A vinegared cabbage
Main ingredient: 300 grams of young cabbage gang
Accessories: 2 grams of hairy seaweed, 50 grams of fresh green peppers, 15 grams of wet starch, 50 grams of lard, pepper 5 material, 10 grams of sesame oil, vinegar, monosodium glutamate, garlic, soy sauce, each in appropriate quantities.
Practice:
1. cabbage gang cut 4 centimeters long, 2 centimeters wide, a zigzag block, green pepper cut cabbage block smaller zigzag block.
2. pot of oil, heated to fifty percent heat into the pepper particles, fried into a purple-red (do not paste), fish out the pepper particles do not, and then put the cabbage blocks in a long time to stir-fry a few times, and then put the ginger, garlic, seaweed, and then stir-fry a few times, speed to add vinegar, sugar, monosodium glutamate, refined salt, fresh soup (50 grams), cover the lid stewed for 1 minute and then go to the cover, cabbage breaks the peppers added blocks, stir-fry a few times, adjusted to taste, with wet cornstarch thickening, point of sesame oil out of the pan on the plate.
Features Taste sour, sweet, salty, tender and full of flavor.
Note: If the green pepper is changed into a sharp green pepper, sesame oil is changed into red pepper oil that is sweet and sour spicy cabbage practice.
Two, milk by cabbage
Main ingredient: 500 grams of cabbage, 100 grams of fresh milk
Applications: ham, seaweed, starch 16 grams, 125 grams of lard, monosodium glutamate, salt, sesame oil, ginger is not the right amount.
Methods:
1. remove the leaves of the cabbage cut into 1.5 cm wide, 5 cm long pieces.
2. pot heating lard, oil temperature reaches 70% hot, will be under the pot of cabbage blocks fried for about 1 minute, see the cabbage blocks around the beige when fishing, control the remaining oil, the original pot to stay in the oil 25 grams of ginger not choking the pot, pouring into the fried cabbage, milk, seaweed, salt, monosodium glutamate and a little fresh broth, leaning on a civilian fire, to be a little bit of juice when the end of the fire legs, thickening with cornstarch, thickening cooked after the turnover of the pot point of the oil out of the plate! can be.
Features: beautiful color, fragrance and taste.
Three, chestnut burned cabbage
Main ingredients: 300 grams of cabbage, chestnut 100 grams
Accessories: ham, bamboo shoots 10 grams, 15 grams of wet starch, 25 grams of cooked lard, peanut oil 125 grams of salt, monosodium glutamate sugar and sesame oil in moderation.
Practice:
1. will be the root of the cabbage heart with a small Yin cut into a pointed shape, a broken in half, cut into 7 cm long, 0.6 cm wide cabbage strips (the root of the vertical cut a few knives, so that the whole heart of the cabbage is connected), ham, bamboo shoots cut into the ribs of the slice of each chestnut to cut a cross on the small mouth (cut the skin of chestnuts can be broken), the pot with water, into the chestnuts to cook the skin is soft, the skin of chestnuts stripped off while it is still hot.
2. Peanut oil into the pot, on the fire into six when hot, down into the chestnuts, cabbage, a little bit of frying, fishing out the oil control.
3. frying pan on the fire, put 30 grams of lard, then into the cabbage, chestnuts, ham slices, bamboo shoots slices, salt, monosodium glutamate sugar with a large fire, and then simmer for 5 minutes, thickening with water-based starch, point of sesame oil out of the pot can be.
Features Juice fresh flavor, crispy and palatable.
Four, juice cabbage heart
Main ingredient: cabbage heart 2000 grams
Applications: tender parsley stalks, red persimmon pepper 100 grams each, boiled thick orange juice, sugar, salt monosodium glutamate banana essence appropriate amount.
Practice:
1. Cabbage heart, red bell pepper cut into 4 cm long thin wire
2. Cabbage heart red bell pepper wire, cilantro stalks section with fine salt for 20 minutes, control the brine, add monosodium glutamate (MSG), simmering thick orange juice, sugar, banana essence stopping, put in the refrigerator for a few hours in the freezer, you can eat.
Features Bright color, crisp and sweet, cool and refreshing.
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Cabbage
Cuisine: Beijing
Northern winter home cooking. Cabbage is the main winter vegetable in the north, containing many nutrients needed by the human body, and is known as the "king of vegetables". Cooked with fresh pork or seaweed, the flavor is even more delicious.
-1000g of cabbage,
-1000g of cabbage,
-1000g of cabbage,
-60g of Jinhua ham puree,
-250g of chicken broth,
-10g of salt,
-20g of cornstarch,
-20g of flour,
-10g of wine,
-10g of sesame oil,
-3g of sugar,
-5g of pepper,
-50g of oil. -Cake 20 Cooking Method 1. Boil the broth, add cabbage, cook and then fish out; 2. Stir frying pan to a high flame, add oil, add the ham puree, sugar, salt, cooking wine, sesame oil, pepper, monosodium glutamate, starch and mix well, thicken the sauce and pour it into the vegetables. Microwave practice 1. Tear open the cabbage to remove the leaves, stalk cut 7 cm long, washed and drained. Use a plastic bag to put the leaves in the center of the turntable. The stalks are divided into 3 packages and placed near the edge of the turntable. Heat 10 minutes over high heat. When vegetables are cool, remove plastic wrap and place one layer at a time in a medium bowl in a radial pattern, drizzling ham paste between each layer, and cover with vegetable leaves. 2. Season chicken broth, chicken broth powder, and salt, and pour into vegetables, wrapping tightly with plastic wrap. Heat on high heat for 8 minutes until the vegetables are soft, decant the juice; 3. Use the leaves to mix the gravy ingredients, and then add the hot vegetable juice, heat on high heat for 2 minutes; 4. Bowl of cabbage buckle on a deep dish, drizzle with gravy, and use the rest of the minced ham for decoration.--------------------------------------------------------------------------------
Spicy Cabbage
Cuisine: Other
Salty and savory, spicy and tasty.
Main ingredients: cabbage core and leaves 750 grams, 10 grams of dried chili. Seasonings: 100 grams of vegetable oil, salt, monosodium glutamate 5 grams each, 25 grams of cooking wine, 30 grams of soy sauce, 25 peppercorns.
(1) the cabbage washed and broken into pieces, dried chili pepper cut into sections to be used. (2) frying spoon oil hot, the pepper into the slightly fried a few times, and then into the dry chili pepper to be fried when the color, and then add the cabbage and salt stir fry a few times, then add wine, soy sauce, monosodium glutamate, while stir fry evenly into.
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Shredded cabbage with sesame sauce
Cuisine: Zhejiang
Crisp and tender, fresh, salty and sweet.
Cabbage 500 grams of fresh hawthorn 75 grams of refined salt 4 teaspoons of sesame paste 75 grams of sugar 100 grams of cold chicken broth 25 grams
1. Take the core of the cabbage washed clean, dry water, cut into thin shreds, add a little salt and kneaded, marinated out of the water and squeezed dry, put into a large bowl standby. 2. Hawthorn wash clean, first cut and peeled off the core, and then batch into thin slices, placed in a bowl of shredded cabbage on one side, sprinkled with about 100 grams of sugar. 3. take a small bowl put sesame sauce, add cold chicken broth 25 grams, melt into sesame sauce, 4. cabbage shredded into leaf-shaped pot, stacked hawthorn slices, dripping sesame sauce.
Spicy Cabbage
Cuisine: Sichuan
Spicy, crunchy, sweet and sour taste, white with red color, suitable for all seasons. (Sichuan cuisine)
Tianjin cabbage (or yellow sprouts) (250 grams), sugar (60 grams), sesame oil (5.25 grams), balsamic vinegar (60 grams), pepper powder (a little), pepper powder (a little), dried chili peppers (a little), shredded ginger (a little), refined salt (a little), pickled chili pepper wire (a little).
One, the cabbage washed, torn into long strips (or cut into sections), into the salt water soak for two hours after fishing up, and then the water of the cabbage squeezed dry, put into the basin, covered with ginger, pickled chili pepper threads. Second, the sesame oil and dried pepper powder, pepper and other boiling, dripping on top of the vegetables, then add sugar, vinegar, with a lid on the pot for a few minutes that is good.
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Spicy Fried Cabbage
Cuisine: Other
Crisp and spicy, economical and convenient.
Cabbage a catty; cooking oil five money; chili pepper two; soy sauce three money; monosodium glutamate ten grains; onion one money; ginger two money; peppercorns ten grains; vinegar two money
Cabbage will be peeled off the yellow gang of the old leaves, washed, a dissected four petals, and then cut straight knife into slices of ribs. Frying pan on a high flame, burning hot oil, frying into the pepper, chili pepper (cut into sections), ginger flavor, into the Chinese cabbage frying, pouring into the soy sauce, vinegar, after boiling and then the monosodium glutamate sprinkled into the stir-fry a few out of the pan on the plate that's right.
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Cabbage
Cuisine: Sichuan
Cabbage is crisp and tender, the shrimp is crispy, fresh flavor. It has the effect of opening the eyes and stomach, detoxifying and sobering up.
Cabbage 300 grams. Shrimp 30 grams. Vegetable oil 30 grams, 5 grams of green onions, 2 grams of salt, 0.5 grams of monosodium glutamate, 1 gram of pepper, 10 grams of soybean flour.
Wash the fresh cabbage, put into the boiling water blanch a little, immediately pick up, cool, cut into 3 cm long section. Shrimp clean. The frying spoon will be placed in the martial arts fire heat, add vegetable oil is hot, under the shrimp fried yellow, will be put into the cabbage, add salt, green onion slightly cooked, and then add and even monosodium glutamate, pepper, water bean powder, stir fry a few times, from the pot to plate that is complete.
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Crab roe steak cabbage
Cuisine: Korean
White and green, crispy fresh tender soft, original juice Yu thick
150 grams of crab roe, 500 grams of cabbage, 8 grams of salt, 15 grams of cooking wine, 5 grams of monosodium glutamate (MSG), 10 grams of minced green onion, 10 grams of sugar, 5 grams of minced ginger, 250 milliliters of chicken broth, 30 grams of water starch, 3 grams of chili oil, 25 grams of cooked chicken oil, 5 grams of minced cilantro, and 500 grams of soybean oil (50 grams of consumption)
1, remove the leaves from the heart of the cabbage and cut a cross section of the root with a knife, wash, drain the water. 2, frying pan hot, into the soybean oil, burned to 60% hot, into the cabbage, oil pull with the fire until the cabbage is cooked, poured into the funnel, drain the oil, to be used 3, the original frying pan to stay in the bottom of the 25 grams of oil, put onion and ginger stir-fried flavor, pouring into the crab apple stir-frying, cooked into the cooking wine, chili oil, and then add the chicken broth, salt, monosodium glutamate, sugar, cabbage, simmering and burned for about 10 minutes, under the thickening of the water starch, drizzled with cooked chicken fat, the end of the pan will be cabbage turn over, sprinkle evenly parsley end, out of the pot, into the plate can be.
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Sour and Spicy Cabbage
Cuisine: Sichuan
This dish is crisp and slightly salty, sour, spicy, sweet and fragrant.
This dish is crisp and slightly salty, with sour, spicy, sweet and aromatic flavor, is a Sichuan flavor, and is suitable for drinking and dining.
Yellow sprouts cabbage five pounds; dried chili one or two two money; salt three two; ginger one or two; sugar four two; pepper three money; vinegar five two; sesame oil three two
1. Choose to hold together very tight yellow sprouts white, remove the outer help wash, straight cut into two petals, cut into inch and a half long section, and then cut straight into two minutes wide thick silk. 2. take a large pot, put a layer of vegetables sprinkle a layer of salt, and then mix evenly, with a large plate cover pressure, pickled in a large bowl. A large plate cover pressure, marinate for three hours, squeeze out the water is still put in the basin, add sugar, vinegar and mix well. Dried chili peppers washed off floating ash, softened and cut into julienne strips, and ginger together on the dish
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Meat roasted cabbage
Cuisine : Zhejiang
Cabbage is soft and juicy with a golden red color.
250 grams of net cabbage, 10 grams of garlic, 25 grams of fat and lean meat. 25 grams of lard, 15 grams of soy sauce. 25 grams of lard, 15 grams of soy sauce, 2 grams of refined salt, 5 grams of water starch, 50 grams of water, green onions, ginger, garlic a little.
1. cabbage cut into 5 cm long, 1.5 cm wide domino block. Garlic yellow cut into 3 cm long pieces. 2. The lard into the pot, put down the meat slices braided fried newborns, put onions, ginger, garlic, soy sauce, refined salt, depending on the meat color into the cabbage to continue to stir-fry, to be cabbage out of the water, and then add 50 grams of water and monosodium glutamate, thickening the thickening after the pot is added to put the garlic yellow, wine, stirring uniformly that is to become.
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Cabbage with garlic
Cuisine: Microwave dishes
Cabbage 300 grams (about 8 two)
(1) Wash the cabbage and drain it well. (2) Mix cabbage with minced garlic, oil and salt, cover with plastic wrap, leave an opening for ventilation and cook on high heat for 4 minutes.
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Three-flavored Cabbage
Cuisine: Other
Red and white, spicy and flavorful.
Cabbage two pounds of red pepper four sugar five money salt five money vinegar five money pepper oil five money onion one money ginger three pieces of soy sauce two money monosodium glutamate ten
Cabbage will be picking off the yellow gang of rotting leaves, remove the root and wash, straight knife cut three minutes wide, eight minutes long block, blanch in boiling water, fish out to cool and dry, pepper cut into fine silk to be used; sprinkle the salt, the cabbage, mix it up, the pot of pepper oil to heat up, put on the pepper, onion, ginger, vinegar and pepper, and so on. Ginger, sugar, vinegar, soy sauce, monosodium glutamate and other seasonings choked on that is to become.
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Four fresh cabbage pier
Cuisine: Zhejiang
Main ingredient: cooked chicken 100 grams, cooked ham 75 grams, roasted duck 75 grams. Cooked ham 75g, roast duck 100g, cooked bamboo shoots 75g, shrimp 25g, cabbage 1 (750g). Accessories: 10 grams of wine, 10 grams of salt, 1 gram of monosodium glutamate, 750 grams of chicken broth, 5 grams of cooked chicken oil, 50 grams of cooked lard.
1. will be selected from the cabbage about 7 cm in diameter core, cut into sections about 8 cm long, vertical in a round pot, on the cage with a high-fire steaming, removed from the discharge in a large soup bowl. 2. will chicken, ham, roast duck, bamboo shoots were cut into about 5 cm long, 2 cm wide thin slices, in the cabbage dun above the spacing evenly arranged into four equal fan, will shrimp words in the middle child. Add chicken broth, shaoxing wine, cooked lard, refined salt, monosodium glutamate, on the cage with fire steam until cooked, take out, dripping into the cooked chicken oil is ready.
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Choke Spicy Cabbage
Cuisine: Other
Spicy and crunchy, wine and rice all together.
Two pounds of Chinese cabbage, four dried red chili peppers, ginger, three dollars, two dollars of sugar, five dollars of soy sauce, five dollars of sesame oil, five dollars of refined salt, eight dollars
The Chinese cabbage will be peeled off the outer gangs of the wash, cut into three-third-thick and wide strips, add salt and mix well, pickle, and then remove, use cool water to remove the taste of salt and control the dryness of, in a basin. Then the sugar, vinegar, soy sauce melted and poured on the cabbage, the two chili peppers, ginger shredded, sprinkled on the cabbage, and then use sesame oil to the other two dried chili peppers fried yellow and poured into the basin, choked and covered for ten minutes can be.
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Spicy Fish Cabbage
Cuisine: Zhejiang
Main Ingredients Cabbage 250g. Accessories 30g of oil, 10g of soy sauce, 8g of vinegar, 6g of sugar, 3g of cornstarch, 5g of cooking wine, 5g of green onion, 3g of ginger, 3g of garlic, 4g of hot bean paste.
1, with the cabbage tender gang, washed and cut into side length of about 1 cm diamond. Onion, ginger, garlic are cut into minced, moderate amount of water, mix well. 2, soy sauce, vinegar, sugar, starch, cooking wine, green onions, ginger, garlic in a bowl, add some water, mix well. 3, frying pan on the fire, put the base oil, add the soybean chili sauce slightly stir-fried. Cabbage into, stirring constantly, so that each piece of raw material evenly heated, to be cooked, will be adjusted to the juice poured into the pot (can be divided into a few times to pour), stirring evenly, you can be out of the pot on the plate.
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Sweet and sour cabbage
Cuisine: Zhejiang
Cabbage 300g. Salt, sugar, white vinegar, dried chili peppers, ginger, peppercorns, peanut oil.
(1) remove the old leaves of cabbage shredded. Ginger shredded. Dry chili pepper shredded. (2) take a basin, put the cabbage shredded, a little salt, marinate for about 20 minutes, squeeze out the water, cabbage shredded in another net basin. (3)Place the pot on the fire, inject a little water, put white vinegar, sugar, into the sweet and sour sauce, pour on the shredded cabbage, mix well, on the ginger, dried chili pepper. (4)Wash and heat the pot, put peanut oil. Put the peppercorns fried incense, the peppercorns out without, while hot, the peppercorn oil poured on the chili and ginger, then mix well, you can plate on the table.
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Shrimp and roasted cabbage
Cuisine: Other
The soup is milky, the vegetables are soft, flavorful and refreshing. The flavor is light and refreshing. When cooking, the flavor of the vegetables should be put after, because the leaves contain more vitamin C, cooking time is long, the loss of more.
Yellow sprouts white (middle layer) a catty; green onion one money; shrimp five money; ginger one money; refined salt one money five minutes; cooking oil (soybean oil is best) eight money
1. first shrimp washed to remove the floating ash, soaked in a little water. Cabbage washed, cut into six minutes wide long strip, and then cut into diagonal square slices with a diagonal knife, the leaves and help separate open. 2. pot on the stove fire, put cooking oil is hot, under the onion, ginger, stir-fry until fragrant, first pour down the vegetable gang fried a few times, and then add salt, shrimp (even soaked in water), to be burned to half rotten, put the leaves, burned until the vegetables cooked that is. Burning yellow sprouts white avoid putting soy sauce, otherwise the aftertaste is slightly acidic, no white juice refreshing.
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Cabbage fresh shrimp package
Cuisine: Zhejiang
Dish color milky hundred, color reflection Beautiful, soft and flavorful.
Cabbage leaves 1 slice, 3 fresh shrimp, 1 carrot, 1 celery, mayonnaise, 1 carrot, white radish.
Blanch the cabbage leaves in hot water for 3 minutes, boil the shrimp, peel and dice them, and boil and dice the carrot, celery, turnip and carrot. The above foods are flavored with mayonnaise and placed on cabbage leaves and wrapped.
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Pregnant women's recipes ---- sweet and sour cabbage
Cuisine: Other
Cabbage 750 grams, 60 grams of soybean oil, 50 grams of carrots, sugar, rice vinegar, refined salt.
Practice: 1. remove the old cabbage, cut off the root, cut into chopsticks thick and thin strips, and then cut into 2-inch-long sections, in a small pot, sprinkle salt pickle for 1 hour, squeeze the water, and yards in a deep dish. 2. Wash the carrots, cut into thin julienne strips, and place on top of the cabbage. 3. Put the sugar and rice vinegar in a pot, simmer it over low heat, and then pour it out to cool and pour it on the cabbage and carrot. 4. Put the soybean oil in the pot to boil, cool, pour on the cabbage that is ready.
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Stewed cabbage
Cuisine: Zhejiang
Oily and shiny, savory and salty.
Cabbage 500 grams, 250 grams of fresh mushrooms, 300 grams of vegetable oil, salt, monosodium glutamate, pepper, water starch, soup.
1. Wash the cabbage, take the heart to be used; fresh mushrooms Xian clean, poured into the pot, add soup, salt a little simmer. 2. Stir frying spoon on the fire, injected with vegetable oil burned to four or five mature, poured into the heart of the cabbage, then increase the fire, the oil simmering to eight mature, oil control, and then add the soup, the heart of the vegetables simmering, drain the soup, neatly put the vegetables on the plate. 3. frying spoon clean, put soup, fresh mushrooms, salt, monosodium glutamate, pepper boiling, pour into the water starch thickening, and then up the spoon, poured on the cabbage that is complete.
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Cabbage fried bacon
Cuisine: Cantonese
Cabbage is also a cruciferous vegetable. It is rich in vitamin C and fiber, which promotes gastrointestinal motility, keeps the physiological system young and energetic, and helps women to detoxify.
Cabbage, bacon, green garlic, red pepper. Seasonings: salt, monosodium glutamate, edamame, salad oil.
1. Cabbage washed, cut into pieces. Green garlic cut into pieces, red pepper cut into pieces. 2. bacon after water and cut into thin slices. 3. 3. Cabbage and bacon were blanched in boiling water. Put a little salad oil in the pot, down into the bacon stir-fry, add the right amount of salt, monosodium glutamate, edamame, into the cabbage and garlic stir-fry for a few times, from the pot on a plate, with red bell peppers for decoration that is complete.
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Stewed Cabbage with Spare Ribs
Family: Northestern China Cuisine
The soup is white, the flavor is fresh and fragrant, and the meat is rotten. The soup is white, flavorful and meaty.
Main ingredient: 250 grams of pork ribs, 250 grams of cabbage. Accessories: 10 grams of coriander stalks, refined salt, monosodium glutamate, pepper water, onion and ginger, broth, oil.
1, the ribs chopped into an inch and a half long section, cabbage head cut into long square, coriander stalks cut into small sections, green onions, ginger cut into pieces, ginger pieces with a knife pat. 2, put water in the spoon, after the water boiled into the ribs hot removed, and then rinse with water to clean the blood foam. 3, put a small amount of oil in the spoon, when the oil is hot, put onion, ginger pieces frying pan, then put the cabbage stir-fry until half-cooked, add broth, add pork ribs, refined salt, pepper water. After boiling, moved to a small fire on the stew, take out the onion, ginger pieces, plus monosodium glutamate, coriander stalks, out of the spoon in the bowl that is complete.
Sesame Cabbage
Cuisine: Zhejiang
Light and refreshing, and sesame flavor
300 grams of cabbage, 50 grams of cooked sesame, 5 slices of ginger, 14 tsp. salt.
1. Put 1 tbsp oil and ginger into a microwaveable bag and microwave for 3 minutes at high intensity. 3: Place the cabbage on a large plate and sprinkle with sesame seeds.
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"Chinese Life-Enhancing Recipes" of Life-Extension Recipes (6) Brain and Life-Enhancing ---- Chicken Breast Steak with Baby Bok Choy
Cuisine: Other
Brain and intelligence.
1000 grams of cabbage, 250 grams of cooked chicken breast, 50 grams of peanut oil, 4 grams of refined salt, 2 grams of monosodium glutamate, 10 grams of cooking wine, 60 grams of milk, 15 grams of water starch, 5 grams of green onion, chicken broth.
Method: remove the root of the cabbage, wash, blanch with boiling water, fish out with cool water, cooled, and put into the dish, drain the water. Frying pan on the fire, into the peanut oil is hot, under the onion chili pot, cooking wine, add chicken broth and salt, into the chicken breast and cabbage, with a strong fire boil, add monosodium glutamate, milk, thickening with water starch, loaded into the plate that is complete. Efficacy: brain enhancement. Usage: Serve with meals, 2 - 3 times a week. Application: For memory loss, attention is not easy to concentrate.
Bean curd stewed with cabbage and vermicelli
Cuisine: Other
To replenish the spleen and stomach, prolong life
Cabbage 500 grams, 100 grams of vermicelli, 400 grams of bean curd, green onions, ginger, oil, salt, a little.
Method: cut the tofu into strips, cabbage cut into slices, vermicelli soaked and cut into segments, put the bottom oil in the pot, the next onion, ginger stir-frying pot with soup, into the tofu, add wine, salt, monosodium glutamate (MSG), and then into the cabbage, vermicelli, stew until the cabbage, vermicelli, cooked and soft, out of the pot drizzle of oil into the pot. Effects: Nourishes the spleen and stomach, prolongs life. Usage: Eat tofu and drink soup. Application: For general use. Yu Xiaoping and Huang Zhijie, editors, published by Science and Technology Literature Publishing House
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The Nutritional Recipes of Hundred Kinds of Vegetables of Cabbage, Dried Cabbage Cabbage and its recipes
Cuisine: Other
See below
Cabbage Cabbage is known as bok choy in Zhejiang Province. After eating it, it is good for the intestines and stomach, facilitates urination and defecation, clears heat, and prevents skin diseases. If you often feel a lack of fluids, dry lips and tongue, or swollen gums, often bleeding teeth, it is advisable to eat more. Dried vegetables Dried vegetables are dried from fresh cabbage, the benefits of dried vegetables can be stored for years to eat, after the sun, but also absorbed the ultraviolet rays of sunlight. Dried vegetables are rich in vitamins A, B, C and fiber, which can eliminate internal heat and clear away heat and benefit the intestines. Dried cabbage can also prevent scurvy and skin diseases. Cabbage Cabbage is also known as cabbage, because of its form of cabbage leaves tightly wrapped, and western lettuce is generally the same as spherical, but the leaf petals are more fat. Cantonese people think cabbage is hot and humid and do not like to eat, but Europeans and Americans are "no coconut leaves do not like", in their meals or soups, cabbage can be said to be the main character in the side dishes. Cabbage is native to Europe, the price is popular, is the family (food) food material. Cabbage contains vitamins A, B1, B2, C and E, K, U and other folic acid. It can treat gastric and duodenal ulcers, constipation, skin pus, and can prevent periodontal disease. Cabbage Salted Fish Fillet Ingredients: 500g of cabbage, 150g of salted fish with solid meat, 1/2 tablespoon of ginger and rice. Seasoning: sugar 1/2 teaspoon, cornstarch, water to taste Method: 1. Cabbage washed, dried, set aside. Wash and dry the meat and salted fish, and cut the meat into strips. 2. Burn a red pot, oil, burst incense ginger rice, under the salted fish slightly burst incense, sheng up. Then burn a red pan, oil, stir fry cabbage to 8 mature, salted fish back to the pot, pour down the seasoning offering, pocket can be on the plate. Ingredients: 400g cabbage, 250g lean pork (minced), 1 tsp minced garlic. Lean meat seasoning: 1 teaspoon light soy sauce, 1/2 teaspoon sugar, cornstarch Directions: 1. Cut the cabbage into 3 cm pieces, rinse and dry. Add lean pork and marinate in lean pork seasoning. 2. Heat oil in a red wok, add cabbage and sauté well. Add a little water and cook cabbage until it reaches 80% of its original size. Reduce the heat of the wok, add oil and sauté garlic, then add lean pork and stir-fry until cooked, then add the cabbage back into the wok, season with salt and serve. Ingredients: 320g cauliflower, 1 tsp light soy sauce, 320g fresh shrimp, 1/4 tsp salt, 1 tbsp shrimp, 1/2 tsp sugar, 1 tsp minced garlic, 1/4 cup water Directions: 1. Wash the cauliflower and cut into thick strips, remove shells and intestines from the shrimp, rinse and drain well, mix well with a little salt, pepper and sesame oil, and marinate in the refrigerator for 15 minutes. 2. 2. white pan shrimp stir fry, put away for use. 3. Remove the shrimp from the oil with warm oil. 4. two tablespoons of oil to burst the garlic, cabbage add seasoning to cabbage soft body, fresh shrimp back to the pan and stir-fry, 1 teaspoon of cornstarch water buried Xian, stir-fry on the plate, sprinkle shrimp that is completed. cauliflower braised duck Ingredients: cauliflower 640 grams, a little minced garlic, duck half, green onion (cut into pieces) 1 tree, ginger 2 slices, carrot flower pieces Method: 1. cauliflower cut into flowers, with salt, oil, water, fly through the cold river sheng. 2. Cut duck into thick pieces, add 2 tablespoons of oil and fry both sides of duck until light brown. 3. 1 tablespoon of oil under the burst ginger, garlic, duck back to the pot, add 1 cup of water, braised for a few moments, add red radish flowers, a little cornstarch water buried Xian, add green onion, can be served on the plate. Edit: Ah Er
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Pickle chestnut cabbage
Cuisine: Lu Cuisine
Fresh, salty and soft, with the sweet flavor of chestnuts.
Cabbage 400 grams, a can of chestnuts (or 250 grams of raw chestnuts), 40 grams of oil, 2 grams of minced green onion and ginger, 20 grams of cooking wine, 5 grams of soy sauce, 5 grams of sugar, 2 grams of salt, 5 grams of monosodium glutamate (MSG), 35 grams of starch, 5 grams of sesame oil, and a moderate amount of broth.
(1) cabbage heart smooth knife cut long strip. Canned chestnuts blanched in boiling water. If you use raw chestnuts, incisions cooked, peeled, and then cut in half. (2) Steam the cabbage in a steamer to soften it, or blanch it in boiling water to soften it, and then put it on a plate in a straight line. (3) pot of oil burning hot, put onion and ginger end burst incense, cooking wine, add soy sauce, salt, broth, sugar, monosodium glutamate, put chestnuts, sugar, turn to micro-fire a little bit of cooking, hook water starch, turn the spoon, dripping sesame oil into both.
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Cabbage Meat Rolls
Cuisine: Other
This dish is easy to make, the leaves are slightly crispy. The meat is tender and the flavor is moderately salty and sweet, fresh and delicious.
Yellow bud cabbage leaves twelve; pork six two; salt three; soy sauce seven money; sugar five; onion one money; ginger one money; sesame oil two money
1. choose thirty percent fat seventy percent lean pork wash, chopped into puree, put in a large bowl, add soy sauce, sugar, stir, and then slowly add the water three two, stirring as you add, and finally put the fine salt, onion, ginger, and sesame oil, stirred into the meat filling. To be used. 2. vegetable leaves washed, trimmed with a knife to the length of the same, under the pot of boiling water until just soft, fish out and drain, and then flat on the board, the net meat filling into twelve divided into vegetable leaves
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Cabbage Mushu
Cuisine: Zhejiang
Home cooking, nutritious, beautiful color.
Cabbage 175 grams, 25 grams of fungus, 50 grams of shredded pork, 1 egg, 25 grams of spinach. Lard 50 grams of soy sauce 6 grams, 5 grams of refined salt, 2 grams of cooking wine, 2 grams of monosodium glutamate, 7 grams of water starch, 50 grams of broth, green onions, ginger, a little.
1. cabbage gangs remove side leaves, slope knife blade into a large piece, and then cut into 4 cm long silk, with a little oil stir fry, out of the pot to control the water. Spinach cut into 3 cm long pieces. Eggs into a bowl, scrambled with a little oil. 2. Put the lard into the pan, down into the shredded meat stir-fried raw, add green onions, ginger, soy sauce, cooking wine and then stir-fry a little, into the fried eggs, fungus, spinach, cabbage, add broth, monosodium glutamate, salt, thickening the pot is complete.
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Cabbage and mint
Cuisine: French
White and yellow, sweet and sour, Chinese and French. Chinese and French.
300g cabbage, 30 mint leaves, 85g scallions, 3 oranges, 5g celery, 10g almonds, 60g hawthorn cake. 100g of lettuce oil, 10g of white vinegar, 75g of sugar, 50g of baking powder paste, 3g of nutmeg powder, salt to taste.
1. Wash the cabbage, cut fine julienne, put into the water to soak for 5 minutes, remove, water control; then cut the scallion crosswise into slices, the thinner, the better, withdraw the salt and rub it, soak in cold water for 2 minutes, remove, water control; then, peel the oranges, crosswise slice 2 mm thick; celery washed, picked, chopped and finely chopped; almonds, peeled, finely chopped. 2. Mix sugar, white vinegar, nutmeg powder (available in Chinese herbal pharmacy), salt, and shredded cabbage, sliced scallions, orange slices together and mix well, put on one side of the plate. 3. the hawthorn cake cut into mint leaves size, each 5 mm thick, *** 15 pieces, with two mint leaves (Chinese herbal pharmacy available) clip l piece of hawthorn slices, and then, dipped in hair powder paste, under the seventy percent of the hot oil in the pan, deep-fried to golden brown, fish out, drain the oil, in the fried mint leaves on one side of the billet, use chopsticks to tie on the two eyes, but can not be zapped through the eyes of the side up, sprinkle with granulated sugar, (tie the eye purpose is to be able to hang on to sugar) put on the other side of the plate. (The purpose of the eyelets is to hold the sugar.) Put it on the other side of the plate. 4. Put cooked celery in the middle of the plate, that is done. Note: baking powder paste 50 grams of baking powder with 400 milliliters of warm water, add the right amount of flour and mix well.