How to make cabbage delicious when it is dried? Do you have a good recipe to recommend?

Every winter when a large number of cabbage is on the market, my family will make some dried cabbage, which can be stored for more than a year when the sun is good, and it is usually used to stew vegetables to make soup or porridge, which is very delicious.

1. Dried cabbage bone broth.

Buying meat for the New Year requires a few big stick bones, chopping them into large sections, boiling pots with water, and adding cooking wine.

and green onions, ginger slices, put in the bones, blanch for five minutes and take them out, during which the gray-white foam on the surface of the water should be filled out, which is the blood and dirt in the bones. Soak the dried cabbage and a few dried shiitake mushrooms overnight in advance, then wash them and cut them into sections. Put the pork bones in a stew pot, add enough water, turn to low heat after boiling, add dried cabbage and shiitake mushrooms and simmer for two hours, the bones are soft and rotten.

If you want to stew faster, you can put it in a pressure cooker.

Medium pressure for 40 minutes. Depending on your preference, you can also stew it with carrots, potatoes, lotus roots, and other ingredients.

2. Stewed pork belly with dried cabbage.

The fat and lean pork belly is washed and cut into slightly thicker strips. Soak the cabbage and wash it well. Put a little cooking oil in a frying pan, pour in the pork belly when it is hot, fry slowly over low heat until the fat part is leached out, turn slightly yellow, then pour in the dried cabbage, release soy sauce, dark soy sauce, oyster sauce, salt, and a spoonful of bean paste.

Add enough water to submerge the ingredients, turn to medium-low heat and simmer for half an hour, turning over with a spatula during this time, let it evenly absorb the flavor, and turn off the heat when the soup is almost dry. <>

3. Porridge with dried cabbage and lean meat.

Wash the pork loin and cut it into shreds, put cooking wine, salt and a spoonful of starch to grab the plate evenly, and marinate for half an hour. Soak the cabbage and wash it and cut it into small cubes. Put water in a boiling pot, add the washed rice, bring to a boil over high heat, and turn to low heat.

Pour in shredded meat, pick it up with chopsticks, add dried cabbage after the meat changes color, put salt, white pepper and a little cooking wine and simmer for half an hour, the porridge becomes viscous and then turn off the heat. <>

If you have the opportunity, you must dry some dried cabbage and try these delicacies, the taste will definitely not disappoint you.

Eat it roasted, boiled, stir-fried, used in soup, and add a little when making egg custard; Egg custard with cabbage, pork bone soup with dried cabbage, porridge with dried cabbage, stir-fried pork with dried cabbage, stewed pork ribs with dried cabbage.

You can stew vermicelli with cabbage, this way of eating is also very delicious, soak the cabbage first, then heat the oil in the pot, put in the green onion, ginger and garlic, then pour the cabbage into the stir-fry, add light soy sauce, chicken essence, monosodium glutamate, salt, thirteen spices, and finally add water, and then put the vermicelli in.

Dried cabbage can be used to make stewed tofu, which is not only delicious, but also very nutritious, can satisfy cravings, and is also easier to preserve in winter; Recommended recipes include dried cabbage; stewed tofu with cabbage; cabbage soup, etc.

There is a habit of drying cabbage in the countryside, and the cabbage grown by farmers in autumn is harvestedWhat doesn't seem to be the favorite cabbage is put on the fork or rope, let the wind blow gently and the sun is exposed, and it is not clear how long it has passed, and of course it will dry up, and it will become dried cabbage, which can be used at any time. Dried cabbage becomes a delicious dish.

There are many ways to eat dried cabbage, such as being able to soak it in small water, wash and slice it, blanch it in boiling water, dry it, and dip it in fried red oil chili sauce, which is the favorite of the old Northeast people. You can also chop it after soaking, fry it in oil, put it into boiled and cut into slices, add ginger and garlic shreds, soy sauce and salt, and cook it to make dried cabbage as button meat, the taste is comparable to the plum cabbage button meat, the aroma is mellow, and the next meal is thick. Materials:

500 grams of pork belly, 5 dried cabbage, 3 cloves of garlic. Soak the cabbage overnight and boil the fatter meat to oil.

Add the garlic to stir-fry until fragrant, then pour all the meat down and fry for two or three minutes, cut the soaked dried vegetables and spread them below, pour the fried fat on the dried vegetables, pour in 500 grams of water, 1 tablespoon of salt, 2 tablespoons of light soy sauce, 3 tablespoons of dark soy sauce, 2 spoons of oil, boil over high heat, turn to simmer gradually, and turn over halfway. Boil until there are 3 minutes of water left, and then you can get out of the pot like this, and it is delicious. Materials:

1 handful of dried cabbage, half a box of mushrooms, black pepper, Fuqing, dried cabbage should be cleaned in advance and soaked for 1 hour. Less fryer, pour in the dried cabbage, widen the soup and simmer until soft, add the sliced mushrooms and simmer for 10 minutes.

Add a small amount of black pepper and remove from the pot. Materials: Bundle the Chinese cabbage in multiple bundles and wash the Chinese cabbage.

At the same time, set up a pot and boil water. When the water boils, put the bok choy in the pot and scoop it up after a few minutes. Rinse it with cold water, put it on the cutting board and cut it about once, take a small ball, and squeeze the water with a steaming cloth.

Put it in a film bag. Many were carried out at once. Put it in the refrigerator and freeze it.

Eat and use. Previously made spine potato soup. The dried cabbage that the Korean restaurant also buys separately for the spine potato soup is this one, but there is an additional process of drying it.

There is no need to be so inconvenient to eat at home, it is easy to go out and taste the same.

I think it can be made into stir-fried shredded pork with cabbage, which is made by drying our cabbage and marinating it with seasonings, and then stir-frying it with our pork.

It is usually made into spicy cabbage. Just sprinkle some sesame soy sauce or some chili peppers on top. It is usually stir-fried cabbage or made into a cabbage pate.

Cabbage can be dried to make kimchi, and the common practice is to fry cabbage or pickle cabbage, and then make it into spicy cabbage.

Preparation of dried cabbage:

Ingredients: two small handfuls of cabbage.

Steps: 1. Wash the cabbage and set aside.

2. Boil the pot with boiling water, throw the cabbage into the pot after the water boils, blanch it until it changes color, just a few minutes, and then you can scoop it up and put it in the basin, and when it is cold, you can dry it up and blow the wind.

3. Still take a hanger to hang, which is the cleanest and easiest to dry, and squeeze out the water on the leaves, which will dry faster.

4. Spread out the leaves one by one. If you have the conditions, it is best to take it directly to the sun, dry it quickly, and you must choose a good weather for drying vegetables.

5. This is the dried vegetables that have been blowing on the balcony for a day, and they have been dried beautifully. Continue blowing and continue drying.

6. It's already very dry, and it smells full of the fragrance of dried vegetables.

7. The method is to soak the dried vegetables in hot water and soak them softly into sections, and use a few pieces of fat meat to refine the oil into the pot, which is the finished product out of the pot.

1.Chinese cabbage drying how to make dried vegetables.

Prepare some Chinese cabbage, clean it, cut the head of the cabbage, otherwise it is difficult to dry, put it in the pot for a few minutes, after boiling thoroughly, you can put it in cold water to rinse it, and then you can take it to the drying basket and lay it, put it in the sun to dry, and after drying, you can bundle it up or put it in the urn for preservation, so it will be better.

2.How to pickle Chinese cabbage is the most delicious.

Method: Clean a handful of Chinese cabbage first, then cut it, put it in a container, add an appropriate amount of salt and stir evenly, marinate for half an hour, clean it, and then add an appropriate amount of vegetable oil, dried chili, vinegar and sugar, and stir well.

Method 2: Prepare some Chinese cabbage to clean it, then cut it into strips, put it in a container, add an appropriate amount of salt and stir evenly, after 60 minutes, you can filter out the salt water, add some saccharin, vinegar and sugar to stir well, and then put the dried chili shreds and ginger shreds into the oil pan to fry them, and after frying, you also need to pour them into the cabbage and continue to stir and marinate for about an hour before eating.

3.How to keep Chinese cabbage for a long time.

1.Wrap the Chinese cabbage in some newspaper and put it in a ventilated and cool place, which can be stored for two to three weeks.

2.If the cabbage has been cut, it needs to be stored in the refrigerator, wrap it in plastic wrap first, and then put it in the refrigerator for about a week.

3.Cut the Chinese cabbage first, prepare a fresh-keeping bag to pack it, and then put it in the freezer, and take out some to eat when you need to eat.

4.How to make dried Chinese cabbage delicious.

1.Remove the prepared Chinese cabbage, wash it and use a knife to slice the Chinese cabbage, here you should pay attention to the cabbage and the cabbage leaves must be separated.

2.Wash the red pepper and cut it into small pieces, cut the garlic into slices, and cut the ginger into shreds for later use.

3.Pour oil into the pot, wait until the oil boils, pour in the spare cabbage, stir-fry evenly over low heat, stir-fry the cabbage until soft, then pour in the cabbage leaves, continue to stir-fry, and wait until the cabbage in the pot is slightly tiger skin color and then it can be put out for later use.

4.Pour soybean oil into the prepared pot, add ginger and garlic slices to stir-fry until fragrant, and then add red pepper to continue stir-frying.

5.After stir-frying until fragrant, add the cabbage slices that have been stir-fried in advance, stir-fry again over high heat, and add appropriate salt after stir-frying for a period of time.

5.What is the nutrition of Chinese cabbage.

The content of various elements in Chinese cabbage is very high, not only containing carotene, vitamin B1, vitamin B2, vitamin C and other vitamins that are beneficial to the body, but also fat, calcium, phosphorus, iron and other essential trace elements for the body. Moreover, Chinese cabbage has a sweet taste, has the effect of clearing heat and removing annoyance, and improving the stomach and intestines, and eating Chinese cabbage regularly can effectively prevent the occurrence of sepsis.

Sun-dried cabbage can be used to make dried cabbage stir-fry, and the dried cabbage is soaked and chopped to stir-fry the meat.

Preparation of dried cabbage.

Chinese cabbage is more commonly eaten in our lives, and its taste is relatively good, and the Chinese cabbage not only has a good taste, but also has a rich taste in terms of stir-fried vegetables or pickles. But if we want to make cabbage into pickles in our lives, what should we do to make it taste better, and we also need to pay attention to the fact that if you want to dry the cabbage, you need to be exposed to the sun, so that the taste is more delicious.

Clean the cabbage, before preparation, the cabbage selection, be sure to choose fresh cabbage, do not choose some wilted cabbage, it will affect the taste of the cabbage, because the pickled cabbage itself will have signs of wilting, if you choose some lifeless cabbage at this time, the taste will be very poor. After preparing the cabbage, it is to carry out a lot of cleaning, completely remove the roots, and after the cabbage is cleaned, prepare a plastic paper, or a mat that can hold the cabbage, but after the cabbage is cleaned, clean the mat, and then put it outdoors or a place where it can get sun exposure, after putting it away, spread it flat, at this time, it is ready to put the cabbage, and the cabbage is dried on two or plastic paper one by one. Be sure to ensure that each of them can be evenly exposed to the sun, it is necessary to blow the sun for 10 days, or choose according to one of your own weather, if the cabbage has been dried, there is no moisture.

I believe that cabbage is familiar to everyone, and it can often be seen in people's daily diet. The nutritional value of cabbage is also relatively high, which can supplement a variety of nutrients for the human body. Fresh cabbage is difficult to preserve, which is why many people choose to dry it and eat it.

Below, I will introduce to you how to dry cabbage!

1. Food introduction.

Dried cabbage is made by drying cabbage. Primed"Sweet"、"Drizzle"、"Soft"、"Gan"It is famous, it is advisable to use dried cabbage to make porridge and soup on a hot and sultry day in mid-autumn, which is a traditional folk food custom in Lingnan area, especially in the Pearl River Delta region of Guangzhou. Dried cabbage can nourish the heart and regulate blood, remove annoyance and quench thirst, and has the effect of eliminating dryness and heat, benefiting the stomach and intestines, and eliminating appetite.

Second, the practice. Blanching: 100 Blanching in boiling water for 2 3 minutes, add a small amount of baking soda to the blanching water to make the blanching water slightly alkaline.

Drying: can be used natural drying method, that is, drying in the sun, it takes too long, the quality is not guaranteed, the use of hot air drying, the advantage is that the time is short and the quality is good, the water content is 12 13% under 65 70.

Softening: Freshly baked dried cabbage due to low water content and not very uniform, if packaged immediately, it is easy to cause a high crushing rate, and it is necessary to go through the softening stage, that is, it can be placed or covered naturally at room temperature for 2 3 days before the next process can be carried out.

Storage: The storage of dry products should meet the environmental conditions of low temperature and low humidity. Failure to do so will shorten its shelf life or shelf life.

After the above treatment, the dried cabbage is baked, and the cabbage leaves are dark green.

3. Nutritional value.

Modern nutrition believes that it contains crude fiber, soluble protein, fatty oil, and a variety of vitamins, which can nourish the heart and regulate blood, remove annoyance and quench thirst, and have the effects of eliminating dryness and heat, benefiting the stomach and intestines, and eliminating appetite.

Nutritional avoidance: alias] dried vegetables. 【Sexual taste】Slightly cold, sweet taste.

Efficacy] nourishes the heart and regulates blood, clears away heat and annoyance, quenches thirst and diuretics, clears the stomach and intestines, and clears lung heat. It can be used for colds, whooping cough, peptic ulcer bleeding, hot cough, pharyngitis hoarseness, etc.

Appropriate & Avoidable: Suitable for ordinary people, not suitable for people with spleen deficiency.

1.Pork bone soup with dried cabbage.

1) First of all, we need to prepare the materials, and then add some water to the pot, wait until the water is boiling, pour in the pork bones and blanch the water, and then wash the blanched pork bones, and the dried vegetables are also washed and need to be cut into sections 2

2) Pay attention to wash the barley, dates, ginger, etc. for later use, and pat the ginger flat, then add water to the soup pot to boil, and add all the ingredients for the soup, and then boil on high heat for about 20 minutes.

3) Use the digestive pot for another 2 hours, and then add some edible salt to taste, and then the delicious pork bone soup in the dried cabbage pot is ready.