Taste: Salty and fragrant technology: cooking Kaiyang Chinese cabbage. Material: main ingredient: Chinese cabbage (small white mouth) 300g.
Accessories: shrimp skin 30g.
Seasoning: 2g ginger, 90g salad oil, 5g yellow wine 10g salt and 5g starch 15g (peas) teach you how to make Kaiyang Chinese cabbage, and how to make it delicious. After the shrimps are softened with water, take them out and put them in a bowl. Add 30g salad oil for 2 minutes and 30 seconds.
2. Cut Chinese cabbage into 4cm-wide slices with an oblique knife, put them in a deep dish, add dried shrimps, 60g salad oil, 5g Shaoxing wine10g, 5g refined salt and ginger slices, cover with microwave film, cook for 3 minutes on high fire, and then stew for 4 minutes on medium fire.
3. Take out 15g starch and 2 tablespoons water, cover with microwave film, and cook for 2 minutes. The method of roasting fat sausage Chinese cabbage introduces the cuisine and its effects in detail: home-cooked recipes, constipation recipes, nourishing yin recipes, clearing away heat and toxic materials recipes, and invigorating spleen and appetizing recipes.
Taste: salty. Technology: Roasted pork intestines Chinese cabbage. Ingredients: Ingredients: 400g Chinese cabbage.
Accessories: pig large intestine 400g.
Seasoning: 25 grams of starch (corn), 3 grams of salt, 15 grams of cooking wine, 2 grams of monosodium glutamate, 3 grams of green onions and 2 grams of ginger to teach you how to cook braised pork intestines Chinese cabbage. How to make braised pork intestines cabbage delicious 1. Help package vegetables, slightly remove the vegetables and cut them in half;
2. Blanch the cabbage in a boiling water pot, take it out with cold water, drain the water, cut it into strips with a width of 1 cm along the length, and put the cabbage face down into a plate;
3. Cut the intestines into oblique thick slices and put them next to the cabbage;
4. Cut the onion and ginger into sections;
5. Put the base oil (lard) into a spoon, add chicken soup with onion and ginger wok, add refined salt, monosodium glutamate and cooking wine, and take out the onion and ginger pieces after boiling;
6. Put the cabbage and fat sausage in a spoon and simmer for 5 minutes. The fire moves, thicken with starch, pour oil, stir with a spoon and drag it into the plate. The practice of chicken heart cabbage introduces the cuisine and its effect in detail: private cuisine, constipation recipes for the elderly, anti-aging recipes, weight loss recipes, anti-cancer recipes.
Taste: salty. Technology: Roasted chicken with minced Chinese cabbage. Ingredients: 500g Chinese cabbage and 50g chicken.
Accessories: egg 100g, pork 5g.
Seasoning: lard (refined) 75g, chicken oil 20g, salt 12g, monosodium glutamate 2g, pepper 1g, starch (pea) 20g, ginger 5g and onion 5g. Characteristics of Chinese cabbage heart: the cabbage is rotten and the chicken is white and bright. Teach you how to make diced chicken cabbage, and how to make diced chicken cabbage delicious 1. Chinese cabbage is cut into strips instead of knives.
2. Chop the chicken into fine mud with a knife and put it into a container; Cut ginger and onion into fine powder, put them into minced chicken, and then pour in cold water? Open it, add salt, monosodium glutamate, pepper and other seasonings, stir egg white liquid and appropriate amount of water starch, stir well, and taste good.
3. Put the pot on the fire, heat it with big oil, stir-fry the Chinese cabbage until it is cooked, boil it with a little water, take it out with a colander and put it on a plate.
4. Take another pot and heat it. When it gets warm, add big oil. Stir-fry the minced chicken in a pot, pour it on the cabbage, pour it with chicken oil and sprinkle a little ham. Tips for making diced chicken and cabbage heart: when preparing raw materials, cabbage takes cabbage heart and chicken chooses tenderloin. Three eggs. Pick up the egg whites and stir them.
Pie-food phase grams:
Eggs: Eating with goose will damage the spleen and stomach; Eating with rabbit meat and persimmon leads to diarrhea; At the same time, it is not suitable for eating with turtles, carp, soybean milk and tea.
The practice of stewing Chinese cabbage introduces the cuisine and its effects in detail: Beijing cuisine beauty recipe, heat-clearing and detoxicating recipe, spleen-strengthening and appetizing recipe.
Taste: Salty and umami flavor Technology: Boiled Chinese cabbage. Ingredients: cabbage (green mouth)1000g, pork tripe 350g.
Accessories: Lentinus edodes (dried) 15g, ham 30g, starch (broad bean) 5g.
Seasoning: 5g of salt, 75g of lard (refined) and 3g of monosodium glutamate. Stewed Chinese cabbage is characterized by soft, rotten and delicious taste. Teach you how to cook stewed Chinese cabbage, how to cook stewed Chinese cabbage is delicious. 1. Remove the roots and branches of Chinese cabbage, soak it in boiling water for a while, take it out, supercool it with cold water, and tear off the skin;
2. Put the pork belly in a hot pot and fry for a while;
3. Soak the mushrooms in water and stew them;
4. Steamed ham slices;
5. Put the cooked lard in a pot, heat it to 60% over medium heat, fry the cabbage, take it out, put it in a bowl, cover the pork belly, and add refined salt and water;
6. Re-enter the steamer and stew on high fire 1 hour;
7. Take out the belly and cabbage and put them on a plate with mushrooms and ham on both sides;
8. Heat the original soup in a pot, add monosodium glutamate, sesame oil and wet starch, mix well to dilute it and pour it on the surface. Tips for making stewed Chinese cabbage: 1. Cabbage is slightly astringent, and it is best to blanch it;
2. Stewing is jargon, but actually steaming, which is synonymous with Chaozhou steaming for cooking.
Pie-food phase grams:
Starch (broad bean): Broad bean should not be eaten with snails.