Vinegar cabbage
Ingredients: 300g tender cabbage.
Accessories: dried seaweed 2g, fresh green pepper 50g, wet starch 15g, lard 50g, pepper 5g, sesame oil 10g, vinegar, monosodium glutamate, garlic slices and soy sauce.
Exercise:
1. Cut the cabbage into strips 4 cm long and 2 cm wide, and cut the cabbage into smaller strips with green peppers.
2. Put oil in the pot, add pepper when it is heated to 50% heat, fry until it is purple (don't paste), take out pepper, stir-fry Chinese cabbage for a long time, then add shredded ginger, garlic slices and dried seaweed, stir-fry a few times, quickly add vinegar, sugar, monosodium glutamate, refined salt and fresh soup (50g), and cover with stew 65438.
The special taste is sour, sweet, salty and tender, full of clear fragrance.
Note: If the green pepper is changed into pointed green pepper and sesame oil is changed into red pepper oil, it is the practice of sweet and sour spicy cabbage.
Second, 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.
Third, roasted cabbage with chestnuts.
Ingredients: cabbage heart 300g, chestnut100g.
Ingredients: ham and bamboo shoots 10g, wet starch 15g, cooked lard 25g, peanut oil 125g, salt monosodium glutamate, sugar and sesame oil.
Exercise:
1. Cut the root of Chinese cabbage into a sharp shape with silver, cut it in half, cut it into 7 cm long and 0.6 cm wide Chinese cabbage strips (cut several knives vertically at the root of Chinese cabbage to connect the whole Chinese cabbage), cut ham and bamboo shoots into tendons, and cut a small cross on each chestnut (just cut the chestnut skin). Add water to the pot, add chestnuts, cook until the skin becomes soft, and peel off the chestnuts while they are hot.
2. Put peanut oil in the pot. When the fire is 60% hot, add chestnuts and cabbage, stir-fry a little, and take out clean oil.
3. Set the wok on fire, add 30g of lard, then add Chinese cabbage, chestnuts, ham slices, bamboo shoots, salt monosodium glutamate and white sugar, bring to a boil with high fire, simmer for 5 minutes with low fire, thicken with water and order sesame oil.
The special fruit juice is delicious, crisp and palatable.
Fourth, juice cabbage heart.
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 sweet, cool and refreshing.
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Rotting cabbage
Gourmet: Beijing cuisine
Winter home cooking in the north. Chinese cabbage is the main vegetable in northern winter, which contains many nutrients needed by human body and has the reputation of "the king of vegetables". Cooked with fresh pork or dried seaweed, it tastes more delicious.
Chinese cabbage1000g,
Chinese cabbage 1000g, Jinhua ham powder 60g, chicken soup 250g, refined salt 10g, raw powder and chicken powder 20g, cooking wine and sesame oil 10g, sugar 3g, pepper 5g and oil 50g. Cooking method of 20 cakes 1. Boil the broth, add the cabbage, and take it out after cooking; 2. Stir-fry the wok with high fire, add oil, add chopped ham, sugar, salt, cooking wine, sesame oil, pepper, monosodium glutamate and starch, mix well, thicken the juice and pour it into the plate. Microwave oven practice 1. Tear off the leaves of cabbage, cut the stem into 7 cm long, wash and drain. Put the leaves in a plastic bag and put them in the center of the turntable. Vegetable stems are wrapped in 3 packages and placed near the edge of the turntable. Heating 10 minute. When the food is cold, untie the glue and spread it radially in a medium bowl. Sprinkle chopped ham between each layer and cover the leaves with noodles. 2. Mix chicken soup, chicken powder and salt, pour them into a plate and wrap them tightly with plastic film. Heat for 8 minutes until the vegetables are completely soft, and pour out the juice; 3. Mix the sauce and the vegetable leaves evenly, then add the hot vegetable juice and mix well, and heat for 2 minutes; 4. buckle the cabbage in the bowl on the deep plate, pour the sauce and decorate with the remaining ham.
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kimchi
Cooking: others
Salty and delicious, spicy and delicious.
Materials: 750g of Chinese cabbage kernel and leaves, and 0/0g of dried pepper/kloc-0. Seasoning: vegetable oil 100g, salt, monosodium glutamate 5g, cooking wine 25g, soy sauce 30g, pepper 25g.
(1) Wash and chop the Chinese cabbage, and cut the dried pepper into sections for later use. (2) After the frying spoon is heated with oil, add pepper and stir fry for a few times, then add dried pepper until it changes color, add cabbage and salt and stir fry for a few times, then add cooking wine, soy sauce and monosodium glutamate, and stir fry evenly at the same time.
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Shredded cabbage with sesame sauce
Gourmet: Zhejiang cuisine
Crispy, fresh, salty and slightly sweet.
Chinese cabbage 500g fresh hawthorn 75g refined salt 4 teaspoons sesame paste 75g soft candy 100g cold chicken soup 25g.
1. Wash Chinese cabbage, remove the core, spin dry, cut into filaments, knead with a little salt, marinate, squeeze dry and put in a large bowl for later use. 2. Wash the hawthorn, first cut into pieces, peeled and pitted, then cut into thin slices in batches, put them on one side of the Chinese cabbage silk bowl, and sprinkle with about100g of soft sugar. 3. Put sesame paste into a small bowl, add 25g of cold chicken soup and melt into sesame paste. 4. Put shredded Chinese cabbage into a leaf-shaped basin, stack hawthorn slices and drizzle with sesame sauce.
Kimchi
Gourmet: Sichuan cuisine
Spicy, crispy, sweet and sour, with red color in white, suitable for all seasons. (Sichuan cuisine)
Tianjin cabbage (or soybean sprouts) (250g), sugar (60g), sesame oil (5.25g), balsamic vinegar (60g), pepper powder (a little), dried pepper (a little), shredded ginger (a little), refined salt (a little) and pickled pepper (a little).
Wash the cabbage first, tear it into long strips (or cut it into sections), soak it in salt water for two hours, then take it out, squeeze the water out of the cabbage, put it in a pot, and cover it with shredded ginger and pickled peppers. Second, boil sesame oil, dried pepper powder, pepper, etc. Pour it on the dish, add sugar and vinegar, cover the pot and stew for a few minutes.
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Sauté ed cabbage with Chili
Cooking: others
Crispy and spicy, palatable, economical and convenient.
A catty of Chinese cabbage; Five dollars for cooking oil; Two peppers; Soy sauce San Qian; Ten capsules of monosodium glutamate; One yuan for chopped green onion; Jiang Mo two money; Ten prickly ash; Vinegar money
Peel off the old leaves of Chinese cabbage, wash them, cut them into four pieces, and then cut them into ribs with a straight knife. Put the wok on a strong fire, heat the cooking oil, add pepper, pepper (cut into pieces) and Jiang Mo, stir fry, add Chinese cabbage, pour soy sauce and vinegar, and then sprinkle monosodium glutamate into the wok and stir fry a few times.
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Clear water cabbage
Gourmet: Sichuan cuisine
Chinese cabbage is crisp and tender, shrimp is crisp and rotten, full of flavor, and it has the effects of improving eyesight, benefiting stomach, detoxifying and sobering up.
300 grams of cabbage. 30 grams of shrimp. Vegetable oil 30g, onion 5g, salt 2g, monosodium glutamate 0.5g, pepper 1g, bean flour 10g.
Wash the fresh cabbage, blanch it with boiling water, immediately pick it up, let it cool, and cut it into 3 cm long sections. Wash shrimp. Heat a frying spoon with high fire, add vegetable oil to heat it, add shrimp and fry until brown, add Chinese cabbage, add salt and onion, cook slightly, then add monosodium glutamate, pepper and water bean powder, stir-fry for a few times, and serve.
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Braised cabbage with crab roe
Food: Korea
White and green, crisp and tender, rich in original juice.
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.
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.
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Hot and sour cabbage
Gourmet: Sichuan cuisine
This dish is crisp and slightly salty, sour, spicy, sweet and fragrant. This is Sichuan flavor, and it should be drunk with Xianyi.
Five Jin of yellow bud cabbage; Dried peppers cost one or two yuan; Three or two refined salts; Ginger one or two; White sugar is four or two; San Qian Zanthoxylum bungeanum; Five ounces of vinegar; Xiang you San Liang
1. Select the tightly held yellow bud white, remove the outside, wash it, cut it straight into two pieces, cut it into half-inch long sections, and then cut it straight into thick silk with a width of two halves. 2. Take a large pot, put a layer of vegetables and sprinkle a layer of salt, then mix well, cover the big plate, marinate for three hours, squeeze out the water and put it in the pot, add sugar and vinegar and mix well. Wash the dried peppers to remove floating ash, soak them in soft shreds and put them on the dish with shredded ginger.
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Barbecued cabbage
Gourmet: Zhejiang cuisine
Cabbage is soft and rotten, with thick juice and golden red color.
250g of clean Chinese cabbage, 20g of garlic10g, and 20g of fat and lean meat slices. 25g of lard, 0/5g of soy sauce/kloc-,2g of refined salt, 5g of water starch, 50g of water, and a little chopped onion, ginger and garlic.
1. Cut Chinese cabbage into 5 cm long and 1.5 cm wide domino pieces. Cut garlic into 3 cm long sections. 2. Put the lard in the pot, stir-fry the meat slices in the pot, add onion, ginger, minced garlic, soy sauce and refined salt, stir-fry the cabbage according to the color of the meat, and add 50g of water and monosodium glutamate when the cabbage comes out. After the pot is boiled, thicken with garlic and cooking wine and stir well.
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Garlic cabbage
Gourmet: microwave dishes
300 grams of Chinese cabbage (about 8 ounces), 65438+ 0.5 tablespoons of garlic, 2 tablespoons of oil, and half a teaspoon of salt.
(1) Wash and drain Chinese cabbage. (2) Mix the cabbage with minced garlic, oil and salt, cover it with plastic wrap, leave an opening to breathe, and cook for 4 minutes on high fire.
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Sanwei cabbage
Cooking: others
Red and white, spicy and flavorful.
Cabbage 2 kg red pepper 4 sugar 5 money refined salt 5 money vinegar 5 money pepper oil 5 money shredded onion 1 ginger 3 pieces soy sauce 2 money monosodium glutamate 10 pieces.
Remove rotten leaves and roots from Chinese cabbage, wash it, cut it into three-width and eight-length pieces with a straight knife, blanch it in boiling water, take it out and dry it, and cut the pepper into filaments for later use; Sprinkle with salt, mix the cabbage well, heat the pepper oil from the pot, and add seasonings such as spicy shredded, shredded onion, shredded ginger, white sweet and sour, soy sauce and monosodium glutamate.
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Sixian Bai Cai dun
Gourmet: Zhejiang cuisine
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.
1. Select the Chinese cabbage pit with a diameter of about 7 cm, cut it into sections with a length of about 8 cm, put it vertically in a round basin, steam it in a cage with high fire, and take it out and put it in a big soup bowl. 2. Cut chicken, ham, roast duck and bamboo shoots into thin slices with a length of about 5cm and a width of about 2cm, and arrange them evenly in four equal areas above the Chinese cabbage pier at intervals to make shrimp skin. Add chicken soup, Shaoxing wine, cooked lard, refined salt and monosodium glutamate, steam in a cage until cooked, take out and pour in cooked chicken oil.
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Fried spicy cabbage
Cooking: others
Spicy and crisp, wine and rice are together.
Two Jin of Chinese cabbage, four dried peppers, four ginger, two yuan of San Qian sugar, five yuan of soy sauce, five yuan of sesame oil, five yuan of refined salt and eight yuan.
Peel off the skin of Chinese cabbage, wash it, cut it into three thick strips with a straight knife, add salt and mix well, take it out after pickling, wash away the salty taste with cold boiled water and control it to dry, and put it into a basin. Pour sugar, vinegar and soy sauce on the cabbage, shred two peppers and ginger, sprinkle them on the cabbage, fry the other two dried peppers with sesame oil and pour them into a pot, then cover the pot and stew for ten minutes.
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Fish and cabbage
Gourmet: Zhejiang cuisine
Ingredients: 250g Chinese cabbage. Auxiliary oil 30g, soy sauce 10g, vinegar 8g, sugar 6g, starch 3g, cooking wine 5g, onion 5g, ginger 3g, garlic 3g, douban hot sauce 4g.
1, tender cabbage, washed and cut into diamonds with a side length of about 1 cm. Chop onion, ginger and garlic into powder, add water and stir well. 2. Put the soy sauce, vinegar, sugar, starch, cooking wine, onion, ginger and garlic into a bowl, and add a proper amount of water to stir well. 3, wok fire, add the base oil, add the watercress hot sauce and stir fry slightly. Put the cabbage in, stir-fry it constantly, and let each raw material be heated evenly. After cooking, pour the prepared juice into the pot (it can be poured several times). After frying, you can go out of the pot and put it on the plate.
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sweet and sour cabbage
Gourmet: Zhejiang cuisine
300g of Chinese cabbage. Salt, sugar, white vinegar, dried pepper, ginger, pepper, peanut oil.
(1) Remove the old leaves and shred the Chinese cabbage. Shred ginger. Shred dried Chili peppers. (2) Take a pot, add shredded Chinese cabbage and a little salt, marinate for about 20 minutes, squeeze out the 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 to 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.
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Braised cabbage with shrimp
Cooking: others
This vegetable soup is milky white, soft and rotten, and has a light and refreshing taste. When cooking, the taste of food should be put back, because leaves contain more vitamin C, which takes a long time to cook and consumes a lot.
Yellow bud white (middle layer) a catty; One yuan for chopped green onion; Five yuan for shrimp; Jiang Mo a money; Salt is one yuan and fifty cents; Edible oil (soybean oil is the best) is eight yuan.
1. Wash dried shrimps to remove floating ash and soak them in clear water. Wash the Chinese cabbage, cut it into six-minute-wide strips, and then cut it into an oblique square with an oblique knife, so that the leaves and sides of the Chinese cabbage are open. 2. Put the pot on the fire and add cooking oil to heat it. When the chopped green onion and Jiang Mo are stir-fried until they are fragrant, first pour out the vegetables and stir-fry them for a few times, then add refined salt and dried shrimps (even soaked in water). When half-cooked, add the vegetable leaves and cook until cooked. Don't put soy sauce when burning yellow buds, otherwise the taste will be slightly sour and there will be no white juice to refresh you.
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Shrimp buns with cabbage
Gourmet: Zhejiang cuisine
The dishes are milky white, bright and soft.
1 Chinese cabbage leaf, 3 fresh shrimps, 1 root carrot, 1 root celery, mayonnaise, 1 root radish and white radish.
Blanch Chinese cabbage leaves with hot water for 3 minutes, cook fresh shrimp, peel and dice, and cook and dice carrot, celery, radish and white radish respectively. The above food is seasoned with mayonnaise and wrapped in cabbage leaves.