How to mix cabbage hearts with cold vegetables, how to mix cabbage hearts with cabbage

Ingredients for cold cabbage heart.

Chinese cabbage heart, one coriander to taste.

Appropriate amount of green onion and appropriate amount of dried red pepper.

Preparation of cold cabbage heart.

Step 1: Cut the cabbage heart into thin strips and set aside;

Step 2: Chop the coriander and green onion into minced pieces, and cut the dried red pepper into small pieces for later use;

Step 3: Mix the choy hearts and chopped coriander and green onions;

Step 4: Stir up the oil pan, add the dried red pepper section and fry it slowly over low heat to bring out the fragrance, and pour it directly into the dish;

Step 5: After mixing the chili oil and vegetables, add an appropriate amount of salt, sugar and monosodium glutamate and mix well.

Take out the cabbage heart and cut it into shreds, then cut some green, red pepper shreds and cabbage hearts on a plate together, chop the minced garlic and put it on the cabbage heart, pour in light soy sauce, vinegar, put a little salt, sugar, chicken essence, sesame oil, and mix well.

Cold cabbage] Ingredients: half a cabbage heart, half a red pepper, 1 shallot, half a garlic, 1 tablespoon of salt, 1 tablespoon of sugar, 1 tablespoon of oyster sauce, 3 tablespoons of balsamic vinegar.

Method: 1. Prepare the ingredients.

2. Peel off the cabbage one by one, wash it and cut it into thin strips.

3. Shred the red pepper, cut the chives into sections, and mince the garlic.

4. Pour shredded red pepper, green onion and minced garlic into shredded cabbage.

5. Add 1 tablespoon of salt and 2 tablespoons of sugar.

spoon oyster sauce. 7. 3 tablespoons balsamic vinegar.

8. Heat oil in a pot, add a little peppercorns, fry over low heat to bring out the fragrance, and remove it.

9. Then pour the pepper oil into the cabbage and mix well.

10. Delicious, greasy, refreshing, crispy and sweet, especially good salad.

How to mix cabbage heart and cold cabbage, first drink the cabbage with water, blanch your hands, and then put it into rape, coriander, sesame oil, and then the seasonings are mixed together and eaten cold.

This one is very simple, it depends on your taste. I mix this cold dish by cutting the cabbage heart into thin strips, putting cotton sugar, vinegar and mixing well and eating.

Preparation of mixed cold cabbage heart:

Ingredients: Ingredients: 300 grams of cabbage.

Excipients: 4 grams of salt, 1 green onion, 1 ginger, 2 dried chilies, 1 teaspoon sugar, 2 teaspoons of white vinegar, 10 chili peppers, 1 tablespoon of cooking oil.

Step 1: Prepare the ingredients.

Step 2: Remove the cabbage hearts.

Step 3: Finely cut the Chinese cabbage into thin strips.

Step 4: Sprinkle with a pinch of salt and marinate for 30 minutes.

Step 5: Pour out the water.

Step 6: Add sugar and vinegar and mix well.

Step 7: Add shredded green onion, ginger and pepper.

Step 8: Pour oil into a wok and stir-fry a few chili peppers.

Step 9: Pour the oil over the shredded chili peppers while hot and mix well.

Exercise 1: Ingredients: 700 grams of cabbage.

Seasoning: 50 grams of sesame paste, 30 grams of sugar, 20 grams of vinegar, 10 grams of sesame oil.

How to mix cabbage with tahini:

1.Wash the cabbage hearts, cut them into thin strips and place them on a plate.

2.The sesame paste is diluted with sesame oil, poured over the Chinese cabbage, sprinkled with sugar, then poured with vinegar and mixed well.

Exercise 2: Raw Materials:

1 Chinese cabbage pit (300 grams).

Seasoning: 1 tablespoon of colored oil, 1 piece of green onion, 1 tablespoon of sugar, 1 2 tablespoons of aged vinegar, 1 tablespoon of light soy sauce, 1 teaspoon of salt, a little sesame oil.

Exercise: 1Wash the cabbage, drain well and cut into thin strips.

2.Add 1 2 teaspoons of salt, grasp well and let stand for 5 minutes, then squeeze out the water and add sugar, aged vinegar and soy sauce.

3.Boil 1 tablespoon of oil in a pot, add chopped green onions, and stir-fry until fragrant.

4.Pour the sesame oil over the cabbage and drop a few drops of sesame oil.

You can follow the above method, mix the cabbage with sesame paste, and make delicious sesame cabbage by yourself. It is a food that excites many of our friends, and cabbage is also rich in a lot of vitamins. Eating more is good for the body, so you must pay attention to it.

1. The production method and steps of cold cabbage heart:

1. Wash the cabbage hearts and cut them into slices diagonally with a knife.

2. Bring water to a boil, add a teaspoon of salt, a few drops of cooking oil, boil the water, and blanch the cabbage heart for one minute.

Adding salt when blanching vegetables can increase the bottom taste of vegetables, adding oil can brighten the color of vegetables, and at the same time form a layer of oil film on the surface of vegetables to prevent the loss of nutrients. ）

3. Remove the cabbage hearts and rinse them with cold water.

After the vegetables are blanched, they must be rinsed with cold water, so that the vegetables can be kept crisp and will not collapse softly. ）

4. Put the cabbage heart into the vegetable bowl, add an appropriate amount of salt, chicken essence, sesame oil, a spoonful of vinegar, a little sugar (to improve freshness), stir evenly and put on a plate.

This cold cabbage heart is especially suitable for eating with dumplings, and it is very refreshing.

Second, the method of mixing cabbage heart.

The cabbage heart is more refreshing, sour and spicy appetizing, the method and steps are the same as the first 3 steps of the cold cabbage heart, that is, to the last step, the fourth step, the mixing is slightly different, and the method of boiling is as follows:

1. Put the blanched cabbage heart into a vegetable bowl, add an appropriate amount of salt, chicken essence, a small spoon of sugar, a spoonful of vinegar, and a few drops of sesame oil.

2. Heat the oil, add a few peppercorns, a dried chili, heat the oil, remove the peppercorns and dried chilies, pour the hot oil on the cabbage heart, stir evenly and put on a plate.

The cabbage heart mixed in this way has a stronger flavor, sour, spicy and refreshing, and is very good with meat dishes.

Carrots can also be added to the cold salad and boiled cabbage hearts as a side dish, which looks good with color and is more nutritious.

This dish is loved by people because of its common ingredients, simple preparation, convenient and fast, crisp and delicious.

If you want to say how to mix it best, it is really a matter of opinion. However, the cabbage heart mixed with this method I mentioned may be more delicious.

First, the ingredients. 500g of golden tender cabbage heart, 5 6 dried red peppers, a little pepper and sesame pepper, four cloves of garlic, edible oil, salt, monosodium glutamate, fine-grained sugar, and white vinegar.

2. Methodology. 1. Wash the cabbage heart, drain the water, cut it into thin strips about half a centimeter wide with a knife, and put it in the vegetable mixing bowl. Cut the pepper into diagonal sections, pat the garlic and dice it.

2. Sprinkle salt, monosodium glutamate and sugar on the shredded cabbage, then pour in white vinegar, gently mix evenly with both hands until the monosodium glutamate and sugar are basically dissolved, and then pour the mixed cabbage heart into the vegetable serving plate.

3. Put the pot on the pot**, heat the pot, add the cooking oil to the pan, the oil temperature rises to 40% hot, put the pepper, garlic, pepper and pepper into the pot at the same time, fry the fragrance, turn off the heat and start the pot.

4. Pour the fried fragrant herbs evenly on the mixed cabbage shreds, marinate for another 5 8 minutes, and then serve.

The advantage of this dish is that the salt, monosodium glutamate, sugar and white vinegar mixed at the beginning have been preliminarily pickled in the shredded cabbage, coupled with the repeated pickling of seasonings such as hot oil, the sweet and sour taste also has a spicy and spicy feeling, and at the same time, it exudes a strong garlic fragrance, which can be described as just right and delicious.

Cold cabbage heart.

Therapeutic effect: good for the stomach and intestines, remove chest troubles, relieve hangover, detoxify.

Nutritional value: vitamin A, carotene, protein, calcium, iron, magnesium.

Suitable for people: patients with lung fever, cough, constipation, and kidney disease are prone to eat more.

Contraindications: People with stomach cold, abdominal pain, qi deficiency, stomach cold, loose stool and cold diarrhea should not eat more.

Required Materials: The main ingredients are Chinese cabbage, shredded green onion, coriander, red pepper, salt, soy sauce, vinegar, sugar, and sesame oil.

Method. 1Wash the cabbage hearts and cut them into thin strips; Wash the parsley and cut into short pieces.

2Put the shredded cabbage and green onion into a large bowl, sprinkle with salt, mix gently, marinate for 10 minutes, and pour out the water.

3Put the pickled shredded cabbage, shredded green onion and coriander into the plate together, add the rest of the seasoning and mix well.

Efficacy and function.

The heart of Chinese cabbage is cold, and it is easy to digest after entering the mouth, which can play a role in protecting the stomach and intestines. For patients who are easy to be upset and impetuous, eating Chinese cabbage heart can play a calming role. Mixed Chinese cabbage heart is a good dish on the table, and eating this dish after drinking can help you keep a thousand cups from falling.

Chinese cabbage contains more fiber, if you are often constipated, you may wish to try the effect of this cold cabbage sum, which can promote metabolism, promote appetite, and prevent constipation.

Cabbage has high nutritional value, contains a variety of vitamins and minerals and a lot of crude fiber, and can clear the fire and eliminate food. The cabbage is crisp and refreshing, the cabbage leaves are soft and sweet, and the most crisp and tender cabbage heart is chosen to make a cold dish today. The easy-to-learn cold cabbage heart, with a hint of cabbage in the mouth, accompanied by the crisp clicking sound of the cabbage, crisp and tough, crisp and sweet, and rich in taste!

Ingredients: cabbage heart, garlic, dried red pepper, balsamic vinegar, light soy sauce, chicken essence, monosodium glutamate, sugar, salt, sesame oil, white sesame seeds.

Preparation of cold cabbage heart 1. Prepare the required ingredients in advance. Wash the dried red peppers and garlic, cut the peppers into chili rings, and chop the garlic into minced garlic and put them in a bowl. Put the sesame seeds in a hot pan, stir-fry a few times and set aside.

2. First pick off the fresh cabbage hearts you bought, wash them with water, remove and drain them, and then cut them into thin strips with a knife, try to cut them as thin as possible to facilitate the flavor. 4. Put the shredded cabbage into a slightly larger mixing basin first, pour in the stirred seasoning juice on it, pour an appropriate amount of sesame oil, and finally sprinkle with cooked white sesame seeds and stir evenly, and put it on a plate. 5. A plate of easy-to-learn cold cabbage hearts is completed, and a trace of cabbage is picked up with the crisp clicking sound of cabbage, crispy and tough, crisp and sweet, and the taste is rich!

Preface. During the festival, if you are tired of eating big fish and meat, you might as well eat some cold side dishes. Sweet and sour cabbage heart is a good choice.

After adding the cabbage heart to the hawthorn cake, it is poured with sweet and sour sauce, which is sweet and sour. Cold cabbage heart is an appetizing side dish that goes to the heat and tastes good.

Chinese cabbage is rich in vitamins, and eating more Chinese cabbage can have a good skin care and beauty effect. The fiber in Chinese cabbage can not only moisten the intestines and promote detoxification, but also promote the body's absorption of animal protein. Traditional Chinese medicine believes that Chinese cabbage is slightly cold and sweet, and has the functions of nourishing the stomach, quenching thirst, diuretic and laxative, clearing heat and detoxifying.

Material. Ingredients: 100g cabbage heart, 30g hawthorn cake;

Excipients: appropriate amount of sugar, appropriate amount of rice vinegar.

Cabbage hearts salad.

Prepare cabbage hearts and hawthorn cake.

Finely cut the hawthorn cake into thin strips.

Wash the cabbage hearts, drain them and cut them into thin strips.

In a small bowl, add the sugar and rice vinegar and stir well until the sugar is completely melted.

Pour the well-stirred sweet and sour sauce into the cabbage hearts, stir well, and marinate for 5 minutes.

Sprinkle the shredded hawthorn cake evenly on the pickled cabbage heart.

Tips: The finer the shredded cabbage heart, the better, so that it is easy to absorb the flavor. The cabbage heart should be marinated for 5 minutes, and the cabbage heart will marinate the soup and taste better.

In summer, I eat cold cabbage heart, which is sweet and sour, refreshing, and there is nothing better than it.

Chinese cabbage can be said to be a kind of vegetable that every household often eats, because the Chinese cabbage is easy to store, and crisp and juicy, cooking, it is also more convenient, you can fry and eat, mix and eat, stew and eat, pickle up and eat, how to do it is delicious, the old saying has "all meat is as fragrant as pork, and 100 vegetables are as fragrant as cabbage". So every time I buy vegetables, I like to bring a few back and put them at home, when I want to eat, I can make it at will, there are two simple ways to make Chinese cabbage, just make the best use of the cabbage, one is vinegar cabbage, it only needs to cut off the whole cabbage in two, the upper part can be used to make vinegar cabbage, the core part and the part of the stem and leaves can come to the cold dressing, and the cold salad does not need to go too many leaves, as long as the inside is fresh and crispy, the part with a little stem is cut finely, and it is more crisp and tender when mixed out. Sweeter and juicier.

Cold cabbage heart, the method is simple, the taste is salty, fragrant and delicious, it is a very popular home-cooked appetizer, it will definitely be a disc soon on the table, you only need to peel off a few layers of leaves outside, and then cut it into thin shreds, add some shredded green onions, it is best to add some sea rice, to enhance the taste, add soy sauce, vinegar, salt, sugar, sesame oil and simply mix, the taste of cabbage heart becomes richer, more fragrant, absolutely good dishes for wine.

Let's see how it is done, shall we? The steps are as follows.

Ingredients: 1 Chinese cabbage, 1 green onion, 50 grams of sea rice, 10 grams of coriander.

Seasoning] 3 grams of salt, 10 grams of extremely fresh flavor, 10 grams of light soy sauce, 2 grams of sugar, 15 grams of rice vinegar or balsamic vinegar, 15 grams of sesame oil.

The specific process].

Remove the outer layers of cabbage leaves, you will see that the stems and leaves inside are tender and yellow, very attractive, remove the roots, use a knife to break into two sections from the middle, and then each break is broken into pieces by hand, put the pieces of cabbage, stack at least on the board, and then use a knife to cut it into thin strips longitudinally, put it in a small pot for later use.

Cut the green onion section longitudinally with a knife, remove the core, spread it flat on the cutting board and cut it into thin strips and put it in the cabbage.

Clean the sea rice first, soak it in warm water for 20 minutes, soak it until it is soft, and then put it in the cabbage.

4) Start adding 3 grams of salt, 10 grams of extremely fresh flavor, 10 grams of light soy sauce, 2 grams of sugar, 15 grams of rice vinegar, 15 grams of sesame oil to taste, and then put in the coriander segment, stir them evenly and put them on a plate, you can serve on the table, and the delicious "cold cabbage heart" is ready.

Add some sea rice to enhance the taste, the texture is richer, and it will be more fragrant.