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 oil, heat it, add shredded ginger and stir-fry it slightly, then add cabbage, stir-fry it over high heat until it is half cooked, and add soy sauce and salt and stir-fry it slightly.
kimchi
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.
Kimchi cookbook
Cabbage: 2.
Leek: half a catty (because leeks are expensive, I use onions instead, personally, three is enough)
Jiang: Two beams.
Garlic: one head+half head
Chili noodles: 2-5 Liang
Apple: one (pear is delicious, too)
Glutinous rice: about 3 ounces (used to cook porridge, not too thin, not too sticky, control yourself! )
salt
Monosodium glutamate (no monosodium glutamate when cooking, depending on the taste)
Sugar (it is recommended to put more, depending on personal taste)
1. First, cut the cabbage in half and marinate it with salt to remove water. In order to save time, you can slice the cabbage, spread a layer of cabbage and sprinkle a layer of salt. If you want to make it more beautiful, you can divide the cabbage into two parts and sprinkle salt evenly on each piece of cabbage, both on the front and back (this is my first time, but it's beautiful). After curing, you can press a heavy object on the cabbage and keep it for at least 4 hours.
2. Garlic is ground into powder; Ginger. Cut the onion into pieces. Start cooking glutinous rice porridge. The apple was cutting when it began to stir. Some people use this time to pickle onions, which depends on their personal habits. Don't cook the porridge too early, the cabbage will be cooked in time when it is almost ready.
After the porridge is cooked, let it cool in cold water, otherwise it will burn! ! ! Rinse cabbage with clear water several times. Find a bigger pot, and add minced garlic, Jiang Mo, onion, pepper, sugar, monosodium glutamate, apple slices (or shredded) and salt (if you think the cabbage is not salty enough, you can add more salt at this time; If you feel salty, you can put less salt into the basin, then pour warm glutinous rice porridge into the basin and mix well. When stirring, be sure to wear rubber gloves or cover your hands with plastic bags, otherwise the pepper will make your skin feel uncomfortable. )
4. Wash the cans and pack pickles. Put a layer of cabbage and a layer of sauce! Wipe a layer, just grab it with your hands a few times, and try to dip every piece of cabbage in the sauce. Such a layer, a layer ......
5. seal. Leave it at room temperature for a day or a day and a half, and then transfer it to the refrigerator. Otherwise, it will ferment too fast and turn sour. You can eat it the next day. Take your time. The third day and the fourth day are the best!
Sam sun braised dishes Dan
Ingredients: Chinese cabbage, fresh shrimp, mushrooms and fish. Practice: 1. Chop fish, shrimp and mushrooms into minced meat, and then add seasoning such as salt, monosodium glutamate and egg white. 2. Cook the Chinese cabbage heart, then brew the three fresh stuffing and steam it in a cage. 3. Put the steamed Chinese cabbage into the dish and pour in the white juice. Features: light and fresh.
Braised cabbage with laver
Ingredients: 20g of dried seaweed, 500g of Chinese cabbage, 30g of winter bamboo shoots, 2 mushrooms in water, a little onion, 3g of refined salt, 3g of white sugar, a little cooking wine, 30g of lard, 60g of broth, 3g of sesame oil, proper amount of monosodium glutamate and 500g of vegetable oil.
working methods
(1) Wash the cabbage. Cut into long sections, slice winter bamboo shoots, and cut winter mushrooms in half.
(2) Heating vegetable oil to 60%, adding Chinese cabbage, frying, pouring out, and controlling oil.
(3) Boil the lard, put the scallion in the pot, add the winter bamboo shoots and mushrooms, add the broth, seasoning, dried laver and Chinese cabbage, add monosodium glutamate, and sprinkle with sesame oil.
The effect of promoting digestion and relieving qi has a certain effect on impotence due to kidney deficiency.
sweet and sour cabbage
Material: 500g cabbage, 1...> & gt
Question 2: How to make cold cabbage stalks?
Shandong cabbage stem 300g, dried bean curd 1 50g, pepper 1, shallot 1, coriander, crispy peanut 30g, methyl salt1teaspoon, ethyl salt14 teaspoon, and fine sugar/kloc-0.
working methods
1. Wash the stem of Chinese cabbage, cut it into filaments, grab it with salt of seasoning A and marinate it for about 15 minutes, then take it out and drain it, and rinse it with cold boiled water for later use.
2. Cut dried beancurd into filaments, blanch it with boiling water, and then pick it up and drain it; Wash and shred peppers and shallots; Wash coriander and cut into small pieces for later use.
3. Take a bowl, add shredded Chinese cabbage, dried bean curd and all seasonings according to the method of 1 and mix well, then add all other ingredients according to the method of 2, and mix together to serve.
Question 3: How to make fried cabbage stalks into ingredients?
condiments
cabbage
150g
carrot
1?o'clock
garlic clove
two
condiments
oil
Proper amount
salt
2 grams
oyster sauce
1?o'clock
step
1. Cut the stems and leaves of Chinese cabbage separately.
2. Wash and drain carrots, peel and slice, peel and mash garlic cloves.
3. Hot pot, add garlic and stir fry.
4.
Add carrots and stir fry.
5. Pour in the vegetable stalks and stir fry for a while.
6. Transfer in oyster sauce
7. A little salt, stir well.
skill
It takes 2 minutes to quickly turn over the stir-fry stalks in the fire.
Question 4: How to stir-fry high-stalk Chinese cabbage with delicious ingredients?
250g of Chinese cabbage, 3 dried peppers, salt and monosodium glutamate.
working methods
1, wash Chinese cabbage, throw water, obliquely cut Chinese cabbage, and cut pepper into sections.
2. Put the pepper into the hot oil pan, and then stir-fry the cabbage, so that the fried cabbage is delicious. 3. Stir-fry the cabbage and add salt and monosodium glutamate.
Question 5: How to prepare fried pork rice with cabbage stalks?
Method of frying meat with cabbage
1. Ingredients: Chinese cabbage stalk, pork and pepper.
2. Chop pepper, sliced meat and cabbage.
3. Heat the oil, stir-fry the peppers, and pour in the sliced meat and stir well.
Put in cabbage stalks
Stir evenly
6. Season with salt. Add some salt when frying the meat to make it taste first.
Question 6: How to make cabbage stalks delicious? If you add some ingredients to cabbage, it will have a special taste.
1, stir-fried lean meat with Chinese cabbage stalk
2. Stir-fried pig ears with cabbage stalks
3. Sauté ed pork intestines with cabbage
4. Fried beef with cabbage
You can put some pepper in it.
Question 7: How to marinate Chinese cabbage stalks thoroughly? When pickling cabbage stalks l, dry the cabbage stalks first.
Dry the stems of Chinese cabbage and wash them. Drain the water so that you don't put salt on this root, sprinkle some ginger, garlic and Chili powder or something. If you are afraid that the fragrance will run away, put it in a convenient bag and press it on the stone, and pour cold water. Pickled in this way, the cabbage stalks will be cooked in a few days.
Question 8: 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, 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 9: How can Chinese Cabbage Gang eat sweet and sour cabbage well?
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.
Making:
1) Select the Chinese cabbage core 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 large fire cage, 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 evenly arrange them on the Chinese cabbage pier at intervals of four quarters to make shrimp skin;
3) 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.
Fish-flavored cabbage
Ingredients: 250g Chinese cabbage.
Accessories: oil 30g, soy sauce 10g, vinegar 8g, sugar 6g, starch 3g, cooking wine 5g, onion 5g, ginger 3g, garlic 3g and douban hot sauce 4g.
Making:
1) tender Chinese cabbage, washed and cut into diamonds with a side length of about 1 cm; Chop onion, ginger and garlic into powder, add appropriate amount of water and stir well;
2) Put the soy sauce, vinegar, sugar, starch, cooking wine, onion, ginger and garlic into a bowl, and add some water and stir evenly;
3) Heat the wok, add the base oil, add the douban hot sauce and stir fry slightly; Put the cabbage in, stir fry constantly, and let the main ingredients 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.
Chestnut cabbage
Ingredients: chestnut100g, Chinese cabbage 300g.
Accessories: 25g lard, soy sauce 10g, 2g refined salt, 5g cooking wine, 2g monosodium glutamate, 5g sugar, 2g water starch 10g chopped green onion, a little Jiang Shui, 50g vegetable oil (actual consumption).
Making:
1) Remove the roots of Chinese cabbage, cut it in half, cut it into strips with a length of 7 cm and a width of 1 cm (cut several knives vertically at the root of Chinese cabbage to connect the whole Chinese cabbage), cut a small cross on each Chinese chestnut with scissors, and cook it in a pot;
2) take out chestnuts and peel them in half;
3) put vegetable oil in the pot, heat it, add Chinese cabbage, stir-fry it a little, remove it, and control the oil;
4) Put lard into a pot, heat it, add chopped green onion, broth, soy sauce, cooking wine, monosodium glutamate, white sugar, refined salt, Chinese cabbage and chestnuts, bring to a boil, simmer for 2-3 minutes, remove part of the soup to make chestnuts stew, thicken with water starch, and sprinkle with bright oil.
Chinese cabbage with sesame sauce
Ingredients: 500g of Chinese cabbage and 75g of fresh hawthorn.
Accessories: 4 teaspoons of refined salt, 75g of sesame sauce, soft sugar 100g, 25g of cold chicken soup.
Making:
1), wash the Chinese cabbage core, spin it dry, cut it into filaments, add a little salt, knead it evenly, pickle it out, squeeze it dry and put it in a big 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 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 it into sesame paste;
4) Put shredded Chinese cabbage into a leaf-shaped pot, add hawthorn slices and drizzle with sesame sauce.
Braised shrimp with cabbage
Ingredients: Chinese cabbage 750g, dried shrimp 150g, mushrooms 1.
Accessories: 3 tsp of refined salt, 0.5 tbsp of light soy sauce and cooking wine, monosodium glutamate, sesame oil, pepper 1 tsp, ginger 1 slice, onion strips 1 0g, starch 3 tsp, lard1tbsp.
Making:
1), prawns are soaked in wet water, cut in half with a blade, sand lines are removed and washed. Wash and cut Chinese cabbage into long strips, blanch with boiling water and drain;
2) Drain the oil from the pot ... >>
Question 10: how can the Chinese cabbage gang cook well? What are the home-cooked ingredients of sweet and sour cabbage Gang?
Chinese cabbage
600 grams
condiment
Soy sauce: 5g sugar: 1 tablespoon vinegar: 15g dried pepper: 3 onions: 8g garlic: 2 cloves vegetable oil: appropriate amount.
Step Click Step to enter the kitchen mode.
1 Wash Chinese cabbage and cut into pieces.
2. Pour oil into the pan, add onion, garlic and dried pepper and stir-fry until fragrant.
Stir-fry the stalks of Chinese cabbage first, then add the leaves of Chinese cabbage and stir-fry until soft.
4 Add a little soy sauce and 1 tablespoon sugar.
5 add the right amount of vinegar
6 cover and stew until the cabbage is soft and rotten, then take it out of the pot.