How to make dried cabbage, how to dry cabbage

Ingredients: 3 cabbage, coarse salt, 1 teacup of sorghum wine, 2 tablespoons sugar, 1 garlic, appropriate amount of monosodium glutamate.

Production steps: 1. Wash and cut the cabbage into pieces.

2. Match according to the ratio of one pound of cabbage and one tael of coarse salt.

3. Mix the coarse salt and cabbage well and press it, and leave it for half a day until the cabbage becomes soft.

4. A rice bag for standby.

5. Bag the cabbage and press the squeezed water with a large stone (after a day and a night until the water is squeezed dry) <>

6. Squeeze out the water.

<>8. Put 2 tablespoons of sugar, 1 small cup of cooking wine and a little monosodium glutamate to enhance the taste, mix well, and put it in a can.

9. You can eat it in two or three days, and you're done.

1.Wash and slice the cabbage and shred the green pepper.

2.Heat the pan and pour the oil, dry the above ingredients and fry for a few minutes.

Steps:1Tear the cabbage into slices and place in a large basin.

2.Prepare to slice the garlic into thin slices.

3.Heat the oil in a pan and add the peppercorns and chili peppers and sauté until fragrant. Then remove the peppercorns and chili peppers and remove the remaining oil.

4.Add the chopped garlic and stir-fry until fragrant, then add the salted cabbage and stir-fry for 2 minutes, then add the sugar and vinegar in a small bowl. Stir-fry for another 5 minutes, add an appropriate amount of salt, and wait until it boils to reduce the soup before it comes out of the pot.

It is characterized by sour, spicy, refreshing and appetizing, and eaten with rice, with an endless aftertaste.

Precautions. 1.Cabbage should be selected for those that are firmer and heavier. Also, pick the greener color. Some varieties are white, so they are not very tasty.

2.The oil can't be too little. If there is less oil, if you add water, the dish will be cooked, and it will definitely not be crispy.

3.After stir-frying, drizzle a little vinegar to soften the sourness of the dish and increase the crispness of the dish.

4. The sweet and sour sauce must be adjusted in advance, and the sweetness and sourness must be dipped in chopsticks, so that the taste can be grasped more accurately.

6. Cabbage is fried first, which can avoid a large amount of water during the frying process;

7. The whole process should be done in one go, stir-fry quickly on high heat, and stir-fry the cabbage to be softer and more flavorful and delicious.

Ingredients: 120g, cabbage, 200g, locust flower, 1 egg, 50g, carrot, 50g, flour, ingredients: 30ml, oil, appropriate salt, 2g, pepper, 2g, monosodium glutamate.

1 Pick and wash the locust flowers.

2 Knock in an egg and mix thoroughly.

3 Add a little flour, shredded carrots, salt, pepper and monosodium glutamate and mix thoroughly.

4 Bring the cabbage to a hot water and set aside.

5 Put oil in a pan and fry in batter.

6 After two minutes, turn over and fry the other side.

7 Either side should be golden brown.

8 Remove from pan and place on blotting paper.

9 Spread the cabbage flat and add the fried locust cake.

10 Fold the inside and sides.

11 Roll it up.

1. When making dried cabbage, you only need to prepare fresh cabbage and an appropriate amount of edible salt.

But when making it, the weather must be sunny outside, and the temperature must be relatively high, because it needs to be put out in the sun to dry. In addition, prepare a clean bamboo curtain or bamboo board.

2. Don't cut the prepared fresh cabbage into chunks when cutting it too small, then put it in a hot basin, and prepare it until the edible salt is mixed evenly and pickled, and the water can be marinated after a few hours, don't be in a hurry to move it, let it marinate in it for 24 hours, and then put the cabbage inside.

Take it out and squeeze out the moisture inside.

3. Put the prepared bamboo curtain in the sun and then squeeze out the water, and then the cabbage will be directly spread on it, and it will be turned over every few hours, and it should be moved indoors in time at about 4 o'clock in the afternoon, and then take it outdoors at about 9:30 this morning, and put it in a sunny place for drying, and dry it repeatedly, and the cabbage can be dried in 3 or 5 days.

4. After the dried cabbage should be packed into a clean plastic bag, placed in a cool and ventilated place for fermentation, about 30 days after the dried cabbage can be fermented to complete, after opening the bag can smell the natural aroma, take it out and wash it can be eaten directly, or you can cook it according to your own needs.

Preparation of dried cabbage:

Ingredients: 300g dried cabbage, 400g pork belly, 2 tablespoons of refined salt, 1/2 tablespoon of sugar, 1 tablespoon of soy sauce.

Steps:1Soak the dried cabbage in advance and wash it.

Step 2Soak the dried cabbage in advance and wash it.

Step 3Heat a little oil in a pan and stir-fry the sliced pork belly.

Step 4Stir-fry for a while, add salt, now add salt and stir-fry the meat is more fragrant.

Step 5Stir-fry the meat to remove the fat and pour in the soaked dried cabbage.

Step 6Stir-fry for a while, then add sugar, soy sauce.

Step 7Finally, pour in boiling water and simmer until the cabbage is dry and soft.

Cooking Tips:

Don't put too much dried cabbage, because it will swell after soaking.

The scientific name of cabbage is cabbage, cabbage is rich in nutrients such as high-quality protein, fiber, minerals, vitamins, etc., eating purple cabbage can supplement nutrition and strengthen the body.

High-quality purple cabbage feels heavier after holding it, indicating that the purple cabbage has more moisture, compact structure, and will taste better, while low-quality purple cabbage feels lighter when you hold it, and it will feel insufficient juice and poor taste when you eat it.

High-quality purple cabbage looks bright and shiny, while low-quality purple cabbage appears dull in color and has no luster.

5.Boll cabbage is rich in vitamin C, vitamin B6, folate, and potassium, and cooked cabbage is also rich in vitamin C, potassium, and folate.

1. Slice the pork belly and put 2ml of steamed fish soy sauce to taste first.

2. After peeling the cabbage into slices, soak them in lightly salted water for 15 minutes and wash them, and tear them into pieces of appropriate size by hand.

3. Blanch the torn vegetables in a pot of boiling water with salt and oil (a few drops are sufficient), remove the vegetables as soon as they change color, and quickly rinse them with cold water. Drain completely.

4. Prepare green onions, ginger, garlic, chili peppers and peppercorns.

5. After the green garlic is selected, wash it and cut it with an oblique knife.

6. Heat the pan with cold oil, add the peppercorns and stir until fragrant.

7. Add the chili pepper and stir-fry for a while, then add the green onion, ginger and garlic to stir-fry until fragrant, then add the pork belly and stir-fry.

8. The pork belly changes color slightly, cook the cooking wine on the side of the pot, wait for the cooking wine to come out of the fragrance, add sugar and steamed fish soy sauce, and continue to stir-fry for half a minute.

9. Add the cabbage with controlled moisture and stir-fry evenly.

10. Add balsamic vinegar and stir-fry for 1 minute, add a small amount of starch water, and turn off the heat.

11. Add salt and chicken juice to taste, put the vegetables into a dry pot, add solid alcohol and continue to heat, and eat while heating. 1.Tear the cabbage into large slices, cut the pork belly, green and red peppers and ginger into slices.

2.Heat a pan, add an appropriate amount of oil, add green and red peppers and stir-fry;

3.Add the pork belly slices and stir-fry until the pork belly is browned and slightly oily.

4.Add some cooking wine and soy sauce and continue to stir-fry;

5.Next, start and stir-fry the cabbage torn into slices;

6.Add an appropriate amount of salt and other seasonings;

7.Stir-fry evenly;

8.Transfer to a small dry pot and top with some coriander.

Can be stewed. Dried cabbage is a dried product made from fresh cabbage and used to stew meat and eat deliciously.

Here's how:

Ingredients: 300g dried cabbage, 400g pork belly, salt, soy sauce.

1. Soak the dried cabbage in advance and wash it.

2. Cut the pork belly into slices and set aside.

3. After the oil in the pan is hot, pour in the sliced pork belly, add salt and stir-fry until the fat is out.

4. Pour in the soaked dried cabbage and boiling water, and simmer until the cabbage is dry and soft.

5. Add soy sauce and stir-fry.

Ingredients: 3 cabbage yards, coarse salt, 1 teacup of sorghum wine, 2 tablespoons sugar, 1 garlic, monosodium glutamate.

Production steps: 1. Wash and cut the cabbage into pieces.

2. According to the proportion of one pound of cabbage and one or two coarse salt leakage.

3. Mix the coarse salt and cabbage well and press it, and leave it for half a day until the cabbage becomes soft.

4. A rice bag for standby.

5. Bag the cabbage and press the squeezed water with a large stone (after a day and a night until the water is squeezed dry) <>

6. Squeeze out the water.

7. Enlarge the garlic, put 2 tablespoons of sugar, 1 small cup of cooking wine and a little MSG to enhance the flavor, mix well.

8. You can eat it in two or three days, and you're done.

1. When making dried cabbage, you only need to prepare fresh cabbage and an appropriate amount of edible salt, but when making it, the weather outside must be sunny and the temperature must be relatively high, because it needs to be placed in the sun to dry. In addition to this, it is necessary to prepare a clean one.

2. When cutting the prepared fresh cabbage into cubes, don't cut it too small, then put it in a hot pot and put it on it, ready to eat.

3. Put the prepared bamboo curtain in the sun and then squeeze out the water, and the cabbage will be directly spread on it in the future, and it should be turned every few hours.

4. After drying, the dried cabbage should be packed into a clean plastic bag and placed in a cool and ventilated place for fermentation, about 30 days.