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Spicy cabbage hotpot
Graphics |Meggy Dancing Apple
Chinese cabbage, half tofu, 1 bowl of luncheon meat, 1 box of Pleurotus eryngii, 2 scallop balls, 1 bowl of water, 1 basin.
1. The materials are ready: Korean spicy cabbage, oily tofu, Pleurotus eryngii, luncheon meat and scallop balls; The materials are not limited to these, and can be adjusted according to the taste.
2. Tear a small bite of oily tofu to make soup.
3. Slice Pleurotus eryngii obliquely into thick slices.
4. Cut the lunch meat into thick slices.
5. Half a spicy cabbage, with sweet and spicy soup between the leaves.
6. Cut the leaves into large pieces with scissors; If the spicy cabbage is cut into pieces on the chopping board, there will be some sweet and spicy juice on the chopping board, which will cause losses and be difficult to clean.
7. Put the hot cabbage blocks and soup into a cold water pot, and adjust the water amount according to the amount of ingredients and consumption.
8. Heat with a big fire.
9. Put the unpalatable scallop balls and oily tofu into the pot, cover the pot, bring to a boil over high fire, and then stew for 5 minutes over medium heat.
10. Put Pleurotus eryngii slices and lunch meat slices into the pot, cover the pot, and stew on medium heat 10 minute.
1 1. The longer the cooking time, the softer and more delicious the ingredients will be. Boil the strips together, which is the army hot pot.
12. Hot pot of spicy cabbage, warming stomach and body. Really nourishing!
Tips:
1. Cut the cabbage with scissors. Whoever wins should not dirty too many utensils and chopping boards, and the loss of soup will be less. Cut into large pieces, not only resistant to cooking, but also enjoyable to eat; Spicy cabbage can be heated according to taste, with short cooking time and crisp taste. Cooked for a long time, it's still soft and rotten.
2. The material can be adjusted according to the taste.
The soup contains some salt, the overall taste is sweet and spicy, and the slight sour taste is not easy to detect. It is acidic during fermentation and rich in lactic acid bacteria. However, after high temperature heating, lactic acid bacteria completely disappeared, but the taste was very unique; Therefore, there is no need to add extra seasoning to the soup.
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Sautéed Pork Belly with Cabbage in Chili Sauce
Graphic | Yuan Dou
Pork belly 300g spicy cabbage 130g green garlic 2 garlic 2 cloves cooking wine 1 tablespoon soy sauce 1 tablespoon sugar with a little oil.
1. Prepare materials.
2. Slice pork belly and marinate in cooking wine for a while.
3. Cut the spicy cabbage into small pieces.
4. Mash and chop garlic. Cut the green garlic into sections.
5. Stir-fry pork belly in the pot and serve.
6. Leave some oil in the pot, add garlic cloves and green garlic stalks and stir-fry until fragrant.
7. Add spicy cabbage and pork belly, stir well, and add some sugar and soy sauce to taste.
8. Finally, add the green garlic leaves and stir fry until it is broken.
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Shrimp and spicy cabbage tofu soup
Graphic | Shafeier
Tofu 1, spicy cabbage, shrimp, minced meat, Jiang Mo 100g, garlic, soy sauce, salt 1, a little salt.
prepare
2. Pour a little oil into the pot, add minced meat and stir-fry until it changes color.
3. Stir-fry spicy cabbage and minced ginger and garlic.
4. Mix together and boil with appropriate amount of water.
Add tofu
6. Add a little salt.
7. Add a spoonful of soy sauce and cook for about 2 minutes.
8. Add shrimp and cook for about 2 minutes. The shrimp is ripe.
9. Fresh and delicious, slightly spicy.
10. Very delicious.
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Spicy cabbage and cheese _ rice
Picture | Cookies of friends in the kitchen
1 bowl of rice and pickles, 4 tablespoons of sugar, 1 tablespoon of Korean Chili noodles, 1 tablespoon of corn oil, 1 tablespoon of moz.
4. Add sugar and soy sauce and stir fry several times, then add Chili noodles and stir fry evenly. Don't stir-fry Chili noodles. Turn off the heat.
5. Mix spicy cabbage and rice well.
6. Put the rice into a baking tray and compact it, sprinkle with corn kernels and spread a layer of cheese on it. Preheat the oven for 200 degrees 10- 12 minutes.
Tips:
I don't have any corn kernels in this photo, but try not to omit it, which not only enriches the taste but also relieves boredom.
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Mushroom pickle Basha fish
Graphics | Moon Stream
Flammulina velutipes, pickles, salted fish slices, millet pepper, 2 chives, salt, chicken essence, Chili powder, a spoonful of soy sauce, a little.
1. Thaw the Basha fish.
It's delicious to cut into small pieces.
3. Wash the Basha fish and wring out the water.
4. Appropriate amount of cooking wine, salt and starch.
5. Grab well and marinate slightly.
6. Korean kimchi is suitable.
7. Boil a proper amount of water in the pot and add salted fish slices.
8. Simmer for a while, and the fish will turn white. Take it out.
9. Ginger garlic, millet pepper and leek.
10. Flammulina velutipes for use.
1 1. Heat a proper amount of oil in the pot and saute the ginger and garlic. (dried red pepper can be left alone)
12. Boil some water.
13. Pour in kimchi and a spoonful of Chili powder.
14. Cook it.
15. Flammulina velutipes is cooked twice and seasoned with salt, soy sauce and chicken essence.
16. Cook the Basha fish for a while. Please ignore the small vegetables. I chopped up two pieces of oil wheat vegetables and put them in. I want to decorate it, but how much does it affect the taste of food? The taste is still great)
17. Sprinkle with shallots and millet pepper, stir well and turn off the heat.
18. finished product.
19. finished product.
20. finished products.