What delicacies can be made with Chinese cabbage, and what are the methods of Chinese cabbage

What delicacies can be made with Chinese cabbage? Chinese cabbage can be used to make many delicacies, such as sauerkraut cabbage, sour and hot cabbage, and cabbage stewed vermicelli.

Chinese cabbage can be made into a lot of delicacies, such as the Northeast stew, which contains Chinese cabbage. Then the bok choy can also be made into a rotten cabbage. This dish is also very tasty as both dishes are more famous.

1. Braised tofu and vermicelli with cabbage.

First of all, wash the cabbage and cut it into long strips, cut the white tofu into pieces, and soak the vermicelli in warm water to soften. These are very well prepared, after the preparation begins to boil the oil, after the oil pan is hot, the ginger slices are stir-fried in the pot to bring out the flavor, and then the chopped cabbage is fried softly, and an appropriate amount of boiled water is added. When the water boils, put the tofu and vermicelli into the pot, and add salt, soy sauce and peppercorn powder and other seasonings.

Simmer for about 20 minutes to reduce the juice, sprinkle a little MSG before preparing to remove from the pot, stir well and remove from the pot.

Second, vinegared cabbage.

The vinegared cabbage tastes crunchy, and the texture is a little sweet and sour. First, wash the cabbage, tear off the leaves one by one, and cut them into large slices. Mix vinegar, sugar, soy sauce, salt, monosodium glutamate and starch together and mix into juice for later use.

After these are ready, pour some cooking oil into the pot, add the dried chili peppers and stir-fry until fragrant, and add the cabbage and stir-fry slightly. Next, pour the juice into the pot and stir-fry evenly. Then turn off the heat and serve the plate, and the vinegar will be ready to go a hundred times.

3. Stir-fried fungus with cabbage.

The cabbage is fried with fungus, so you have to prepare some fungus, then soak it in water, pick and wash it, and tear it into large pieces of fungus for later use. Wash the cabbage and cut the cabbage leaves into large slices. Then heat the oil, first drain the fungus and pour it into the oil pan and stir-fry until it is broken.

Then stir-fry the ginger slices in the oil pan to bring out the fragrance, pour in the cabbage slices and stir-fry a few times, and then pour in the black fungus. In the process of stir-frying, add salt, soy sauce and pepper powder and other seasonings, stir-fry evenly and then put it on the plate.

Fourth, roasted cabbage with yuba.

If you want to make cabbage yuba, you need to prepare some yuba, and then soak it with water in advance, and break it into small pieces or cut it into small pieces after soaking. After cutting, soak in boiling water and set aside. Wash the cabbage and wash it in large pieces, soak it for a while, and then use cold water for later use.

Heat the oil, first use dried chili peppers and peppercorns to stir-fry in the oil pan to make the fragrance, then add the cabbage and auxiliary stir-fry quickly over high heat, add edible salt, pepper powder and other seasonings during the period, and quickly stir-fry evenly before you can put it out of the pot and put it on the plate. In fact, there are many ways to make cabbage, not only can be fried, but also adjusted, it is simple to make and delicious to eat.

6 slices of Chinese cabbage, half a carrot, 100 grams of enoki mushrooms, a little green pepper, 500 ml of vegetarian soup, a little salt, a little pepper.

Steps:1Add salt and pepper to the stock, stir well and set aside;

2.Remove the stems of enoki mushrooms, wash them and cut them into pieces about 6-7 cm long;

3.Peel the carrots and cut into shreds about 6-7cm long; Peel the green pepper and cut into shreds about 6-7cm long;

4.After washing the cabbage leaves, soak them in boiling water for 10 minutes.

5.Spread the softened bok choy leaves flat with the inside facing up. Place enoki mushrooms, shredded carrots, and shredded green peppers on one end of the petiole and roll them up and wrap tightly.

6.Place the wrapped rolls on a suitable tray in the microwave, drizzle with stock, cover with plastic wrap to leave holes, and place in the microwave on high heat for 7 minutes.

Tofu consommé cabbage rolls.

Ingredients: 500 grams of cabbage, 100 grams of northern tofu, 60 grams of eggs, 20 grams of soybean flour, 25 grams of peanut oil, 2 grams of pepper, 2 grams of salt.

Method:1Mix tofu, eggs, pepper, salt and bean flour into puree.

2.Wash the cabbage and remove the hard stems, blanch it with boiling water and drain the water.

3.Spread out the cabbage, wrap the seasoned bean flour rolls in a roll, and steam for about 5 to 10 minutes.

4.Remove and cut into short pieces of centimeter length.

5.Add it to the steaming bowl, then put it into the basket to steam, turn it into the soup bowl, and add the soup to serve.

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.

Nutritional value of tofu:

1.Tofu is rich in nutrients, containing iron, calcium, phosphorus, magnesium and other essential trace elements, as well as sugars, vegetable oils and rich high-quality protein, known as "plant-based meat".

The biological value of soybeans is comparable to that of fish, and it is the best of the plant proteins. Soy protein is a complete protein, its amino acid composition is relatively good, and it almost has amino acids necessary for the human body. Soybeans can be cooked and eaten directly, and the human body digests and absorbs only 65% of its protein, while the digestibility of tofu can be increased to 92% 95%.

2.The soybeans used to make tofu contain about 18% oil, and most of it can be transferred to tofu. The proportion of linoleic acid in soybean oil is large, and it does not contain cholesterol, which is beneficial to the growth and development of human nerves, blood vessels and brain.

Winter vegetable ingredients: 1000 grams of Chinese cabbage, 100 grams of refined salt.

Excipients: 50 grams of soy sauce, 10 grams of minced garlic, 25 grams of Sichuan peppercorns.

Method: (1) Break the Chinese cabbage, cut off the roots, rinse it and cut it into centimeter-wide strips horizontally, and control the water.

2) Take a small jar, wash it, wipe it dry, sprinkle a layer of salt at the bottom of the tank, then put a layer of cabbage, and then sprinkle a layer of salt, so that until the cabbage is finished, sprinkle some more salt on the vegetable noodles, compact, marinate for 4 days, pour the cylinder 1 time on the 1st day, pour the cylinder 2 times on the 2nd day, pour the cylinder again 1 time on the 3rd day, and remove the cabbage on the 4th day to drip and control drying.

3) Pour out the salt water in the jar, wash and wipe the jar dry, and put the dried cabbage into the jar, with a layer of cabbage and a layer of salt (the method is the same as above).

4) Mix well with 250 grams of salt and 25 grams of peppercorns, sprinkle evenly on the cabbage noodles in the jar, cover the jar cover, put it in a cool and dry place, and take it out after 3 months to dry. When it is dried to sixty percent, put it in the jar, add soy sauce and minced garlic, stir well, and then put it into a cleaned jar, seal and store it for half a month to eat.

Features: Appetizing and refreshing.

Sauerkraut main ingredient: Chinese cabbage (as much as you can).

Excipients: 1 small piece of leaven fertilizer.

Method: (1) Cut off the old roots of the Chinese cabbage and cut a "cross" knife (about 6 cm deep) from the roots.

2) Blanch the Chinese cabbage cut with a "cross" knife in boiling water until it is five ripe, take it out and stack it in a pot, then rinse it with cold water one by one, and stack it neatly in a clean tank.

3) Add cold water to the tank (the amount of water is to submerge the cabbage), add a small piece of flour fertilizer to the tank, and press the cabbage noodles with a washed stone to prevent the cabbage from exposing the water. 10 It can be fermented and matured in 15 days, and it can be taken at any time.

Characteristics: Sour and slightly sweet.

Doing this Chinese cabbage, I can eat an extra bowl of rice.

Cabbage is a versatile dish that can be stewed, stir-fried, stir-fried, mixed, stuffed, and served as a side dish. It can also be processed into dried vegetables or pickled products.

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.

Steps: 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, release soy sauce and stir-fry with vinegar.

4. Put in the cabbage, do not stir-fry, pour in an appropriate amount of Nianqiao 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.

Here's how to do it in detail.

Vinegared cabbage. Ingredients: 300 grams of cabbage.

Excipients: 30 grams of vegetable oil, 15 grams of sesame oil, 15 peppercorns, 4 grams of refined salt, 15 grams of soy sauce, 15 grams of rice vinegar, 22 grams of sugar, 20 grams of water starch.

Preparation: 1) Cut the cabbage into elephant eye pieces;

2) Put the oil into the pot, fry the peppercorns, pick it out, put in the cabbage, stir-fry it several times with oil, cook vinegar and soy sauce, add white sugar, refined salt, thicken, and pour sesame oil out of the pot.

3 ways to make Chinese cabbage.

Vegetarian stir-fried Chinese cabbage.

Ingredients: 500 grams of net Chinese cabbage, 20 grams of oil, 50 grams of soy sauce, 5 grams of refined salt, 3 grams of shredded ginger.

Method: 1Wash the cabbage and control the moisture.

Cut lengthwise into centimeter-wide strips. Then change the knife and cut it into 3 cm long sections, wash the ginger and cut it into thin strips. 2.

Put the wok on the fire, put in the oil, after heating, add the ginger shreds and fry slightly, then put in the cabbage, fry it with a strong fire until it is half cooked, add soy sauce and refined salt and fry it slightly.

Spicy cabbage. Ingredients: 500 grams of Chinese cabbage, 10 grams of sesame oil, 4 grams of refined salt, 40 grams of sugar, 15 grams of vinegar, 5 grams of dried chili peppers, 8 grams of green onions, 5 grams of ginger.

Method: 1Cut off the cabbage leaves, leaving only the white part in the middle, wash and cut in half, and cut the vegetables into centimeter-wide strips. Then cut the dried chilies, green onions, and ginger into thin strips.

2.Put the cabbage in a pot, sprinkle it evenly with fine salt, marinate for 3 4 hours, squeeze out the water from the cabbage strips by hand and put it in the pot.

3.Heat the sesame oil in a pot and fry the shredded chili peppers to bring out the spicy flavor. Add green onion and ginger shreds and stir-fry until fragrant.

Add vinegar and add 50g of water and sugar. After opening and leaving the heat to cool, pour the juice on the cabbage strips in the basin, marinate for 5 hours, and store in the refrigerator. Change the knife when eating, everything in two sections.

Then put the green onion and ginger shreds on the cabbage strips and pour the chili juice on it.

Vinegared cabbage. Ingredients: 300 grams of net cabbage. 30 grams of vegetable oil, 15 grams of sesame oil, 15 peppercorns, 4 grams of refined salt, 15 grams of soy sauce, 15 grams of rice vinegar, 22 grams of sugar, 20 grams of water starch.

Method: 1Cut the cabbage into elephant eye pieces.

2.Put the oil into the pot, add the pepper to fry the paste, pick it out, put in the cabbage, stir-fry it several times with oil, cook vinegar and soy sauce, add white sugar, refined salt, thicken, pour in sesame oil and get out of the pot.