What are some home recipes for dried cabbage? How to make it delicious?

Dried chicken broth with cabbage.

Material. Half a Qingyuan chicken (about 800g), 50g of dried cabbage, 6 red dates, 100g of peanut kernels, 10g of wolfberries, appropriate amount of oil and salt.

Method. 1. Wash the chicken and chop it into large pieces, blanch it with boiling water and rinse it.

2. Soak the dried cabbage and wash it, tear each tree and cut it in half.

3. Wash peanuts, red dates and wolfberries for later use.

4. Wash the clay pot, pour in about half a pot of water, add peanuts, and bring to a boil.

5. Pour in all the above ingredients, boil on high heat for half an hour, turn to low heat for l hours.

6. After cooking, add oil and salt to taste according to personal taste.

Dried cabbage back to the pot meat.

Ingredients. <>

Dried cabbage. 150g

Pork. 200g

Accessories. Oil 30g

Salt 2g, Pixian bean paste 30g

The practice of dried cabbage back to the pot meat.

Start by placing the dried cabbage in a larger bowl.

Add water and soak until soft.

Rinse repeatedly with water and cut into small pieces.

It is best to use pork belly with skin on.

Cut into thin slices. <>

Soak and wash, blanch with water and remove from discoloration.

Chop the bean paste with a knife.

Heat the oil and stir-fry the red oil with the bean paste.

Add the meat slices and stir-fry over low heat.

Add dried vegetables and stir-fry over low heat, add salt and stir-fry well.

Dried cabbage can be stewed with pork ribs and tube bones, or chopped to make button meat, or finely chopped and fried to eat, the taste is good, and it is very nutritious.

Dried cabbage is a dried vegetable, and it is more delicious to eat stewed meat after soaking, and another way to eat it is to make stuffed buns after soaking.

We have dried cabbage here to eat stewed meat, or boiled and dipped sauce, or it can be eaten as a stuffing wrap.

The dried cabbage stew is particularly delicious, you can try it, especially in the Northeast, which is the most delicious.

1. Soak the dried cabbage in water.

Use clean water to put the dried cabbage in a pot and soak it for about 5 6 hours, it is recommended to choose dried cabbage from the northern Chinese cabbage, the north is sunny, the dried cabbage has more fiber, and you can beautify it after eating**.

2. Soak the blood from the ribs.

Soak for about half an hour between an hour.

3. Use boiling water to remove impurities from the meat.

Boil the meat in boiling water to remove the rotten minced meat and blood.

4. Wash the cabbage and cut it into sections.

Wash the cabbage many times, wash it and cut it into segments with a kitchen knife about 3 cm in length5, put in the auxiliary ingredients to boil the soup, add three taels of oil to the pot, then pour the big bones into it and stir-fry, add sugar, dark soy sauce, salt, green onions, ingredients and monosodium glutamate, add half a pot of water and bring to a boil.

6. Add the dried cabbage and simmer.

Simmer for an hour and serve.

Although the production process of dried cabbage is not complicated, every step should not be sloppy, only the dried cabbage made with heart is beautiful and delicious enough. The dried cabbage made with heart is hard and firm, the head of the cabbage is milky white, the leaves are dark green, tender and crisp, and there is a sweet taste, which is a good material for making soup.

Ingredients: Chinese cabbage.

Method: 1. Material selection. Cabbage varieties with thick leaf stems should be selected and rotten vegetables should be picked;

2. Blanching. Blanch the leaves in boiling water at 100 degrees Celsius for 2 3 minutes, add a small amount of baking soda to the blanching water to make the blanching water slightly alkaline;

3. Drying. It can be dried by natural drying method, or dried by sun, or hot air drying, which has the advantage of short time and good quality;

4. Soften. The freshly dried cabbage has a low moisture content, and if it is packaged immediately, it will cause breakage, and it must go through the softening stage, that is, it can be placed or covered naturally at a certain room temperature for 2 or 3 days before the next process can be carried out;

5. Finishing. Pick graded packaging. In order to reduce the volume of dry products, they should be sorted and graded and compressed before entering the packaging process, and should be sealed and packaged to avoid moisture absorption;

6. Storage. The storage of dry products should meet the environmental conditions of low temperature and low humidity, otherwise the storage period will be shortened.

Dried cabbage soaked and stir-fried with meat is more delicious.

Braised meatballs with cabbage.

Ingredients: dried cabbage, meatballs, light soy sauce, dark soy sauce, appropriate amount of green onion, ginger and garlic.

Method: 1. Soak the dried cabbage in water for one hour, then wash and cut into sections.

3. Add light soy sauce and dark soy sauce and stir-fry evenly to color, pour in the prepared chicken broth, it is advisable to cover the meat pieces, add the thick soup treasure, and bring to a boil;

4. Then put the dried cabbage, cover and turn to low heat and cook for about 30 minutes, wait for the soup to boil dry and then stir well.

Nutritional value of cabbage.

1.Chinese cabbage has a moisture content of about 95% and is very low in calories.

3.Chinese cabbage is also rich in iron, potassium and vitamin A.

4.Cabbage is rich in crude fiber.

Pork Nutritional Value:

1.Pork protein is a high-quality protein that contains all the essential amino acids for the human body.

2.Pork is rich in iron, which is necessary for the production and function of red blood cells in the human blood.

3.Pork is the main dietary vitamin**, especially lean pork is rich in vitamin B1. Pork also contains more vitamin B2, which plays an important role in fat synthesis and breakdown.

Pork efficacy and function:

1.Replenish protein and fatty acids.

Pork provides humans with high-quality protein and essential fatty acids. Pork provides heme (organic iron) and cysteine, which promotes iron absorption.

acid, which can improve iron deficiency anemia.

2.Nourish the kidneys and nourish the yin.

Pork is flat and sweet, has the effect of moistening the stomach and intestines, shengjin liquid, tonifying kidney qi, detoxifying fever and toxin, and is mainly used to treat fever and injury, thirst and thinness, kidney deficiency and weakness, postpartum blood deficiency, dry cough, constipation, deficiency, nourishing yin, moisturizing dryness, nourishing liver yin, moisturizing skin, facilitating urination and quenching thirst.

3.Moisturize. Pork soup can be drunk to urgently supplement irritability, dry cough, constipation, etc. caused by insufficient fluid.

1. Sweet and sour Chinese cabbageMaterial.

320 grams of Chinese cabbage, 2 chili peppers, a pinch of mint leaves, 2 tablespoons of shredded ginger, 2 tomatoes (sliced), 1 2 teaspoons salt, 2 tablespoons sugar, 2 tablespoons of tomato juice, 1 tablespoon of white vinegar, 1 teaspoon of sesame oil. A pinch of peppercorns.

2. Cabbage soup ingredients:

250 grams of bok choy, 750 grams of boiling water.

3. Cabbage stewed tofu main ingredient:

500 grams of Chinese cabbage, 300 grams of tofu, 30 grams of green onion and ginger. Excipients: salt, pepper, chicken powder.

The preparation of cabbage stewed vermicelli is as follows:

Ingredients: 200 grams of pork, 500 grams of cabbage, 50 grams of vermicelli.

Excipients: appropriate amount of green onion and ginger, 10 grams of light soy sauce, 3 grams of vinegar, 10 grams of oil, 10 grams of salt, 3 grams of oyster sauce.

1. First of all, process the ingredients, cut the frozen pork into suitable pieces, cut the cabbage into thin strips, wash the vermicelli, and cut the green onion and ginger for later use.

2. Heat the oil, add the frozen pork and stir-fry. Stir-fried frozen pork should ensure that the hot pan is hot oil, and let the pork quickly cook through the appearance after it is put into the pot, so as to lock the moisture inside the pork, so as to ensure that the pork is fresh and tender.

3. Stir-fry until the pork changes color, then release the soy sauce and stir-fry with vinegar.

4. Put in the cabbage, do not stir-fry, pour in an appropriate amount of water, turn the cabbage aside, expose the soup, and put the vermicelli in the soup.

5. Simmer and fry over medium heat for 10 minutes, the ingredients can be cooked thoroughly, add an appropriate amount of salt and oyster sauce to taste, and then you can eat out of the pot.

6. Finished product drawing.

The steps are as follows:Step 1: This is the dried cabbage, and wash the floating soil on the cabbage in tap water.

Step 2, turn off the heat after the water in the pot is boiled, soak the dried cabbage in boiling water, and change the respect to put the root in it and press it to the bottom, so that the root is so soft, do not cover the lid after the dish is put in the pot, otherwise the leaves will turn yellow and will not be green.

Step 3: Soak the dried cabbage in boiling water for one hour, take it out and wash it several times in clean water, especially the roots.

Step 4: Wash the dried cabbage and squeeze out the water.

Step 5: Cut off the harder part of the root, and then cut the cabbage into one-centimeter segments.

Step 6, slice the pork belly, cut the green onion into sections, slice the ginger kernel carefully, bend the garlic in half, break the dried chili pepper into two halves, and prepare an star anise.

Step 7: Soak the vermicelli in cold water until soft.

Step 8: Put oil in the wok, put more oil, and add star anise to fry until fragrant.

Step 9: Add the pork belly slices and stir-fry, preferably to remove the oil from the fatty meat.

Step 10: Stir-fry a part of the oil in the pork belly and stir-fry the green onions, ginger, garlic, dried chili peppers, and stir-fry until fragrant.

Step 11: After the meat is fragrant, pour in a tablespoon of dark soy sauce, a tablespoon of light soy sauce and a tablespoon of oyster sauce and stir again.

Step 12: After the meat slices are fragrant, pour in the dried cabbage and stir-fry.

Step 13: After a while, pour in the water that has not been cooked, add an appropriate amount of salt to taste, and then add the vermicelli.

Step 14: After the heat is boiled, turn off the low heat and simmer until the dried cabbage is soft.

Step 15: Remove from the pot.

1. Ingredients: 280 grams of dried cabbage, 200 grams of pork ribs or tenderloin, 3 taels of peanut oil, 20 grams of dark soy sauce, 15 grams of low-sodium salt, 5 grams of ingredients, 5 grams of monosodium glutamate, 40 grams of green onions.

2. Soak the dried cabbage in water: use clean water to put the dried cabbage into a pot and soak it for about 5 or 6 hours.

3. Blister the blood from the ribs and soak it for about half an hour to an hour.

4. Use boiling water to remove impurities from the meat, and boil the rotten minced meat and blood water in boiling water.

5. Wash the cabbage and cut it into sections, wash the cabbage several times, and cut it into segments with a kitchen knife about 3 cm in length after washing.

6. Put in the auxiliary ingredients to bring the soup to a boil, add three taels of oil to the pot, then pour the big bones into it and stir-fry, add sugar, dark soy sauce, salt, green onions, ingredients and monosodium glutamate, add half a pot of water and bring to a boil.

7. Add the dried cabbage to simmer and stew for an hour before eating.

1. Method 1: Prepare materials. Dried cabbage, brine tofu, red pepper, chopped green onion, soybean paste, vinegar, monosodium glutamate, sugar, cooking wine.

Wash the dried cabbage and soak it in warm water until soft, blanch it in boiling water, take it out and take it out for showering, squeeze out the water, cut it into sections, and set aside; Cut the tofu into small cubes, wash the red pepper and cut the seeds into cubes; Heat vegetable oil in a pot, add chopped green onions, dried cabbage, diced red peppers, cooking wine, vinegar and soybean sauce and stir-fry for 2 minutes, add 8 cups of beef bone broth, tofu and monosodium glutamate, boil to taste, and turn off the heat.

2. Method 2: Prepare materials. Chinese cabbage, fresh shiitake mushrooms, green onions, ginger, red peppers, sugar, vinegar, soy sauce, salt, monosodium glutamate, sesame oil, Sichuan peppercorns.

Peel off the cabbage and place it on the fence; Put oil in the pot, when the oil is hot, use a spoon to scoop the oil and pour it on the cabbage, pour a few spoonfuls to turn the cabbage over, and then pour it until the cabbage is soft, put it on the plate, and decant the remaining oil; Put the pot on the fire, add sesame oil, when the oil is hot, fry the peppercorns first, and remove them; Put the chili peppers and shiitake mushrooms in the stir-fry a few times; Then add green onions, ginger, sugar, vinegar, soy sauce, salt, monosodium glutamate, add a little water and boil into sweet and sour sauce; Change the cabbage to the knife and put it on the plate, pour sweet and sour sauce on it, and serve it on the table.

3. Method 3: Prepare materials. Dried cabbage, vermicelli, dried tofu, soybean paste, monosodium glutamate, green onions.

Wash the dried cabbage, soak it for more than 2 hours, and cook it in an electric pressure cooker; Remove and let cool, dry and cut it into sections; Spread the chopped dried cabbage into the bottom of the casserole; Soak the vermicelli in advance, and put the soaked vermicelli on top of the dried cabbage; Cut the dried tofu into wide strips and place the dried tofu strips on top; Add an appropriate amount of soybean paste, water; After boiling, simmer for 10 minutes; Add monosodium glutamate to improve freshness, and then turn off the heat; Sprinkle in an appropriate amount of chopped green onion and serve.