Vinegar cabbage

Ingredients:

Cabbage, salt, onion, ginger, garlic, light soy sauce, seafood soy sauce, sugar, vinegar, water starch, sesame oil< /p>

Method:

① Wash the cabbage, cut it into thin slices with an inclined blade, mince the onion, ginger and garlic. Cut more garlic, half for frying and half for sauce; < /p>

② Take a bowl, add vinegar, sugar, one, two kinds of soy sauce, salt, half of the minced garlic, and mix well;

③ Heat the pan and add oil, 30% hot, add onion, ginger and garlic Saute until fragrant, add the cabbage slices and stir-fry until slightly soft, pour in the sauce and continue stir-frying until the cabbage is 6 or 7 mature, add water starch to thicken the gravy, and drizzle with sesame oil.

Cabbage rolls

Ingredients:

Cabbage, carrots, vermicelli, fungus, meat, salt, soy sauce, starch, vinegar

Method:

① Wash and chop the carrots, mince the vermicelli and fungus, mince the meat, wash the cabbage;

② Mix the carrots, vermicelli, fungus and meat together , add salt and a little soy sauce to taste, stir evenly to make a filling;

③ Blanch the cabbage until soft, put the filling into the cabbage leaves, wrap it well, put it in a steamer, and steam over high heat About 10 minutes;

④ Take it out of the pot and pour on the thickening sauce (starch, very fresh flavor, salt, vinegar, you can adjust according to your own taste);

Pork and cabbage stewed vermicelli< /p>

Ingredients:

Cabbage, pork belly, vermicelli, soy sauce, salt, onion, ginger, garlic, oil

Method:

①Make vermicelli in advance Soak the pork belly in water, wash and slice it, cut the cabbage, and prepare the onion, ginger, and garlic;

② Heat the pan with cold oil, sauté the onion and ginger until fragrant, add the pork belly, stir-fry until cooked, add the cabbage and stir-fry evenly;

③Put in an appropriate amount of water, preferably boiling water, add vermicelli, add soy sauce, cover the pot, simmer over medium-low heat for 15 minutes, leaving a small amount of soup;

④Put in Season with salt (add less because soy sauce was added before), add garlic, stir-fry evenly, stir-fry for a little longer until the garlic smell comes out, and serve on a plate.

Qianlong Cabbage

Ingredients:

Baby cabbage, sesame paste, sugar, balsamic vinegar, salt, oyster sauce, sesame oil, honey, black sesame seeds

Method:

① Tear the cabbage leaves into pieces and wash them clean to control the moisture (the cabbage must be dried so as to ensure that the sauce is covered with the cabbage leaves without collapsing); < /p>

② Adjust the sauce: 2 tablespoons of sesame paste, 2 tablespoons of sugar, stir well, add an appropriate amount of salt, sesame oil, 2 to 3 tablespoons of balsamic vinegar, stir well, add an appropriate amount of dark soy sauce to adjust the color, and finally add an appropriate amount Stir the honey evenly (adjust according to your own taste);

③Pour the prepared sauce into the cabbage, stir evenly, so that each cabbage leaf is evenly coated with the sauce, then put it on a plate, sprinkle with black Just sesame seeds.

Cabbage stew

Ingredients:

Chinese cabbage, dried shrimps, mushrooms, taro, fried pork skin, fungus, salt, sugar

Method:

① Cut off some roots of the cabbage, cut it in the middle, and then cut it into large pieces. Cut the taro into large pieces, add a little salt, mix well to taste, and cut the soaked fried pork skin into pieces. , soak the fungus and shiitake mushrooms and set aside;

② Heat the pan, add a little more oil than usual for cooking, add the taro, fry until slightly browned, and the taro aroma comes out, then serve out;

< p> ③Leave a little base oil, stir-fry the mushrooms until fragrant, add dried shrimps and stir-fry, pour in an appropriate amount of boiling water, add cabbage and taro, cover the pot, and simmer for ten minutes;

④Add the pork halfway Peel and fungus, add salt and sugar for simple seasoning, and finally use high heat to reduce the soup.

Cabbage cake

Ingredients:

Cabbage leaves, eggs, flour, salt

Method:

① Wash and chop the cabbage, add salt and drain;

② Add an egg, a small amount of water, add flour and stir into a thick paste;

③ Brush the electric pan with oil. Pour the vegetable batter and spread it thinly on both sides until cooked.

Hot and sour cabbage

Ingredients:

Cabbage, spicy, dried chili, onion, vinegar, salt, starch, light soy sauce, oil, pepper powder

Method:

① Wash and cut the cabbage into small slices, chop the peppers, and chop the green onions;

② Heat the oil in the pot, add the chopped green onions, small red peppers and Stir-fry the dried chili until fragrant, add the cabbage and stir-fry;

③Pour the white vinegar first, stir-fry evenly, then pour a little mature vinegar and add an appropriate amount of salt;

④Stir-fry After evenly mixing, pour some light soy sauce and a little pepper powder

⑤Take a little starch, thicken the gravy with cold water, pour it into the pot, and stir-fry for half a minute.

Spicy cabbage

Ingredients:

Chinese cabbage, garlic, ginger, pear, white radish, leek, chili powder, salt, sugar, shrimp paste, Glutinous rice water, monosodium glutamate, fish sauce

Method:

①Choose fresh and firm cabbage, remove the bad outer leaves, and cut it directly without washing (the method of cutting cabbage : Make a cut from the root and then break it open with both hands instead of cutting it completely from top to bottom, so as to ensure that the leaves below will not be chopped);

② Marinate with salt until wilted For soft cabbage, wash it under running water, squeeze out the water, and drain it in a drain basket for 1-2 hours;

③ Take a container large enough to hold the cabbage and insert it into the container. More than half of the water, put the coarse salt into the water and melt it into salt water, then soak the cabbage coated with coarse salt in the salt water. Pay attention to the pickling condition of the cabbage every 4-5 hours. If the cabbage is pickled, Before the cabbage is completely soaked by the precipitated water, pay attention to adjusting the placement of the cabbage so that it is evenly soaked in the salt water; the cabbage will become wilted after about 16-24 hours;

④Garlic Use a masher to press the ginger and garlic into minced garlic and ginger and set aside. Mix the glutinous rice flour with water, then heat over low heat and stir constantly until slightly thickened. Pour into the onion, ginger and garlic seasoning, and stir evenly immediately;

⑤Pour 7 cups of chili powder for kimchi, 1 cup of fine salt, 1 cup of sugar, and 1 cup of monosodium glutamate into a large enough container and mix well (you can use the round plastic cup that comes with the rice cooker) ;

⑥Add the remaining ingredients: pear shreds, white radish shreds, leek segments, and shrimp paste and mix well to make the chili sauce for kimchi. (The fish sauce is also added at this time, the amount is about 20 ml);

⑦ Put on disposable gloves, apply the chili sauce evenly on each cabbage leaf, and pay attention to the sandwich evenly. . Place in a container that can store kimchi and marinate for 20 days before eating.

Garlic vermicelli and baby cabbage

Ingredients:

Baby cabbage, vermicelli, oyster sauce, light soy sauce, garlic, spicy millet

Method:

①Soak the vermicelli in warm water, baby cabbage, pick off the leaves and wash them (or cut them into 6 pieces vertically with a knife), mince the garlic and millet (you can omit it if you don’t like spicy food) Set aside;

② Pour water into the pot, add some salt and oil, blanch the baby cabbage and remove;

③ Heat oil in the pot, add minced garlic and saute until fragrant, add Add oyster sauce, light soy sauce, and a little water, stir well

④Place the blanched baby cabbage on a plate and add the vermicelli, top with the freshly made garlic sauce, boil the water, and steam for 5 minutes;

⑤ Take out the pot and pour in light soy sauce (a little mixture of light soy sauce + purified water) so that it is not too salty. Sprinkle with chopped green onion (optional) and then pour a layer of hot oil on the surface of the minced garlic.

Griddle cabbage/cabbage

Ingredients:

Chinese cabbage, pork belly, dried chili, light soy sauce, oyster sauce, salt, sugar

Method:

① Wash and drain the Chinese cabbage, break it into small pieces (the core of the cabbage is more delicious), cut the pork belly into thin slices (the fat one is more delicious), dry the red cabbage Cut the pepper into sections;

②Put a little oil in the pot, add the pork belly, and fry the pork belly over low heat to get the oil out. If the meat is fatter, you can fry it for a while longer to make it curled;

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③After the pork belly is stir-fried, add red dry pepper and sauté until fragrant, add a little light soy sauce to add color to the meat, and add a little oil to add flavor;

④After the meat slices are fried, Turn on high heat, add cabbage, stir-fry quickly, add salt and a little sugar, simmer over high heat for a while, simmer the water from the cabbage and serve.

The above is how to make 10 kinds of cabbage. Are you swallowing your saliva? Quickly code it up and eat it slowly!