pak choi
500 grams
condiments
oil
Proper amount
salt
Proper amount
Garlic bulb
Proper amount
step
1. Chop garlic.
2. Wash and chop Chinese cabbage.
3. Hot oil pan.
4. Stir-fry garlic and add chopped Chinese cabbage.
5. Season with salt before cooking.
6. plates
skill
You don't need to put too much salt when frying Chinese cabbage. It is more delicious when it is light.
Question 2: How to fry Chinese cabbage? It is best to eat fried Chinese cabbage. Ingredients: 500 grams of Chinese cabbage. Accessories: 5g of refined salt, 2g of monosodium glutamate, 4g of sugar, 5g of ginger slices and 50g of cooked lard. Fried Chinese cabbage is characterized by green and oily color, tender and crisp texture, salty and slightly sweet taste, short technological process and low cost. Teach you how to cook fried cabbage, and how to cook fried cabbage is delicious 1. Select tender Chinese cabbage, remove side leaves and roots, soak Chinese cabbage in clear water for about 15 minutes, then wash and drain. 2. Take a clean wok and put it on the fire. Add cooked lard and heat. Stir-fry the pan with ginger slices. Add Chinese cabbage and turn the pan. When the Chinese cabbage is eight ripe, add refined salt and white sugar and stir fry. Finally, add monosodium glutamate, turn the pan and serve.
Question 3: How to stir-fry vegetables to taste good? There are many ways to make soup, stir-fry, cold salad, etc ... Here's a simple way to make preserved cabbage ... Material: 250g Chinese cabbage, 50g tofu skin.
Seasoning: salt 1 tsp, oyster sauce 1 tsp, cooking oil 1 tsp.
Operation method:
1. Wash the Chinese cabbage and cut it into sections. Soak the bean curd skin in boiling water, take it out and cut it into small pieces. 2. Put oil in the wok, stir-fry cabbage, and add tofu skin.
3. Pour in oyster sauce, add salt, stir-fry slightly, and serve.
Simple and delicious ... Chinese cabbage knowledge introduction: Chinese cabbage is a variety of cruciferous Chinese cabbage. The leaves are solid and bright, oval or oblong, about 30 cm long and blue-green; The leaf base gradually narrows into a petiole, and the petiole narrows. Chinese cabbage is native to China and cultivated everywhere, especially in the south. It is available all year round, with the most in spring and summer.
Chinese cabbage is rich in calcium, phosphorus and iron, soft in texture and fragrant in taste. It is a popular vegetable. Chinese cabbage has no yellow leaves and rotten leaves, and its shape is neat.
Chinese cabbage is the most abundant vegetable in minerals and vitamins. The contents of calcium, vitamin C and carotene in Chinese cabbage are higher than those in Chinese cabbage, and the contents of sugar and carbohydrate are slightly lower than those in Chinese cabbage. Nutritional analysis of Chinese cabbage: 1. Provide nutrition and keep fit;
Chinese cabbage is one of the vegetables with the most abundant vitamins and minerals, which provides material conditions for ensuring the physiological needs of the body and helps to enhance the immune ability of the body.
2. Maintain vascular elasticity:
Chinese cabbage contains a lot of crude fiber, which can prevent the formation of plasma cholesterol and promote the excretion of cholic acid, a cholesterol metabolite, so as to reduce the formation of atherosclerosis and maintain vascular elasticity.
3. Moisturize skin and delay aging:
Chinese cabbage contains more carotene than beans, tomatoes and melons, and is also rich in vitamin C. After entering the human body, it can promote the metabolism of skin cells, prevent rough skin and pigmentation, make the skin smooth and delay aging.
4. Anti-cancer:
Vitamin C contained in Chinese cabbage forms "hyaluronic acid inhibitor" in the body, which has anti-cancer effect and can make cancer cells lose vitality. In addition, the crude fiber contained in vegetables can promote the peristalsis of the large intestine, increase the excretion of endotoxin in the large intestine, and achieve the purpose of preventing cancer. Supplementary information of Chinese cabbage: it is forbidden to wash vegetables during storage. After washing, the osmotic pressure and respiration of stem and leaf cells changed, which led to the death and ulceration of stem and leaf cells and the loss of nutrients. Chinese cabbage is suitable for people: the general population can eat it.
However, people with spleen and stomach deficiency and loose stools should not eat more Chinese cabbage. The dietotherapy function of Chinese cabbage: Chinese cabbage has the functions of clearing away heat, removing annoyance, promoting qi circulation, removing blood stasis, reducing swelling and resolving hard mass, and dredging gastrointestinal tract;
Indications: cough due to lung heat, body heat, thirst, chest tightness, upset, anorexia, constipation, abdominal distension and other symptoms. Practice instruction of Chinese cabbage: When cooking with Chinese cabbage, the frying and cooking time should not be too long to avoid nutrient loss.
Question 4: How to prepare the ingredients of Chinese cabbage fried meat?
Raw materials: Chinese cabbage and pork.
Ingredients: onion, ginger, star anise, salt, fresh fragrance and monosodium glutamate.
working methods
1: Wash Chinese cabbage and cut it into 3cm segments.
2: Blanch the cabbage in a pot, and then drain it for later use.
3: Pork is cut into thick strips, onion is cut into chopped green onion, and ginger is cut into shredded ginger.
4: Put the star anise into the hot oil in the bottom pot, and then fry the meat until it changes color.
5: Add chopped green onion and shredded ginger in turn and stir-fry until fragrant, which is extremely fresh.
6: Pour the Chinese cabbage and stir fry. Season with salt and monosodium glutamate.
Question 5: Chinese cabbage and what dishes are fried with delicious ingredients:
Pork 150g pilgrims food
200g Chinese cabbage
5 grams of dried auricularia auricula
A red pepper
Two cloves of garlic
5 grams of ginger is eaten.
Recipe practice:
1. Wash and slice pork, add cooking wine, light soy sauce, egg white and salt, and marinate for 10 minute; Wash the cabbage, separate the colored leaves from the vegetable noodles, and cut into small pieces; Soak auricularia auricula in warm water, remove roots and tear into small flowers; Wash red pepper and cut into small pieces; Slice garlic and chop ginger into paste.
2. Put some oil in the pot and heat it. When it is 30% hot, add pork slices and disperse them with chopsticks until the color turns white. Add Laoganma oil pepper and stir-fry until fragrant. Set aside.
3. Heat a little oil in the pot, stir-fry ginger, garlic slices and pepper segments, add cabbage segments and stir-fry until soft, then add cabbage leaves, add salt and sugar and stir-fry until cabbage leaves are soft.
4. Finally, add auricularia auricula and fried meat slices, stir-fry evenly, pour in starch, thicken, and take out the pan and plate.
Question 6: Teach you how to cook vegetarian dishes and stir-fry cabbage, and how to cook vegetarian dishes and stir-fry cabbage is delicious. Ingredients: 250 grams of cabbage.
Seasoning: soy sauce 15g vegetable oil 10g ginger salt 5g production technology 1. Pruning, washing and cutting Chinese cabbage into 3 cm long sections;
2. Add vegetable oil to the pot and heat it. Add ginger and stir-fry a few times.
3. Add the cabbage and stir-fry until it is half cooked;
4. Add soy sauce and salt, stir fry a few times and serve.
Question 7: How to fry small vegetables?
Blanch the washed vegetables in boiling water, remember that they are scalded, not boiled. After blanching, take it out and pour it with clear water to keep the taste and color unchanged. Turn on the fire and put more oil in the pot. Is it a vegetarian dish after all? Put chopped garlic in an oil pan with an oil temperature of 30% (minced garlic is minced garlic, so put more) for about two seconds, and it will have a fragrance. At this time, quickly put the scalded vegetables into the pot. When you copy it to 90%, take it out of the pot (so that the food won't die and it tastes good. Don't over-fry vegetables, or the nutrition will be lost.
Question 8: How to make fried Chinese cabbage delicious and simple, how to share it with illustrations, and how to eat and sleep materials.
300 grams of raw cabbage
5 grams of garlic, 3 grams of onion and proper amount of peanut oil.
working methods
1, washed Chinese cabbage, and then cut into sections for later use;
2. Onions, chopped green onion and garlic slices;
3. Add the right amount of oil to the hot pot, saute the minced garlic, and then add the cabbage.
4. When the fire is about to fry until it begins to soften, add chopped green onion and salt;
5. Stir-fry until the cabbage begins to come out, and turn off the heat.
skill
1. When washing Chinese cabbage, soak it in salt water for 10 minute to remove residual pesticides.
2, Chinese cabbage must be quickly fried in a big fire to avoid excessive moisture affecting the taste.
Question 9: How to stir-fry Chinese cabbage and how to do it well 1.
Raw materials.
2
Cut the Chinese cabbage into sections.
three
Heat an appropriate amount of oil in the pot, add minced garlic and pepper and stir-fry until fragrant.
four
Add chopped Chinese cabbage.
five
Stir-fry Chinese cabbage until the water comes out, add soy sauce and salt, and continue to stir-fry for 1 min.
six
Add a little chicken essence and a few drops of sesame oil to serve.
Question 10: Chinese cabbage and what dishes are fried delicious. Stir-fried Chinese cabbage with fungus, sweet and sour cabbage slices, potato cabbage, chili cabbage and bean curd skin can all be used.