Braised cabbage with chestnuts

Ingredients: 300 grams of Chinese cabbage heart, 100 grams of chestnuts

Ingredients: 10 grams each of ham and bamboo shoots, 15 grams of wet starch, 25 grams of cooked lard, 125 grams of peanut oil, appropriate amounts of salt, MSG, white sugar and sesame oil.

Method:

1. Cut the root of the cabbage heart into a pointed shape with a small knife, break it in half, and cut it into 7 cm long and 0.6 cm wide cabbage strips (at the root) Cut several knives vertically to connect the whole cabbage), cut ham and bamboo shoots into ribs, cut a small cross on each chestnut (just cut through the chestnut skin), add water to the pot, put in the chestnuts and cook until the skin is soft. Peel off the chestnut skin while it's hot.

2. Pour the peanut oil into the pot and heat it until it is 60% hot. Add the chestnuts and cabbage, fry them briefly, and remove the oil.

3. Put the wok on the fire, add 30 grams of lard, then add cabbage, chestnuts, ham slices, bamboo shoot slices, salt, monosodium glutamate and sugar and bring to a boil over high heat, then simmer over low heat for 5 minutes. Add starch with water to thicken the sauce, add sesame oil and serve.

Features: Juicy and delicious, crispy and delicious.

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Actually, I My favorite is to eat cabbage slices fried by my dad. Add some chili, soy sauce, and laba vinegar. It tastes the best!

I also like the Pearl Jade White Jade Soup (cabbage and tofu - -!), but I usually add some small shrimps when I make it. Light soup is my favorite^_^.

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Some ways to make cabbage:

Vinegar braised cabbage

Main ingredient: 300 grams of tender cabbage

Accessory ingredients: water 2 grams of sea rice, 50 grams of fresh green pepper, 15 grams of wet starch, 50 grams of lard, 5 peppercorns, 10 grams of sesame oil, appropriate amounts of vinegar, monosodium glutamate, garlic slices, and soy sauce.

Method:

1. Cut the cabbage into strips 4 cm long and 2 cm wide, and cut the green pepper into smaller cabbage strips.

2. Put oil in the pot, heat it to 50% hot, add peppercorns, fry until purple red (do not burn), remove the peppercorns, then put the cabbage pieces in and stir-fry for a while After a few times, add shredded ginger, garlic slices, and dried shrimps. Stir-fry for a few more times. Quickly add vinegar, sugar, monosodium glutamate, refined salt, and fresh soup (50 grams). Cover and simmer for 1 minute, then remove the cover. Add chopped cabbage and green pepper. Cut into pieces, stir-fry a few times, adjust the taste, thicken with wet starch, add some sesame oil, take it out of the pan and put it on a plate.

Features: The taste is sour, sweet, salty, tender and full of fragrance.

Note: If the green pepper is changed to sharp green pepper, and the sesame oil is changed to red pepper oil, this is how to make sweet and sour spicy cabbage.

Milk depends on cabbage

Ingredients: 500 grams of cabbage, 100 grams of fresh milk

Ingredients: minced ham, dried sea rice, 16 grams of starch each , 125 grams of lard, appropriate amounts of MSG, salt, sesame oil and ginger.

Method:

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

2. Heat the pot and add lard. When the oil temperature reaches 70%, fry the cabbage cubes for about 1 minute. When the cabbage cubes are beige-yellow, take them out and remove the remaining oil. Leave 25 grams of oil in the pot, put the uncooked ginger into the pot, pour in the fried cabbage, milk, dried shrimps, salt, MSG and a little fresh soup, put it over a slow fire, when the juice is a little bit put in the minced ham, and use starch to thicken the gravy , when the gravy is cooked, turn the pot and add some sesame oil, then put it on a plate.

Features: beautiful color, fragrant and delicious.

Juice cabbage heart

Main ingredient: 2000 grams cabbage heart

Ingredients: tender coriander Stem segments, 100 grams each of red bell pepper, boiled thick orange juice, sugar, appropriate amounts of salt, monosodium glutamate and banana essence.

Method:

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

2. Cut the cabbage heart, red bell pepper into shreds and coriander stems Marinate the segments with refined salt for 20 minutes, drain out the brine, add MSG, boil thick orange juice, sugar, and banana extract until evenly mixed, then place in the refrigerator for a few hours before eating.

Features: Bright color, crisp and tender, sour and sweet, cool and refreshing.

Supplement: How to eat. There are many ways to eat Chinese cabbage. Judging from the various cooking methods, whether it is stir-fried, stir-fried, roasted, pan-fried, braised, grilled, rinsed, cold or pickled, it can be made into delicious dishes, especially with fresh mushrooms and winter mushrooms. , ham, dried shrimps, meat, chestnuts, etc. can be cooked to make many special dishes.

Supplement: Do not eat. Chinese cabbage is suitable for everyone. It is more suitable for people with chronic habitual constipation, colds, cough due to lung heat, throat inflammation, abdominal distension and fever. Applying cabbage leaves to your face can reduce the growth of acne on the right side. People with diarrhea should avoid eating cabbage. Rotten Chinese cabbage cannot be eaten because the nitrate in the Chinese cabbage is converted into toxic nitrite under the action of bacteria. Nitrite can oxidize low red blood cells in the blood, enrich methemoglobin, and replace it with oxygen-carrying capacity. The user may suffer from severe hypoxia, causing poisoning, dizziness, headache, nausea, rapid heartbeat, coma, and even death. Danger to life.

Special reminder: Eating more cabbage can prevent breast cancer.

Scientific research from the Hormone Research Institute in New York, USA, found that the incidence of breast cancer in Chinese and Japanese women is much lower than that in Western women. This is because they eat more cabbage. Surveys show that for every 100,000 women, the annual incidence of breast cancer is: 6 in China, 21 in Japan, 84 in Northern Europe, and 91 in the United States. Scientists have discovered that there is a compound in cabbage that can help break down estrogen, which is linked to breast cancer. This compound is called indole-3-methanol, which accounts for about 1% of the weight of dry cabbage. Women who eat 450 grams of cabbage a day can absorb 500 mg of this compound, thereby increasing the amount of an important enzyme in the body that helps break down estrogen.

Homemade cabbage hearts

Main ingredients: 500 grams of cabbage

Accessories: 15 grams of day lily (water-coated), 15 grams of fungus, 15 grams of winter bamboo shoots

Seasoning: 2 grams of monosodium glutamate, 3 grams of salt, 3 grams of soy sauce, 4 grams of bean paste, 3 grams of vegetable oil, 20 grams of vegetable oil

Method:

1. Core the vegetables, wash them and cut them into inch-sized pieces. long.

2. Heat the oil in a pan, bring the oil to a boil, add cabbage, day lily, fungus, and bamboo shoots, stir-fry until half-cooked, add MSG, salt, soy sauce, and bean paste, mix well, and stir-fry Just cooked.

Ruyi Cabbage Rolls

Ingredients: 500 grams of cabbage, 100 grams of pork (fat and lean)

Seasoning: 2 grams of MSG, 5 grams of green onions, 5 grams of ginger, 5 grams of lard ( Refined) 10 grams of starch (peas) 10 grams of soy sauce 10 grams of salt 5 grams

Method:

1. Take 2 cabbage leaves and blanch them in boiling water, remove and drain. Divide; wash and chop the pork into minced meat, put it into a basin, add about 20 grams of wet starch made from green onions, minced ginger, soy sauce, refined salt, starch and water, mix well and set aside.

2. Mix 150 ml of stock, soy sauce, lard, refined salt and MSG into juice.

3. Spread the vegetable leaves on the chopping board, spread the meat filling, roll it into vegetable rolls, cut the vegetable rolls into sections, put them in a bowl, pour the juice on them, put them in the basket and steam them over high heat for 20 minutes. Ingredients are ready: 1500g shredded cabbage

Shredded onion

1 carrot

1 apple

240cc yogurt

Mayonnaise 60cc

3 tablespoons willow juice

1 tablespoon sugar

1 tablespoon white vinegar

1/2 teaspoon of mustard · Operation: (1) Shred the carrots, peel and core the apples, then shred them and set aside. (2) Mix the shredded cabbage, onion, carrot and apple in a large bowl. (3) Put the yogurt, mayonnaise, willow juice, quince, white vinegar, ground ginger, and mustard into a bowl and stir evenly. (4) Mix the sauce from Step 3 and the shredded vegetables from Step 2 evenly, then place it in the refrigerator for at least 3 hours, then take it out and serve.