How to make wild gan basket delicious? How do you make kale delicious?

Wild gan basket delicious recipe.

Ingredients: Half a wild cabbage.

3 tablespoons aged vinegar.

2 tablespoons sesame oil.

2 tbsp sugar 5 dried red peppers.

1 4 tbsp salt.

Preparation of wild cabbage.

1. First break the cabbage into small pieces by hand, wash them, and dry them with water.

2. Put oil in a pan, pour in the cabbage, stir-fry for 2 minutes, and serve.

3. Put a little oil in the pot, add the dried red pepper (cut into sections and remove the seeds) and fry a few times, then pour in the half-cooked cabbage.

4. Pour in sugar, vinegar, sesame oil and salt in turn, stir-fry quickly, and remove from the pot.

In fact, the simplest home-cooked food is also the most difficult and the most practical. I love to taste all kinds of food, but the most memorable taste of food is the taste of my mother's home cooking, if you like home cooking, check out this cabbage.

The delicious recipe for wild gan baskets is as follows:

Method 1: Kale salad

In general, kale salad is eaten for. Wash the cabbage and cut it into chunks or shreds, then add other vegetables such as tomatoes and cucumbers that can be eaten raw, and finally mix with salad dressing.

Method 2: Brussels sprouts

Shred the cabbage and soak it in salted water for about 30 minutes. Then drain the water, remove it, add vinegar and sugar and stir well. The shredded cabbage must be fine.

Method 3: Stir-fry the cabbage

Sautéing kale is the most common method. First, add the hot oil and sauté the dried chili peppers until fragrant; Then drain the washed cabbage and pour it into the pot; Stir-fry until almost cooked, add an appropriate amount of salt and remove from the pan.

Method 4: Pickle the pickles

First of all, wash the millet pepper, lemon and cabbage, cut the millet pepper into segments, cut the lemon into slices, and tear the cabbage into pieces; Take out the sealed jar and put in cabbage, millet pepper, Sichuan pepper, lemon, white vinegar, and rock sugar in turn; Finally, close the lid and put it in the refrigerator to keep it fresh.

Preparation of ingredients. 100 grams of purple cabbage, 300 grams of green cabbage, 50 grams of pork, appropriate amount of ginger and garlic, oil, a little salt.

Methodological steps. 1. Wash and shred the red cabbage, wash and shred the green cabbage and set aside;

2. Heat oil in a wok, add ginger, garlic and meat slices and stir-fry until fragrant;

3. Then pour in the green cabbage and purple cabbage and stir-fry together;

4. When the cabbage becomes slightly soft, add seasoning salt, stir-fry well, and then remove from the pan.

Tips: This dish can also be stir-fried without meat and stir-fried into vegetarian two-color kale.

1. Ingredients: 300 grams of cabbage, 100 grams of tomatoes, 5 grams of green onions, 5 grams of ginger, five-spice powder, 2 grams of MSG, 5 grams of light soy sauce, 10 grams of cooking oil.

2. Methods and steps.

1. Remove the old leaves of the cabbage, wash and tear into small pieces.

2. Wash the tomatoes and cut them into hob pieces.

3. Remove the old skin of the green onion, wash and slice, and wash and shred the ginger.

4. Pour cooking oil into the pot, add five-spice powder, cook until eight, add green onion and ginger and stir-fry until fragrant.

5. Add the cabbage and stir-fry for about 1 minute.

6. Add tomatoes and stir-fry, add an appropriate amount of salt, stir-fry for a while with light soy sauce, add MSG, and put it on a plate.

Chilled red cabbage.

Ingredients: half a red cabbage, 1 fresh cucumber, salt, white vinegar, sesame oil.

Method:1Remove the dry skin from the red cabbage, wash and shred.

2.Cucumbers are thorned and washed, and shredded (self-grown without pesticides, no need to peel).

3.Marinate the cabbage with salt for 5 minutes and strain out the broth.

4.Pour the shredded cucumber and cabbage into a large pot, add sesame oil, and mix well with white vinegar to put on a plate.

Lemon purple cabbage salad.

Ingredients: 1/2 purple cabbage, 1 lemon, 10 black olives, 2 tablespoons olives, chopped black pepper, minced oregano, minted mint, salt to taste.

Method:1Finely shred the red cabbage and drizzle with two tablespoons of olive oil.

2.Add black olives, chopped black pepper, minced oregano, dried mint, and salt to taste.

3.Rub the lemon zest, cut it into two slices and squeeze out the juice and sprinkle it on the salad and mix well.

Tips: 1. Sprinkle a little spice such as chopped black pepper, minced oregano and mint, so as not to rob the fragrance of purple cabbage and lemon.

2. Vegetables such as radish, cauliflower, cabbage, and purple cabbage belong to the cruciferous family, and eating more can have the effect of preventing breast diseases.

Cabbage wrapped in meat. Ingredients: kale, ground meat, tomatoes, coriander, green onions, ginger, cooking wine, salt, soy sauce, oil, egg whites, water starch.

Method: Slice the cabbage into 8x8cm squares. The remaining leftovers are chopped.

Blanch the cabbage slices and coriander.

Mix a little oil with chopped cabbage, add the minced meat, then add chopped green onion, minced ginger, cooking wine, salt, soy sauce, and stir in one direction.

Coat the cabbage slices in water starch, fill them with the filling, and roll them up. Tie the parsley rope.

Once the water is boiling, steam for 10 minutes.

Sweet and salty tomato juice for topping.

Kale is easy to do and eat.

Cabbage is highly nutritious. For example, high-quality protein, minerals, fiber, etc. Moderate consumption of kale can supplement the nutrients needed by the body and achieve the effect of strengthening the body.

There is also a beautiful place about cabbage - a natural "stomach vegetable" that can help with stomach ulcers, duodenal ulcers and other diseases related to gastrointestinal discomfort. VK rich in cabbage can promote platelet coagulation, and also has anti-cancer, hypoglycemic and hypolipidemic effects. Kale is rich in nutrients.

How do you make kale delicious?

Kale is rich in nutrients. How do you make kale delicious?

1. Stir-fried shredded pork with green vegetables

Heat the oil in a pan, add the sliced pork, and stir-fry from time to time until it changes color.

Add the chopped chives, stir-fry until fragrant, add pepper and peppercorns, then pour in an appropriate amount of soy sauce and stir-fry.

Pour in the washed greens and stir-fry while adding an appropriate amount of salt.

Stir-fry until the vegetables are soft, add shredded chili peppers and stir-fry again, and finally add an appropriate amount of cooking oil (or very fresh), chicken essence, stir-fry until the juice is reduced, and then take out the pot.

2. Kale shreds

Be careful to tear it by hand (it tastes better along the growth lines), wash it and let it dry.

Heat the oil, turn on high heat and serve when the oil is very hot.

Stir-fry on high heat, pressing from time to time (be careful not to fry for too long, too much water will dry out), and put in a bowl.

Reduce the heat and stir-fry the dried chili peppers and minced garlic until fragrant.

Stir-fry the sautéed kale, reduce the heat, and add oil, salt, and chicken essence (you can substitute sugar).

3. Tomato and cabbage

Pour oil into the pan and sauté the onion until fragrant.

Add the shredded cabbage and add a spoonful of soy sauce and stir-fry.

After the soft cabbage is cooked, add the tomatoes and stir-fry until the tomatoes are juiced.

Add salt to taste and remove from the pan.

Fourth, cabbage minced meat rolls

Put the cabbage leaves in boiling water (add a little salt and oil to the water), soften them and quickly remove them and put them in cold water.

Add salt, cooking wine, chopped carrots and chopped shiitake mushrooms to the minced meat and mix well.

Put an appropriate amount of meat filling on the cabbage leaves, roll it up, and arrange it neatly.

Bring water to a boil, pour into a saucepan and steam over high heat (about 5-6 minutes).

Once out of the pan, thicken the remaining soup in the pan slightly and pour evenly over the cabbage rolls.

Stir-fry kale, wash the cabbage and cut it into small pieces, heat oil in a pot and add green onions, ginger and garlic, then add kale and fry a few times, then pour in tomatoes, and finally sprinkle some salt and soy sauce to get out of the pan.

Scrambled eggs Ingredients: eggs, kale, green onions, garlic, ginger, salt, vinegar. Wash the cabbage and cut into shreds; Peel the green onion and ginger and cut into shreds; Peel the garlic and chop it into minced garlic; Once the pan is hot, pour in a small amount of oil. Cabbage dumplings sweet and sour kale

It can be cut into small strips, put a little salad dressing and vinaigrette in it, and you can put light soy sauce, salt, and sesame oil for cold dressing.

1. Raw material treatment: Olive embryo desalination, because you want to highlight the flavor of licorice, you should not leave too much salt during desalination, generally a little salty taste, drain the water or bake semi-dry for later use.

2. Preparation of licorice liquid: 5% licorice liquid, that is, 50 kg of olive embryo with kg of licorice, add 50 kg of water, boil into 20 25 kg of licorice liquid, filter and set aside.

3. Other additives: Add 2% cyclamate, citric acid, 3% salt, sodium benzoate and 1/10,000 of lemon yellow pigment to the licorice liquid, dissolve and mix evenly, add the semi-dry olive, heat together, stir constantly, and make sure that the oliveate fully absorbs the liquid, and it takes 2 to 3 days before and after. Or no other additives are added to the licorice liquid, just table salt is added, and the final product only has licorice flavor and salty taste.

This highlights the sweetness of licorice. Some methods are to coat the desalted semi-finished product with licorice powder to make it more convenient.

4. Baking: Drying at 65, first of all, the surface should be dry, and before baking, there are also a small amount of licorice powder mixed with a small amount of licorice powder in order to increase the flavor of licorice and then sent to baking. Control the water content up to about 20%.

The method of making homemade licorice olives is also relatively simple, first wash the fresh olives bought, dry them, then put them in a sterilized sealed jar, sprinkle an appropriate amount of edible salt, mix the olives well, and then cover the lid and leave it for a week. The pickled olives will turn dark green or dark green and be taken out of the jar to dry the moisture on the surface.

There are two ways to marinate with licorice, one is relatively simple, directly sprinkle some ground licorice powder and a little glutinous rice flour, and dry it again until the skin is wrinkled. One is to boil licorice in clear water, and boil it for a few more minutes to allow the taste and color of the licorice to dissolve in the water. Add salt and sugar, add the pickled olives, remove from heat and let cool.

Go to a sterilized jar, fill the cans with olives and licorice water, the licorice water should be submerged with the olives, sealed, and left overnight.

Licorice can also be purchased at pharmacies, and the olives are cultivated for 7 years before they bear fruit, and the ripening period is generally around October every year, and it is rich in VC and calcium. Olive taste sweet, sour, flat, into the spleen, stomach, lung meridian, there is clear heat, winter and spring, chew 2 3 fresh olives a day, can prevent upper respiratory tract infection. It is often consumed by children and has great benefits for bone development.

1. Ingredients: half a red cabbage, appropriate amount of minced garlic, rice vinegar, light soy sauce, salt, sugar, sesame oil.

2. First remove the old skin on the outside of the red cabbage, and then cut it between the vertical and wide sections to remove the roots of the red cabbage.

3. Next, cut the purple cabbage top knife into thin strips, the finer the cut, the better the world, rinse with water to control the moisture and set aside.

4. Add a spoonful of edible salt and two spoons of sugar to the purple cabbage that controls the moisture and mix evenly, this step is to kill the water for the purple cabbage, and the purple cabbage will taste crisp after killing the water, without that stiff taste.

5. Prepare a bowl of juice while killing water with purple cabbage, add two spoons of rice vinegar, a spoonful of light soy sauce, a spoonful of sugar, and an appropriate amount of minced garlic to the bowl and stir evenly for later use.

6. The time for purple cabbage to kill water is about half an hour, and the excess water is squeezed out after half an hour, but do not rinse with water, because the anthocyanins will be lost more when rinsed with water.

7. Finally, put the purple cabbage that controls the dry water in a basin, add the pre-adjusted bowl juice, stir evenly and put it on a plate.

Choking. 1. Tear the cabbage into large slices, wash and drain.

2. Cut the dried chili peppers into segments and remove the seeds. If you are afraid of spicy, do not cut it into segments.

3. Heat the oil in the pot, and put more oil than usual when stir-frying.

4. When the oil is heated to 7 (there is smoke), add Sichuan pepper and dried chili pepper and stir-fry until fragrant.

5. Stir-fry ginger and garlic slices until fragrant.

6. Stir-fry the cabbage until it is broken, then add sugar, vinegar, salt and chicken essence to taste.

It can be eaten raw, washed and made into salads;

Or like the one upstairs said, stir-frying is not bad.

Kale is easy to do and eat.