Taste: Salty and fragrant technology: Chinese cabbage mixed with seaweed. Materials: Ingredients: Chinese cabbage 30g, dried laver 10g.
Seasoning: salt 1g, soy sauce 1g teaches you how to make kimbap, and how to make kimbap delicious. 1. Separate the stems and leaves of Chinese cabbage, first blanch the stems in hot water with salt, then add the leaves, cook them, take them out, squeeze out the water, and cut them into lengths of about 1cm;
2. Seaweed (laver) is baked with fire and torn into pieces by hand;
3. Mix the cooked Chinese cabbage with soy sauce and broth, add seaweed slices and stir slightly. Tips for making seaweed mixed with Chinese cabbage: Chinese cabbage can also be replaced by vegetables or Qingjiang cuisine. The smell of roasted seaweed helps children eat nasty vegetables. The practice of mixing Chinese cabbage introduces the cuisines and their functions in detail: home-cooked recipes, constipation recipes, anti-aging recipes, heat-clearing and detoxicating recipes, and spleen-invigorating and appetizing recipes.
Taste: hot and sour taste technology: mixed cabbage making material: main ingredient: cabbage 350g.
Seasoning: 8 grams of sesame sauce, 3 grams of salt, 0/0 grams of Chili oil/kloc-,2 grams of monosodium glutamate, 5 grams of sesame oil and 5 grams of vinegar to teach you how to mix Chinese cabbage and how to make it delicious. Choose yellow leaves of Chinese cabbage, wash them, drain them, cut them into 3 cm long sections, then wash them with cold boiled water, take them out, drain them and put them on a plate.
2. Take a small bowl, add refined salt and appropriate amount of cold water? Open sesame sauce;
3. Pour Chili oil, sesame oil, monosodium glutamate and vinegar into a small bowl and mix well;
4. Pour the seasoning in a small bowl into a dish filled with Chinese cabbage and mix well. The practice of frying Chinese cabbage meat introduces the cuisine and its effect in detail: home-cooked recipes for nourishing deficiency and nourishing yin recipes for malnutrition recipes.
Taste: salty and salty technology: fried cabbage and fried meat. Ingredients: Ingredients: 300g Chinese cabbage.
Accessories: pork (lean meat) 200g.
Seasoning: 5g of ginger, 3g of salt and 0g of lard10g (refined) to teach you how to cook Chinese cabbage and stir-fry meat. How to cook Chinese cabbage fried meat to taste good? Wash the Chinese cabbage and cut it vertically into four and a half.
2. Slice pork;
3. Cut ginger into sections;
4. Take the oil pan, put the shredded ginger, stir-fry the meat slices and take the pan;
5. Start the oil pan again and stir-fry the Chinese cabbage. The white part of the cabbage is not easy to cook, so fry it in the pot for a while;
6. If the pot is dry, add a little water;
7. When the Chinese cabbage is 7 minutes cooked, add the meat slices, add salt, stir-fry and cut into pieces, and start the pot. The method of frying cabbage with oil tofu introduces the cuisine and its effects in detail: private cuisine, teenagers' recipes and elderly recipes.
Taste: salty. Technology: stir-fry raw bean curd, stir-fry cabbage. Ingredients: 400 grams of cabbage, 300 grams of oily tofu.
Accessories: garlic (white skin) 5g.
Seasoning: 3 grams of starch (peas), 5 grams of soy sauce, 5 grams of liquor, 3 grams of salt, 3 grams of sugar, 2 grams of monosodium glutamate, and 20 grams of vegetable oil to teach you how to cook fried cabbage with bean curd. How to make fried cabbage with oil tofu delicious? Wash the cabbage, cut it into 3 cm long segments, and then separate the leaves from the stems;
2. After slightly rinsing the oily tofu, cut it into 8 small pieces;
3. Pour 20g of oil into the pot and heat it. Add minced garlic and stir-fry until fragrant.
4. Continue to add Chinese cabbage stalks and stir well, then add all seasonings (1 cup stock, 5g of soy sauce, 3g of white wine, 3g of white sugar and 2g of monosodium glutamate) and tofu to boil, and continue to simmer;
5. When there are 1/3 cups left in the soup, add Chinese cabbage leaves and fry until soft;
6. Finally, add water and starch to thicken. The practice of minced meat and vermicelli Chinese cabbage introduces the cuisines and their functions in detail: home-cooked recipes, constipation recipes, elderly recipes, malnutrition recipes and diabetes recipes.
Taste: salty and salty technology: fried minced meat vermicelli. Making material: main ingredient: 300g of Chinese cabbage.
Accessories: pork (fat and thin)150g, vermicelli 30g.
Seasoning: 5 grams of ginger, 6 grams of salt, 2 grams of monosodium glutamate, and 0/0 gram of soy sauce/kloc-to teach you how to make minced pork vermicelli cabbage. How to make minced pork and vermicelli cabbage delicious 1.
2. Heat the oil, add minced meat, Jiang Mo and soy sauce, and stir fry;
3. Add Chinese cabbage, stir-fry until soft, and add vermicelli;
4. Cover the pot and simmer for 2 minutes, add salt and monosodium glutamate, stir well and turn off the fire. Tips for making Chinese cabbage with minced meat and vermicelli: 1. Some people like to eat crisp cabbage, while others like to eat rotten cabbage. Adjust the cooking time appropriately.
2. If there is enough time, cooking Chinese cabbage before frying is more in line with health requirements.
It's best to soak the fans in cold water before putting them in the pot.
The practice of roast cabbage with chicken breast introduces the cuisine and its effect in detail: pregnant woman menu
Preparation materials of chicken breast Chinese cabbage: ingredients: Chinese cabbage 1000g, half cooked chicken breast, 50g peanut oil, 4g salt, 2g monosodium glutamate, cooking wine 10g, 50g milk, starch 15g water, 5g chopped green onion and a proper amount of chicken soup. Characteristics of chicken breast Chinese cabbage: This dish is rich in protein, calcium, phosphorus, iron, carotene, nicotinic acid and vitamin C, which is beneficial to the growth and development of the fetus in the first trimester. It is light and delicious and suitable for the taste of pregnant women in the first trimester. Teach you how to cook chicken breast cabbage, and how to cook chicken breast cabbage is delicious. 1. Remove the roots of Chinese cabbage, wash it, cut each tree into 4 petals, cut it into 10 cm long sections (be careful not to spill the cabbage), blanch it thoroughly with boiling water, remove it with cold water, put it on a plate, and drain the water. Be careful not to burn the cabbage too badly when boiling water. You should turn it in boiling water twice and take it out immediately. 2. Heat the wok, add peanut oil to heat it, add chopped green onion, cooking wine, chicken soup and salt to the wok, add chicken breast and Chinese cabbage (put it down), boil it over high fire, add monosodium glutamate and milk, thicken it with water starch, and serve.