If you are given a baby cabbage, what delicious delicacies can be made?

If I have to say my favorite vegetable, it is baby cabbage. Give me a baby cabbage, I can transform several dishes, and everyone has a paper towel to wipe your saliva.

First, garlic vermicelli baby cabbage.

Soak the vermicelli in hot water until soft, cut into large pieces and place at the bottom of the plate. Wash the baby cabbage, cut it vertically into four pieces, and put it on top of the vermicelli. When the oil in the pan is heated to 6, add two tablespoons of minced garlic, stir-fry over low heat until slightly yellow, add a spoonful of chopped pepper sauce and half a spoon of light soy sauce and stir-fry evenly, add two spoons of water, boil for one minute after boiling, and pour it into a plate.

Put the plate in the steamer, bring to a boil over high heat, turn to low heat, and steam for 7 to 8 minutes.

Second, hot and sour baby cabbage.

Wash the baby cabbage and cut it into shreds, add a spoonful of salt, mix well, and marinate for 1 2 hours. The baby cabbage will kill a lot of water and then pour it out. When the oil is heated at 7, add minced garlic and dried chilies, stir-fry over low heat until fragrant, and then pour in baby cabbage.

Turn on the high heat and quickly stir-fry the soy sauce, dark soy sauce, oyster sauce, balsamic vinegar, salt and a little sugar to taste, and turn off the heat after the baby cabbage is broken. The baby cabbage must be salted and squeezed out of excess water, so that it will be crispy and delicious when fried.

Three, baby cabbage soup.

Wash the baby cabbage and cut into cubes. Remove the head and skin of the prawns, remove the shrimp line, put cooking wine and ginger shreds and marinate for half an hour. Half a ham cut into small cubes, and a salted duck egg cut into cubes.

Put oil in a frying pan and put it on the side of the shrimp head, fry the shrimp oil and throw it away, put in the ham, duck eggs and shrimp, stir-fry continuously over low heat, add water after the fragrance overflows (if there is a broth at home is the best, replace the use of water), and then put in the baby cabbage, turn to low heat and boil for 5 minutes after boiling over high heat, during which salt and five-spice powder are added to taste, and a few drops of sesame oil can be lit before coming out of the pot.

These three kinds of baby cabbage are delicious and healthy and low-fat. It is very suitable for friends in the fat loss period, which can not only satisfy the appetite, but also do not have to worry about getting fat, everyone hurry up and give it a try, it will definitely not disappoint you.

Stir-fried baby cabbage, baby cabbage egg cake, tomato baby cabbage, oyster sauce baby cabbage, sweet and sour kimchi, steamed baby cabbage with vermicelli, etc., there are many ways to make baby cabbage, and the taste is very good.

Boiled spicy hot, baby cabbage with hot pot, baby cabbage and leeks, baby cabbage and eggs, baby cabbage and spinach.

Steamed baby cabbage with garlic vermicelli, baby cabbage in dry pot, baby cabbage shrimp dumplings, baby cabbage in soup, baby cabbage tofu casserole, these are all very delicious.

Garlic vermicelli baby cabbage, dry pot baby cabbage, soup baby cabbage, black fungus baby cabbage, hot and sour baby cabbage, these are all very good delicacies.

Baby cabbage is relatively nutritious. There are also some ways to make baby cabbage more delicious.

For example, dry pot baby cabbage, baby cabbage in soup, and steamed baby cabbage with garlic vermicelli are all good.

1.Dry pot baby cabbage: Cut the washed baby cabbage vertically, cut it into six portions vertically or tear it by hand.

Tear each leaf into finger-width strips, blanch in boiling water and remove until soft. Then change the knife. Add a little oil to the wok, stir-fry the pork belly slices until fragrant, then add green onions, ginger, garlic, chili peppers, and diced mushrooms to stir-fry for a while, add baby cabbage, and then add seasonings, and stir-fry quickly.

Start another casserole with shredded onions, heat it, pour in the fried baby cabbage, and sprinkle with green onions.

2.Baby cabbage in soup: Tear the baby cabbage into small pieces and wash it, soak the dried shiitake mushrooms and cut them into small pieces, soak the dried shrimp in warm water for 10 minutes, cut the preserved eggs into small pieces, and chop the ginger.

Put a spoonful of oil in the pot, boil until it is hot, add garlic, shiitake mushrooms and dried shrimp to stir-fry until fragrant, add preserved eggs and stir-fry under the tree, then add the broth, bring to a boil over medium heat, turn to low heat and cook for about two minutes, add baby cabbage. Spread the baby cabbage in the pot, cover and cook over high heat until the water boils and turn to low heat and simmer for one to two minutes, after the baby cabbage becomes soft, add salt to taste, and sprinkle chopped green onions on a plate with soup and vegetables.

Baby cabbage can also be made into sour and spicy flavors or vegetarian stir-fry.

Try the sour and spicy baby cabbage.

Prepare the ingredients as follows: 500 grams of baby cabbage, 2 grams of garlic, 2 grams of ginger, 2 grams of dried chili peppers, 3 grams of soy sauce, 5 grams of oil, 2 grams of vinegar, 2 grams of starch, 1 gram of salt.

The specific method is as follows: wash and cut the baby cabbage, wash the dried chili, garlic and ginger and cut them separately for later use, soy sauce, vinegar, starch, appropriate amount of salt and sugar and a little water to make the sauce for later use, heat the oil in the pot, pour in the dried chili, garlic and ginger and stir-fry until the fragrance comes out, pour the cut baby cabbage into and stir-fry until soft, pour in the adjusted sauce and stir-fry evenly.

Or steamed baby cabbage with garlic vermicelli.

Prepare the ingredients as follows: 500 grams of baby cabbage, 20 grams of vermicelli, 3 grams of salt, 3 grams of chicken essence, 20 grams of garlic, and 10 grams of steamed fish soy sauce.

The specific method is as follows: first cut the baby cabbage into two, and then divide each half into two. Blanch with boiling water with salt and a few drops of cooking oil, one is to have a basic base taste, and the other is to match the maturity of the vermicelli, so that the vegetables are just ripe after steaming, the vermicelli is already too soft and rotten, and the longkou vermicelli is slightly scalded in hot water, not too soft.

Just soft can be taken out for later use, peel 10 cloves of garlic, then press into garlic paste with a garlic press, set aside, heat the pot, and add a little cooking oil. Once the oil is slightly hot, add the minced garlic and stir quickly with a spatula. Slowly sauté the minced garlic over low heat until slightly browned.

Then set aside. Fry lightly, as the oil temperature will further blanch the garlic. Then add a little salt and chicken essence, spread the soaked vermicelli on the bottom of the plate, stack the baby cabbage to control the moisture after blanching, and put some vermicelli in the middle of the baby cabbage, sprinkle the adjusted garlic sauce on top, steam the steamer on high heat for 7-10 minutes, take it out, and drain the soup.

Cooking tips for baby cabbage in soup:

Ingredients: baby cabbage, preserved eggs, ham Ingredients: lard, intentions, wolfberries, water starch, salt.

1 : First of all, wash the prepared baby cabbage and cut it! Be careful to wash all the hidden parts inside, but don't break off the leaves.

2: Peel the preserved eggs and cut them into small cubes for later use. After washing the wolfberry, put it in a hurry container, add warm water, and soak the wolfberry for later use.

3 : Cut the ham sausage into shreds and put it in a container. Peel and slice the garlic.

4 : Prepare a pot, heat it up, add a small amount of lard, add garlic and stir-fry until fragrant. (Since there is no stock, let's use lard, and the soup will be delicious).

5: Add an appropriate amount of water and bring to a boil.

6 : When the water in the pot boils, add the washed baby cabbage and add the appropriate amount of salt.

7: Cook baby cabbage for 2 minutes, then add the freshly soaked wolfberry, chopped preserved egg and shredded ham in turn.

8 : When the baby cabbage is soft, remove all the vegetables from the pot and spread them on the bottom of the bowl.

9 : Prepare a small bowl, add water and starch to the bowl, stir well and pour into the soup where the baby cabbage is boiled to thicken.

10 : Pour the soup on the baby cabbage, and the baby cabbage will be ready!

What are some cooking tips to make baby cabbage delicious? Here are three tips:

1.On the soup doll.

The baby cabbage in soup is relatively simple to make, and the taste is very delicious, and it is particularly tender and smooth. You only need to add some starch to it, and then put the baby cabbage in the pot and cook it, so that it tastes very smooth and the whole dish looks particularly beautiful.

2.Baby cabbage hot pot.

Everyone likes to eat hot pot very much, especially the vegetables in the hot pot are particularly addictive, so baby cabbage is actually one of the better ingredients for hot pot. Because the baby cabbage leaves are relatively small and tender, it can be eaten as soon as it is boiled in the hot pot, so many people like to order baby cabbage when eating hot pot.

3.Stir-fried baby cabbage in oil residue.

Baby cabbage fried oil residue is also a more famous dish in Jiangsu and Zhejiang regions, with the oil residue that has been boiled in lard and baby cabbage fried together, you can reduce the greasy oil residue, and baby cabbage after oil, particularly refreshing and delicious.

Materials. Baby cabbage a.

1 head of garlic.

1 tablespoon sugar.

1 tbsp of light soy sauce.

2 tablespoons of oyster sauce.

1 tbsp cornstarch.

Half a bowl of water.

Chopped green onion to taste.

Steps. Article **2

1. All ingredients are ready.

Article**32, put the baby cabbage into a basin, pour an appropriate amount of water and salt, soak it for ten minutes, clean it, cut it in half with a knife, and then cut it in half with a knife, and then break it into a piece by hand for later use.

Article**43, pour an appropriate amount of water into the pot, pour a few drops of cooking oil and a small amount of edible salt and bring to a boil over high heat.

Article**54, pour in the washed baby cabbage and cook over high heat for 1-2 minutes, drain the water, put it on a plate for later use.

Article**65, Pour 1 tablespoon of Weidamei light soy sauce, 2 tablespoons of oyster sauce, 1 tablespoon of sugar, 1 tablespoon of light soy sauce and half a bowl of water into a bowl, stir with chopsticks until the sugar melts and set aside.

Article**76, pour an appropriate amount of oil into the pot, heat it, pour in the chopped garlic to burst the fragrance.

Article**87, pour in the adjusted sauce, drain the soup on high heat, turn off the heat, pour it on the blanched baby cabbage while it is hot, sprinkle with an appropriate amount of chopped green onions, garnish it and serve.

As we all know, baby cabbage contains a variety of mineral elements (such as vitamins, selenium), and a large amount of fiber materials, which are higher than ordinary cabbage in terms of nutrients. Usually, filling them reasonably can help to avoid dry stools and promote digestion.

Most people will encounter the same problem when stir-frying baby cabbage, that is, it is very easy to "get out of the soup", put them into the boiling oil and fry the pot for ten minutes before entering the pot, and then stir-fry them together with other hot pot side dishes, you can solve this problem, so that the baby cabbage fried is not only sweet and delicious, but also does not produce "soup", which is delicious and goes down to the meal. 【Food seasoning】: baby cabbage, salt, monosodium glutamate, vegetable oil, light soy sauce, dark soy sauce, pork belly, green onion, dried chili, garlic, oil consumption, aged vinegar.

Production process]:

First of all, go to the market and choose 1 fresh baby cabbage, wash it sufficiently, then change the knife to cut it in half, at the same time, cut off the fibrous roots (no need to throw them away), and then change the knife to cut them into slightly thicker strips, as shown in the picture above, in addition, prepare an appropriate amount of pork belly in advance, cut it into thin slices with a flower knife, and put them in a bowl for reservation.

Hot pan cold oil, after the oil is burned, first put in the chopped baby cabbage, fry them over medium and low heat until they are broken (as shown in the picture above), and serve them independently to set aside the plate.

Heat the oil in another pot, after the oil is burned, first put in the pork belly slices prepared in advance, and after the vegetable oil is out of the pan over low heat (if there is too much vegetable oil, try to scoop it up and take it out, so that it will be less greasy), then add an appropriate amount of garlic cloves and dried chili peppers, stir-fry the fragrance, and then pour in a little flavor-enhancing oil consumption and light soy sauce, and a small amount of colored dark soy sauce.

After the sauce is stir-fried above all colors, then put in the baby cabbage that is stir-fried a little earlier, at the same time, put in a little salt and monosodium glutamate seasoning, turn popular and quickly stir-fry evenly, and then pour an appropriate amount of aged vinegar along the edge of the pot, before the pot, then pour in a small amount of Dongru, you can put it on the plate, the characteristics of this dish are: spicy and delicious, not out of the "soup", and it is a delicious side dish, especially suitable for cold weather to take. If it is difficult to buy baby cabbage, everyone can choose Chinese cabbage core to replace it, which is not only good and cheap, but also has the characteristics of tenderness and refreshingness.

You can make vinegar baby cabbage, the production method is to clean the spicy vegetables, then heat the oil, put the baby cabbage into the pot and stir-fry, and then put in some vinegar, put in some chili peppercorns, and stir-fry out of the pot.

Choose the most tender cabbage sum, blanch it with boiling water, put it in a pot, and stir-fry with sesame oil and vinegar.

Baby cabbage is suitable for hot and sour taste, pour oil into the pot and heat it, put in dried chili peppers and garlic and stir-fry until fragrant, put cabbage in, stir-fry on high heat, put salt, chicken essence, vinegar halfway, stir-fry for a few minutes and you can get out of the pot, very good for rice.

1. Serve baby cabbage in soup.

Ingredients: 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: Peel off the shell of the preserved egg and cut it into six pieces with an egg cutter; Wash the red dates and wolfberries and soak them in water. Wash the baby cabbage and cut it in half; Remove the stems and seeds of the green and red peppers and cut into cubes.

Heat 3 tablespoons of oil, stir-fry ginger and garlic slices and green onions, pour in green and red pepper cubes and stir-fry well, pour in 3 cups of broth, add red dates and wolfberries and stir well and bring to a boil. Add preserved eggs and baby cabbage, mix well, cover and cook over medium-low heat for 5 minutes. Cook until baby cabbage is tender, add 1 4 tablespoons of salt and 1 3 tablespoons of chicken broth powder to taste.

2. Dry pot baby cabbage.

Ingredients: 2 baby cabbages, 200 grams of pork belly, 50 grams of fungus, 50 grams of onions. Seasoning: green onion, ginger, garlic, soy sauce, chili, cooking wine, Sichuan pepper, sugar, salt.

Method: Tear large slices of baby cabbage and cut the pork belly into thin slices. Cut the onion into small slices, soak the fungus and tear it into small flowers.

Put oil in the pot, heat it and stir-fry the chili pepper and peppercorns until fragrant, and then put the pork belly slices and stir-fry over low heat. Add the onion when the meat slices are cooked, stir-fry for a while, then cook in cooking wine, soy sauce and sugar and stir-fry well. After stir-frying the baby cabbage evenly, add salt and stir-fry for a while, and then add chicken essence to taste.

3. Baby cabbage vermicelli.

Ingredients: 1 baby cabbage, millet pepper, 1 handful of vermicelli, garlic, light soy sauce, oil, salt, chicken essence, etc.

After washing, the millet pepper is cut into small pieces, the vermicelli is soaked in hot water, and then the baby cabbage is cleaned and cut into four pieces and set aside for later use. Then pour water into the pot, add baby cabbage, blanch the baby cabbage until it is broken, and then evenly place it on the plate, and put the soaked vermicelli in the middle. Pour oil into the pot, stir-fry the garlic and chili pepper until fragrant, continue to add light soy sauce and oil, stir-fry evenly and add salt and chicken essence.

Finally, we put the seasoning together, pour it on top of the vermicelli, then put it in the steamer and steam it for a while, then take it out and drizzle it with hot oil.