of cooked ham, 5 grams of refined salt, 3 grams of monosodium glutamate, 2 grams of sugar, 4 grams of cooking wine, 25 grams of water starch, 250 grams of broth, 100 grams of vegetable oil [Steps] Wash the cabbage, it is best to soak it in light salt water for a while, then rinse, break it into small pieces, control the dry water for later use, put oil in the pot and heat it to 8-9 into heat, put in peppercorns and dried chili peppers, shredded green onions to make the fragrance, and then put in the bucket of coarse cabbage, Add a little light soy sauce, rice vinegar, and salt and stir-fry for about 3 minutes, then add the chicken essence and remove it from the pot!

Related information: Vermicelli mixed with yellow cabbage [Prepare ingredients] 300 grams of cabbage heart, 2 handfuls of vermicelli, half a carrot, 1 teaspoon sugar, 5 dried chili peppers, 1 teaspoon monosodium glutamate, 1 tablespoon sesame oil, 1 teaspoon salt, 1 tablespoon white vinegar. 【Steps】Cabbage heart, vermicelli, carrots, cabbage heart cut into thin strips, carrots shredded, dried chili shreds for later use, put water in the pot, put in the vermicelli after the water boils and boil soft, put in the carrot shreds after the powder is soft and boil soft, the vermicelli and carrot shreds are removed and pressed according to the water, the boiled soft vermicelli, shredded carrots and cabbage, and dried chili shreds are put into the container, poured with hot oil, add salt, white vinegar, sugar, and monosodium glutamate in turn, and mix well when eating in the hall!

Crab roe and yellow cabbage [prepare ingredients] 500 grams of hairy crab, 750 grams of yellow cabbage, 25 grams of flour, 10 grams of salt, 5 grams of monosodium glutamate, 15 grams of rice wine, 75 grams of lard (plate oil holding) [Steps] Wash the crab, steam it, remove the shell after cooling, take out the crab roe (crab meat is reserved for other uses), wash the yellow cabbage, cut it directly into a block of 12 cm long and 2 cm wide, put the wok on a slight fire, burn the late-ripening lard until it is hot, put the yellow cabbage cube in oil for 2 minutes, and decant the oil after it is soft. Rush into the milk soup (750 grams), simmer for 20 minutes with a slight heat, pour it into the soup plate, put the wok on the hot fire, scoop in the cooked lard and heat it, put in the flour and grind it until it is milky white, pour the simmered yellow cabbage pieces with juice, add refined salt and monosodium glutamate and mix thoroughly, simmer for a while, first scoop the yellow heart section and carry the vegetable pieces into the soup bowl, use chopsticks to sort them into strips one by one, arrange them neatly, and then add crab roe and rice wine to the soup in the pot and stew them slightly, and pour them on the yellow cabbage.

There are many ways to make yellow cabbage delicious, and the following is a delicious way to make crab roe and yellow cabbage:

The ingredients are as follows: 500 grams of hairy crab, 750 grams of yellow cabbage, 25 grams of flour, 10 grams of salt, 5 grams of monosodium glutamate, 15 grams of rice wine, and 75 grams of lard (plate oil).

Here's how:

Wash the crab, steam it, remove the shell after cooling, take out the crab roe (crab meat is reserved for other uses), wash the yellow cabbage, cut it into a piece of 12 cm long and 2 cm wide, put the wok on a slight fire, cook the lard until it is hot, put the yellow cabbage cube over the oil for 2 minutes, decant the oil after it is soft, flush it into the milk soup (750 grams), simmer for 20 minutes over a slight fire, and pour it into the soup plate.

Put the wok on the hot fire, scoop in the cooked lard and heat it, put in the flour and grind it until it is milky white, pour the simmered yellow cabbage pieces with juice, add refined salt and monosodium glutamate and mix thoroughly, simmer for a while, first scoop the yellow cabbage pieces into the soup bowl, use chopsticks to sort them into strips one by one, arrange them neatly, and then add crab roe and rice wine to the soup in the pot and stew them slightly, and pour them on the yellow cabbage.

The cabbage heart cold salad is delicious, and the specific method is as follows:Ingredients: 300 grams of cabbage.

Excipients: 2 tablespoons oil, 1 tablespoon salt, 10 grams of chopped green onion, 5 grams of dried chili peppers, 1 tablespoon light soy sauce, 1 tablespoon sesame oil, 1 tablespoon aged vinegar, tablespoon sugar.

1. Wash the cabbage heart stuffy potatoes and cut them into thin strips.

2. Add an appropriate amount of chopped green onions.

3. Add a little dried chili flakes.

4. Pour an appropriate amount of oil into the pot, heat it and smoke it, and pour it on the cabbage heart.

5. Drizzle a little light soy sauce.

6. Add an appropriate amount of sesame oil. Ant Qi.

7. Add an appropriate amount of vinegar.

8. Add an appropriate amount of salt.

9. Add a little white sugar.

10. Stir all the ingredients thoroughly.

11. The finished product is as follows.

1. Prepare the ingredients as follows: 500 grams of hairy crab, 750 grams of yellow cabbage, 25 grams of flour, 10 grams of salt, 5 grams of monosodium glutamate, 15 grams of rice wine, and 75 grams of pork oil (plate oil).

2. Wash the crabs, steam them, remove the shell after cooling, take out the crab roe (crab meat is reserved for other purposes), wash the yellow cabbage, cut it straight into pieces 12 cm long and 2 cm wide, put the wok on a slight fire, cook the lard until it is hot, put the yellow cabbage pieces in oil for 2 minutes, and decant the oil after being soft.

3. Rush into the milk soup (750 grams), simmer for 20 minutes over low heat, pour it into the soup plate, put the wok on the hot fire, scoop in the cooked lard and heat it, put the digging chain into the flour and grind it to milky white, pour the simmered yellow cabbage pieces into the juice, add refined salt and monosodium glutamate, mix thoroughly, simmer for a while, first scoop the yellow cabbage pieces into the soup bowl, use chopsticks to sort them into strips one by one, put them together, and then add crab roe and rice wine to the soup in the pot and stew them slightly, and pour them on the yellow cabbage.

1. Yellow-hearted cabbage can be eaten.

2. Yellow cabbage has high nutritional value and fresh taste, not only Chinese people love to eat it, but even Koreans love to eat it very much. Koreans love to eat kimchi, and the yellow cabbage is a variety that is specially used to make kimchi. Yellow-hearted cabbage has a thin petiole and is fragrant and delicious to eat, and it is very popular in China and Korea.

3. The appearance of the yellow cabbage is stacked cylindrical, the overall appearance is beautiful, extremely resistant to storage and storage and transportation, it will be placed for half a month to 1 month in winter, it will not appear leaf rot, after the withered outer leaves are removed, the inner leaves are still fresh and delicious, and therefore it has become the most influential vegetable, and it is planted all over the country.