How to eat baby cabbage leaves, how to eat baby cabbage

Baby cabbage is fresh and sweet, has an excellent taste, how to do it is delicious, if you fry it, I still like the practice of dry pot baby cabbage, sweet, spicy, salty, fresh, fragrant, all five flavors, and the appearance is very high, attractive dishes, dishes under rice, it is not very complicated to do, I hope you like it.

1) Wash the baby cabbage from the middle, then cut the root triangle to remove, cut the baby cabbage into thick strips longitudinally, of course, if it is too long, you can break it, take 300 grams of cut baby cabbage for later use.

10 grams of green onion minced, 10 grams of ginger crushed and minced for later use, garlic log chopped and chopped for later use. Cut three dried red peppers into pieces and set aside. A little peppercorns are set aside.

100g sliced pork belly and set aside.

2) Heat the oil, heat the oil and pour it out of the pan, then pour in the cold oil and heat it, put in the pork belly and stir-fry, fry until the oil comes out, add the chili pepper and Sichuan pepper, green onion, ginger and garlic, fry the fragrance, the pepper changes color, add 5 grams of Pixian bean paste, 10 grams of light soy sauce, 3 grams of oyster sauce and stir evenly, add baby cabbage, quickly stir-fry evenly, wait until the baby cabbage is about to come out of the water, add 2 grams of salt, 5 grams of sugar to season and stir-fry evenly, and then put the baby cabbage into a dry pot (if you like the onion pad at the bottom of the pot, you can fry it in advance and spread it on the bottom of the pot, Personally, I like to add only baby cabbage), the delicious dry pot baby cabbage is ready, I hope you like it.

Baby cabbage is also known as baby cabbage in many places, it contains more nutrients than Chinese cabbage, especially its potassium content is very rich, for people who often stay up late and eat irregularly, regular consumption can improve the physical state. Because baby cabbage is relatively small, it is also more convenient and simple to cook, and this article will introduce how to make appetizing baby cabbage.

Method 1: Raw materials: a package of baby cabbage (3 stalks), half a catty of carrots, half a catty of celery, 3-4 taels of fresh red peppers, about 2 taels of rock sugar, and white vinegar.

Steps: 1. Put the half-open leaves of baby cabbage, put them in a container and marinate them with salt and pressure for 4 hours to wait for water (do not wash them first).

2. Peel and grate the carrots without washing and cutting them into segments of about 3 cm, marinate them with salt for 2 hours, knead them more, and bring out the water.

3. Celery leaves and stems (the leaves can be washed and boiled in water, frozen, and can be used to make dumplings or wontons when they accumulate more), because the celery is dirty, it must be washed first, and it is also cut into segments of about 3 cm, and it is also salted for two hours, kneaded more, and the water should be produced.

4. Wipe the chili pepper with a clean rag and cut it into small pieces.

5. During the period, prepare more cool boiled water (pure water can be used if the conditions are good).

6. After the above three dishes are pickled, wash the three dishes with the prepared cold boiled water (generally wash them three times), wring them out and prepare them.

7. Spread out the baby cabbage, wrap a little shredded celery and carrot and roll it up, roll it slightly tighter, and then neatly place it in the pickling box or mm.

8. After rolling, spread the pre-prepared chili pepper segments, then spread rock sugar, sprinkle some peppercorns, and add white vinegar (generally a bottle of white vinegar can be used 4-5 times).

9. Finally, add cool boiled water, the water level is not over the dish, and seal.

That's it! You can eat it in two days!

The fresh and spicy taste of chopped pepper is mixed with the acidity of tomatoes, and it is blended into the soup and mixed with the aroma of ham, which is delicious, appetizing, refreshing and not greasy.

Method 2: Materials.

baby cabbage, tomato, ham, millet pepper, garlic, salt.

Hot and sour baby cabbage preparation.

1.Wash the baby cabbage and tear the sheets. Tomatoes and ham cut into small cubes. Minced millet pepper and garlic.

2.Heat oil in a pot, add garlic and ham and stir-fry over medium heat until fragrant, add diced tomatoes and millet pepper and stir-fry slightly.

3.Bring to a boil in an appropriate amount of water, add baby cabbage and cook (about 2 minutes), and add an appropriate amount of salt.

How to make appetizer baby cabbage This article will first introduce it here, I believe you have learned it, when making appetizer baby cabbage, you can adjust its ingredients according to your own taste, for example, if you like to eat chili peppers, you can put more chili peppers when making them, so that the appetizing baby cabbage can really have an appetizing effect.

Stir-fried baby cabbage with oyster sauce beans.

Ingredients] 150 grams of oil bean bubbles, 1 small baby cabbage, 3 cloves of garlic, 4 millet spicy.

Seasoning] cooking oil, salt, oyster sauce, sugar, dark soy sauce, starch, water.

1. Cut the bought bean bubbles in half and open them to a plate for later use. There is a lot of dirt hidden at the bottom of the baby cabbage, and the joints can be cut off directly with a knife, or the baby cabbage can be broken off piece by piece and the dirt is cleaned.

2. After washing the pot, turn on high heat, boil the pot until there is no residual water, put the cold oil and tofu bubble into the pot at the same time, and pour the prepared minced garlic into the pot when the oil starts to sizzle.

3. Add almost the amount of water and oyster sauce to the pot, boil until the water boils, and then cook for 1 minute, the bean bubbles become darker due to the absorption of oyster sauce.

4. Pour the chopped baby cabbage into the pot, use a spatula to stir the baby cabbage and oil bean bubbles evenly, and when the naked eye can see that the baby cabbage is not stiff and becomes soft, add millet spicy to the pot.

5. Put the starch into a bowl and add an appropriate amount of water to make water starch, pour the appropriate amount of sugar, salt, dark soy sauce and water starch into the pot, stir evenly and cook for 1 minute.

This delicious stir-fried baby cabbage with oyster sauce and bean sauce is a perfect match with white rice, sandwich the bean pickles and baby cabbage on top of the rice, and then drizzle some soup, eat a bite of bean soaked rice, the soup is soaked in rice, the bean bubble is soft, and the rice is sweet, and it is delicious.

Tips] 1. Cut the bean bubble in half to make it more flavorful.

2. If the bean bubbles are heated in the pan, they will be fried to crispy, which will not taste good.

3. The amount of seasoning can be determined according to the individual population, friends who don't eat spicy can not put millet spicy, friends with heavy taste can put more oyster sauce, and friends with light taste can put less.

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.