Ingredients: Chinese cabbage
Accessories: Coprinus comatus, Auricularia auricula, Onion and Ginger.
Seasoning: salt, monosodium glutamate, sugar, soy sauce, vinegar and sesame oil.
Cooking method:
1, cut the Chinese cabbage root into strips, add salt and marinate for a while, cut the Coprinus comatus into strips, take a small bowl and add onion, ginger, garlic powder, salt, monosodium glutamate, white sugar, soy sauce, vinegar and starch to make juice;
2, sit in a pan and pour oil, fry Coprinus comatus until the surface is slightly yellow, then add cabbage, add fungus, pour in the prepared juice and stir well, and pour sesame oil out of the pan.
Features: sweet and sour, crisp and tender, with unique taste.
Steamed dumplings with cabbage
Ingredients: flour
Accessories: cooked noodles, minced meat, Chinese cabbage, onion and ginger.
Seasoning: salt, monosodium glutamate, sugar, pepper and sesame oil.
Cooking method:
1, add a little flour to mix well, add a little salt, stir with warm water of about 60 degrees, and stir the dough for a while;
2. Add a little water, salt, monosodium glutamate, white sugar, pepper, cooking wine and minced onion and ginger to the minced pork and mix well. Add the minced Chinese cabbage, sesame oil and edible oil to make stuffing for later use.
3. Take out the dough, pack it into stuffing, make jiaozi with different shapes, and steam it.
Features: beautiful shape, fresh and tender.
Delicious cabbage bun
Ingredients: Chinese cabbage
Accessories: tofu, leek, shrimp, onion, ginger, egg.
Seasoning: salt, monosodium glutamate, sugar, tomato sauce, starch and sesame oil.
Cooking method:
1, cut tofu into pieces, blanch with salt, blanch cabbage leaves with boiling water, remove and cool for later use;
2. Take a container and put it into tofu, grab it, add shrimp, minced cabbage, minced onion and ginger, egg white, salt, monosodium glutamate, sesame oil and white sugar in turn and mix well;
3. Cut the leaves of Chinese cabbage into square pieces, wrap them in tofu stuffing and bind them with leeks, then put them in a plate, steam them for 5- 10 minutes after the steamer is started, add a little oil to the wok, add tomato sauce, stir well, rinse with clear water, add sugar, salt and monosodium glutamate, and pour them on the steamed cabbage bag.
Features: Beautiful appearance and crisp taste.
Grilled spicy cabbage
Ingredients: Chinese cabbage
Accessories: pork belly, green pepper and green garlic.
Seasoning: salt, monosodium glutamate, sugar, soy sauce, vinegar, oyster sauce and red oil.
Cooking method:
1, cut Chinese cabbage, pork belly into thin slices, and pepper into small pieces for later use;
2. Pour the oil in a pan, stir-fry the pork belly, add the dried Chili and pepper, stir-fry the soy sauce, oyster sauce and salt, add the cabbage, pour in the red oil, add the white sugar, and burn until it tastes good.
Features: salty and slightly spicy, with unique taste.
Cucumber, fungus and cabbage rolls
Ingredients: Chinese cabbage
Accessories: Auricularia auricula, pumpkin, bamboo shoots and bacon.
Seasoning: salt, monosodium glutamate, sugar, oyster sauce, raw powder.
Cooking method:
1, respectively shred pumpkin, bamboo shoots and bacon, blanch Chinese cabbage leaves with boiling water until they are 8% ripe, take them out and cool them for later use;
2. Put the oil in a pan, put the shredded pumpkin, bamboo shoots and salted pork, add salt, monosodium glutamate and sugar and stir well for later use;
3. Cut the leaves of Chinese cabbage into pieces, wrap them in three shreds, roll them into cabbage rolls, put them on a pan and steam them for three minutes, add a little water to the pan, add oyster sauce, soy sauce, white sugar and water starch in turn to thicken them into soup, and pour them on the steamed cabbage rolls;
4, add a little oil to the pot, add fungus and colored pepper to taste and stir well, and put it in the middle of the cabbage roll.
Features: beautiful shape, fresh and salty.
Fried cabbage and boiled bean curd
Fried cabbage and boiled bean curd
Ingredients: Beidoufu
Accessories: Chinese cabbage, eggs, minced beef and laver.
Seasoning: salt, monosodium glutamate, cooking wine, pepper, starch.
Cooking method:
1, cut tofu, add cooking wine and pepper to marinate for a while, add cooking wine, monosodium glutamate, pepper and salt to beef stuffing, stir well, dig a small hole in the middle of each tofu, coat it with a little starch and put it into meat stuffing.
2. Add oil to the pan, soak the bean curd with egg liquid and fry until golden on both sides, add cabbage, rinse with appropriate amount of water, cover and stew for 3 minutes, open the lid, add laver, and season with monosodium glutamate, salt and pepper.
Features: fresh and palatable, light nutrition.
Sweet and spicy cabbage
Ingredients: Chinese cabbage
Accessories: carrot, coriander
Seasoning: dried pepper, sugar and white vinegar.
Cooking method:
1, cut Chinese cabbage into diamond-shaped blocks, slice carrots, and cut parsley into sections;
2. Add100g of white sugar and 40g of white vinegar to half a Chinese cabbage. Put the white sugar and white vinegar into a vessel, add dried Chili pieces and hook them with boiling water to make juice.
Mix well, blanch the Chinese cabbage and carrot in water until they are medium-ripe, take them out, and put them in the mixed sweet and sour juice. It is better to let the soup cool naturally.
Add coriander, and then put it in the freezer for half a day.
Braised cabbage with peach kernel
Ingredients: Chinese cabbage
Accessories: walnut kernel and pumpkin paste.
Seasoning: salt, monosodium glutamate, sugar, cooking wine and water starch.
Cooking method:
1, tear the leaves of Chinese cabbage into pieces, blanch them in boiling water, and then take them out to control the water;
2. Pour broth into the pot, add pumpkin paste and mix well, add walnut kernel, add salt, monosodium glutamate, sugar and cooking wine to taste, and add cabbage and stir well.
Features: light and refreshing, rich in nutrition.
Yujia steamed bowls
Ingredients: Chinese cabbage
Accessories: eggs, mushrooms, water chestnuts and minced meat.
Seasoning: salt, soy sauce, pepper, cooking wine, starch and sesame oil.
Cooking method:
1, put the Chinese cabbage in a pot until it is soft, then take it out and let it cool for later use. Add minced water chestnut, minced mushrooms, minced onion and ginger, eggs, cooking wine, sesame oil, soy sauce, pepper, salt and monosodium glutamate into the minced meat and stir well;
2. Squeeze the water out of the cabbage, cut into pieces, wrap them in meat stuffing, put them in a bowl and steam them in a pot for 10- 15 minutes.
Features: fresh, fragrant, crisp and tender, and rich in nutrition.
Shrimp, Jasper and Cabbage
Ingredients: 6 Chinese cabbage leaves, 6 leeks, 6 eggs, 2 shrimps 1 00g carrot, 1 ginger 1 small saffron with a little salt 1 teaspoon (5g) monosodium glutamate 1/4 teaspoons (1g) sesame oil1/.
Practice:
1) Peel carrots and cut them into filaments. Chop 3 leeks. Chop the shrimp. Peel ginger and cut into pieces. Put these four ingredients in a bowl. Soak saffron in warm water for 20 minutes.
2) Pour water into the pot, boil it over high fire, blanch the washed cabbage leaves to soften, and drain the water for later use. The remaining three leeks are blanched and softened.
3) Pour oil into the pan. When the oil is 70% hot, add shredded carrots, chopped leeks, chopped shrimps and Jiang Mo, stir-fry for 2 minutes, then add 1/2 teaspoons of salt, monosodium glutamate and sesame oil, and take them out for later use.
4) Pour the oil into the pan again. When the oil is 80% hot, pour the beaten egg liquid, spread it into an egg cake, take it out and cut it into filaments. And (3) mixing.
5) Wrap the invagination with blanched Chinese cabbage leaves, and tie it with leeks to seal it. Put in a steamer and steam for another 5 minutes.
6) During the steaming process, pour a little stock (if not, use clear water instead) into the pot, pour the water soaked in saffron into the pot, add another 1/2 teaspoons of salt, boil it, and pour in water starch.
7) Put the cabbage bag into the dish and pour the soup.
Braised lotus root balls with Chinese cabbage
Ingredients: half a Chinese cabbage. We sell it here for 50 cents a catty. I bought one. Lotus root meatballs, bought for 3 yuan. We have lotus root meatballs, radish meatballs and fish meatballs here. I believe you have some there, too.
Practice:
1: break the Chinese cabbage in half, then cut into pieces, wash and drain for later use. Lotus root meatballs are delicious and cooked.
2: When the pot is hot, put a proper amount of oil (slightly more than usual), and the oil is slightly smoky. Add ginger foam, garlic foam and saute, then add a few small dried peppers and pour in Chinese cabbage.
3. Stir-fry for 2 to 3 minutes. Add some salt and a little white vinegar to stir-fry when the water comes out. My vinegar bottle mouth is broken and I accidentally broke it. Don't mind.
4. If you want more water in the cabbage, you can cover the pot and cook it for 1 to 2 minutes, then pour in the lotus root balls, cover the pot for 1 minute, and add some chicken essence. The meatballs are cooked, so don't burn them for too long.
Stewed cabbage with wide powder
Materials:
Braised pork with merlin, Chinese cabbage and vermicelli.
Practice:
1. Chinese cabbage slices are easy to taste and delicious.
2. Add water to the pot, add chopped green onion and ginger and bring to a boil.
3. Put three teaspoons of canned food. Too much should be greasy. Boil it and stew it for 5 minutes with low heat to make the meat taste dissolve in water.
4. Add the cabbage again, wait until the cabbage is soft, then add the wide flour, add salt and stew slightly.
5. When the powder is cooked, add chicken essence and take it out of the pot.
old kitchen cabbage
Raw materials: 500g of tender cabbage, 200g of pork belly, 0/00g of vermicelli/kloc, coriander, chopped green onion, ginger, salt, soy sauce, peanut oil, monosodium glutamate and cooking wine.
Practice:
① Wash and slice the cabbage, blanch it with boiling water and remove it for later use; Slice pork belly, soak the vermicelli until it is smooth, wash coriander and cut into sections.
(2) Heat the wok with oil, add chopped green onion, ginger slices and pork belly, stir-fry until fragrant, add Chinese cabbage, salt, soy sauce and cooking wine, stir-fry until 70-80% mature, then add vermicelli and monosodium glutamate, stir-fry a few times, sprinkle with coriander and take out.
Features: smooth, tender and delicious.
Chestnut cabbage sparerib soup
Materials:
Half a catty of ribs, 250g of chestnuts, two cabbage hearts, 30g of yaozhu and a piece of ginger.
Practice:
1, wash the spareribs to get bloody.
2. The spareribs after flying water, the washed peeled chestnuts, and the soaked yaozhu and ginger pieces are boiled in water for more than an hour.
3. Add the washed and cut cabbage and stew for 5 minutes, then add a little salt.
Griddle bacon cabbage bang
Ingredients: 400g of Chinese cabbage (about 6 slices) bacon 1 3 small pieces of green garlic (called garlic seedlings in the south), 2 chopped peppers, 2 tablespoons (30g) soy sauce 1 tablespoon (15ml) sugar 1/2 teaspoons (3
Practice:
1) Rinse the bacon, put it in a steamer, steam it for 20 minutes, take it out, cool it a little, and slice it 1 cm long. Bacon should be steamed before use, in this case, the taste is softer and tender. Don't slice it before steaming it, or the loss of fragrance will be greater.
2) Wash the cabbage, cut it in half vertically, then tilt the knife 45 degrees to slice the cabbage (see Figure 3). Wash the green garlic, remove the head, pat the green garlic several times with a knife, and then cut it into 4 cm long sections. Wash the peppers and cut them into sections for later use.
3) Pour oil into the pot and heat it with high fire. When the oil is 50% hot, add chopped pepper, stir-fry until it is spicy, add Hangzhou pepper and bacon, stir-fry for about 20 seconds, and when the fat part of bacon becomes transparent, pour cabbage to help stir-fry for 2 minutes.
4) See that the cabbage is slightly softened, and add soy sauce and sugar. If the salty taste is not enough, you can add a little salt. Stir well, add the chopped green garlic, stir-fry for a few times, and then turn off the heat and take out the pot.