Cabbage, also known as cabbage, in addition to vegetarian stir frying, how else can it be made delic

Cabbage is a seasonal vegetable in spring, crispy and delicious. The scientific name of cabbage is: cabbage, also called, cabbage, cabbage, lotus white, etc., eating more cabbage in spring is still very good for our body, the weather in spring is cold and warm, it is easy to catch a cold, cabbage is rich in vitamin C, potassium and folic acid.

Stir-fried cabbage with fragrant dried vermicelli] Ingredients required: half a cabbage, 2 slices of dried cabbage, 1 handful of vermicelli, 2-3 spicy millet, appropriate amount of oil and salt, 1 green onion, 1 slice of ginger, 2 cloves of garlic, 2 tablespoons of light soy sauce

Steps: <>

1.The vermicelli should be soaked in advance, add water to the pot to boil, boil the vermicelli, boil the vermicelli until soft, and then soak it in warm water for about half an hour, and soak the vermicelli until there is no hard core.

2.Cut the dried fragrant into strips, cut the millet into chili rings, chop the green onion into chopped green onions, mince the ginger, and slice the garlic.

3.Peel off the cabbage leaves, put them in clean water and wash them, then drain the cabbage and cut the cabbage into shreds.

4.After the vermicelli is soaked, drain the vermicelli, put it in a container, add 1 tablespoon of oil and mix well, then add 1 tablespoon of light soy sauce and mix well. After the vermicelli is soaked, add oil and mix well, so that when the vermicelli is fried, the vermicelli will not stick to the pan or stick into a ball, which is a trick for frying vermicelli.

5.Add water to the pot and bring to a boil, blanch the fragrant water, boil the fragrant dried for a few minutes, cook until the fragrant dried fragrant becomes soft, remove the fragrant dry, drain the water and set aside.

6.Add oil to the pot and heat it, add chopped green onions, minced ginger and garlic slices and stir-fry until fragrant, then stir-fry the shredded cabbage over high heat until the color turns dark green.

7.Add millet spicy, vermicelli, fragrant and dry, then add a little salt, 1 tablespoon of light soy sauce, stir-fry together, stir-fry until the vermicelli becomes transparent, turn off the heat, and put it on a plate.

Tips: 1): The vermicelli should be soaked in advance, first boiled in boiling water to be soft, and then soaked in warm water, soak the vermicelli until there is no hard heart, do not soak it with boiling water all the time, and soak it with boiling water all the time, it is easy to break the vermicelli, it cannot be fried, and the taste is not good.

2): After the vermicelli is soaked, add oil and mix well, so that when the vermicelli is fried, the vermicelli will not stick to the pan or stick into a ball, which is a trick for frying vermicelli.

3): After the cabbage is washed, it should be drained so that it can be fried with a crispy and tender taste, and it should be fried quickly on high heat when stir-frying.

Cabbage can be made with vermicelli, shred the cabbage, soak the vermicelli in hot water for ten minutes, control the moisture, add oil to the pot, stir-fry the green onions, ginger and garlic until fragrant, put in the cabbage, and then add the vermicelli, light soy sauce, dark soy sauce, chili noodles, stir-fry for a few minutes to get out of the pot.

You can also mix it cold, blanch the cabbage with water, chop the cabbage and mix it with a little salt, oyster sauce, soy sauce, chicken essence and sugar.

Put in the bean paste, add minced meat and stir-fry, the taste of the collision of the three is wonderful, and with a cup of lemon tea, the fragrance is fresh and fresh, it is the taste of summer.

Cabbage can also be made into dry pot cabbage, or kimchi, dry pot cabbage can be made with tofu and put in tempeh and stir-fried, the taste is relatively delicious, and the texture is crispy.

In addition to stir-frying cabbage, it can also be mixed cold, cut cabbage into shreds, add light soy sauce, monosodium glutamate, salt, sesame oil, and sugar and stir well. It's ready to eat. Particularly refreshing and crisp.

It can also be used to stew soup, first prepare cabbage and chop it, then put it in a basin for later use, heat oil, put in green onions, ginger and garlic, then put in pork ribs, and then pour in an appropriate amount of water, add cabbage, add seasonings, and cook.

Cabbage is cabbage, and cabbage and cabbage generally refer to kale.

Synonyms of cabbage: generally refer to cauliflower, cabbage, lotus white (Sichuan, Yunnan), kohlrabi, cabbage, etc.

Cabbage: It is an annual or biennial herbaceous plant of the cruciferous family and Brassica genus, a biennial herb and a powdered cream. Short and stout annual stems fleshy, unbranched, green or grayish-green.

The basal leaves are thick, wrapped in spherical layers, oblate spherical, milky white or pale green; The biennial stem is branched and has stems and leaves. basal leaves rounded at the apex, narrowed to very short petioles with broad wings at the base, undulating margins without distinct serrations; The upper stem leaves are ovate or oblong-ovate, and the base holds the stem; The uppermost leaf is oblong, about centimeters long and 1 centimeter wide.

Main varieties of cabbage:

1. Wild cabbage.

Biennial or perennial herb. The lower leaves are large, the large head is pinnate and deeply lobed, with colored leaf veins, stalked; The apical lobes are large, rounded at the apex, and crooked at the base. racemes up to 30 cm or longer in fruiting stage; The flowers are pale yellow; sepals oblong, erect; The petals are obovate.

long-horned fruit cylindrical; beak 5-10 mm long, seedless; The peduncle is about 2 cm long; The seeds are spherical and grayish-brown.

2. Cauliflower (cauliflower).

Biennial herb, 60-90 cm high, powdered. The stems are erect, stout, and branched. basal leaves and lower leaves oblong to elliptic; petioles 2-3 cm long; The middle and upper leaves of the stem are small and sessile.

racemes apical and axillary; The flowers are pale yellow, then turn white. The seeds are broadly oval and brown. The flowering period is April, and the fruiting period is May.

3. Brussels sprouts soup.

The stem is stout, erect, tall and has large soft leaf buds in the axils of all leaves of the stem, 2-3 cm in diameter. It is occasionally cultivated in major cities in China. The leaf sprouts are eaten as vegetables.

4. Kale.

The leaves are shrivelled and white-yellow, yellow-green, pink or reddish-purple, with long petioles. There is cultivation in large urban parks in China. for ornamental plants.

The above content reference: Encyclopedia - Kale.

Cabbage is cabbage. for the cruciferous family.

An annual or biennial herb of the Brassica genus.

Two-year-old herb, powdered. Short and stout annual stems fleshy, unbranched, green or grayish-green.

The long-horned fruit is cylindrical, slightly flattened on both sides, the midrib is prominent, the beak is conical; The fruit peduncle is thick and spreads erect. The seeds are spherical and brown. The flowering period is April, and the fruiting period is May.

It is cultivated all over China for vegetables and feed. With the exception of kale, which is native to China, various varieties of kale originate from the Mediterranean Sea to the North Sea coast. Ancient Rome as early as 4000-4500 years ago.

And the ancient Greeks were cultivated in Northeast China.

Commonly known as "kohlrabi", Yunnan is commonly known as "lotus white".

Growth habits. Kale prefers mild, moist, and plenty of light. It is more resistant to cold and has the ability to adapt to high temperatures. The growth temperature is 15-20. In the succulent stem expansion period, if the high temperature is more than 30, the flesh is easy to fibrosis.

The choice of soil is not very strict, but it is suitable for humus.

Cultivated in abundant clay loam or sandy loam soils. Cabbage seedlings must pass vernalization at 0-10 °C, and then sprout, flower, and bear fruit in long days and at the right temperature.

When the leaf balls are harvested at the same time, 2 outer leaves (rosette leaves) are kept at the time of harvest to protect the leaf balls, so that the surface is clean, free of pests and cracked balls. At the same time, according to the standard requirements of fresh-keeping processing exports, the size of the leaf balls is graded. ** market, depending on the demand, timely harvest and listing.

The preparation of vegetarian stir-fried cabbage is as follows:1. Wash and drain the cabbage, cut it into 2 cm wide strips, and then cut it into elephant eye pieces with an oblique knife.

2. Put the wok on the hot fire, add vegetable oil, heat, add the peppercorns to fry the fragrance, and take out the peppercorns.

3. Add chopped green onion and ginger, stir-fry the cabbage slightly, add soy sauce and salt, and then stir-fry evenly to get out of the pot.

Vegetarian stir-fried cabbage (cabbage).

Ingredients:Cabbage, 1 tomato, 1/2 green pepper, appropriate amount of salt, appropriate amount of oil, appropriate amount of light soy sauce.

Steps: <>CabbageWash and shred, shred the peppers and dice the tomatoes.

<>2.Heat the pot, pour oil and throw the tomatoes, slowly fry them over low heat until soft, find a way to puree, cover with the previously chopped cabbage, and add salt according to the amount of dishes and personal taste.

3.Stir the whole pot evenly to soften the vegetable chops, pull the roots and taste them carefully, and put an appropriate amount of salt and light soy sauce.

4.Add the chili peppers and turn up the heatVegetarian stir-fried cabbageIt's done.

Cabbage nutritional value:

CabbageThe water content is high, and the calories are low, but the calories in most cabbage shredded salads are 5 times higher than that of simple cabbage, because the salad often contains oily seasonings, and people who want to control their diet are best to use low-calorie dressings to make salads.

CabbageIt is very rich in potassium and folic acid, and folic acid has a good preventive effect on megaloblastic anemia and fetal malformations, so pregnant women and patients with anemia should eat more cabbage.

CabbageThe nutritional value is almost the same as that of Chinese cabbage, and the content of vitamin C is about twice as high. In addition, cabbage is rich in folate, which is a great advantage of kale-based vegetables. Chinese cabbage is rich in vitamin C, vitamin E, carotene, etc., and the total vitamin content is 3 times more than that of tomatoes.

Vegetarian stir-fried cabbage is best for that. Put some that pepper and put that vinegar to taste better.

The difference between cabbage and cabbage is that the leaves of cabbage are relatively compact, and the number of layers of leaves is also more, while the leaves of cabbage are relatively loose, and you can see it after peeling off layer by layer, and after the cabbage is cut, there is a cabbage sum in the innermost.

Another name for cabbage is cabbage or cabbage, which is often used in our daily cooking. And cabbage is the same as the common Chinese cabbage in our daily life, its yield is very high, and you can also eat cabbage in Dongmori Santian.

The cabbage is also called cabbage, its general color is milky white, or light green pie color, the earliest origin of cabbage and the coast of the Mediterranean, in the Ming Dynasty began to introduce into our country, since then by the love of our people. Moreover, cabbage is rich in nutrients such as high-quality protein, fiber, minerals, vitamins and so on.

Cabbage cleaning steps:

The first step is to remove the outermost leaves of the cabbage, because the outermost leaves of the cabbage are the most prone to pesticide residues, so we must remove the outermost leaves before washing.

The second step is to remove the roots, because this place is also relatively easy to retain pesticides, so we must use to cut off the roots before washing. The third step is that we need to rinse with running water, and it is best to soak in water for about half an hour, and then rinse with running water after taking it out.

Ingredients. 1 pound of cabbage.

Accessories. Salt to taste.

Aged vinegar to taste. Lard to taste.

Light soy sauce to taste. Appropriate amount of chicken bouillon.

1. Cabbage, <>

2. Shred the cabbage and <>

3. Heat the lard in the pot, add the chopped cabbage, and <>

4. Stir-fry for a while, add the vinegar and salt and stir-fry <>

5. When the cabbage is cooked, turn off the heat.

6. Add light soy sauce, chicken essence and <>

7. Remove from the pot and put it in a bowl.

Material. Ingredients: 300 grams of cabbage.

Seasoning: 30 grams of vegetable oil, 10 grams of soy sauce, 5 grams of oily skin, 1 gram of Sichuan pepper, 3 grams of green onions.

Method. 1. Wash and drain the cabbage, cut it into 2 cm wide strips, and then cut it into elephant eye pieces with an oblique knife.

2. Put the wok on the hot fire, add vegetable oil, heat, add the peppercorns to fry the fragrance, and take out the peppercorns.

3) Add chopped green onions, stir-fry the cabbage slightly, add soy sauce and salt, and stir-fry evenly.

[Dish]: Vegetarian stir-fried cabbage|Life needs bland home cooking.

Cooking ingredients]: 1 cabbage, 3 dried chilies, 3 cloves of garlic, 20 ml of soy sauce, 15 ml of oyster sauce, 18 ml of rice vinegar, 6 ml of dark soy sauce, 4 grams of salt, 10 peppercorns, 6 grams of sugar, 2 spoons of sesame oil.

Cooking Steps]:

1. First of all, prepare all the ingredients for the cabbage bought back in the supermarket, remove the bad part outside, cut it into small pieces of uniform size, add water and wash it twice, remove it after cleaning, put the water in a bowl for later use, prepare a small bowl and put a spoonful of oyster sauce, two spoons of light soy sauce, two spoons of aged vinegar, an appropriate amount of dark soy sauce, then add four grams of sugar, a spoonful of edible salt, add two spoons of sesame oil, stir it well with a spoon, and then prepare the garlic to crush, cut into minced garlic, and prepare two dried chilies.

**。2. Prepare a non-stick pan at home and put an appropriate amount of cooking oil in the pot. Heat the oil over high heat, add dried chili peppers and minced garlic, stir-fry over high heat until fragrant.

**。3. After stir-frying until fragrant, add the freshly cleaned cabbage, stir-fry on high heat, fry all the cabbage until soft, and fry for about three minutes.

**。4. After three minutes, add the sauce that has just been adjusted, stir-fry the sauce evenly with a spoon, about two minutes.

**。5. The fried cabbage will become less, because the water loss is more, so the coin will become drier, add a little dried chili, stir-fry evenly and serve it.

1. You can see the appearance of cabbage when you choose cabbage, and generally fresh cabbage is more watery.

2. When adding green onions, ginger and garlic, be sure to fry over high heat, so that the fragrance of ginger and garlic can be fried.

Wash the cabbage and break it into small pieces; Prepare Sichuan peppercorns, light soy sauce, salt, and chop some minced garlic and ginger. Heat oil in the pot, add peppercorns, minced garlic and minced ginger to stir-fry until fragrant, then pour in the cabbage and stir-fry, stir-fry until the cabbage becomes soft, add a little light soy sauce, stir-fry for a while, add a little salt, turn off the heat with a little stir-frying, and add a little monosodium glutamate to taste before coming out of the pot. The crisp and delicious vegetarian stir-fried cabbage is ready.