The practice of boiling cabbage in the countryside is a home cooked practice of boiling cabbage

Ingredients: 1/2 cabbage, 1 piece of pork belly, 1 handful of vermicelli, 1 red pepper, 3 garlic, 2 slices of ginger, 1 tablespoon of bean paste, 2 tablespoons of light soy sauce, 2 tablespoons of dark soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of salt, 2 grams of pepper.

Production method: 1. Prepare a piece of pork belly, preferably this kind of fat and thin pork belly, cut the pork belly into thin slices first;

2. Clean the cabbage first, separate the cabbage leaves from the cabbage, cut the cabbage into pieces, and tear the cabbage leaves into small pieces;

3. Soak the vermicelli in warm water in advance to soften;

4. Slice garlic and ginger for later use; Wash the red pepper and cut it into small pieces for later use;

5. Add a little more vegetable oil to the casserole, add the pork belly and fry it slowly until it changes color;

6. Add garlic slices, ginger slices, and bean paste to stir-fry the sauce flavor, and then simply season the meat: add 1 tablespoon of light soy sauce, 1 tablespoon of dark soy sauce, and pepper and stir-fry evenly;

7. Add the cabbage and stir-fry until soft, then season the cabbage again: 1 tablespoon of dark soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of salt;

8. Add the vegetables and stir-fry them together until all the cabbage is soft;

9. Add boiling water that has not covered the cabbage, then add the noodles soaked in advance, bring to a boil over high heat and turn to medium heat and cook for about 5 minutes;

10. When the time is up, add the red pepper and shallots, mix evenly and then get out of the pot;

11. Open the bottle of fruit wine again, in cold weather, stew a pot of cabbage vermicelli, and then have a glass of fruit wine, and the whole body will be warm and comfortable after eating!

The Chinese cabbage boiled in the countryside can generally be stewed with pork and vermicelli, and the so-called pork stewed vermicelli is still relatively delicious, and it is very lean, and many people like it. In fact, it is very simple, it is cabbage, pork, and vermicelli stewed together, but if you want to use the shield, you must use that kind of cauldron, that is, the kind of pot that has a firewood fire in the house, and it is more delicious to stew, and the taste is also very fragrant.

Hawthorn apple millet porridge Ingredients: half a bowl of millet, 2 hawthorns, half an apple, appropriate amount of water, a little rock sugar 1Prepare all the ingredients.

If you can't buy fresh hawthorn, you can use low-sugar hawthorn fruit shops, dried hawthorn or hawthorn small squares instead. 2.Hawthorn is pitted and cut into small pieces.

Peel and corch the apples and cut them into small pieces. If it is eaten by a younger child, you can chop the ingredients finely, or you can take the hawthorn and apples away after the porridge is cooked. Note:

Hawthorn can not be greedy, apples try to choose sweet, if the hawthorn and apples are sour, cook a pot of sour millet porridge, the taste is not good. 3.Try to add enough water at a time, bring to a boil, pour in millet and boil.

If you need to add water halfway, you must add freshly boiled water. 4.Pour in the apple cubes and hawthorn and simmer for 20 to 30 minutes, adjusting the time according to your preferred softness.

Stir the bottom of the pan occasionally so that it doesn't mush or overflow. 5.Ten minutes before cooking, you can put a little rock sugar to taste, or you can add no sugar.

I hope that the above content can help you pay attention to a happy life and have a good mood in life.

Method 1. Ingredients: 1 Chinese cabbage, 1 handful of dried shrimp, 1 handful of vermicelli, 5 shiitake mushrooms, a few slices of carrots, half a green and red pepper, salt, oyster sauce, peanut oil.

Method. 1. We washed the Chinese cabbage, cut it into shreds, soaked the mushrooms in hot water to soften, washed them, washed the dried shrimps, and soaked them in water.

2. Heat the oil in a pan, scoop up the dried shrimp and put it in the pot to burst the fragrance, and soak the dried shrimp in water.

3. Then put in the Chinese cabbage and fry it over high heat until it is soft.

4. Then add the carrots and shiitake mushrooms together and stir-fry.

5. Remove the vermicelli, stir-fry for 2 minutes, pour in half a bowl of water, cover the lid, and cook over medium heat for 6 minutes.

6. Then add salt and oyster sauce, stir-fry, and then put the green and red pepper rings into the stir-fry evenly.

7. Because the oyster sauce and dried shrimp have a salty taste, don't put too much salt in it, and you can eat it on a plate after seasoning.

Practice 2. Ingredients: 1000 grams of Chinese cabbage, 350 grams of pork belly, auxiliary materials: 15 grams of dried shiitake mushrooms, 30 grams of ham, 5 grams of broad bean starch, seasoning: 5 grams of salt, 75 grams of lard, 3 grams of monosodium glutamate.

Method. 1. Remove the roots and leaves of the Chinese cabbage, boil it in boiling water for a while, take it out, and then use cold water to tear off the skin film.

2. Put the pork belly in a hot pan and fry for a while.

3. Soak the mushrooms in water and stew them.

4. Cut the ham into slices and steam it.

5. Put the cooked lard in the pot, then cook it over medium heat until it is 6 hot, put the cabbage into the fried food, take it out, and then put it in a container, cover the pork belly, add refined salt and water.

6. Then simmer in a steamer over high heat for 1 hour.

7. Take out the pork belly and cabbage, put it on a plate, and put the shiitake mushrooms and ham on both sides.

8. Put the original soup in the pot and heat it, mix the monosodium glutamate and sesame oil wet starch evenly, hook it into a thin thickener, and pour it on it.

Vinegared cabbage.

Material. 300 grams of Chinese cabbage, ginger, vinegar, and dried red pepper.

Method. 1.Wash the cabbage, split it in two, and remove the old leaves that have no moisture on the outside.

2.Take the cabbage from the bottom part of the cabbage and cut it into oblique slices with a knife. Wash the ginger and cut into shreds. Wash the dried chili peppers, remove the seeds, and cut into sections.

3.Put oil in a pot, heat over high heat, add shredded ginger and dried chili peppers, and stir-fry until fragrant.

4.Add the cabbage slices, add an appropriate amount of vinegar, and stir-fry quickly.

5.Stir-fry for about 2 minutes, add salt and an appropriate amount of monosodium glutamate, and stir-fry slightly to get out of the pot.

Steamed Chinese cabbage.

Material. 2000 grams of cabbage, 100 grams of minced garlic, 5 grams of green and red pepper shreds, 5 grams of green onion and ginger shreds. 3 grams of seasoning salt, 5 grams of monosodium glutamate, 2 grams of chicken essence, 200 grams of sauce, 50 grams of salad oil.

Method. 1. Split the cabbage into two from the middle, leaving the leaves (about 800 grams), cut them into five equal parts lengthwise, and place them evenly on the plate.

2. Put 10 grams of bottom oil in the pot and cook until it is 60% hot, cook the minced garlic over medium heat to stir out the fragrance, until the color of the garlic is yellow, pour it on the cabbage, then sprinkle with salt, monosodium glutamate, chicken essence, steam for 5 minutes on the basket, take out and sprinkle with green pepper shreds, red pepper shreds, green onion and ginger shreds.

3. Pour the prepared sauce evenly on the cabbage and pour the oil that has been burned until it is ninety percent hot.

Home-cooked practice of boiling cabbage:1.Cut the cabbage and potatoes.

2.Put a little oil in the pot and sauté the garlic slices until fragrant.

3.Add the potato strips and stir-fry well.

4.Add the cabbage leaves and continue to stir-fry.

5.Add water and bring to a boil.

6.Bring to a boil and season with soy sauce and salt.

Cabbage (scientific name: brassicapekinensisrupr.).), Brassica of the cruciferous family, known as the "king of vegetables".

Native to northern China[1], cabbage was cultivated in all parts of the country and was introduced to Japan, Europe and the United States in the 19th century. It has wide green leaves and white cabbage gangs, and multiple leaves are tightly wrapped together to form a cylinder, most of which form a dense head, and the leaves that are wrapped in it are pale yellow due to the lack of sunlight.

Home-cooked practice of boiling cabbage:Ingredients: Appropriate amount of cabbage.

Excipients: appropriate amount of pork belly, appropriate amount of fish tofu, half of a small handful of vermicelli, appropriate amount of salt, 1 tablespoon of vegetable oil, 2 tablespoons of soy sauce, appropriate amount of chopped green onion.

Steps: 1. The pork belly should be fattened and sliced for later use! Shred the cabbage and set aside! Chop the green onion and set aside! Blanch the vermicelli in hot water and set aside!

2. Preheat the pot and add a tablespoon of vegetable oil, heat the oil to fry the cut meat slices in the pan to make the meat fragrant, and fry the two sides of the fine yellow!

3. Fry the meat well, add chopped green onions, stir-fry the green onions, stir-fry the cabbage until it is ripe, add an appropriate amount of salt and soy sauce and stir-fry! When the three are ripe, add the fish and tofu and stir-fry until the cabbage is five ripe!

4. Add an appropriate amount of water to the pot and start simmering, and then add the prepared vermicelli to stew!

5. Stew, stew! Flip a few times in the middle and be careful that the vermicelli sticks to the pan!

6. Simmer until the soup is almost gone! Don't get too dry and it will stick to the pan!

Ingredients: Chinese cabbage.

Ingredients: dried chili pepper, salt, sugar, broth concentrate, water starch, green onion and ginger slices. Before.

Stir-fried Chinese cabbage.

Method: 1. Wash and shred the Chinese cabbage, and cut the dried chili pepper into sections.

2. Stir-fry chives and ginger and dried chili peppers, add shredded cabbage, salt and sugar and stir-fry until cooked.

3. Because the cabbage has a large water content, a lot of soup will come out when it is fried, so it is thickened with water starch and added broth essence to get out of the pot.

Sweet and sour Chinese cabbage.

Ingredients: Chinese cabbage, white vinegar, sugar, salt, pepper, stock.

Method: It's simple.

2. Take a pot, add half a small bowl of water, add granulated sugar to boil, add salt and pepper to taste, and pour in white vinegar when it is about to come out of the pot, so that the fragrance and sour taste of vinegar can be well brought into play;

If you feel that it is too clear, you can add water starch to thicken, and pour it on the cabbage after the lead attack. You can also use ketchup, orange juice, etc. as a sauce according to your preference.

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