How to make green leafy cabbage delicious, how to make cabbage leaves delicious, how to eat cabbage

1. Stir-fry. This method is mainly eaten by the taste of the green leafy vegetables themselves, which is suitable for rape, bok choy, choy sum, and oily wheat cabbage.

Water spinach, lettuce leaves, etc.

Wash the green leafy vegetables and cut them into sections (try to cut them into long sections), then heat the oil in a pan, and then add the green leafy vegetables to stir-fry and season after the oil is hot.

2. Stir-fry garlic. Garlic stir-fry is on the basis of stir-frying, adding garlic to the pot, eating the mixed taste of garlic and green leafy vegetables, especially suitable for chrysanthemum and kale.

Mustard greens, fungus greens, nori moss, pea seedlings.

and other green leafy vegetables with a special smell.

Heat the oil in a pan, add the garlic (sliced or minced) and stir-fry until fragrant, then add the green leafy vegetables and stir-fry to taste. Of course, you can also use ginger, Sichuan peppercorns, tempeh, chili peppers, chili sauce, etc. to aggravate the seasoning according to your preference.

3. Make the soup. This is one of the easiest ways to eat, and it is suitable for bok choy, fungus cabbage, choy sum, lettuce, oily lettuce, and watercress.

Lettuce leaves, water spinach, etc.

Bring the water to a boil, add oil and salt, ginger, green onions, chicken essence, light soy sauce, vinegar and other condiments to taste, add green leafy vegetables (spinach, amaranth, water spinach, etc. should be blanched first), and cook quickly.

4. Blanch before mixing.

This method is suitable for cooking a variety of leafy greens, the most typical being oyster sauce lettuce, boiled kale, etc. Bring water to a boil, add the leafy greens and cook and drain.

Then, according to your preference, mix with oil, soy sauce, and sesame paste.

Peanut butter, chili sauce, miso paste, sweet noodle sauce, beef sauce, mushroom sauce, sand tea sauce.

Various sauces such as hoisin sauce and cooking oil, etc.

Sweet and sour cabbage. Ingredients: 300 grams of Chinese cabbage.

Excipients: refined salt, sugar, white vinegar, dried chili, ginger, Sichuan pepper, peanut oil.

Make. 1) Remove the old leaves of the Chinese cabbage and cut them into shreds; Ginger shredded; Dried chili peppers, shredded;

2) Take a pot, put in shredded Chinese cabbage and a little salt, marinate for about 20 minutes, squeeze out the water, and put the shredded cabbage in a clean basin;

3) Place the pot on the fire, pour a little water, add white vinegar and sugar, make a sweet and sour sauce, pour it on the shredded cabbage, mix well, add shredded ginger and dried chili pepper;

4) Wash and heat the pot and add peanut oil; Put in the peppercorns and fry until fragrant, take out the peppercorns and do not use them, pour the pepper oil on the peppers and ginger shreds while they are hot, then mix well, and then put them on the plate.

Four fresh cabbage. Ingredients: 100 grams of cooked chicken, 75 grams of cooked ham, 100 grams of roast duck, 75 grams of cooked bamboo shoots, 25 grams of dried shrimp, 1 Chinese cabbage (750 grams).

Excipients: 10 grams of Shao wine, 10 grams of refined salt, 1 gram of monosodium glutamate, 750 grams of chicken broth, 5 grams of cooked chicken fat, 50 grams of cooked lard.

Make. 1.Take the cabbage sum with a diameter of about 7 cm, cut it into about 8 cm long segments, put it vertically in a round basin, steam it in a basket with a strong fire, take it out and put it in a large soup bowl;

2.Wash the chicken and cook it;

3.Cut the chicken, cooked ham, roast duck and cooked bamboo shoots into thin slices about 5 cm long and 2 cm wide;

4.Arrange each slice evenly on the cabbage pier into four equal fans;

5.Put the dried shrimp in the middle, add 750ml of chicken broth, rice wine, cooked lard, refined salt, monosodium glutamate, steam it on the basket with a strong fire until it is cooked through, take it out, and pour in cooked chicken fat.

Fish-flavored cabbage. Ingredients: 250 grams of cabbage.

Excipients: 30 grams of oil, 10 grams of soy sauce, 8 grams of vinegar, 6 grams of sugar, 3 grams of starch, 5 grams of cooking wine, 5 grams of green onion, 3 grams of ginger, 3 grams of garlic, 4 grams of bean paste hot sauce.

Make. 1) Use the cabbage tender, wash it and cut it into a diamond shape with a side length of about 1 cm; Cut the green onion, ginger and garlic into minced pieces, add some water and stir well;

2) Put soy sauce, vinegar, sugar, starch, cooking wine, green onion, ginger and garlic in a bowl, add some water and stir well;

3) Put the wok on the heat, add the bottom oil, add the bean paste and stir-fry slightly; Put the cabbage in, keep stir-frying, so that each piece of the main ingredient is evenly heated, after it is cooked, pour the prepared juice into the pot (can be poured in several times), stir-fry evenly, you can put it out of the pot and put it on the plate.

Let's share a home-cooked recipe of "oyster sauce cabbage", and friends who like it should learn it quickly.

Oyster sauce bok choy].

1.A few small cabbages, one leaf by one, the roots are easy to hide mud, pay attention to it, soak in clean water and wash clean.

2.After the garlic is flattened and cut into minced foam, many people always shoot the garlic to fly, to shoot it hard, don't shoot so much, smash it all at once, don't pick up the knife after smashing, hold down the knife, slide the knife down, so that the garlic will not stick to the knife.

3.Prepare a small basin, add 1 gram of salt, 1 gram of chicken powder, 1 gram of sugar, 5 grams of oyster sauce, 2 grams of sesame oil, 3 grams of light soy sauce, then stir well to dissolve the seasoning.

4.Next, we blanch the cabbage, boil the water in the pot, put in salt, vegetable oil, salt can keep the cabbage green, vegetable oil to increase the brightness of the cabbage.

5.When the water is close to boiling, pour in the greens, the blanching time is not easy to be too long, the greens will be weak after a long time, blanch for ten seconds, the greens will become more green and quickly take out the plate.

6.Next, let's boil the sauce, pour the garlic foam into the pot with oil, stir-fry the garlic foam, pay attention not to too much fire, don't turn the minced garlic yellow, pour in the sauce just adjusted, and add a spoonful of water.

7.Mix the sauce evenly and bring it to a boil, add a little water starch after the water boils, boil the soup until it is viscous, and pour it over the cabbage.

Ingredients: 250 grams of cabbage.

Excipients: a pinch of salt, 3 grams of aftertaste spices, 1 green onion, 3 cloves of garlic, 3 coriander, 10 grams of starch.

Method: 1. Wash and cut the cabbage into pieces, mince the green onion and garlic;

2. Add 100ml of water to the pot, add cabbage and stir-fry, add green onions, garlic, salt and spices, then cover and cook;

3. Thicken, put on a plate, and sprinkle with coriander when eating.

Preparation of cabbage leaves: steamed celery leaves, cabbage leaf juice, anchovy cabbage, the following is just a list of vegetable leaf juice practices:

Ingredients: 200 grams of rape, 2 grams of salt.

1. Wash the rape leaves, soak them in cold water for half an hour, remove them and chop them for later use.

2. Add about 300 grams of cold water to the pot and bring to a boil.

3. Then put the chopped vegetables in, cover the pot tightly, cook for another 5 minutes, and then turn off the heat.

4. Take out the vegetable leaves, put them in a bowl, press the vegetables with a spoon to extract the juice, add the vegetable soup, adjust the taste with salt, and drink directly.

A little bit of hot pot seasoning, and the cabbage is eaten in shabu, the taste is the freshest ingredient and the best.

The first, garlic cabbage.

Ingredients: Appropriate amount of crushed garlic and cabbage. Method: Wash the pot until you add lard (vegetarian dishes are generally better cooked with meat oil) or salad oil, boil the oil until it is hot, add the garlic paste and stir-fry until fragrant, and then add the chopped cabbage and stir-fry a few times.

Add an appropriate amount of salt and a little water, stir-fry (if you need a good-looking dish, fry for 7 or 8 minutes), quickly start the pot and put a little monosodium glutamate.

Second, stir-fried shiitake mushrooms with cabbage are the most delicious, and the shiitake mushrooms that must be dried are not fresh shiitake mushrooms. Dried shiitake mushrooms have their own fragrance.

Method: Soak the dried shiitake mushrooms in hot water first, about 30 minutes, cut the soaked shiitake mushrooms into small slices, and the amount of shiitake mushrooms is not much about six or seven, and the soaked shiitake mushroom water should not be poured out for later use. Wash the greens and cut them into oblique slices for later use, and prepare some garlic seeds.

Stir-fry garlic and shiitake mushrooms in a hot pan with cold oil, then pour in the vegetables over high heat and stir-fry, then pour in the water that has just been soaked in the shiitake mushrooms, and then add seasonings to start the pot. A plate of nutritious and delicious green vegetables and shiitake mushrooms is good, and the green vegetables are easy to cook and do not need to be fried for a long time.

The third (and the most delicious one) salted meat cabbage, raw materials: salted meat (cut into small slices) without bacon can also use pork fat and cabbage.

Method: Wash the pot and pour a little oil, when the oil temperature is burned to about seventy percent (the oil temperature is slightly higher than the previous two times), put in the bacon or fatty meat, stir the bacon until the skin is browned and put in the cabbage, then put in a little salt and water to continue stir-frying, and put in monosodium glutamate when it is about to come out of the pot.

Ingredients: 350 grams of cabbage, auxiliary ingredients: 50 grams of lean pork, 50 grams of fresh shiitake mushrooms, seasoning:

10 grams of cooking wine, 5 grams of soy sauce, 4 grams of salt, 2 grams of monosodium glutamate, 2 grams of vinegar, 3 grams of sugar, 8 grams of green onions, 8 grams of ginger, 8 grams of star anise, 15 grams of sesame oil, 40 grams of peanut oil, 5 grams of pea starch.

Method. 1.Wash the cabbage, spatula it into thin slices, blanch it in boiling water, remove it, cool it, and drain the water.

2.Wash the pork and cut it into thin slices; Shiitake mushrooms (water hair) wash and slice into small pieces; Cut the green onion, ginger and garlic into the size of a grain of rice.

3.Heat oil in the pot, put in the green onion, ginger and garlic in the pot, put in the meat slices and fry slightly until white, put in the mushroom slices, cabbage slices, cooking wine, soy sauce, refined salt, sugar and stir-fry well, cook in vinegar, add monosodium glutamate, thicken with 10 grams of wet starch (5 grams of starch plus water), pour in pepper oil, and put it on a plate.

Cabbage is also relatively crisp and tender, but after boiling in water, it will become soft and firm when cooled, so it is not easy to break the skin when folded. At this time, you can put the meat filling in the middle of the cabbage leaves, collect all the cabbage on both sides, roll it up from the bottom, it is easy to roll out a very strong cabbage roll, steam it on the pot, and then put some seasoning to eat.

It depends on what you like, but I personally prefer cold salads and big pot dishes.

Production process:1Raw materials: Select one cabbage leaf at the tail of Chinese cabbage.

2.Tear the cabbage leaves by hand, and remove the middle stems, slice the green onions, ginger and garlic, and dry chili peppers throughout the section.

3.Oily pan: Put 1 hand spoon of vegetable oil in a large iron pan and cover the iron pan with oil.

4.Oil smoking: Keep the heat on until the oil smokes, pour out the oil and put in the cabbage leaves.

5.Stir-frying: Stir-fry quickly so that each cabbage leaf is stained with oil.

6.Then put salt: turn in the salt surface and continue to stir-fry, the cabbage begins to collapse, when the volume of the cabbage is half of what is put in, about 20 seconds, turn off the heat and put the cabbage for later use.

7.Place the cabbage in a plastic drain pot to free up excess moisture.

8.Put oil in the pot, stir-fry the peppercorns, and then add the green onions, ginger and garlic; Dried chili peppers sauté until fragrant.

Seconds of heat: Pour in the cabbage leaves, no more salt, stir-fry for 10 seconds, then turn off the heat and remove from the pot.

Vinegared cabbage.

Ingredients: 1 Chinese cabbage, ginger, garlic, dried chili, light soy sauce, balsamic vinegar, sugar, salt, a little chicken essence.

Method: Break off the Chinese cabbage leaves, tear them into small pieces and drain them for later use; Finely chop the garlic, shred the ginger, and cut off the dried chili peppers for later use; Mix balsamic vinegar, light soy sauce, salt and other seasonings into a sauce according to the appropriate proportion. Add a little cooking oil to the pot and heat it, add shredded ginger and dried chili peppers to stir-fry until fragrant, then put the stalks of Chinese cabbage into the pot and stir-fry for a while, then add the leaves to continue stir-frying.

When it is slightly soft, pour in the sauce and stir-fry for a while.

Efficacy: Chinese cabbage is rich in dietary fiber, and the practice of vinegar can have a very good appetizing effect, especially suitable for people with loss of appetite.

Stir-fry Chinese cabbage.

Ingredients: 1 Chinese cabbage, appropriate amount of red pepper, garlic, salt, etc.

Method: Clean the Chinese cabbage, cut it into thin slices with a knife, and cut the leaves into small pieces. Heat an appropriate amount of oil in a wok, pour in the cabbage gang and cabbage leaves in turn and stir-fry until medium-rare.

Leave oil in the pot, add a little garlic, red pepper, etc. and stir-fry to bring out the fragrance, pour in the fried Chinese cabbage and continue to stir-fry, add salt to taste.

Efficacy: The method of sautéing Chinese cabbage is very simple, it is a fast dish, suitable for people who do not have too much time to go to work, the nutritional value is very rich, and there are no high requirements for cooking skills.

Chinese cabbage stewed with goji berries.

Ingredients: one pound of Chinese cabbage, an appropriate amount of wolfberry, an appropriate amount of broth, shrimp skin, pepper, etc.

Method: Break the prepared Chinese cabbage leaves and cut them into sections, wash and drain them before setting aside. Prepare a pot and boil the stock in it, and put the chopped Chinese cabbage into the stock to cook.

After a while, add shrimp skin, goji berries, etc. and cook it slightly, add salt, pepper, etc. to taste.

Efficacy: The soup stock is fresh and strong, and it is stewed with Chinese cabbage and wolfberry, which not only has a full color and flavor, but also has a relatively balanced nutritional value.

The cabbage leaves are prepared as follows:Ingredients: 300 grams of cabbage, 100 grams of shrimp.

Excipients: 15 ml of blended oil, a small amount of salt, a small amount of starch.

1. Wash the cabbage and dry it, then cut it into small pieces, remove the head, shell and shrimp line of the fresh shrimp.

2. Put an appropriate amount of blended oil in a wok.

3. When the oil is hot, put the shrimp in the pot.

4. Stir-fry the shrimp on a stove until it changes color and fragrance.

5. Put the baby cabbage in the pot.

6. Stir-fry a few times and add a small amount of salt according to your taste.

7. Put a small amount of starch in the agitation bowl, then add an appropriate amount of water and mix thoroughly, and put the adjusted starch into the pot for clarity and thickening.

8. Thicken the soup.