Question 1: Chinese cabbage and what dishes are fried with delicious ingredients:

Pork 150g pilgrims food

200g Chinese cabbage

5 grams of dried auricularia auricula

A red pepper

Two cloves of garlic

5 grams of ginger is eaten.

Recipe practice:

1. Wash and slice pork, add cooking wine, light soy sauce, egg white and salt, and marinate for 10 minute; Wash the cabbage, separate the colored leaves from the vegetable noodles, and cut into small pieces; Soak auricularia auricula in warm water, remove roots and tear into small flowers; Wash red pepper and cut into small pieces; Slice garlic and chop ginger into paste.

2. Put some oil in the pot and heat it. When it is 30% hot, add pork slices and disperse them with chopsticks until the color turns white. Add Laoganma oil pepper and stir-fry until fragrant. Set aside.

3. Heat a little oil in the pot, stir-fry ginger, garlic slices and pepper segments, add cabbage segments and stir-fry until soft, then add cabbage leaves, add salt and sugar and stir-fry until cabbage leaves are soft.

4. Finally, add auricularia auricula and fried meat slices, stir-fry evenly, pour in starch, thicken, and take out the pan and plate.

Question 2: What's delicious about fried Chinese cabbage? I like to make mutton slices and cabbage casserole at home. Cut Chinese cabbage into slices and add vinegar with yam slices, stew pork vermicelli with Chinese cabbage, stir-fry tomatoes with Chinese cabbage slices, make pancakes with Chinese cabbage leaves and eggs in the morning, and sometimes make cabbage rolls, that is, steam Chinese cabbage with minced meat, chop sweet and sour garlic and mix Chinese cabbage powder. Chopping peppers with him is also a cold dish.

Question 3: What kind of stir-fried Chinese cabbage is delicious? Chinese cabbage slices are delicious. Very delicious.

Question 4: What's fried with Chinese cabbage? Friend, you can eat as you like, but let me introduce how to eat Chinese cabbage. I don't know if I like Korean spicy cabbage.

Material: 2 Chinese cabbages,100g Chili noodles.

Ingredients: half a radish, half a pear, 5 or 6 cloves of garlic, a little ginger and 5 or 6 onions.

Seasoning: monosodium glutamate 3g, salt 20g, crude salt 150g, sugar 10g, beef powder 2g, glutinous rice balls powder 10g, and shrimp paste 3g.

Exercise:

1. Choose the dirty and thick leaves on the outside of Chinese cabbage and cut them into two halves from the middle.

2. Loosen each leaf to make it easy to taste; Wash the cabbage.

3. Put the cabbage in the bucket and add water to it. Spread the leaves of Chinese cabbage, sprinkle with large grains of salt evenly, marinate for 4-6 hours, wash and drain.

4. Shred white radish and pear, mince ginger and garlic, and cut shallots into small pieces; Then put the seasoning and ingredients in a basin and stir them evenly to make sauce, and the marinade is ready.

5. Wipe the marinade evenly on the leaves of Chinese cabbage, open one layer, spread one layer, and wipe each layer until the Chinese cabbage turns red. (Edible at this time)

6. Put the cabbage into the bucket neatly, cover it and start fermentation. You can finish it in two days. If you want to keep it for a long time, you can put it in the refrigerator.

Braised cabbage with crab roe

Its dishes are Korean.

Features white and green, crisp and tender, rich in original juice.

raw material

Crab yolk 150g, Chinese cabbage 500g, salt 8g, cooking wine 15g, monosodium glutamate 5g, chopped green onion 10g, sugar 10g, Jiang Mo 5g, chicken soup 250ml, water starch 30g, chilli oil 3g, cooked chicken oil 25g and chopped parsley 5g.

manufacturing process

1. Remove the heart and leaves from the Chinese cabbage, cut the cross edge from the root with a knife, wash and drain. 2. Heat a wok, add soybean oil, heat it to 60%, add Chinese cabbage, pull it with slow fire oil until it is cooked, pour it into a colander, drain the oil and stand by. 3. Leave 25g of base oil in the original wok, add minced onion and ginger and stir-fry until fragrant, add crab roe, cooking wine and Chili oil, and then add chicken soup, salt and monosodium glutamate.

Stewed cabbage with famous ribs

Its cuisine is northeast cuisine.

The special soup is white, delicious and rotten.

raw material

Ingredients: 250g ribs, 250g cabbage head. Accessories: coriander stem 10g, refined salt, monosodium glutamate, pepper water, onion ginger, broth and clear oil.

manufacturing process

1. Chop the ribs into one-inch and five-minute pieces, dice the cabbage head, cut the coriander stalk into small pieces, cut the onion and ginger into pieces, and pat the ginger pieces with a knife. 2. Put water in the spoon, boil the water, take it out in the ribs, and then rinse the blood foam with water. 3. Put a small amount of clear oil in the spoon. When the oil is hot, put the onion and ginger into a wok, then fry the cabbage until it is half cooked, add the broth, and add the ribs, salt and pepper water. After boiling, simmer on low heat, take out onion and ginger, add monosodium glutamate and coriander stalks, and put them in a bowl.

Question 5: Chinese cabbage and what dishes are fried delicious. Stir-fried Chinese cabbage with fungus, sweet and sour cabbage slices, potato cabbage, chili cabbage and bean curd skin can all be used.

Question 6: How to stir-fry Chinese cabbage to taste "stir-fry Chinese cabbage with vegetarian dishes"

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 the oil, heat it, add the shredded ginger and stir-fry it slightly, then add the cabbage, stir-fry it over high heat until it is half cooked, and add the soy sauce and salt and stir-fry it slightly.

"spicy cabbage"

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.

Vinegar cabbage

Ingredients: 300 grams of clean cabbage. Vegetable oil 30g, sesame oil 7.5g, pepper 15g, refined salt 4g, soy sauce 15g, rice vinegar 15g, sugar 22g and water starch 20g.

Method:

1. Cut the cabbage into elephant eyes.

2. Put the oil in the pot, stir-fry the pepper, take it out, add the cabbage, stir-fry it with oil for a few times, cook vinegar and soy sauce, add sugar and refined salt, thicken it, and pour in sesame oil to serve.

"Chop up the meat and stew cabbage."

To tear apart the flesh and blood is to stick the flesh and blood removed from a big stick bone together. This dish is very simple to cook. Stew Chinese cabbage, tofu and shredded pork together, and add seasoning 15 minutes.

"Golden Soup Cabbage"

First, remove the leaves of Chinese cabbage and select Chinese cabbage in three layers. Boil in a boiling pot for about 1 min, put in a small wing cup, and then pour in salted egg yolk and chicken juice.

"Fried cabbage box"

Chop pork into paste and put it in a bowl, add onion, Jiang Mo, salt, egg white (half), sesame oil and pepper water, stir evenly to make stuffing, cut Chinese cabbage into several pieces with a knife, put the meat stuffing into the pieces and dip it in flour one by one. Put egg whites (two and a half) into a bowl, add dry starch and stir well to make egg white paste. When the oil in the pot is cooked to 50-60% maturity, hang the egg white paste evenly with chopsticks holding cabbage boxes, put it into the pot one by one, fry it until golden brown, remove it, and sprinkle with pepper and salt.

"bergamot cabbage"

Bergamot cabbage, the name of this dish is elegant and the ingredients are not complicated. It's just ordinary Chinese cabbage and meat stuffing, but the processing procedure is so complicated that it can't be served for an hour. This is a typical example of a coarse dish. First, prepare meat stuffing, including ham, diced bamboo shoots, mushrooms, shrimps and pork. Take a Chinese cabbage, peel it from the inside out, only take the middle three layers, then pinch off the rest, only take the middle part, cut it into finger-length sections, and uncover it from the middle with a knife, so that each layer is as thin as dumpling skin; A little blanching with hot water will make the meat crisp. Roll up the meat one by one, squeeze out the strips with a flat bowl, steam them in a pot, take out a bowl of fragrant bergamot cabbage in a few minutes, and then pour the cooked chicken juice into the bergamot. At this time, a fragrant bergamot cabbage is ready.

sweet and sour cabbage

Ingredients: 300 grams of Chinese cabbage.

Accessories: refined salt, sugar, white vinegar, dried pepper, ginger, pepper and peanut oil.

Making:

1) Remove old leaves and shred Chinese cabbage; Shred ginger; Shred dried chili;

2) Take a pot, add shredded Chinese cabbage and a little salt, marinate for about 20 minutes, squeeze out water, and put shredded Chinese cabbage into another clean pot;

3) Put the pot on the fire, inject a little water, add white vinegar and white sugar, make sweet and sour juice, pour it on shredded cabbage, mix well, and add shredded ginger and dried Chili;

4) Wash and heat the pot, and put peanut oil; Add pepper, stir-fry, take out pepper, pour pepper oil on pepper and shredded ginger while it is hot, then mix well and serve.

Four fresh Chinese cabbages

Ingredients: cooked chicken100g, cooked ham 75g, roast duck100g, cooked bamboo shoots 75g, dried shrimps 25g, Chinese cabbage1(750g).

Accessories: Shaoxing wine 10g, refined salt 10g, monosodium glutamate 1g, chicken soup 750g, cooked chicken oil 5g and cooked lard 50g.

Production: > >;

Question 7: How to fry Chinese cabbage? condiments

pork

100g

Chinese cabbage

400 grams

condiments

oil

Proper amount

salt

Proper amount

monosodium glutamate

Proper amount

Cooking wine

Proper amount

Water starch

Proper amount

Chopped green onions

Proper amount

step

1. Prepare main ingredients

2. Shred pork and marinate with salt, cooking wine and water starch 10 minute.

3. Wash the cabbage and shred it.

4. Heat oil in the pan, add shredded pork and stir fry.

5. Add the cabbage and stir fry, cover and cook until the cabbage is soft and rotten.

6. Season with salt.

7. Add monosodium glutamate and mix well.

8. Sprinkle chopped green onion after cooking.

Question 8: How to fry Chinese cabbage is delicious? Personally, I think spicy cabbage is delicious. Specific reference can be made to the following practices: 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.

Question 9: How to fry Chinese cabbage and delicious bergamot?

Bergamot cabbage, the name of this dish is elegant and the ingredients are not complicated. It's just ordinary Chinese cabbage and meat stuffing, but the processing procedure is so complicated that it can't be served for an hour. This is a typical example of a coarse dish. First, prepare meat stuffing, including ham, diced bamboo shoots, mushrooms, shrimps and pork. Pull a Chinese cabbage inside and out, only take the middle three layers, pinch the rest, only take the middle part, and cut it into finger-length sections.

Uncover it from the middle with a knife, so that each layer is as thin as dumpling skin; A little blanching with hot water will make the meat crisp. Roll up the meat one by one, squeeze out the strips with a flat bowl, steam them in a pot, take out a bowl of fragrant bergamot cabbage in a few minutes, and then pour the cooked chicken juice into the bergamot. At this time, a fragrant bergamot cabbage is ready.

The air is particularly dry in autumn and winter, and the Chinese cabbage is slightly cold, which has the effects of clearing away heat, relieving annoyance, quenching thirst and diuresis, dredging the stomach and clearing away lung heat. If you want to clear away heat and dampness, and benefit water conservancy, you can eat more foods such as Chinese cabbage that clear away heat and benefit water. So as to achieve the therapeutic effect.

1, cure a cold: 3 Chinese cabbage roots are washed and sliced, 30g of brown sugar and 3 slices of ginger are decocted in water twice a day.

2, treatment of whooping cough: 3 Chinese cabbage roots, 30 grams of rock sugar, decoction, 3 times a day.

3, treatment of gastric and duodenal ulcers, bleeding: 250 grams of Chinese cabbage, washed, chopped, marinated with a small amount of salt 10 minutes, squeezed with clean gauze, and eaten with appropriate amount of sugar. 1 day 3 times, taken on an empty stomach.

4. Treatment of lung dryness and cough in autumn and winter: dried cabbage 100g, tofu skin 50g, 6 red dates, stew soup with appropriate amount of water, and season with oil and salt twice a day.

5, cure constipation, polydipsia: cabbage with boiling water.

6, cure pharyngitis hoarseness, eat less after illness: 50 grams of dried winter cabbage, 50 grams of rice, add appropriate amount of water to cook porridge, and take it with a small amount of peanut oil when the porridge is cooked, 2~3 times a day.

7, treatment of cassava poisoning: fresh cabbage, raw radish each 1200 grams, washed with cold water, chopped and mashed into juice, add appropriate amount of brown sugar, take it in several times.

8. Treat dryness, heat, dryness and less phlegm. Dry mouth, nose and lips in autumn: cabbage1000g, beef louver 300g, lean pork100g. Wash the cabbage and cut the stems and leaves; Clean lean meat, slicing, and pickle with seasoning; Soak the tripe in boiling water for 2~3 minutes, take it out, scrape off the black, wash it, cut it into combs and drain it. Put Chinese cabbage stalks and candied dates into a boiling pot, and cook with high fire for 1 hour, add Chinese cabbage leaves 10 minute, add pork slices and beef venetian blinds, then boil, season, and take a proper amount to eat.

9. Cure cough with dried cabbage and jujube soup: about100g of dried cabbage, 50g of bean curd skin and 0/0g of jujube/kloc-0. Put them in the pot and add water to boil the soup. Season with oil and salt. Boiling, decocting and juicing are all acceptable. The usual dosage for each time is 50 ~ 100g for dried cabbage and 0/00 ~ 500g for fresh cabbage. It can clear lung heat and moisten lung dryness.

Shrimp dish

Ingredients: 7-8 fresh shrimps; Chinese cabbage has 5-6 leaves.

Seasoning: onion, garlic, ginger, salt and peanut oil.

Exercise:

1. After fresh shrimps are washed, open the back to remove the shrimp line, and cut off the shrimp gun, shrimp whiskers and shrimp claws.

2. Wash the leaves of Chinese cabbage, tear them into pieces by hand and drain the water.

3. Slice onion, ginger and garlic; Slice coriander leaves.

4. Take the pot and add proper amount of peanut oil. Put cold oil in a hot pan, stir-fry the fresh shrimp, and press the shrimp head with a spatula while frying.

5. Squeeze out the shrimp brain and fry until the oil turns orange.

6. Stir-fry onion, ginger and garlic, and stir-fry cabbage leaves under fire.

7. When frying, press the cabbage with a spatula, stir-fry until the cabbage leaves become soft, and add a little salt to taste; Stir-fry coriander leaves evenly.

Question 10: How to stir-fry vegetables and Chinese cabbage to be tender and delicious? Vegetables are to keep their original flavor and not overcooked.

1, stir-fried cabbage with vegetarian dishes: raw materials: 5 clean Chinese cabbages, soy sauce, vinegar, refined salt, shredded ginger and monosodium glutamate. Make a fire, put the ginger into the pot, and it is best to cook it inside and outside the pot. Immediately add the cabbage, stir-fry over high fire until it is half cooked, add soy sauce, vinegar and refined salt, stir-fry slightly, and add monosodium glutamate.

Vinegar cabbage heart: Preparation: cabbage heart, laver, soy sauce, vinegar, monosodium glutamate, sesame oil, wet starch, onion and a little Jiang Mo. Heat the wok with kerosene, add onion and Jiang Mo, Chinese cabbage, dried laver (even the original soup) and soy sauce, vinegar, thicken, monosodium glutamate, turn it over a few times and pour sesame oil. Efficacy: Help digestion, regulate five internal organs and improve immunity.

3. Kimbap: Preparation materials: Chinese cabbage, Kimbap, winter bamboo shoots, water-soaked mushrooms, onion ginger, refined salt, white sugar, cooking wine, broth, sesame oil and monosodium glutamate. Stir-fry salad oil to 60% heat, add Chinese cabbage, stir-fry, pour out, and control the oil. Start the wok again, simmer the fat pig oil to produce oil, and remove the meat residue. Bring the fire to a boil, put the onion and ginger in the pot, stir-fry the winter bamboo shoots and mushrooms, then cook the broth, seasoning, dried seaweed and Chinese cabbage, add monosodium glutamate and drizzle with sesame oil. Efficacy: Xiaoshi Xia Qi has certain curative effect on impotence due to kidney deficiency.

4, cold cabbage heart: preparation: cabbage heart, green onion, shrimp skin, refined salt, vinegar, monosodium glutamate. Production: choose a strong Chinese cabbage heart and finely cut it into silk; Onions and shallots are cut into filaments. Add dried shrimps, salt, vinegar, monosodium glutamate and sesame oil, and mix well.