How to mix baby cabbage, how to get baby cabbage

Ingredients: baby cabbage; Songhua eggs (duck eggs), red peppers, green peppers, garlic, chives, broth, water starch, salt.

Method. 1. Wash the baby cabbage and cut it into 4 sections;

2. Dice the green and red peppers and preserved eggs, mince the chives and slice the garlic for later use.

3. Put the pot on the fire, add a little oil, put the garlic slices and fry until golden brown and fragrant.

4. When the garlic is charred but not mushy, pour the stock into the pot and bring to a boil.

5. After the water boils, put the baby cabbage into the pot.

6. Cover the pot and bring to a boil again, cook until the baby cabbage is soft, then remove and put on a plate.

7. Pour the diced green and red peppers and preserved eggs into the pot and boil, then add a little water starch to thicken, and pour it on the baby cabbage.

baby cabbage, pork ribs, preserved eggs, sausages, goji berries, ginger, salt.

1.Wash a baby cabbage, soak it in salted water for half an hour, then cut it into six pieces, cut the preserved eggs and sausages into cubes for later use, and slice the ginger;

2.Chop the pork ribs into small pieces, blanch them in boiling water, then remove them, transfer them to a casserole, add ginger slices, bring to a boil over high heat, turn to low heat and cook for half an hour;

3.Remove the ribs, add diced preserved eggs and sausages to the remaining broth and simmer for 5 minutes;

4.Add baby cabbage, goji berries, and add an appropriate amount of salt;

5.After boiling, first put the baby cabbage on the plate, and then pour in the appropriate amount of soup.

Ingredients: 2 baby cabbage, a preserved egg, a salted egg, a little oyster mushroom, about 10 wolfberries, a concentrated soup stock, ginger, onion and garlic.

Method:1Wash the baby cabbage and cut each vegetable into six pieces.

2.Cut the preserved eggs and salted eggs into cubes, tear the oyster mushrooms, cut the green onions, slice the ginger, and pat the whole garlic cloves.

3.Stir-fry the ginger, shallots and garlic from the pan, and stir-fry the mushrooms in the pan first.

4.Add boiling water and wolfberries, concentrate the soup (chicken broth flavor) and bring to a boil. Once the soup is boiling, add baby cabbage, preserved eggs, and salted eggs.

5.After the baby cabbage is boiled soft, try the taste, basically no need to add salt, if it is not enough to taste, add a little salt to taste.

1.Break the baby cabbage pieces and wash and drain the water.

2.Prepare lean minced meat.

3.Chop the pine preserved eggs into cubes.

4.Wash the green onion and cut into small pieces.

5.Pour two bowls of cold water into the pot, half a spoonful, add minced meat, and spread.

6 Add baby cabbage and pine preserved eggs at a time, cover the pot and simmer for 3-5 minutes, and the baby cabbage can be cut off.

7.After the pot is boiling, add salt to taste, and it is ready to serve.

1. Wash the scallops, add an appropriate amount of warm water to the drawer and steam for 20 minutes, and then grind them into shreds by hand for later use;

2. After rinsing the baby cabbage with water, cut it into six to eight cloves (note: be sure to leave the roots to prevent the leaves from falling apart);

3. Finely chop the green onion and garlic, and cut the millet pepper into cubes;

4. Put water in a clean pot, add a little salt and cooking oil to boil, add baby cabbage and cook until the leaves become soft and remove them;

5. Put oil in the clean pot, stir-fry the chopped onion and garlic and millet pepper when it is hot, add the oyster sauce, sugar, broth and steamed scallop soup, put in the blanched baby cabbage after boiling over high heat, and then remove it after boiling for 1 minute on medium heat.

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).

Steps: 1. 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.

2. Wash the baby cabbage and cut it in half; Remove the stems and seeds of the green and red peppers and cut into cubes.

3. Heat 3 tablespoons of oil, stir-fry ginger, garlic slices and green onions, pour in green and red pepper pieces and stir-fry well, pour in 3 cups of broth, add red dates and wolfberries and stir well and boil.

4. Add preserved eggs and baby cabbage, mix well, cover and cook over medium-low heat for 5 minutes.

5. Cook until baby cabbage is tender, add 1 4 tablespoons of salt and 1 3 tablespoons of chicken broth powder to taste.

6. Pour in cornstarch water and stir well to thicken the soup and remove from the pot.

500 grams of baby cabbage, 50 grams of dried shrimp, 1 preserved egg. Garlic, ginger, salt, stock, and vegetable oil.

1. Remove the old gang and old leaves of baby cabbage and wash them; Peel the preserved eggs and chop them; Wash the dried shrimp and soak it in warm water;

Peel the garlic, wash and slice; Wash the ginger and shred.

2. Put the pot on the fire, put in vegetable oil, put in garlic slices, dried shrimp, preserved eggs, and ginger shreds when it is hot, fry until fragrant, add broth and salt and boil over high heat, and put baby cabbage to boil.

2 baby cabbage, vermicelli; Excipients: preserved eggs, shrimp skin, shredded ginger.

1. Wash the baby cabbage with water.

2. Heat the pot, pour in a little oil, and stir-fry the shrimp skin, ginger shreds and preserved eggs in the pot after the oil is hot, and the preserved eggs can be slightly browned.

3. Pour an appropriate amount of water or stock into the pot and cover the pot.

4. After the pot is boiled, put the washed baby cabbage into the pot and boil.

5. Wait until the baby cabbage is soft (about five minutes), add a little chicken essence and salt to the pot.

6. Put the vermicelli into the pot and boil, don't cook it too much, it's about seven medium-rare, take it out and put it at the bottom of the plate.

7. Pour the boiled baby cabbage into the plate with the soup to be prepared, and a delicious baby cabbage in soup is ready.

Tips: 1. Don't cook baby cabbage for too long, otherwise it won't taste good when it gets old.

2. The vermicelli must not be fully cooked, because in the end, the baby cabbage that has just come out of the pot should be poured into the plate together with the soup, and the vermicelli will also be cooked, and it will be very elastic and tasteful.

Personally, I prefer to eat baby cabbage in soup.

Ingredients: baby cabbage, onions, garlic, preserved eggs, boiled salted eggs (for egg yolks).

Excipients: three cloves of garlic, salt, oil, chicken essence.

Method: 1. Wash the baby cabbage, cut it horizontally and vertically with a knife ("cross-shaped") from the bottom, do not completely cut it when drawing, and connect it to a point, in order to stay for a while when cooking, it is easier to form for the sake of beauty, and it will not fall apart. Cut the preserved egg into cubes, take the salted egg and cut it into cubes, and cut the garlic into cubes for later use.

2. Boil a pot of water, when the water is boiling, put the chopped baby cabbage into the pot and blanch it (about three minutes, the baby cabbage is very tender and easy to be scald), then scoop up, drain the water, and put it in a larger and deeper bowl (or basin).

3. Fry minced garlic. Pour out the water in the pot that has been scalded baby cabbage, then wash and boil dry, pour a little oil into the pot, pour the chopped garlic into the pot and fry it until golden brown when the oil is hot, and then put the minced garlic (the oil is left in the pot and used when making soup, the oil after frying the garlic is very fragrant), sprinkle on the baby cabbage.

4. Make soup. Pour two bowls of water into the pot, and when the water boils, pour the diced preserved eggs and salted egg yolks into the pot and cook for one minute. Add salt and chicken essence during cooking. Then pour the boiling soup over the baby cabbage.

Hope you make it delicious.

Home-cooked stir-fried baby cabbage.

Ingredients: about 300 grams of 2 baby cabbage, 150 grams of refined pork belly or lean meat, and about 50 grams of 1 fresh green chili.

Ingredients: 30 grams of water fungus, 10 grams of green onion, 10 grams of ginger, 10 grams of garlic, 15 grams of garlic sprouts, 15 grams of coriander, 5 grams of dried red pepper.

Seasoning: 30 grams of vegetable oil, 15 grams of soy sauce, 10 grams of cooking wine, 30 grams of clear soup or water, 2 grams of salt, 2 grams of sugar, 1 gram of monosodium glutamate or chicken powder (optional), 2 grams of dark soy sauce, 5 grams of bright oil or Sichuan pepper oil.

Note: All materials marked with "(optional)" should be freely selected according to your personal preferences.

The production process. 1. Soak 30 grams of water fungus in warm water a few hours in advance, and soak until it is natural and free, full and moisturized. Remove the old roots at the bottom, clean them, and tear them into small flowers. 1 fresh green chili, about 50 grams, clean and cut into small diamond-shaped slices.

2. Choose 150 grams of fine pork belly or fine meat and cut it into coin-thick slices. Fine pork belly is also called pork belly, which is the layer close to the ribs, there is basically no fat, and the three layers of pork belly are distinct. The best choice for stir-frying is fine pork belly, which is smooth and tender and has the best taste.

3. 2 baby cabbage, about 300 grams, the outer leaf leaf and stalk are separated, and the petiole is formed into a medium piece; The inner blade is roughly cut 1-2 knives.

4. 5 grams of dried red pepper, soak slightly in warm water for 10 minutes, and cut into small pieces. The dried red pepper processed in this way is fried with bright red color, dry and spicy aroma, and is not easy to be fried and blackened, which is a very practical cooking trick. Chop 10 grams of chopped green onions, 10 grams of ginger slices, 10 grams of minced garlic, 15 grams of garlic sprouts, and 15 grams of coriander.

5. Heat the pot in advance, pour in 30 grams of vegetable oil, heat the pan with cold oil, and add the cut pork belly slices or fine meat slices. Stir-fry over low heat until the fat part is transparent and force out the excess fat. Add small pieces of dried red pepper and stir-fry to produce a dry and spicy aroma; Add ginger slices, minced garlic and chopped green onion successively, and stir-fry again until fragrant.

Add 15 grams of soy sauce, stir-fry over low heat, and cook 10 grams of cooking wine, which is full of fragrant and fishy and fresh.

6. First add the baby cabbage leaf stalks, add 30 grams of clear soup or water, turn on high heat, and quickly stir-fry to break the raw. Add baby cabbage leaves and inner tender leaves, fresh green chili flakes, water fungus, add 2 grams of salt, 2 grams of sugar, 1 gram of monosodium glutamate or chicken powder (optional) to taste, 2 grams of dark soy sauce to adjust the color, and stir-fry evenly. Sprinkle small pieces of coriander and garlic sprouts, stir-fry slightly, and stop the fire.

Drizzle 5 grams of bright oil or pepper oil to increase the brightness and color of the dish. Bright oil is cooked vegetable oil, which has the effect of adding color, brightness and fragrance after being poured into the pot before it comes out of the pot.

7. Put the home-cooked fried baby cabbage into a shallow bowl and enjoy it while it is hot.

<> material. 400 grams of baby cabbage, 100 grams of garlic.

Method. 1.Cut the baby cabbage into four, wash and drain, peel and mince the garlic.

2.Put an appropriate amount of water and 1 teaspoon of salt in a pot, put in the baby cabbage after the water boils, and then remove it.

3.Put a little oil in the pot, put in the minced garlic when the oil is hot to 6, turn to low heat and remove when the minced garlic is fried until golden brown.

4.Put the fried minced garlic on top of the baby cabbage.

5.Leave a small amount of base oil in the pot, pour in the broth, add salt to taste, add wet starch to thicken, and pour the juice over the baby cabbage. It's a very simple dish, if you have the opportunity to try it, don't always read what I write and ignore the dish I passed on to you

<> material. 1 baby cabbage, a little shredded ginger, 1 tomato, salt.

Method. 1.Shred the baby cabbage, shred the ginger, remove the tomato and cut into cubes!

2.Get out of the oil pan, pour in an appropriate amount of oil, after the oil is hot, add shredded ginger and stir-fry until fragrant, then pour in baby cabbage, stir-fry, add a little salt, stir-fry slightly, pour in the chopped tomatoes and continue to stir-fry for a while, and the tomatoes can be out of the pot after the juice!

Tips. When stir-frying baby cabbage, be sure to add shredded ginger, I found that the taste is completely different with or without shredded ginger! It tastes even more delicious when you add shredded ginger!

Baby cabbage is rich in vitamins, carotene, iron, phosphorus, calcium, etc., and its nutrition is among the best among vegetables. It's best to eat in winter, so how to make it better at home?

Have you ever eaten this garlic vermicelli baby cabbage?

The baby cabbage must be added to the fans.

My wife likes to eat baby cabbage, so today I made a new way to eat it for her, have you learned it?

Baby cabbage does this, super delicious.