How do you make cabbage root taste better?

You can eat it pickled, cut the cabbage root into long strips, then kill the water with salt, clean it after that, then put in some chili noodles, apple puree, garlic puree, vinegar, and then put it in a sealed place to marinate for a day or two It is very delicious.

At this time, it can be made into spicy stir-fried cabbage root, and then it can also be made into vinegared cabbage root or fungus cabbage root fried pork slices, and then it can also be made into stewed lotus root slices with picky cabbage.

I think the best thing to eat is pickled with chili peppers, so that the pickled cabbage root is very delicious, especially flavorful, and especially appetizing.

Soak it in vinegar to make it even more delicious. And it will also be more tasteful, and it will also increase appetite.

Ingredients. Cucumber.

1 root. Carrot.

1 root. 1 green pepper.

1 pc. Coriander stalks.

1 handful. Accessories. Salt. Amount.

Light soy sauce. Amount.

Oyster sauce. Amount. Vinegar. Amount.

Sesame oil. Amount.

Steps. 1.Raw material.

2.Wash the cucumbers and green peppers, cut them into cubes, wash the carrots, slice them, wash the coriander stalks and cut them into small pieces.

3.Put salt, light soy sauce, oyster sauce, vinegar and sesame oil in a bowl and mix into juice.

4.Place the chopped cucumbers, green peppers, carrots, and coriander stalks in a bowl.

5.Pour in the prepared juice and marinate for 5 minutes.

1. Ingredients: 1 cabbage root, half a carrot, 3 dried red peppers, 3 garlic cloves, 1 coriander, sugar, light soy sauce, balsamic vinegar, monosodium glutamate, appropriate amount of salt.

2. Wash and slice the cabbage root and carrots, add salt and mix well, marinate for about 1 hour, rinse with cool boiled water and then squeeze out the water, add sugar, light soy sauce, balsamic vinegar and monosodium glutamate and mix well.

3. Chop the garlic cloves into minced pieces, chop the dried red peppers into minced pieces, and cut the coriander into sections.

4. Put oil in a wok, add minced garlic and dried red pepper flakes after heating, fry the fragrance over low heat, pour it on the pickled cabbage root and carrots while hot, sprinkle with coriander and mix well to eat.

Ingredients: 75 grams of cabbage leaves, 50 grams of minced meat, half an egg, an appropriate amount of peanut oil, sesame oil flour, refined salt, monosodium glutamate, a little green onion and minced ginger.

Method: (1) Blanch the cabbage leaves with boiling water to soften; Put the minced meat into a bowl, add refined salt, monosodium glutamate, minced green onion and ginger, sesame oil, stir well and set aside.

2) Cut the blanched cabbage leaves into 10 cm long and 7 cm wide, spread them flat on a cutting board, smear them with minced meat, and roll them into rolls with a diameter of 3 cm.

3) Put the pot on the fire, put in the peanut oil and cook until it is hot, dip the cabbage rolls in flour and eggs in turn, fry them in oil until slightly golden brown.

4) Leave a little bottom oil in the original pot, put in the green onion and ginger shredded pot, cook in the broth, put in the fried cabbage rolls, add refined salt and monosodium glutamate, and pour sesame oil into the soup when it is dry.

Spicy cabbage ingredients: 2000g cabbage, 10 sea salt, 1 pear, 1 apple, half a white radish, 1 piece of ginger, 1 head of garlic, 1 tablespoon of fish sauce, 2 tablespoons of sugar, 2 tablespoons of chili powder, 100g of chili paste

Method: (1) Cut about 2000g of cabbage into 4 cloves, marinate with sea salt for 10 hours, and dry the water;

2) Prepare 1 pear, 1 apple, half a radish, 1 piece of ginger, 1 head of garlic, these ingredients are splaned into shreds; Add 1 tablespoon of fish sauce, 2 tablespoons of sugar, 2 tablespoons of chili powder and 100g of chili sauce and mix thoroughly;

3) Spread the sauce into the cabbage layer by layer;

4) Roll tightly into an airtight container and refrigerate for 40 hours.

【Cabbage stewed tofu】

Ingredients: 1/2 cabbage, 1 piece of northern tofu, 1 handful of vermicelli, 1 tablespoon of shrimp skin, appropriate amount of oil and salt, 1 green onion, 2 slices of ginger, 2 large ingredients, 1-2 tablespoons of soy sauce

Steps:1Prepare the required materials, peel off the cabbage leaves, wash them, drain the water, wash the shrimp skin, and use the northern tofu, which is the old tofu, and the northern tofu is relatively hard and not easy to break when stewed.

2.Slice the cabbage with a blade, and it is easier to absorb the flavor of the cabbage slices.

3.Cut the tofu in half, then cut it into large slices 1 cm thick, soak the vermicelli in warm water, and soak the vermicelli until it becomes soft and hard.

5.Add the cabbage and stir-fry, stir-fry the Chinese cabbage until it is slightly soft, the Chinese cabbage has a lot of moisture, and after stir-frying, remove a part of the water, which will make it easier to absorb the flavor.

6.Pour in water, the amount of water is the same as that of cabbage, add tofu, then add shrimp skin, pour in soy sauce, bring to a boil over high heat, and simmer over medium-low heat for ten minutes.

7.The cabbage is stewed until it is cooked, the tofu is flavored, and salt is added to taste.

8.Add the vermicelli, bring to a boil, cook until the vermicelli becomes transparent, turn off the heat, and serve on a plate.

Cabbage is originally distributed in North China, and is widely cultivated throughout China. Cabbage is hardy and prefers a cool climate, so it is not suitable for planting on poorly drained clay soil.

Cabbage does this My husband ate three bowls of rice.

Make the soup The soup is very fresh.

Spicy cabbage is also good.

Chinese cabbage does this, super under the rice.

There is nothing wrong with eating a delicious dish.

Cabbage is delicious when it does this:

Ingredients: Appropriate amount of Chinese cabbage, a few garlic grains, a few dried chili peppers, 2 spoons of light soy sauce, 3 spoons of balsamic vinegar, half a spoon of salt, 1 spoon of sugar, 4 spoons of starch water, and an appropriate amount of lard.

Steps] 1, a Chinese cabbage more than 2 catties, can not be eaten at one time, cut off the root is not good to preserve, so I break off the leaves with my hands, and then rinse them. I don't know if you have seen the growth process of Chinese cabbage? There is a lot of dust and impurities in the cabbage leaves, we have to wash them one by one with our hands and soak them for another 10 minutes.

Drain the washed cabbage, cut off the cabbage stalks, cut them diagonally into slices, and put them on a separate plate for later use.

2. Tear the leaves by hand to the size you want, cut the garlic into slices, and cut the dried chili peppers into sections. Adjust the sauce first, add 2 spoons of light soy sauce, 3 spoons of balsamic vinegar, half a spoon of salt, 1 spoon of sugar, since it is vinegar, add 4 spoons of starch water, stir well and set aside.

3. Put oil in a hot pan, I use lard, the oil is heated for 5 minutes, and the dried chili peppers are put in over low heat to bring out the fragrance. Then pour in garlic slices and cabbage stalks, stir-fry over high heat until broken. Add the cabbage leaves and stir-fry over high heat until the leaves are soft, about 15 seconds.

Then pour the prepared sauce along the edge of the pot, stir-fry to taste, and finally remove from the pot and put on a plate.

How to choose cabbage:

First look at the leaf color on the surface of the cabbage, the color of the outer leaves of high-quality Chinese cabbage is emerald green, and there is no trace of wilting in the front. And the outer layer of inferior cabbage mostly has dried leaves and insect eyes. Sometimes the corruption of cabbage starts from the heart, so when choosing cabbage, you should pay attention to whether there are black spots at the top of the cabbage, and if there are, do not buy them.

The large cabbage is richer in nutrients and more resistant to storage, and the large cabbage leaves are firmer, the taste is very good, and the cost performance is higher.