material
Half an onion and half a cabbage.
working methods
1. Wash and shred onions for later use. Wash and shred the cabbage for later use.
2, put the right amount of base oil in the pot, turn on medium heat, pour the onion into the oil and stir fry, add the cabbage and continue to stir fry.
3. Add appropriate amount of water and simmer for 2 minutes.
When the dish is about ripe, add some salt and monosodium glutamate and mix well.
The practice of hot and sour cabbage
material
Cabbage, ginger slices, dried peppers, fennel, three layers of skin, salted barbecue or roast pig's trotters.
working methods
1, wash the cabbage and tear it into large pieces.
2. put a little oil in the pot, add ginger, star anise and dried Chili and stir fry.
3. Pour other ingredients into the pot, add water to boil, and simmer over medium heat until the cabbage becomes soft.
How to wrap vegetable soup with sausage
material
Five sausages, half a cabbage, two cloves of garlic, one medium white onion, one medium carrot, half a box of mushrooms, four small potatoes and 34 chicken soup.
working methods
1, sausage slices, onion slices, cabbage slices, diced carrots, mushroom slices, diced potatoes, and mashed garlic.
2, a little oil, medium temperature, sausage slices, fried on both sides of the pot, about 5 minutes, stir fry at any time, (appropriate amount of red pepper slices).
3. Add onions, carrots and garlic to the sausage, adjust the fire and stir fry until the onions are soft, about 5 minutes.
4. Add the cabbage, stir-fry for 2 minutes, then add the chicken soup, cover the pot and boil, then turn down the heat and stew for 30 minutes.
5. Add potatoes and mushrooms and cook for 10 minutes.
6, taste the taste, add the right amount of salt, and start the pot.
The practice of tearing cabbage by hand
material
A Chinese cabbage, several cloves of garlic, 10- 15 dried pepper, 10 pepper, aged vinegar, soy sauce, sugar, salt and a little chicken essence.
working methods
1, Chinese cabbage is torn into small pieces by hand, dried pepper is cut into small pieces, and garlic is sliced.
2. Turn off the fire after the oil in the pot is hot, add the garlic slices and stir-fry until fragrant, then add the pepper and dried pepper.
3. Stir-fry the scent, add the cabbage, stir-fry until it slightly discolors, and add mature vinegar and soy sauce to stir evenly.
4, add a little sugar to refresh, add a little salt and chicken essence to taste.
Tips for adding points to food
1, after the cabbage is washed and torn into small pieces, try to control the moisture as much as possible to avoid too much moisture affecting the taste during cooking.
2. Turn off the fire before putting the garlic slices. Immediately after adding the cabbage, stir-fry the peppers below to prevent over-frying.
3. When the cabbage becomes slightly soft and translucent, add the aged vinegar. Don't pour the old vinegar on the dish, but on the pot wall, the high temperature will give off the vinegar fragrance.
4. Stir-fry the cabbage quickly on the fire to ensure that the nutrition is not lost.
The practice of mixing cabbage and minced garlic
material
Ingredients: 250g of Chinese cabbage.
Accessories: 20g green pepper and 20g persimmon pepper.
Seasoning: 20g of white garlic, 3g of pepper, peanut oil 10g, sugar 10g, 5g of ginger, 3g of salt, 5g of vinegar, 5g of Chili oil and 2g of monosodium glutamate.
working methods
1. Break off the Chinese cabbage piece by piece, cut off the hard stems in the middle of the leaves, wash them, and blanch them in a water pot, that is, take them out, drain them, cool them, cut them into diamond-shaped pieces, put them in a plate, add salt and mix well, and marinate for a while.
2. Remove the pedicels and seeds of green and red persimmon peppers, wash them, put them in a basin, remove them, drain the water, let them cool, cut them into diamond-shaped pieces, and sprinkle them on sauerkraut and mix well.
3. Peel the fresh ginger, wash it, cut it into filaments, filter the water out of the cabbage, and sprinkle the shredded ginger on the cabbage.
4, garlic peeled and mashed, chopped into fine powder, sprinkled on cabbage, add sugar and vinegar and mix well.
5. Put the wok on fire, add peanut oil when the wok is hot, add pepper when the oil is hot, shovel pepper when it is fried to black, pour the oil on the cabbage while it is hot, quickly buckle the plate with a bowl, stew for 20 minutes, add monosodium glutamate and Chili oil and mix well to serve.
How to stir-fry vermicelli in home cooking
material
Ingredients: vermicelli, cabbage
Seasoning: salt, soy sauce and oil.
working methods
1. Soak the vermicelli and shred the cabbage. Homemade menu
2, hot oil to 70%, cabbage pot. Stir-fry until soft, add light soy sauce, without water, but simmer and stir-fry constantly. Stir-fry the cabbage until the edge is a little soy sauce, and add the vermicelli.
3, seasoning, if the salinity is enough, do not add salt, start the pot.
The practice of frying meat with cabbage
material
Cut pork or beef into half a pound, Jiang Mo 1 teaspoon, 2 teaspoons of bean paste, cabbage into large pieces, and slice the stem, onion, 5- 10 dried pepper, 1 teaspoon pepper, 2-3 cloves garlic, 1 teaspoon starch and 65438+ cooking wine.
working methods
1. Mix the sliced meat, pepper noodles, cooking wine and starch with Jiang Mo. Marinate for a few minutes. It doesn't matter if you don't pickle it. Anyway, the bean paste is full of flavor. Be careful not to put salt, because the bean paste is salty.
2. Heat the oil to 50% heat, add dried pepper and pepper, and fry until brown.
3. Add garlic and turn it over twice.
4. When the meat slices are fried until they are almost cooked, add the bean paste and stir-fry to give a fragrance.
5, cabbage, stir fry until broken.
6, onion, from the pot.
Method for making fried noodles with shredded Chinese cabbage
material
Coarse flour, cabbage, pork, onion, soy sauce, soy sauce.
working methods
1. Shred pork and mix well with soy sauce, chicken essence, edible oil and raw flour; Shred cabbage and mince onion for later use.
2. Boil the noodles in boiling water for about one minute. Take out the noodles and cool them in cold water, so that the noodles won't stick together. Take out the noodles and put them in a bowl for later use.
3, put a little oil in the pot, heat it, add shredded pork and stir fry, and quickly serve it out after discoloration; Stir-fry the cabbage in a pot, add salt, chicken essence, sugar, soy sauce and a little water, cover the pot and simmer for about one or two minutes.
4. Spread the noodles evenly on the cooked cabbage, stir-fry with medium and low fire, cover the pot when the noodles are even in color, stew with low fire, add shredded pork to the noodles, continue to stir-fry until the water is dry, and sprinkle with chopped green onion.
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