The practice of cabbage stew, the home style practice of cabbage stew

Today's simple delicacy to share: cabbage stew, also known as braised cabbage, cabbage Lu, often in some snack bars such as braised pork rice, chicken restaurants can be eaten, the taste is sweet and delicious, in terms of production methods, it can also be regarded as the most good French stew like ratatouille.

Winter is the season when Chinese cabbage is abundant, the Chinese cabbage at this time is delicious and crisp and sweet, the classic winter cabbage stew is a banquet dish for the table in the early days, and now it is also often used as a New Year's dish, the method is simple and easy to learn zero failure, I hope everyone can learn it.

Material. 1) 1 cabbage in the heart.

2) Carrot 150g

3) Enoki mushroom 150g

4) 15g garlic

5) Fungus 120g

6) 3 shiitake mushrooms.

7) 150g shredded pork

8) Dried flat fish 15g

9) Chicken stock 400g

10) 1 green onion.

Method. Sauté the dried flat fish in a pot until golden brown, cut into small pieces and marinate the shredded pork with 1 tablespoon of soy sauce for later use.

Shave the carrots and garlic finely shredded, the fungus and shiitake mushrooms shredded, and the green onion cut into sections for later use.

Pour 1 tablespoon of oil into the pot, add the garlic and dried shiitake mushrooms to the pot and stir-fry until fragrant, then add shredded meat and stir-fry, then add shredded carrots and stir-fry.

Add cabbage, enoki mushrooms, shredded fungus, flat cod liver slices, pour in the chicken stock, cover the pot and simmer over medium heat for 10 minutes.

Open the lid and add salt, white pepper and rice wine, simmer for 10 minutes, sprinkle with green onions.

Remark. The ingredients can be added according to personal preference, and the bean skin can be added. Mushrooms....Wait.

According to personal preference, you can also add too white powder water to thicken.

The preparation of marinated cabbage is as follows:

1.Soak the dried shiitake mushrooms in water, drain and cut into strips; The dried shrimp is also soaked in water and drained softly; Peel the pork belly and cut it into thin slices, peel off the garlic cloves and cut them into slices. Pick the cabbage one by one and tear it into slices slightly larger than the palm of your hand with your hands.

2.Heat 2 tablespoons of oil in a pot, put in the flat fish waiter, turn to low heat, fry until brown on both sides, remove the old sweet potato and set it aside to cool. Heat another 1 tablespoon of oil in the pot, add the pork belly slices and stir-fry until the color is slightly browned, remove the meat slices and set them aside, then continue to stir-fry the garlic slices with the remaining oil, fry until the color of the garlic slices begins to turn yellow, immediately put in the dried shrimps, fry the dried shrimps, and then add the shiitake mushrooms and stir-fry, then return the meat slices to the pot and stir-fry.

3.Add the cabbage, stir-fry over high heat, add 1 teaspoon of salt, half a cup of stock and a little white pepper and stir-fry well.

4.At this time, the flat fish should be cold, you can break it with your hands gently, put the broken flat fish crisp into the pot and stir well, turn to low heat, cover and simmer for about 20 minutes. Open the lid and pour in the white powder water to thicken the soup so that it can adhere to the leaves.

Cabbage stew is a home-cooked dish made from raw materials such as cabbage, shiitake mushrooms, and pork skin.

Ingredients: 600g of Shandong cabbage, 3 shiitake mushrooms, 1 piece of pork skin, 15g of shrimp skin, 1 shallot, 5 garlic pieces, 500cc of broth, 1 4 tsp sugar, 1 tsp salt, 1 2 tsp chicken broth mix, 1 2 tbsp black vinegar.

Method: 1. Peel off the outer leaves of Shandong cabbage after removing the head, cut into large slices after washing, put it in boiling water to blanch, and remove it for later use.

2. Soak the mushrooms until soft and shredded; Cut the shallots into pieces and set aside.

3. Soak the pork skin until soft, slice it and put it in boiling water for about 3 minutes and take it out for later use.

4. Heat a pan, add 2 tablespoons of oil to heat, add garlic and green onion and stir-fry until fragrant, then add shrimp skin and shredded mushrooms and stir-fry until fragrant.

5. Add the Chinese cabbage slices of method 1 and the pork skin slices of method 3 to the pot of method 4 and stir well, then pour in the broth and all the seasonings to boil together, cover the pot, and finally marinate over low heat for about 20 minutes to taste.

Nutritional value: Cabbage contains protein, fat, vitamins and minerals such as calcium and phosphorus, as well as a lot of crude fiber, which can be used for stewing, stir-frying, boiling, mixing, stuffing, and side dishes. In particular, cabbage contains more vitamins, and eating it with meat can not only increase the deliciousness of meat, but also reduce nitrite and nitrite substances in meat, and reduce the production of carcinogens nitrite amine.

As the saying goes: "Pork is beautiful in meat, and only cabbage is fresh in the dish." ”

The classic method of marinated cabbage is actually very simple, the specific method steps are as follows, the first step is to choose fresh cabbage, clean it and cut it into even segments to dry for later use.

Step 2: Mix the chopped cabbage with oil, salt, soy sauce and marinated soy sauce with a little pepper, stir well, and marinate for half an hour.

Step 3: Put the marinated cabbage into a casserole, add a little water, bring to a boil over high heat, and then simmer for 15 minutes, so that the taste is delicious.

Different ingredients are different in terms of cooking methods and nutritional value, so it is necessary to learn more from professional culinary professionals and master more delicious cooking skills.

1. Respond in a timely manner when talking.

First of all, we must know how to respond, if others are very interested in saying a lot of things, and you don't have any expression, it will make people feel very embarrassed or uninteresting, so that the light words can only end hastily, and it will not help your language communication, so you should respond to others in a timely manner when talking to others.

2. Communicate attitude and respect each other.

The attitude when communicating is also very important, you should communicate modestly and friendly with the other party when communicating, and respect each other when talking, keep the body leaning forward during the conversation, not leaning back, and you can't lean your whole body on the chair, so that the whole person will look lazy.

3. Know how to listen when talking.

Listening is also a point to pay attention to in communication, when talking to others, we must take into account the feelings of others, but also listen to what the other party expresses, so that we can better communicate in language, otherwise it is like "chicken and duck talking", so that communication can not achieve the effect at all, and it is easy to misunderstand.

4. Don't always be self-centered.

When talking, we should also pay attention to an important point, don't always think that what you say and do is very important, always take yourself as the center, and other people's is not important, this situation is to be eliminated, which can easily cause others to be disgusted, and will also leave a bad impression on others.

Ingredients. Chinese cabbage 1 sprig.

5 fresh shiitake mushrooms, 5 taro (taro).

Chestnut 20 grains.

2 eggs.

5 grams of dried shrimp and 1 piece of garlic.

Stock 500 ml.

Light soy sauce 1 teaspoon ground white pepper 1 2 teaspoons.

Salt 2 grams. Steps.

1.chestnuts cooked; Soak the dried shrimp in warm water and wash it well; Slice garlic; Wash the mushrooms and cut them with a cross knife; baby cabbage tearing slices and changing knives; The taro is divided into two and set aside;

2.Beat the eggs, add soy sauce and mix well; Use a colander to drain the egg mixture into the oil pan to fry or stir-fry, remove and drain the oil and set aside;

3.Leave little oil in the pot, stir-fry garlic slices and dried shrimp, add mushrooms, white pepper and appropriate amount of salt and stir-fry until fragrant; Then add the stock and taro to boil over high heat, then change to low heat and cook for about 15 minutes;

4.Add the cooked chestnuts and cook over medium-low heat for about 5 minutes;

5.Finally, add the soufflé and cabbage and cook for about 1 minute.

Egg crisp cabbage stew is a home-cooked dish in Taiwan, made from cabbage, eggs, salt, fungus, carrots, soy sauce, dried shrimp, oil, green onions, garlic, and lean meat.

Method]: 1. Shred cabbage, fungus and carrots, and cut green onions and garlic;

2. Fried egg soufflé: Put more oil in the pot, wait for the oil temperature to rise, pour the stirred eggs into the oil pan, stir them into pieces with chopsticks, fry them until the eggs become crispy and crispy, and then scoop up the eggs.

3. The oil from the freshly fried eggs can continue to be used for stir-frying, stir-fry the chives and garlic over low heat; Add dried shrimp and shiitake mushrooms to stir-fry; Add shredded lean meat and fry for a few minutes. Add pepper and stir-fry well.

4. Add the chopped cabbage and simmer over medium heat for 5 minutes. Add a small half bowl of water or stock (the cabbage will come out of the water on its own, so you don't need to add too much).

5. Add the egg soufflé and continue to simmer. Stir-fry in the middle and simmer for more than ten or twenty minutes. Add salt and soy sauce to taste before cooking.

Swollen can be without Taipei cabbage stew...

Let's not talk about cabbage stew, this is an almost household name dish in Taiwan! Here's how to make it.

Ingredients: 1 Chinese cabbage.

6-7 shiitake mushrooms.

2 tablespoons dried shrimp.

Soufflé] 2 eggs.

soufflé] with a pinch of salt.

10 cloves of garlic.

Half a small bowl of green garlic.

Half a small bowl of garlic.

Seasoning] 3 tablespoons soy sauce.

Seasoning] 1 tbsp mirin.

Seasoning] 1 tablespoon balsamic vinegar.

Seasoning] 1 tbsp bonito powder.

Seasoning] water 500cc

Seasoning] 1 tablespoon cooking wine.

Steps: 1.Make a soufflé first, lay 2 eggs, and add a teaspoon of oil (so that the balls don't form).

2.Beat into egg mixture.

3.Heat the oil pan and drain well, slowly dripping the egg mixture into the hot oil pan.

4.Then flip.

5.Serve until golden brown and set aside.

6.Prepare green garlic, dried shrimp and shiitake mushrooms.

7.Stir-fry garlic + shiitake mushrooms.

8.Add garlic and stir-fry.

9.Add the cabbage stalks and stir-fry.

10.Medium rare to 6 medium.

11.Add cabbage leaves and stir-fry.

12.Cooked until lightly cooked.

13.Add the sauce: (soy sauce, rice wine, mirin, water, bonito powder).

14.After boiling and placing it the next day, the whole cabbage will be very marinated and beautiful.

15.It's very traditional. It's really simple and great, let's make cabbage stew together.

Method. Ingredients: 1. Slice the cabbage (a large slice has a taste) 2. Soak the dried shiitake mushrooms in water, shredded (keep the soaked water), 3. Soak the dried shrimp in water (keep the soaked water), 4. Shred the fungus, 5. Shred the fish skin, 6. Chop the garlic, 7. Slice the ginger, 8. Shred the carrot.

1. Put oil in a hot pan 2. Put mushrooms and fry until fragrant, 3. Stir-fry dried shrimp until fragrant, 4. Stir-fry garlic and ginger slices until fragrant (if the oil is not enough, add more) 5. Add fungus, carrots, and fish skin and stir-fry for a while.

1. Put the Chinese cabbage 2 in the same pot, add mushroom water, shrimp water 3, roll over a large fire, press the Chinese cabbage, try to roll the pot lid in the water 4, roll 5 for about 5 minutes, after the cabbage is soft, turn the low stove key and continue to cover the pot lid and roll 6 cabbage will come out of the water, but do not add boiling water, if you are worried about the water, you can add more water when soaking the mushrooms.

1. While waiting for the cabbage to roll, you can fry the soufflé 2, take a bowl, beat in 3 eggs, stir and sieve 3, add some oil in the eggs, beat well, 4 get out of the pot, add oil, heat the oil pan (because it needs to be fried, the oil should be put a little more) 5 The oil needs to be hot to put a drop of egg liquid in it and it will float up immediately 6 turn on low heat, take a hole in a large ladle, and add the egg liquid through the ladle to the oil.

1. After pouring the egg liquid, stir it so quickly, wait for about 5 seconds, turn the heat for about 2 seconds, stir it with chopsticks, and stir it all the time3 and wait until the egg crisp slowly turns golden brown, and the aroma of the egg crisp will come out.

1. Roll on low heat until the cabbage is rotten, 2. The color of the soup turns off-white, and it is almost mushy, 3. Add fried hands and pepper to taste 4. Add egg crisp 5 to finish

How to marinate cabbage: 1. Shred cabbage, thaw the meat filling, slice the green onion 2, pour oil into the iron pot, pour in the old meat filling and green onion and stir-fry 3, pour in the shredded cabbage and stir-fry 4, add a spoonful of old soy sauce 5, add an appropriate amount of water and boil for five minutes 6, pour in the beaten egg liquid.

Prepare the cabbage and cut into cubes. Prepare some minced meat. Heat the oil, change the green onion to a round head, stir-fry the ginger garlic, add the minced meat, and then add the bean paste and salty and spicy sauce. Finally, add the cabbage and add the salt chicken essence to taste. Analyse.

Wash the cabbage, then marinate it with salt, and then put it in the water and put it together to make it delicious, delicious and super simple.

First, combine the minced meat, chopped mushrooms, and chopped carrots. Add salt, five seasonings, powder, oil consumption and oil. Sesame oil (shaken in the same way you usually make ball filling) Place the minced meat on the base of the cabbage (the amount must be small, otherwise it will be difficult to roll into cabbage), roll it over the cabbage leaves, roll it to the middle, and then, "Sometimes one person cooking cabbage makes the family feel bad."

Just when you have Chinese cabbage and pork at home, wrap the meat in cabbage leaves and eat it. Meat and vegetables are mixed together and are highly nutritious.

4 Chinese cabbage leaves, 2 dried mushrooms, 3 water chestnuts, 100 grams of shrimp, 80 grams of minced meat, 5 grams of minced garlic, minced ginger, an appropriate amount of coriander, 100 ml of cured meat (as shown below), an appropriate amount of starch, a teaspoon of salt, 1 4 teaspoons of sugar, a pinch of vinegar, a pinch of white pepper, b. Sesame oil. Place all the ingredients in the brine soup on a high sheet and heat over low heat for 40 minutes.

2: Wash the cabbage, remove the cabbage, leaving the leaves. 3：

Bring a pot of boiling water to a boil, place the cabbage in the boiling water, and blanch it until soft. 4: Cool with cold water, drain and set aside.

5) Chopped carrots and mushrooms.

First, mix the minced meat, mushrooms, and carrots, add salt, five seasonings, oyster sauce, sesame oil, and oil (add spices the way we usually make dumpling fillings). Boil the cabbage leaves in boiling water for about 2 minutes, remove and control the water. First, mix the minced meat, mushrooms and carrots, add salt, five-flavor seasoning powder, oyster sauce, sesame oil and oil (spices are added according to the way we usually make dumpling fillings).

Bean skin, bamboo shoots, french fries, fungi, lotus root chips, seaweed, peanuts, mattresses, lettuce strips, winter melon strips, cucumber strips, snow peas, enoki mushrooms, bean sprouts, and these vegetables can all be ground into toast with sandpaper. There are three main points and the first one; Each vegetable is marinated for a different amount of time. This needs to be carefully studied.

It takes too long to affect the taste. According to my personal taste, I like mountains of vegetables such as pickled tofu, vegetarian chicken, cold bean sprouts, crushed seaweed, mashed potatoes, soy tofu, pepper rings, tea eggs, and so on. , but I had to spread a thin layer of pepper oil and tahini on the cake.