How to cook cabbage, how to cook cabbage How to cook home cooked cabbage

Ingredients: half a cabbage.

Ingredients: red pepper, dried chili, white mushroom, garlic.

Seasoning: aged vinegar, sesame oil, chicken powder, salt, sugar, steamed fish soy sauce.

Vegetable oil, white vinegar.

Step 1: First of all, we prepare half of the cabbage and remove the harder roots to prevent the taste from being affected. Then cut the cabbage into even strips, of course, the finer you can cut, the easier it will be to absorb the flavor when you mix.

Prepare half a red pepper for coloring, cut into thin strips and set aside with the cabbage.

Prepare another dish, add a small handful of dried chili peppers, and a spoonful of white sesame seeds.

Step 2: Then prepare a few grains of garlic, pat them one by one, cut them into minced garlic, and put them in a dish. Add 10 grams of aged vinegar, 5 grams of sesame oil, 2 grams of chicken powder, 2 grams of salt, and 3 grams of sugar.

The amount of sugar here can be slightly more, so as to enhance the freshness and enrich the taste of the dish, of course, this is also added according to personal taste. Finally, add 10 grams of steamed fish soy sauce, melt with a little warm water, and our sauce is ready.

Step 3]: Boil water in the pot, add a little salt and chicken powder to the base, then add 5 grams of vegetable oil and 5 grams of white vinegar, and blanch the cabbage. Vegetable oil and white vinegar are added to maintain the bright color and crisp texture of the cabbage.

Once the water is boiling, pour the cabbage into the pan and blanch it for 10 seconds. Remove the cabbage immediately after it is broken and regreen, and rinse it quickly with water a few times to prevent the cabbage from softening and losing its crisp taste.

Step 4: Add 20 grams of vegetable oil to the pot, wait for the oil temperature to burn to 70% hot, pour the hot oil on the dried chili peppers, and burst the spicy flavor of the ingredients. At this time, the moisture of the cabbage has basically been controlled, we pour it into a slightly larger basin, pour the fragrant ingredients, and then pour in the seasoned sauce, mix well and then put it on the table.

Delicious food takes time to settle.

1. Ingredients: 1 cabbage, 100 grams of pork belly slices, appropriate amount of oil and salt, appropriate amount of green onion and ginger, 15 Sichuan peppercorns, appropriate amount of dried red pepper, 5 grams of white vinegar or glutinous rice vinegar, 2 grams of sugar, 15 grams of steamed fish soy sauce, and a little chicken essence.

2. Slice the pork belly, put in 2 grams of steamed fish soy sauce to taste, peel the cabbage into slices, soak it in lightly salted water for 15 minutes, wash it, and tear it into a suitable shape. Boil a pot of hot water, add a few drops of oil and salt after boiling, then blanch the torn cabbage and remove it immediately after changing color. Quickly rinse with cold water and drain.

Prepare green onions, ginger, garlic, chili peppers, and peppercorns, and sell them to cut them well, and peel the garlic with a diagonal knife.

3. Heat the pan with cold oil, put in the peppercorns and stir-fry them until fragrant, then put in the chili peppers, fry them for a while, then add the green onions, ginger and garlic to stir-fry the fragrant, and finally add the pork belly and stir-fry, stir-fry until it is medium-cooked, sprinkle a little cooking wine around the edge of the pot, put in the sugar and steamed fish soy sauce after the cooking wine is fragrant, continue to stir-fry, and then put in the cabbage that has been blanched and drained, and stir-fry evenly. Add balsamic vinegar and stir-fry for one minute, add a small amount of starch and water, and turn off the heat. Finally, add salt and chicken juice to taste, put the cabbage in a dry pot, and continue to heat it with solid body alcohol, which will taste better while heating.

If you don't have a dry pan, then you can eat it out of the pan.

Preparation of shredded cabbageIngredients; 200 grams of cabbage.

Accessories; 100 grams of pork belly, 3 grams of salt, 2 cloves of garlic, 3 dried chilies, 1 tablespoon of light soy sauce, 5 grams of Sichuan peppercorns, and an appropriate amount of vegetable oil.

1. Cut the pork belly into thin slices.

2. Tear the cabbage into small pieces, soak it in light salted water and wash it.

3. Slice the garlic, cut the dried chili pepper with scissors, and appropriate amount of peppercorns.

4. Put the pork belly in a hot pan with cold oil and stir over low heat until it is just transparent.

5. Add garlic slices, chili pepper segments, and peppercorns to continue to stir out the fragrance.

6. Add 1 tablespoon of light soy sauce and stir-fry evenly.

7. Put in the drained cabbage over high heat and continue to stir-fry.

8. Then add salt, stir-fry the chicken essence until the cabbage is weak, and remove from the pot.

9. Drawing of the finished product of hand-torn cabbage.

Preparation of cabbage: Soak cabbage in warm water for half an hour, slice green onions, ginger and garlic, prepare light soy sauce, salt, chicken powder in a small bowl, and mix with half a bowl of water. Put oil in a cold pan, add green onions, ginger and garlic to stir-fry until fragrant, add some shredded carrots and green peppers, stir-fry evenly, add cabbage, and pour in a small half bowl of sauce.

Stir-fry evenly, add chopped green onions, and remove from the pan.

Cabbage is also called cabbage, also known as cabbage, cabbage, cabbage, cabbage, cabbage. The cauliflower acid made by Guangdong and Guangxi is one of the easier to eat in the sour. It is cultivated all over the country.

Cabbage comes from the Mediterranean region of Europe and is one of the most important vegetables for Westerners, belonging to the Brassica genus in the cruciferous family. Cabbage is quite nutritious, containing a lot of vitamin C, cellulose, carbohydrates and various minerals, in addition to cabbage also contains vitamin U, vitamin U is an anti-ulcer factor, has the effect of decomposing nitrite amine.