A, sauce big head of cabbage
Main ingredient: cabbage 2500 grams
Auxiliary ingredients: beef (fat and thin) 1000 grams
Seasoning: soy sauce 2000 grams, 10 grams of peppercorns, star anise 10 grams, 11 grams of cinnamon, monosodium glutamate (MSG) 5 grams of salt 50 grams of vinegar 50 grams of sugar 20 grams of practice:
Practice: 1. Wash the dashi (cabbage), remove the stubs, tear it leaf by leaf, and salt it for 2 hours.
2. When the dashi is soft, wash it twice with water, control the water, and put it into an altar.
3. Put soy sauce and beef in the pot, add sugar, vinegar, pepper, seasoning, cinnamon, etc. while cooking, and boil the beef, then take it out and cut it into four-centimeter wide slices and lay it on top of the datura.
4. Add 500 grams of water to the simmering soup, continue to simmer for 5 minutes, cool, pour into the altar installed in the big head of cabbage, marinated until no, with a heavy weight on the pressure.
5. Five days later can be taken out and eaten.
Second, red spicy cabbage
Raw materials: salted cabbage 5000 grams, 50 grams of salt, 500 grams of soy sauce, 100 grams of chili powder.
Practice:
1. Wash and cut the salty daikonai into thin slices without dispersion into the tank, soak in soy sauce for 2-3 days, take out
2. Put the daikonai slices, sprinkled with chili powder, fine salt, and put into a container and simmer for 5 days is complete.
Three, big head cabbage porridge
Main ingredient: round-grained rice 100 grams
Supplementary ingredients: cabbage 50 grams, lamb (cooked) 50 grams
Seasoning: 5 grams of green onion, 5 grams of ginger, 2 grams of salt, 2 grams of monosodium glutamate, 25 grams of sesame oil
Practice:
1.first big head of cabbage, wash, chopped into mince; cooked lamb is also chopped into mince.
2. frying pan on the fire, under the sesame oil, into the big head of vegetables, mutton fried vegetables, add 1000 ml of water and cleaned round-grained rice, first with a strong fire boil open, then turn to simmer, cook to rice rotten bloom and then add onion (chopped), ginger (chopped), salt, monosodium glutamate, cook for a few moments that is to become.
Four, fresh shrimp stir-fried daikon
Materials: daikon wrapped open and wash clean water control and dry, fresh shrimp shells to head, leaving the last section of shrimp tails, shrimp threads, planing the back of the shrimp in a small section so that when the heat shrimp will become good-looking, over the next water.
Practice:
Heat an iron pot, put a small amount of cooking wine dry burning until evaporated clean, and then put a moderate amount of peanut oil. After the oil is slightly hot, first put in the dried peppercorns to fry the flavor, to be peppercorns out of the aroma, put in the cut dry red chili pepper popping aroma. Be careful not to overdo the fire, otherwise it will be easy to paste. Pour into the big head of vegetables to change the fire quickly stir fry, the leaves began to turn green into the shrimp, continue to stir fry, put a little sesame oil, salt, chicken essence, can be out of the pot.
Five, cold mixed cabbage
Raw materials: cabbage 1, garlic 5, chili 1, a little parsley.
Seasoning: 1/2 tsp salt, 1 tsp each sesame oil and sugar, 1 tbsp white vinegar.
How to make:
1. Peel and cut daikon into thick slices, marinate with 1 tsp salt until soft, rinse with water, and then squeeze out the water and set aside.
2. Finely chop garlic, minced chili peppers, and chopped cilantro.
3. Big head of vegetable slices, minced garlic, minced chili peppers, add seasoning and cilantro segment mix well, can be served on the plate on the table.
Six, daikon soup
Materials: 1 potato, 1 daikon (about 300 grams), 225 milliliters of water, 1/4 teaspoon of instant bouillon powder, 50 grams of cooked bacon, 1 tablespoon of French cheese, 1 tablespoon of lemon juice, salt, pepper
Methods:
1. Peel the skin off of the potatoes and daikon, and slice off 1 piece of the thin daikon and keep it aside. Cut 1 thin slice of kohlrabi and keep it aside, and cut the rest into cubes. Then thinly slice the cabbage into thin julienne, chop the leaves, and put these two aside first.
2. Fill a saucepan with water, mix in the instant bouillon powder, add the cubed potatoes and kohlrabi, cover and cook over low heat for 30 minutes. Chop the cooked bacon and sauté it in a nonstick skillet, stirring constantly, until it's crispy and starts to beep and sputter, then turn off the heat and keep it warm.
3. Add the feta to the kohlrabi soup and stir with a mash stick, adding some water occasionally. Season with lemon juice, salt and pepper, then add the shredded kohlrabi and the chopped leaves of the kohlrabi and reheat. Serve the soup in a deep dish and sprinkle with bacon.