What do you know about the delicious recipe for baby cabbage?

Spicy cabbage. Ingredients required

3 Chinese cabbage, appropriate amount of salt, 70 grams of glutinous rice flour, 1 apple, 1 pear, 1 onion, 3 heads of garlic, appropriate amount of chili noodles, 60 grams of sugar, 150 grams of fish sauce, and a little shredded radish.

Steps] 1. Prepare three Chinese cabbages, cut them vertically from the roots, tear them by hand, cut each half vertically, and then tear them by hand and divide them into four halves. Then rinse, the inside of the leaves must be cleaned, drained, and placed side up in the pot. Sprinkle with salt, a little more, so that each cabbage leaf sticks to the salt.

Then sprinkle salt on the cabbage layer by layer, and marinate for more than 5 hours, and I marinated it for 10 hours here.

2. Pickle the water of the cabbage, the pickled cabbage stalks should be soft, wash off the salt of the cabbage with water, and dry the water for later use.

3. Put 70 grams of glutinous rice flour in a casserole, add about two small bowls of water, slowly boil over low heat until it is thin paste, let it cool and set aside.

4. Prepare an apple, a pear, an onion, 3 heads of garlic, apples, pears, cut into pieces, cut the onion into slices, peel and wash the garlic. Then put them all in a food processor and break them up before pouring them over the glutinous rice paste. Then add an appropriate amount of chili flakes, and the spiciness is determined according to your preference.

Add 60 grams of sugar and 150 grams of fish sauce, stir well, cut a little shredded radish and put it in, and stir well.

5. After these ingredients are mixed, the spicy cabbage can be fully fermented, and finally the pickled cabbage will be smeared with the adjusted ingredients, and every leaf must be smeared. Then put it in a kimchi jar, cover it after it is installed, seal it with clean water to isolate the air, and ferment for about 10-12 days. If the temperature is high there, you can seal it and put it in the refrigerator to ferment.

After fermentation, the spicy and sour appetizing spicy cabbage is ready to eat.

Cabbage stewed vermicelli.

Ingredients: 1 Chinese cabbage, appropriate amount of pork belly, appropriate amount of cooking oil, 2 slices of cinnamon, 2 star anise, a few dried chili peppers, a few slices of ginger, 1 tablespoon of salt, 1 tablespoon of white pepper, 1 tablespoon of soy sauce, 1 tablespoon of soybean paste, and an appropriate amount of green garlic sprouts.

Steps] 1. Prepare a Chinese cabbage, cut the cabbage and leaves separately and clean them. Ten dollars of pork belly, peeled and thinly sliced. Soak an appropriate amount of sweet potato flour in cold water in advance to soften.

2. Put oil in a hot pan, add the pork belly, fry the fragrance and oil of the pork belly, and then add an appropriate amount of cinnamon, star anise, dried chili pepper and ginger slices to fry the fragrance. Pour in the cabbage gang, fry the cabbage gang until soft, then pour in the cabbage leaves, and fry the same until soft.

3. Transfer to the casserole, add water to taste, add salt, white pepper, soy sauce and soybean paste, stir well, and bring to a boil over high heat. Add the sweet potato vermicelli, cover and cook for 5 minutes until the sweet potato flour is cooked. Then after collecting the soup on high heat, add the green garlic sprouts, and the delicious cabbage stewed vermicelli is completed.

Baby cabbage can be stir-fried with meat and stewed alive. Dishes with meat are generally delicious.

For example, you can make a pot of cabbage and fat beef mille-feuille.

1.Wash the cabbage, blanch it in boiling water, and then chop it.

2.Cut the bean skin into palm-sized cubes.

3.Put the chopped cabbage directly into the pot and fry the water, put it out, then add oil to the pot, stir-fry with minced green onion and ginger until fragrant, add the fried dried cabbage, add salt, and stir-fry to taste.

4.Roll the fried bok choy into the bean skin and tie it with the scalded leeks.

Heat oil in a pot, stir-fry green onions, ginger, garlic, chili peppers, and then stir-fry baby cabbage and write it down. Release soy sauce, oyster sauce, salt, monosodium glutamate, a little sugar to enhance freshness, stir-fry evenly, and then you can eat it out of the pot.

Stir-fry, prepare more minced garlic, pour in green onion and ginger to stir-fry until fragrant, add cabbage, stir-fry for 1 minute to taste, then add some minced garlic, stir-fry for 30 seconds to get out of the pot, very fragrant.

You can make hot and sour cabbage, stir-fried cabbage, fried cabbage, fried cabbage, fried broccoli, fried bean sprouts, fried garlic sprouts, cumin cabbage, spicy cabbage and so on. I think these little cabbages are very delicious.

Vinegared cabbage. Pork vermicelli boiled cabbage. Braised cabbage with duck blood vermicelli. There is also a salad of baby cabbage. Hot pot shabu cabbage. Meat rolls rolled cabbage. Baby cabbage dipping sauce. Still stir-frying meat here.

The best way to eat is to use it to make cold vegetables, clean the cabbage and cut it into small strips, and finally add vinegar and salt ** to stir, according to your own taste, you can add green onions, coriander, it is also very delicious, and it will be very rich in vitamins.

The cabbage is the most delicious, I also think it should be noisy, just take the oil into the pot and fry it directly on high heat, the taste of fried tea is the most delicious, especially to add some minced garlic, these are more delicious.

It can be made into cabbage and tofu soup, which is particularly delicious. It is to stir-fry the cabbage briefly, then put water in the pot, then add the cut tofu and simmer for 10 minutes.

Materials. 6 baby cabbages.

1 clove of garlic. Salt to taste.

Water about 100 grams.

Oil 10 grams.

Sour and spicy cabbage, I think it is difficult to get a little cabbage. There is one on the market.

Especially eat cabbage, that kind of sweetness. Plant cabbage leaves more white and less white, cabbage spicy cabbage.

Heat the oil in the iron pot, put the shrimp skin in and stir-fry after the oil is hot, put the ginger in after the fragrance, and then put the chopped green onion after stir-frying. Then put a little cooking wine, put the cabbage, stir-fry the ingredients in the pot and change the heat to taste, add some salt, chicken essence, but I think it is better to eat the cabbage or light, the soup has lost the original taste of the cabbage, look at the oyster sauce cabbage I made, light and scrape the oil, it is easy to do.

<> the washed white radish neatly trimmed, cut into thick slices, and cut into shreds; Wash the cabbage and cut into equal lengths. Sprinkle with salt and sugar, drizzle with balsamic vinegar, mix well, then wrap (outside the plastic wrap ingredients) and marinate for 10 minutes. Add an appropriate amount of water, put the frozen tofu into the pot, cook for a while with a spoonful of extremely fresh soy sauce and a little oyster sauce to let the tofu fully absorb the flavor, add the cabbage to the pot after the shrimp change color in the pot, simmer for two or three minutes, and season with an appropriate amount of salt.

Heat oil in a wok, add star anise, add chopped green onion after stir-frying, add sliced meat to the fragrance, add a little Huadiao wine, stir-fry to change color. Boil the vermicelli in boiling water first, and after the vermicelli is boiled until there is no hard heart, add the cabbage, and remove the vermicelli with the discoloration.

If you want to eat the cabbage well and suppress the special smell of vegetable water, you can try to fry the oil with fat slices or pork belly, and then stir-fry the garlic fragrantly, and then put the cabbage stalks cut into the pot and fry them over high heat for a while, add some water along the edge of the pot, wait for the vegetable stalks to become slightly soft, and then wash and cut them, prepare the garlic and cut them into garlic slices, cut the dried chili peppers into segments, heat the oil, heat the garlic slices and dry chili peppers, fry until fragrant and put in the cabbage, add a little taste of the very fresh, salt, remember not to add water, fry for a while and the water will come out, Stir-fry the water for 1-2 minutes.

Put the diced chicken thighs, fungus and rice into the pressure cooker together, pour in an appropriate amount of water, add two drops of fried vegetable oil, add salt, a little cooking wine, cover the pot, burn on high heat until the high pressure is steamed, then turn to low heat for 10 minutes, turn off the heat and wait for the pressure cooker to exhaust, open the lid, **, put in the green vegetable leaves, pepper, stir evenly, heat for 30 seconds, and a little sesame oil can be ordered out of the pot.

There are many ways to make bok choy, such as stir-fried shiitake mushrooms with bok choy, stir-fry minced garlic, fry shiitake mushrooms for a while, sprinkle a little water and cook until soft, add bok choy and stir-fry well, add salt, sugar and chicken essence to taste! Stir-fry the cabbage, clean the cabbage, then cut off, add oil to the pot, add green onions, stir-fry until fragrant, add the cabbage, stir-fry for a while, then add dried chili peppers, quickly stir-fry evenly, add salt, oyster sauce, chicken essence, and get out of the pot.

Stir-fried and eaten, sweet and sour cabbage is very delicious, and the way to eat braised cabbage is also a good choice, this way of eating is more in line with slightly older people, because it is easy to digest, it can also be boiled with meat and eaten, as a side dish, or pickled into pickles to eat, sour and hot cabbage.

I like to wash and spread the cabbage, then put a layer of vermicelli on top, and then add the sauce I make and steam it in a steamer, and the cabbage is very delicious.

1. Wash the cabbage, blanch it in a pot of boiling water until it is soft, remove it, drain and chop it.

2. Add flour to the cabbage in a bowl, and use chopsticks to make a soft vegetable batter, the paste should be soft but not flowing.

3. Put a little oil in a frying pan, scoop a small spoon of batter with a spoon, flatten and press thinly, fry over low heat, and fry on both sides.

4. Cut the garlic into minced pieces, add a little salt, light soy sauce, sesame oil and water, mix into a sauce, dip it in the sauce and eat.

5. The simple and delicious cabbage is ready!

The delicious recipe for baby cabbage is as follows:Ingredients: baby cabbage, garlic, green onions, salt, peanut oil.

1. Wash the cabbage and cut it into sections.

2. Finely chop the green onion and slice the garlic.

3. Heat the oil in the pan and put a little green onion and garlic in the pot first.

4. Add the cabbage again.

5. Stir-fry until it starts to soften, add the remaining green onions, garlic, and salt.

6. Stir-fry until the cabbage begins to come out of the water and turn off the heat.

Preparation of baby cabbage

Cabbage stewed with potatoes.

How to make:1Cut the potatoes into strips.

2.Cut the cabbage into sections.

3.Bring water to a boil and blanch the cabbage. Remove and set aside.

4.Heat the lard in a pan and stir-fry the chopped green onion until fragrant.

5.Add the potato strips and stir-fry well, adding a little light soy sauce.

6.Stir-fry evenly, add chicken stock (or water) and bring to a boil. Simmer for 20 minutes until the potatoes are cooked through.

7.Add the bok choy.

8.Stir-fry evenly, add salt and monosodium glutamate to taste.

9.Simmer for 1 minute and turn off the heat.

10.Remove from pan and place in a bowl.

Nutritional value of bok choy:

1.Contains protein, fat, sugar, dietary fiber, calcium, phosphorus, iron, carotene, vitamin B1, vitamin B2, niacin, vitamin C, etc. The content of calcium is higher, almost equal to 2-3 times the content of cabbage.

2.Bok choy contains a lot of carotene more than beans, tomatoes, and melons, and is also rich in vitamin C.

Potato Nutritional Value:

1.Spleen and dampness:

Potatoes contain a lot of starch, protein, B vitamins, vitamin C, etc., which can promote the digestive function of the spleen and stomach. Potatoes contain a small amount of solanine, which can reduce gastric juice secretion, relieve spasms, and have a certain therapeutic effect on stomach pain;

2.Wide bowel laxative:

Potatoes contain a lot of dietary fiber, which can widen the intestines, help the body excrete and metabolize in time, prevent constipation, and prevent the occurrence of intestinal diseases;

Garlic cabbage.

1. First of all, pick the cabbage clean, then wash it, blanch it in boiling water, and drain it.

2. Prepare the minced garlic and mince the garlic.

3. Put cooking oil in the pot, heat it, then add the minced garlic and stir-fry until fragrant.

4. After the fragrance is ready, add the cabbage and stir-fry over high heat.

5. Finally, season it, add light soy sauce, stir-fry a few times and eat.

Shiitake mushroom cabbage.

1. First of all, the cabbage is selected, then put it in cold water for cleaning, and then drain it, and then it needs to be blanched, put it in boiling water for blanching, you can take it out in one minute, put it in cold water to cool, and then drain it.

2. Soak the shiitake mushrooms in warm water, then wash them and slice them for later use.

3. At this time, you can heat the pan, put the mushrooms in, stir-fry, and wait until they are cooked.

4. Then put the cornstarch in cold water and stir well, put salt and pepper in the chicken broth, and then add the starch, you need to stir all the time, and when it becomes thick, put in the greens.

5. After boiling for 2 minutes, you can pour the soup into the shiitake mushrooms and eat.

You can make stir-fried shrimp skin cabbage, stir-fried king oyster mushrooms, stir-fried shredded pork with cabbage, fried cabbage in soup, fried pork liver with cabbage, etc., all of which are very delicious.

You can remove the roots of the cabbage first. Then wash it well. Blanch in a pot.

Then take it out and squeeze it out again. Then put it in a basin. Then heat the oil, put the ginger, green onion and chili, and then put the cabbage in and stir-fry evenly.

Cabbage can be stewed and eaten with pork, and then add vermicelli to it, which is also a particularly home-cooked and delicious dish, and can also be eaten with hot pot, which is also particularly delicious and very delicious.