Ingredients: 500g Chinese cabbage, 20g oil, 50g soy sauce, 5g refined salt and 3g shredded ginger.
Methods: 1. Wash the cabbage and control the moisture. Cut into strips with a width of 1.5 cm. Then change the knife and cut it into 3 cm long sections. Wash ginger and cut into filaments. 2. Put the wok on the fire, add oil, heat it, add shredded ginger and stir-fry it slightly, then add cabbage, stir-fry it over high heat until it is half cooked, and add soy sauce and salt and stir-fry it slightly.
kimchi
Raw materials: Chinese cabbage 500g, sesame oil 10g, refined salt 4g, sugar 40g, vinegar 15g, dried pepper 5g, onion 8g and ginger 5g.
Method:
1. Cut off the leaves of Chinese cabbage, leaving only the white side in the middle, wash and cut in half, and cut into strips with the width of 1.5 cm together with vegetables. Then cut the dried Chili, onion and ginger into filaments.
2. Put the cabbage into a pot, sprinkle with salt evenly, marinate for 3-4 hours, and squeeze out the water in the cabbage strips by hand and put them into the pot.
3. Heat the sesame oil in the pot, add the shredded pepper and stir-fry. Add onion and shredded ginger and saute until fragrant. Boil the vinegar and add 50 grams of water and sugar. After boiling, cool off the fire, pour the juice on the cabbage strips in the basin, marinate for 5 hours, and store in the refrigerator. Eating and changing knives, everything is two paragraphs. Then put the shredded onion and ginger on the cabbage strips and drizzle with Chili sauce.
Kimchi cookbook
Cabbage: 2.
Leek: half a catty (because leeks are expensive, I use onions instead, personally, three is enough)
Jiang: Two beams.
Garlic: one head+half head
Chili noodles: 2-5 Liang
Apple: one (pear is delicious, too)
Glutinous rice: about 3 ounces (used to cook porridge, not too thin, not too sticky, control yourself! )
salt
Monosodium glutamate (no monosodium glutamate when cooking, depending on the taste)
Sugar (it is recommended to put more, depending on personal taste)
1. First, cut the cabbage in half, marinate it with salt and remove the water. In order to save time, you can slice the cabbage, spread a layer of cabbage and sprinkle a layer of salt. If you want to make it more beautiful, you can divide the cabbage into two parts and sprinkle salt evenly on each piece of cabbage, both on the front and back (this is my first time, but it's beautiful). After curing, you can press a heavy object on the cabbage and keep it for at least 4 hours.
2. Garlic is ground into powder; Ginger. Cut the onion into pieces. Start cooking glutinous rice porridge. The apple was cutting when it began to stir. Some people use this time to pickle onions, which depends on their personal habits. Don't cook the porridge too early, the cabbage will be cooked in time when it is almost ready.
After the porridge is cooked, let it cool in cold water, otherwise it will burn! ! ! Rinse cabbage with clear water several times. Find a bigger pot, and add minced garlic, Jiang Mo, onion, pepper, sugar, monosodium glutamate, apple slices (or shredded) and salt (if you think the cabbage is not salty enough, you can add more salt at this time; If you feel salty, you can put less salt into the basin, then pour warm glutinous rice porridge into the basin and mix well. When stirring, be sure to wear rubber gloves or cover your hands with plastic bags, otherwise the pepper will make your skin feel uncomfortable. )
4. Wash the cans and pack pickles. Put a layer of cabbage and a layer of sauce! Wipe a layer, just grab it with your hands a few times, and try to dip every piece of cabbage in the sauce. Such a layer, a layer ......
5. seal. Leave it at room temperature for a day or a day and a half, and then transfer it to the refrigerator. Otherwise, it will ferment too fast and turn sour. You can eat it the next day. Take your time. The third day and the fourth day are the best!
Sam sun braised dishes Dan
Ingredients: Chinese cabbage, fresh shrimp, mushrooms and fish. Practice: 1. Chop fish, shrimp and mushrooms into minced meat, and then add seasoning such as salt, monosodium glutamate and egg white. 2. Cook the Chinese cabbage heart, then brew the three fresh stuffing and steam it in a cage. 3. Put the steamed Chinese cabbage into the dish and pour in the white juice. Features: light and fresh.
Braised cabbage with laver
Ingredients: 20g of dried seaweed, 500g of Chinese cabbage, 30g of winter bamboo shoots, 2 mushrooms in water, a little onion, 3g of refined salt, 3g of white sugar, a little cooking wine, 30g of lard, 60g of broth, 3g of sesame oil, proper amount of monosodium glutamate and 500g of vegetable oil.
working methods
(1) Wash the cabbage. Cut into long sections, slice winter bamboo shoots, and cut winter mushrooms in half.
(2) Heating vegetable oil to 60%, adding Chinese cabbage, frying, pouring out, and controlling oil.
(3) Boil the lard, put the scallion in the pot, add the winter bamboo shoots and mushrooms, add the broth, seasoning, dried laver and Chinese cabbage, add monosodium glutamate, and sprinkle with sesame oil.
The effect of promoting digestion and relieving qi has a certain effect on impotence due to kidney deficiency.
sweet and sour cabbage
Ingredients: 500g cabbage, 0/5g dried seaweed/kloc-,25g soy sauce, 20g vinegar, 2g monosodium glutamate, 6g sesame oil, 30g vegetable oil, 9g wet starch, a little onion, Jiang Mo.
working methods
(1) Slice Chinese cabbage (without leaves) and soak dried seaweed in warm water.
(2) Heat vegetable oil, add onion and Jiang Mo into the pot, add Chinese cabbage to stir fry, add dried laver (even the original soup) and soy sauce to stir fry quickly, add vinegar, thicken, add monosodium glutamate, turn it over a few times and pour sesame oil.
The curative effect helps digestion, regulates the five internal organs and improves immunity.
Roasted cabbage with chestnuts
Ingredients: chestnut120g, Chinese cabbage 500g, onion, ginger15g, vegetable oil 500g, lard 50g, soy sauce 6g, refined salt 5g and broth 20g.
working methods
(1) Chinese cabbage is cut into long segments. Cut each chestnut into crosses, cook it in a pot, take it out and peel it, and cut it in half.
(2) Heat the vegetable oil to 60%, stir-fry the Chinese cabbage, and take out the oil.
(3) Add lard into the frying spoon, bring to a boil, add onion and ginger, add Chinese cabbage, stock, seasoning and chestnuts, and bring to a boil.
The curative effect can nourish yin, tonify kidney and improve renal function.
Dry rice and cabbage soup
Ingredients: 250g of cabbage heart, 30g of dried laver, 500g of broth, 6g of ham, two water-soaked mushrooms, 3g of refined salt, 2g of monosodium glutamate and 6g of chicken oil.
working methods
(1) Cut the cabbage heart into long strips, blanch it with boiling water, take out the purified water, soak the dried seaweed in warm water for a while, cut the ham into long strips, pick and wash the mushrooms, squeeze the water, and make everything half.
(2) Add the broth, ham, mushrooms, dried laver, Chinese cabbage strips and refined salt into a spoon, boil, skim the floating foam, add monosodium glutamate to the rotten Chinese cabbage, and sprinkle with chicken oil.
The curative effect has the functions of expelling toxin, caring skin and preventing colds.
Braised pork intestines cabbage
Ingredients: cooked fat sausage 180g, cabbage heart 180g, onion, ginger and garlic 18g, refined salt 4g, monosodium glutamate 2g, cooking wine 6g, sugar 6g, chicken oil 9g, broth 180g, lard 45g and wet starch 30g.
working methods
(1) Scald the large intestine with boiling water and cut it into oblique blades. Cut the heart of Chinese cabbage in half and blanch it with boiling water until it is 78% ripe. Face down, bump down, put in a rectangle and cut into strips. Squeeze dry with a cloth, cut around, and drag it to the plate with a knife. Put the large intestine on both sides of the cabbage and arrange it neatly in two rows.
(2) Add lard into the frying spoon and bring to a boil. Stir-fry onion, ginger and garlic until yellow. Remove the onion, ginger and garlic, add the broth, salt, cooking wine and white sugar, gently put the large cabbage into a frying spoon and cook it on slow fire until the soup is about 60g. Add monosodium glutamate, slowly turn the frying spoon, pour lard on the edge of the frying spoon and hook it in the gap between Chinese cabbage and large intestine.
(3) Add a little broth, salt, monosodium glutamate, thicken it, pour chicken oil on it, and pour it on the large intestine and Chinese cabbage.
The curative effect can help digestion, quench thirst, dredge intestine and benefit stomach.