NO.1 Steamed Baby Cabbage
Prepare the following ingredients: 2 baby cabbage stalks, 50 grams of pork belly, 3 dried shiitake mushrooms, 5 millet peppers, half an onion, and salad oil A little, 4 grams of salt, 5 grams of green onions, 5 grams of ginger, 5 grams of garlic, 10 dried chili peppers, 1 tablespoon of light soy sauce, 1 tablespoon of oyster sauce
The specific method is as follows: wash each doll Cut the vegetable into 6 parts vertically or tear it by hand. Tear each vegetable leaf into finger-width strips. Boil it in boiling water until soft and take it out (this will make it more flavorful). Change the ingredients to a knife. Add a little oil to the wok and fry the thin slices of pork belly. When fragrant, add onions, ginger, garlic, peppers, and diced mushrooms, stir-fry for a while, add seasonings, pour the baby cabbage into it and stir-fry quickly, heat the bottom of a casserole with shredded onions, pour the fried baby cabbage and sprinkle with green onions!
NO.2 Baby Cabbage in Soup
Prepare the following ingredients: 1 baby cabbage, 1 preserved egg, 10 grams of dried shrimps, 3 shiitake mushrooms, 1/4 tsp of salt, Half a spoon of ginger (purée), 200 ml of stock
The specific method is as follows: tear the baby cabbage into small pieces and wash them, soak the dried shiitake mushrooms in warm water for 20-30 minutes until thickened, cut into small pieces, and add dried shrimps Soak in warm water for 10 minutes. Cut the preserved eggs into small pieces and chop the ginger. Put 1 tsp of oil in the pot. When the oil is 30% hot, add minced ginger, chopped mushrooms and dried shrimps and stir-fry until fragrant. Add the preserved eggs and stir-fry for a few times. Add the stock and bring to a boil over medium heat, then turn to low heat and simmer for about 2 minutes. Add the baby cabbage, spread it evenly in the pot, cover and cook over high heat until the water boils, turn to low heat and simmer for about 1 minute until the baby cabbage is cooked. After it becomes soft, add salt to taste, serve the vegetables with the soup on a plate, and sprinkle with chopped green onion!
NO.3 Steamed baby cabbage with garlic vermicelli
Prepare the following ingredients: 500g baby cabbage, 20g vermicelli, 3g salt, 3g chicken essence, 20g garlic, steamed fish 10 grams of soy sauce
The specific method is as follows: first cut the baby cabbage into two halves, and then divide each half into two halves. Use boiling water with salt and a few drops of cooking oil to blanch them thoroughly. One is to have a basic base flavor, and the other is to match the maturity of the vermicelli, so that the vermicelli will not be too soft just after steaming. Longkou vermicelli Blanch it slightly in hot water, not too soft. When it is just soft, take it out and set aside. Peel 10 cloves of garlic and press it into minced garlic with a garlic press. Set aside. Heat the pot and add a little cooking oil. After the oil is slightly hot, add minced garlic and stir quickly with a spatula. Slowly sauté the garlic over low heat until slightly brown. Then set aside. Fry lightly because the heat of the oil will further cook the minced garlic. Then add a little salt and chicken essence, spread the soaked vermicelli on the bottom of the plate, put the blanched baby cabbage to control the moisture, and put some vermicelli in the middle of the baby cabbage, and sprinkle the prepared minced garlic on top , steam the steamer over high heat for 7-10 minutes, take it out and drain off the soup. Sprinkle some chopped chives on the vermicelli, add some steamed fish soy sauce, heat up the hot oil and pour it on the dish. If you like spicy food, you can also sprinkle some crushed red pepper on top.
NO.4 Black fungus and baby cabbage
Prepare the following ingredients: 250 grams of baby cabbage, 15 black fungus, 1/4 teaspoon of salt, a little green onion, 1 tablespoon of light soy sauce, and white sugar 1/4 teaspoon
The specific method is as follows: Put the dried black fungus into a container, pour 5 times the cold water, and soak for 30 minutes. After the fungus is completely soaked, remove the hard roots, tear the fungus into bite-sized buds with your hands, pull apart the baby cabbage leaves, wash and cut into slices. Pour water into a soup pot and bring to a boil over high heat. Pour in the fungus and blanch for 2 minutes. Remove and set aside. Pour oil into the pot and heat until 70% hot. Add in green onion slices and sauté until fragrant. Pour in the chopped baby cabbage. Stir-fry quickly with a shovel. When the baby cabbage leaves become soft, pour in the black fungus, pour in the light soy sauce, add sugar and salt, and stir-fry evenly!
NO.5 Hot and sour baby cabbage
Prepare the following ingredients: 500g baby cabbage, 2g garlic, 2g ginger, 2g dried chili, 3g soy sauce, 5g oil , 2 grams of vinegar, 2 grams of starch, 1 gram of salt
The specific method is as follows: wash and cut the baby cabbage, wash and cut the dried chili, garlic, and ginger separately and set aside, soy sauce, vinegar, starch, appropriate amount of salt and Add sugar and a little water to make a sauce and set aside. Heat oil in a pot, add dried chili peppers, garlic and ginger and sauté until fragrant. When the aroma comes out, add the chopped baby cabbage and stir-fry until soft, then pour in the prepared sauce. Stir fry evenly.