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.

Cabbage roll

condiments

65438+ 0.5g of watery fish maw, 30g of pork fat, 60g of fresh shrimp, 3g of ginger, 65438+ 0.50g of Chinese cabbage leaf, 3g of monosodium glutamate, 5g of salt, 24g of wet starch, 0/.8g of broth/kloc-0, 9g of cooking wine, 30g of chicken oil and 9g of sesame oil.

working methods

(1) Wash the fish maw with clean water and chop it into fine powder. Chop shrimp into fine mud, peel ginger and cut into powder. Add monosodium glutamate, salt, sesame oil, cooking wine and wet starch to make stuffing.

(2) Blanch the leaves of Chinese cabbage with boiling water, lay them flat on the pier, divide the stuffing into two parts, lay them flat on the leaves of Chinese cabbage, roll them into two rolls, put them in a plate, steam them over high fire, take them out and cut them into inches, and put them in a plate.

(3) Add broth, cooking wine, salt and monosodium glutamate to the frying spoon, boil, thicken, mix well, pour chicken oil on the cabbage rolls.

The curative effect can dredge the stomach and intestines, and it is effective for habitual dry stool.

Mushroom cabbage

Ingredients: 500g of Chinese cabbage, 3g of dried Tricholoma, soy sauce, sugar, refined salt, monosodium glutamate and vegetable oil.

Practice Chinese cabbage washed and cut into 3 cm sections, mushrooms soaked in warm water. After the oil in the pot is hot, stir-fry the cabbage until it is 70% cooked, then put the mushrooms, soy sauce, sugar and salt in the pot, stir until it is cooked, then add monosodium glutamate and stir well. You should take it regularly.

The curative effect has certain curative effect on patients with chest tightness, abdominal distension and dysuria.

Chinese Cabbage and Tofu Soup

Ingredients: 500g of Chinese cabbage, 250g of tofu, a little onion and ginger, soy sauce, sugar, refined salt, monosodium glutamate and vegetable oil.

Practice cabbage washed and cut into pieces, tofu cut into pieces. After heating the oil in the pot, put the onion and ginger in the pot and fry the cabbage until it is half cooked, then fry the tofu, soy sauce, sugar and salt until it is eight cooked, then add a proper amount of water, stew for 10- 15 minutes, then add monosodium glutamate and stir well, and serve.

The curative effect is nourishing and suitable for patients with hypertension.

Milk depends on cabbage.

Ingredients: 500g Chinese cabbage, fresh milk100g.

Ingredients: minced ham, dried seaweed, starch 16g, lard 125g, monosodium glutamate, salt and sesame oil ginger.

Exercise:

1. Remove the leaves from Chinese cabbage and cut it into pieces 1.5cm wide and 5cm long.

2. Heat the pot and put lard. When the oil temperature reaches 70% heat, put the Chinese cabbage into the pot and fry it for about 1 min. When the Chinese cabbage is beige, take it out and control the residual oil. Leave 25g of oil in the original pot, put it in a wok with ginger, pour in the fried Chinese cabbage, milk, dried seaweed, salt, monosodium glutamate and a little fresh soup, and lean over low fire until the juice is a little.

Features: bright color and delicious smell.

Juice cabbage

Ingredients: 2,000 grams of cabbage.

Ingredients: tender coriander stalk, red bell pepper100g, boiled orange juice, sugar, salt monosodium glutamate, banana essence.

Exercise:

1. Cut Chinese cabbage and red bell pepper into 4cm long filaments.

2. Marinate shredded Chinese cabbage, red bell pepper and coriander stalks with refined salt for 20 minutes, control off the salt water, add monosodium glutamate, boil concentrated orange juice, sugar and banana essence, and put them in the refrigerator for several hours before eating.

Features bright color, crisp and delicious, sweet and sour, cool and refreshing.

Soup cabbage

Quote:

There are many legends about "boiled cabbage" in Sichuan Hotel. The most famous one was when Premier Zhou Enlai hosted a banquet for Japanese distinguished guests. Because the female guests only saw a pool of clear water with a few cabbages floating on it, she thought it must be tasteless and could not bear to move chopsticks. At the repeated invitation of Premier Zhou, the female guest managed to scoop some soup with a small spoon. Who knows, she was dumbfounded as soon as she tasted it, and she did not forget to ask the Prime Minister: Why can boiled cabbage be so delicious?

Secret technology disclosure:

Strictly speaking, this dish should be called "clear soup cabbage" and named after "boiled water". First, because it looks like clear soup, it is more of a gimmick.

1, Chinese cabbage, actually only the yellow tender heart in the middle of Chinese cabbage is the best.

2, the so-called "boiling water", is to put the old hen, old duck, Yunnan Xuanwei ham hooves, ribs, scallops and other fresh goods into the boiling water pot, after removing blood water and impurities, wash them, put them into the soup pot together, add enough water, ginger, onion, after boiling, remove the floating foam, add cooking wine, switch to low heat to keep it slightly boiling, and slowly cook until the soup tastes delicious (at least

3. Beat the clean chicken breast into minced meat, stir the minced meat and cold soup into soybean milk, and pour it into the cooked fresh soup. At this time, there will be a wonderful landscape in the fresh soup: the impurities in the soup are scrambling to adsorb on the minced meat and slowly form a ball. It takes about 65,438+00 minutes to pick up and discard the ball. Repeat this for 2-3 times until the soup is "clear" like boiling water.

4. Make it with yellowish boiled water. Put the cabbage heart in boiled water to interrupt its growth, then rinse it with clear water, put it in boiled water for 15 minutes after removing the fishy smell, take it out and put it at the bottom of the soup basin, then gently pour it into boiled water to serve.

sweet and sour cabbage

[raw materials]

250g of Chinese cabbage heart, 50g of carrot, peanut oil, white sugar, vinegar and refined salt.

[method]

(1) First cut the cabbage into strips the thickness of chopsticks, then cut them into small pieces, put them in a pot, sprinkle with refined salt and marinate for about 20 minutes, then gently squeeze out the water by hand and put them in a deep dish.

(2) Wash carrots, cut them into filaments, blanch them with boiling water, remove clean water, put them in a dish filled with cabbage, and stir them evenly to make them red and white.

(3) Put the frying spoon on the fire, add peanut oil to heat it, add vinegar, add white sugar to melt it, cook it for a while with low fire, when it is slightly sticky, pour it out and let it cool, and then pour it on the cabbage.

[Nutritional characteristics]

Sweet and sour taste, crisp and appropriate. It is rich in vitamin C, vitamin A, cellulose, minerals, carbohydrates and water.

Shrimp and cabbage

Raw materials:

Chinese cabbage is about 180g, and shrimp is about 180g.

Accessories:

Sauce: 1 tsp sugar, 2 tsp white vinegar, 3 tsp soy sauce, 4 tsp sesame oil and 1/3 tsp onion, ginger and minced garlic. Marinade: cooking wine 1 tsp, starch 1/2 tsp, pepper 1/4 tsp.

Exercise:

1 Wash and shred Chinese cabbage and put it in a plate. 2 Add the marinade to the shrimp and stir well. Put the shrimp in the oil pan and fry it until it is half cooked. Turn off the heat, take it out and put it on shredded cabbage. Mix the sauce well and pour it before eating.

Tips:

1. Chinese cabbage cannot be used instead of Chinese cabbage, otherwise it will lose its original efficacy. 2. Mix the sauce well and don't pour it in advance, otherwise it will not only produce juice, but also destroy the efficacy and affect the taste. This dish is very suitable for people who have been sitting in the office for a long time and have symptoms of backache.

Features:

It can promote metabolism in the body, make defecation smooth, improve long-term dry cough, eliminate edema and promote adrenal hormone secretion.

Cabbage balls

Features: good color, fresh and refreshing, slightly sweet taste.

Ingredients: 500g clean vegetables, 50g lean pork 1, egg1,30g soy sauce, 4g refined salt, 2g monosodium glutamate, 5g cooking wine, 5g fresh ginger, 0g sugar 10g starch, and 500g vegetable oil (the actual consumption is 50g).

Practice 1 Chop pork into powder, ginger into powder, and cabbage into pieces 4 cm long and 2 cm wide.

② Put minced meat into a bowl, add eggs, Jiang Mo, soy sauce 10g and starch, stir into stuffing, and fry in 60% hot oil into balls for later use.

(3) Put oil in the pot, stir-fry the cabbage for a few times, add 20g of cooking wine, soy sauce, refined salt, sugar and meatballs, and stir-fry over low heat until thorough. Then move to Wanghuo to collect juice, add monosodium glutamate and serve.

Clear soup cabbage

Ingredients 12 tender cabbage (250g).

Seasoned chicken soup 1000g, salt 5g, monosodium glutamate 2g, onion 5g, ginger 5g, cooking wine 5g.

Practice 1 Wash the cabbage, cut it from the middle and cut it into equal-length raw materials. Cut the onion into sections and slice the ginger with a knife.

(2) firstly, add 200g chicken soup and 500g clean water into the pot, then add onion and ginger, put the cabbage heart into the pot after boiling, take it out when it is 80% ripe, then take out the soup, add chicken soup, monosodium glutamate and cooking wine, put the cabbage heart into the pot after boiling, and remove it from the fire after boiling.

(3) Put the cabbage heart up first, put it in the soup plate, and then pour the chicken soup.

It shows that this dish tastes fresh, crisp and tender, and its color is light green.

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