cabbage with sweet & sour sauce
Ingredients: 300g tender cabbage.
Accessories: 2g of dried seaweed, 50g of fresh green pepper, 50g of wet starch15g, 50g of lard, 5g of pepper, 0g of sesame oil10g, vinegar, monosodium glutamate, garlic slices and soy sauce.
Exercise:
1. Cut the cabbage into strips 4 cm long and 2 cm wide, and then cut the cabbage into smaller strips with green peppers.
2. put oil in the pot, add pepper when it is heated to 50%, fry until it is purplish red (don't paste), take out the pepper, then stir-fry the Chinese cabbage for a long time, then add shredded ginger, garlic slices and dried seaweed, stir-fry for a few times, and quickly add vinegar, sugar, monosodium glutamate, refined salt and fresh soup (50g), and cover the stewing pot.50000.000000000105
The special taste is sour, sweet, salty, tender and full of clear fragrance.
Note: If the green pepper is changed into pointed green pepper and the sesame oil is changed into red pepper oil, it is the practice of sweet and sour spicy cabbage.
Second, milk depends on cabbage.
Ingredients: 500g Chinese cabbage, fresh milk100g.
Ingredients: minced ham, dried seaweed, starch16g, lard125g, monosodium glutamate, salt and sesame oil ginger.
Exercise:
1. Remove the leaves of Chinese cabbage and cut into pieces 1.5 cm wide and 5 cm long.
2. Heat the pot and put lard. When the oil temperature reaches 70% heat, put the Chinese cabbage into the pot and fry it for about 1 min. When the cabbage is beige, take it out and control the residual oil. Leave 25 grams of oil in the original pot, put it in a frying pan with ginger, pour in the fried cabbage, milk, dried seaweed, salt, monosodium glutamate and a little fresh soup, and lean on it with slow fire until a little juice is collected.
Features: Beautiful color and delicious fragrance.
Third, roasted cabbage with chestnuts.
Ingredients: cabbage heart 300g, chestnut100g.
Ingredients: ham, bamboo shoots10g, wet starch15g, cooked lard 25g, peanut oil125g, salt monosodium glutamate, sugar and sesame oil.
Exercise:
1. Cut the roots of Chinese cabbage into sharp shapes with silver, cut them in half, cut them into 7 cm long and 0.6 cm wide Chinese cabbage strips (cut several knives vertically at the roots of Chinese cabbage to connect the whole Chinese cabbage), cut ham and bamboo shoots into ribs, and cut a small cross on each chestnut (just cut the chestnut skin). Add water to the pot, add chestnuts, cook until the chestnuts are soft, and peel the chestnuts while they are hot.
2. Put peanut oil in the pot. When the fire is 60% hot, add chestnuts and cabbage, stir-fry a little, and take out clean oil.
3. Put the wok on fire, add 30g lard, then add Chinese cabbage, chestnuts, ham slices, bamboo shoots, salt monosodium glutamate and white sugar, boil with high fire, then stew with low fire for 5 minutes, thicken with water and order sesame oil.
The special juice is delicious, crisp and delicious.
Fourth, cabbage with fruit juice.
Ingredients: 2,000 grams of cabbage heart.
Ingredients: tender coriander stalks,100g red sweet pepper, boiled orange juice, sugar, salt, monosodium glutamate and banana essence.
Exercise:
1. Chinese cabbage and red bell pepper are cut into 4 cm long filaments.
2. Marinate shredded Chinese cabbage, red bell pepper and coriander stalks with refined salt for 20 minutes, control the brine, add monosodium glutamate, boil concentrated orange juice, sugar and banana essence, and put them in the refrigerator for several hours before eating.
Features bright color, crisp and sweet, cool and refreshing.
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Rotting cabbage
Gourmet: Beijing cuisine
Winter home cooking in the north. Chinese cabbage is the main vegetable in northern winter, which contains many nutrients needed by human body and has the reputation of "the king of vegetables". Cooking with fresh pork or dried seaweed is more delicious.
Chinese cabbage1000g,
Chinese cabbage1000g, Jinhua ham powder 60g, chicken soup 250g, refined salt10g, raw powder and chicken powder 20g, cooking wine and sesame oil10g, sugar 3g, pepper 5g and oil 50g. Cooking method of 20 cakes 1. Boil the broth, add Chinese cabbage, and take it out after cooking; 2. Stir-fry the wok with high fire, add oil, add chopped ham, sugar, salt, cooking wine, sesame oil, pepper, monosodium glutamate and starch, mix well, thicken the juice and pour it into the plate. Microwave oven practice 1. Tear off the leaves of Chinese cabbage, cut the stems into 7 cm long, wash and drain. Put the leaves in a plastic bag and put them in the center of the turntable. Vegetable stems are wrapped in 3 packages and placed near the edge of the turntable. Heating 10 minute. After the vegetables are cooled, untie the glue and spread them radially in a medium bowl. Sprinkle chopped ham between each layer and cover the leaves with noodles. 2. Mix chicken soup, chicken powder and salt, pour into a plate and wrap it tightly with plastic film. Heat for 8 minutes until the vegetables are completely soft, and pour out the juice; 3. Mix the sauce and the vegetable leaves evenly, then add the hot vegetable juice and mix evenly, and heat for 2 minutes; 4. Buckle the cabbage in the bowl on the deep plate, pour the sauce on it and decorate with the remaining ham.
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kimchi
Gourmet: others
Salty and delicious, spicy and delicious.
Materials: 750g of Chinese cabbage kernel and leaves, and 0/0g of dried pepper/kloc-0. Seasoning: 0/00g vegetable oil/kloc-,5g salt and monosodium glutamate, 25g cooking wine, 30g soy sauce and 25g pepper.
(1) Wash the Chinese cabbage and break it into pieces, and cut the dried pepper into sections for later use. (2) After the frying spoon is heated with oil, put the pepper into it and stir-fry for a few times, then add the dried pepper and stir-fry until it changes color, add the cabbage and salt and stir-fry for a few times, then add the cooking wine, soy sauce and monosodium glutamate, and stir-fry evenly.
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Shredded cabbage with sesame sauce
Cuisine: Zhejiang cuisine
Crisp and refreshing, salty and slightly sweet.
500g of Chinese cabbage, 75g of fresh hawthorn, 4 teaspoons of refined salt, 75g of soft sugar100g of cold chicken soup, 25g.
1. Wash the Chinese cabbage, remove the core, spin off the water, cut into filaments, knead with a little salt, marinate out the water, squeeze out the water and put it in a big bowl for later use. 2. Wash the hawthorn, first cut the peel and core, then cut it into thin slices in batches, put it on one side of the cabbage silk bowl, and sprinkle with about100g of soft sugar. 3. Put the sesame paste into a small bowl, add 25 grams of cold chicken soup and melt it into sesame paste. 4. Put shredded Chinese cabbage into a leaf-shaped basin, stack hawthorn slices, and drizzle with sesame sauce.
Kimchi
Gourmet: Sichuan cuisine
Spicy and crisp, sweet and sour and delicious, with red in white color, suitable for all seasons. (Sichuan cuisine)
Tianjin cabbage (or soybean sprouts) (250g), sugar (60g), sesame oil (5.25g), balsamic vinegar (60g), pepper powder (a little), pepper (a little), dried pepper (a little), shredded ginger (a little), refined salt (a little) and pickled pepper (a little).
First, wash the cabbage, tear it into long strips (or cut it into sections), soak it in salt water for two hours, then take it out, squeeze out the water in the cabbage, put it in a pot, and cover it with ginger and pickled peppers. Second, boil sesame oil, dried Chili noodles, pepper and so on. Pour it on a plate, add sugar and vinegar, cover the pot and cook for a few minutes.
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Sauté ed cabbage with Chili
Gourmet: others
Crispy and spicy, good palatability, economical and convenient.
A catty of Chinese cabbage; Five dollars for cooking oil; Two peppers; Soy sauce San Qian; Ten capsules of monosodium glutamate; One yuan for chopped green onion; Jiang Mo two money; Ten prickly ash; Vinegar money
Peel off the old leaves of Chinese cabbage, wash them, cut them into four pieces, and then cut them into ribs with a straight knife. Put the wok on high fire, heat the cooking oil, stir-fry chili, chili (sliced) and Jiang Mo for seasoning, add Chinese cabbage and stir-fry, pour in soy sauce and vinegar, and then pour monosodium glutamate into the wok and stir-fry several times.
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Clear water cabbage
Gourmet: Sichuan cuisine
Chinese cabbage is crisp and tender, shrimp is crisp and rotten, and it is full of flavor, which has the effects of improving eyesight, benefiting stomach, detoxifying and sobering up.
300 grams of cabbage 30 grams of shrimp. 30g of vegetable oil, 5g of onion, 2g of salt, 0.5g of monosodium glutamate, 0g of pepper10g, and 0g of bean flour10g.
Wash the fresh cabbage, blanch it in boiling water, immediately pick it up, let it cool, and cut it into 3 cm long sections. Wash shrimp. Heat the frying spoon with high fire, add vegetable oil to heat it, add shrimp and fry until brown, add cabbage, salt and onion, cook it a little, then add monosodium glutamate, pepper and water bean powder, stir-fry for a few times, and serve.
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Braised cabbage with crab roe
Food: Korea
White and green, crisp and tender, rich in original juice.
Crab yolk150g, Chinese cabbage 500g, salt 8g, cooking wine15g, monosodium glutamate 5g, chopped green onion10g, sugar10g, Jiang Mo 5g, chicken soup 250ml, water starch 30g, chili oil 3g, chilli oil.
1. Remove the heart and leaves from the Chinese cabbage, cut the cross edge from the root with a knife, wash and drain. 2. Heat the wok, add soybean oil, heat it to 60%, add Chinese cabbage, fry the cabbage with slow fire, pour it into the colander, drain the oil and stand by. 3. Leave 25 grams of base oil in the original wok, add minced onion and ginger, stir-fry until fragrant, add crab roe, cooking wine and Chili oil, and then add chicken soup, salt and monosodium glutamate.
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Hot and sour cabbage
Gourmet: Sichuan cuisine
This dish is crisp and slightly salty, sour, spicy, sweet and fragrant. This is Sichuan flavor, and it should be drunk with Xianyi.
Five Jin of yellow bud cabbage; Dried peppers cost one or two yuan; Three or two refined salts; One or two ginger; White sugar is four or two; San Qian Zanthoxylum bungeanum; Five ounces of vinegar; Xiang you San Liang
1. Select the tightly buckled yellow bud white, remove the outer side, wash it, cut it into two pieces, cut it into half-inch long pieces, and then cut it into thick silk with two and a half widths. 2. Take a large pot, put a layer of vegetables and sprinkle a layer of salt, then mix well, cover the big plate, marinate for three hours, squeeze out the water, put it in the pot, add sugar and vinegar and mix well. Wash dried peppers to remove floating ash, soak them until soft, cut them into shreds, and put them on the dish with shredded ginger.
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Barbecued cabbage
Cuisine: Zhejiang cuisine
Cabbage is soft and rotten, with thick juice and golden red color.
250g of clean Chinese cabbage, 20g of garlic10g, and 20g of fat and lean meat slices. 25g of lard, 0/5g of soy sauce/kloc-,2g of refined salt, 5g of water starch, 50g of water, and a little chopped onion, ginger and garlic.
1. Cut the Chinese cabbage into domino pieces 5 cm long and 1.5 cm wide. Garlic is cut into 3 cm long segments. 2. Put lard in the pot, stir-fry the meat slices in the pot, add onion, ginger, minced garlic, soy sauce and refined salt, add Chinese cabbage to stir-fry according to the color of the meat, add 50g of water and monosodium glutamate when the Chinese cabbage comes out of the water to thicken the pot, and add garlic and cooking wine to stir-fry evenly.
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Garlic cabbage
Dishes: microwave dishes
300 grams of Chinese cabbage (about 8 ounces), 1.5 tablespoons garlic, 2 tablespoons oil and half a teaspoon salt.
(1) Wash and drain Chinese cabbage. (2) Mix Chinese cabbage with minced garlic, oil and salt, cover with plastic wrap, leave an opening for ventilation, and cook over high fire for 4 minutes.
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Sanwei cabbage
Gourmet: others
Red and white, spicy and multi-flavored.
Cabbage 2 kg red pepper 4 sugar 5 money refined salt 5 money vinegar 5 money pepper oil 5 money onion shreds 1 money ginger 3 pieces soy sauce 2 money monosodium glutamate 10 pieces.
Remove rotten leaves from Chinese cabbage, remove roots, wash, cut into three-width and eight-length pieces with a straight knife, blanch in boiling water, take out and dry, and cut peppers into filaments for later use; Sprinkle with salt, mix the cabbage well, heat the pepper oil from the pot, and add seasonings such as spicy shredded, shredded onion, shredded ginger, white sweet and sour, soy sauce and monosodium glutamate.
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Sixian Bai Cai dun
Cuisine: Zhejiang cuisine
Ingredients: cooked chicken100g, cooked ham 75g, roast duck100g, cooked bamboo shoots 75g, dried shrimps 25g, Chinese cabbage1(750g). Accessories: Shaoxing wine 1 0g, refined salt10g, monosodium glutamate10g, 750g of chicken soup, 5g of cooked chicken oil and 50g of cooked lard.
1. Select the Chinese cabbage pit 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 cage with strong fire, and 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 5 cm and a width of about 2 cm, and arrange them evenly in four equal sectors above the cabbage pier at intervals to make shrimp skin. 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.
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Fried spicy cabbage
Gourmet: others
Spicy and crisp, wine and rice are together.
Two Jin of Chinese cabbage, four dried red peppers, four pieces of ginger, two yuan of San Qian sugar, five yuan of soy sauce, five yuan of sesame oil, five yuan of refined salt and eight yuan.
Peel and wash the cabbage, cut it into three thick strips with a straight knife, add salt and mix well, take it out after pickling, rinse off the salty taste with cold boiled water and dry it, and put it in a basin. Pour sugar, vinegar and soy sauce on the cabbage, shred two peppers and ginger, sprinkle them on the cabbage, then fry the other two dried peppers with sesame oil and pour them into the basin, then cover them for ten minutes.
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Fish and cabbage
Cuisine: Zhejiang cuisine
Ingredients: 250g Chinese cabbage. 30g of auxiliary oil, 0g of soy sauce10g, 8g of vinegar, 6g of sugar, 3g of starch, 5g of cooking wine, 5g of onion, 3g of ginger, 3g of garlic and 4g of douban hot sauce.
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 some water and stir well. 2. Put soy sauce, vinegar, sugar, starch, cooking wine, onion, ginger and garlic into a bowl, add some water and mix well. 3. Open the wok, add the base oil, and add the watercress hot sauce to stir fry slightly. Put the cabbage in, stir-fry it constantly, so that every raw material is heated evenly. After cooking, pour the prepared juice into the pot (it can be poured in several times). After frying, you can take out the pot and put it on the plate.
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sweet and sour cabbage
Cuisine: Zhejiang cuisine
300g of Chinese cabbage. Salt, sugar, white vinegar, dried pepper, ginger, pepper, peanut oil.
(1) Remove the old leaves and shred the Chinese cabbage. Shred ginger. Shred dried Chili peppers. (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 to make sweet and sour juice, pour it on shredded cabbage, mix well, and add shredded ginger and dried pepper. (4) Wash and heat the pot, and put peanut oil. Add pepper, stir-fry until fragrant, take out the pepper, pour pepper oil on the pepper and shredded ginger while it is hot, then mix well and serve on a plate.
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Braised cabbage with shrimp
Gourmet: others
This vegetable soup is milky white, soft and rotten, and has a light and refreshing taste. When cooking, the taste of food should be put back, because leaves contain more vitamin C, which takes a long time to cook and causes more losses.
Yellow bud white (middle layer) a catty; One yuan for chopped green onion; Five yuan for shrimp; Jiang Mo a money; Salt is one dollar and five cents; Edible oil (soybean oil is the best) is eight yuan.
1. Wash dried shrimps to remove floating ash and soak them in clear water. Wash the Chinese cabbage, cut it into six-minute-wide strips, and then cut it into diagonal squares with an oblique knife, so that the leaves and sides of the Chinese cabbage are open. 2. Put the pot on the fire, add the cooking oil and heat it. When the chopped green onion and Jiang Mo are stir-fried, first pour in the vegetables and stir-fry them a few times, then add the salt and shrimp skin (even soaked water). When it's half-cooked, add the leaves and cook until it's done. Don't put soy sauce when burning yellow buds, otherwise the taste will be slightly sour and there will be no white juice to refresh.
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Shrimp buns with cabbage
Cuisine: Zhejiang cuisine
The dishes are milky white, beautiful in color and soft and rotten.
1 Chinese cabbage leaf, 3 fresh shrimps, 1 root carrot, 1 root celery, mayonnaise, 1 root radish and white radish.
Blanch the cabbage leaves in hot water for 3 minutes, cook the fresh shrimp, peel and dice, and cook and dice the carrots, celery, radishes and white radishes respectively. The above food is seasoned with mayonnaise and wrapped in cabbage leaves.
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Diet for pregnant women-sweet and sour cabbage.
Cuisine: Other cuisines.
750g of Chinese cabbage, 60g of soybean oil, 50g of carrot, and proper amount of white sugar, rice vinegar and refined salt.
Practice: 1. Remove the old stalks, cut off the roots, cut into chopstick-thick strips, then cut into 2-inch-long pieces, put them in a small pot, sprinkle with refined salt 1 hour, squeeze out the water, and code them in a deep dish. 2. Wash carrots, cut them into filaments and put them on cabbage. 3. Put the white sugar and rice vinegar into the pot, boil it with low fire until it is slightly sticky, pour it out and let it cool, and pour it on the cabbage and shredded carrot. 4. Boil the soybean oil in the pot, let it cool, and pour it on the cabbage.
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Braised cabbage in oil
Cuisine: Zhejiang cuisine
Bright and salty.
500g of Chinese cabbage, 250g of fresh mushrooms, 300g of vegetable oil, salt, monosodium glutamate, pepper, water starch and broth.
1. Wash the cabbage and take the cabbage for later use; Wash fresh mushrooms, pour them into a basin, add broth and salt, and simmer slowly. 2. Stir-fry the spoon with high fire, inject vegetable oil and burn it until it is four or five times ripe, then pour in the cabbage heart, then increase the fire, stew the oil until it is eight times ripe, control the removal of the oil, then add the soup, stew the cabbage heart, drain the soup, and put the vegetables neatly on the plate. 3. Wash the frying spoon, add the broth, fresh mushrooms, salt, monosodium glutamate and pepper to boil, pour the starch, and then pour the spoon on the cabbage.
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Sauté ed bacon with cabbage
Gourmet: Cantonese cuisine
Cabbage is also a cruciferous vegetable, rich in vitamin C and fiber, which can promote gastrointestinal peristalsis, keep the physiological system young and energetic, and help women detoxify.
Cabbage, a little bacon, green garlic, red pepper. Seasoning: salt, monosodium glutamate, lobster sauce, salad oil.
1. Wash Chinese cabbage and cut into sections. Cut the green garlic into sections and cut the red pepper into pieces. 2. Add water to the bacon and cut it into thin slices. 3. Blanch the cabbage and bacon with boiling water respectively. Put a little salad oil in the pot, add bacon and stir-fry until fragrant, add a proper amount of salt, monosodium glutamate and fermented soybean, add cabbage and green garlic and stir-fry for a few times, then take out the pot and decorate with red pepper.
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Stewed cabbage with ribs
Gourmet: Northeast cuisine.
The soup is white and delicious, and the meat is rotten.
Ingredients: 250g pork ribs and 250g cabbage head. Accessories: coriander stem10g, refined salt, monosodium glutamate, pepper water, onion ginger, broth and clear oil.
1. Cut the ribs into one-inch and five-minute sections, dice the cabbage head, cut the coriander stalk into small pieces, slice the onion and ginger, and pat the ginger pieces with a knife. 2. Put water in the spoon, boil the water, take it out in the ribs, and then rinse the blood foam with water. 3. Put a small amount of clear oil into the spoon. When the oil is hot, put the onion and ginger into a wok, then fry the cabbage until it is half cooked, add the broth, add the ribs, salt and pepper water. After boiling, turn to low heat and simmer slowly, take out the onion and ginger slices, add monosodium glutamate and coriander stalks, and serve in a bowl.
Sesame cabbage
Cuisine: Zhejiang cuisine
Light and refreshing, and has the fragrance of sesame.
300g of Chinese cabbage, 50g of cooked sesame seeds, 5 slices of ginger and 0/4 teaspoon of salt/kloc.
1. Take a heat-resistant microwave bag, add 1 tbsp oil and ginger slices, stir-fry with strong microwave for 3 minutes, and then pick out the ginger slices. 2. Wash the cabbage, cut it in half, put it in a heat-resistant bag with 2 tablespoons of oil, add salt and mix well, loosen the bag mouth and cook it in a microwave oven for 3 minutes. 3. Put the Chinese cabbage in a big plate and sprinkle with sesame seeds.
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China Yishou Prescription (ⅵ) —— Brainwashing chicken breast and Chinese cabbage to prolong life.
Cuisine: Other cuisines.
Strengthen the brain and increase wisdom.
Chinese cabbage1000g, cooked chicken breast 250g, peanut oil 50g, refined salt 4g, monosodium glutamate 2g, cooking wine10g, milk 60g, water starch15g, chopped green onion 5g and a proper amount of chicken soup.
Practice: remove the roots of Chinese cabbage, rinse it thoroughly with boiling water, remove it and cool it with cold water, put it in a plate and drain it. Heat a wok, add peanut oil, add chopped green onion and cooking wine, add chicken soup and refined salt, add chicken breast and Chinese cabbage, bring to a boil with strong fire, add monosodium glutamate and milk, thicken with water starch, and serve. Efficacy: brain-strengthening and intelligence-improving. Usage: Take with meals, 2-3 times a week. Application: Suitable for people with memory loss and difficulty in concentration.
Stewed tofu with cabbage and vermicelli
Cuisine: Other cuisines.
Tonify spleen and stomach, and prolong life.
500g of Chinese cabbage, 0/00g of vermicelli/kloc-0, 400g of tofu, and a little onion, ginger, oil and salt.
Practice: Tofu is cut into strips, Chinese cabbage is cut into slices, vermicelli is soaked and cut into sections, base oil is put in the pot, onion and Jiang Mo wok are added with soup, tofu is added, cooking wine, salt and monosodium glutamate are added, then Chinese cabbage and vermicelli are added, stewed until the cabbage and vermicelli are cooked and soft, and oil is poured out of the pot. Efficacy: tonify spleen and stomach and prolong life. Usage: Eat tofu and drink soup. Scope of application: suitable for ordinary people. Yu Xiaoping and Huang Zhijie are edited by Science and Technology Literature Publishing House.
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Chinese Cabbage, Dried Vegetables, Broccoli and Their Recipes in Nutrition Recipes of 100 Vegetables
Cuisine: Other cuisines.
Please see below.
Cabbage Cabbage is called green vegetable in Zhejiang. After eating, it can dredge the stomach, relieve constipation, clear away heat and prevent skin diseases. Teeth that often feel insufficient body fluid, dry lips and tongue, or swollen gums and frequent bleeding should eat more. Dried vegetables are dried with fresh Chinese cabbage. The benefits of dried vegetables can be stored and eaten for a long time. After drying in the sun, they will absorb the ultraviolet rays of the sun. Rich in vitamins A, B, C and cellulose, it can eliminate internal fire, clear heat and benefit intestines. Dried vegetables can prevent scurvy and skin diseases. Broccoli Broccoli is also called cabbage because its leaves are tightly wrapped and spherical like lettuce, but the leaves are thicker. Cantonese people think broccoli is hot and humid, and they don't like it very much, while Europeans and Americans are "unhappy without coconut leaves". In their meal or soup, broccoli can be said to be the protagonist in the side dish. Broccoli originated in Europe and its price is popular, so it is the ingredient of family (sending) dishes. Broccoli contains vitamins A, B 1, B2, C and folic acid such as E, K and U. It can be used to treat gastric ulcer, duodenal ulcer, constipation and skin suppuration, and prevent periodontal disease. Ingredients: 500g of Chinese cabbage, 50g of solid salted fish150g, 2 tablespoons of ginger rice1. Seasoning materials: 1/2 teaspoons of sugar, proper amount of cornflour and water: 1. Wash the Chinese cabbage and dry it for later use. Wash salted fish with real meat and drain. Cut the meat into strips. 2. Heat the red pot, add the oil, saute the ginger rice, stir-fry the salted fish a little, and serve. Heat the red pot, add oil, stir-fry the cabbage until it is 80% cooked, return the salted fish to the pot, and pour in the seasoning juice. Serve. Broccoli floss material: 400g broccoli, 250g lean meat (chopped), 1 teaspoon garlic. Lean meat seasoning: 1 teaspoon soy sauce, 1/2 teaspoons sugar, and proper amount of cornflour: 1. Cut the broccoli into 3 cm long sections, wash and dry. Add lean meat to taste and marinate slightly. 2. Heat a red pot, add oil, add broccoli, stir well, add a little water, and cook broccoli until it is 80% cooked, then serve. Heat the wok again, stir-fry garlic in oil, add lean minced meat until cooked, then return the broccoli to the wok and season with salt. Cabbage, mandarin duck and shrimp ingredients: broccoli 320g, soy sauce 1 teaspoon, fresh shrimp 320g, salt 1 4 teaspoon, shrimp 1 teaspoon, sugar12 teaspoons, garlic1teaspoon and water/kloc-. Practice: 2. Stir-fry shrimps in a white pot and set aside. 3. Remove the oil from the fresh shrimp with hot oil. 4. Add two tablespoons of oil and saute minced garlic. Add seasoning to broccoli until it becomes soft. Put the fresh shrimp back into the pot and stir well. Bury them in 1 teaspoon cornmeal water. Stir well and serve. Sprinkle with shrimps. Broccoli duck material: 640 grams of broccoli, a little garlic, half duck, 1 onion (cut into pieces), 2 slices of ginger, and a few slices of carrot flower. Methods: 1. Broccoli is cut into flowers and then hung in cold river water with salt, oil and water. 2. Slice the duck into thick slices, add 2 tablespoons of oil, and fry the duck on both sides until it is slightly yellow. 3. Add 1 tbsp oil-fried ginger slices, garlic and duck meat, add 1 cup of water, stew for a while, add carrot flowers, bury them in a little corn flour water, and add onion segments to serve. Editor: Al
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Roasted chestnuts and cabbage
Gourmet: Shandong cuisine
Fresh and salty, soft and rotten, with the sweetness of chestnuts.
400g of cabbage heart, a can of canned chestnuts (or 250g of raw chestnuts), 40g of clear oil, 2g of chopped green onion, 2g of Jiang Mo, 20g of cooking wine, 5g of soy sauce, 5g of white sugar, 2g of salt, 5g of monosodium glutamate, 35g of water starch, 5g of sesame oil and a proper amount of broth.
(1) Chinese cabbage is cut into long strips along the knife. Canned chestnuts have been blanched in boiling water. If raw chestnuts are used, cook them, peel them and cut them in half. (2) Steaming Chinese cabbage in a steamer, or blanching it in boiling water and putting it in a plate. (3) Boil oil, add minced onion and ginger, saute, cook wine, add soy sauce, salt, broth, white sugar and monosodium glutamate, add chestnuts and white sugar, turn to low heat and cook slightly, add water starch and pour sesame oil.
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Chinese cabbage meat roll
Gourmet: others
This dish is simple to make, the leaves are slightly crisp, the meat is tender, and the taste is salty and sweet.
Twelve leaves of Chinese cabbage with yellow buds; Pork six Liang; Three points of refined salt; Soy sauce is seven yuan; Pentose; One yuan for chopped green onion; Jiang Mo a money; Sesame oil is two dollars.
1. Choose pork with 30% fat and 70% lean meat, chop it into minced meat, expand the bowl, add soy sauce and white sugar, stir well, then slowly add three or two clear waters, stir while adding, and finally add refined salt, chopped green onion, Jiang Mo and sesame oil and stir well into minced meat for later use. 2. Wash the vegetable leaves, trim them into small pieces with a knife, cook them in a boiling water pot until they are just soft, take them out and drain them, then lay them flat on the chopping board, and divide the clean meat into twelve parts and put them on the vegetable leaves.
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Chinese cabbage mushu
Cuisine: Zhejiang cuisine
Home cooking is rich in nutrition and beautiful in color.
Chinese cabbage 1 75g, agaric fungus 25g, shredded pork 50g, egg1piece, spinach 25g. 50g of lard, 6g of soy sauce, 5g of refined salt, 2g of cooking wine, 2g of monosodium glutamate, 7g of water starch, 50g of broth, a little onion and Jiang Mo.
1. Remove the side leaves of the cabbage, cut it into large pieces with a blade, cut it into 4 cm long shreds, stir-fry it with a little oil, and take it out of the pot to control the net moisture. Spinach is cut into 3 cm long segments. Beat the eggs into a bowl and fry them in a little oil. 2. Put lard in the pot, add shredded pork, stir-fry until raw, add onion, Jiang Mo, soy sauce and cooking wine, stir-fry, add fried eggs, fungus, spinach and shredded cabbage, add broth, monosodium glutamate and refined salt, and thicken after boiling.
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Cabbage mint
Gourmet: French famous dishes
White and yellow, sweet and sour, French and French.
300g of cabbage, 30g of mint leaves, 85g of onion, 3 oranges, 5g of celery powder, 0g of almond10g, and 60g of hawthorn cake. Raw vegetable oil100g, white vinegar10g, 75g of white sugar, 50g of baking powder paste, 3g of nutmeg powder and a proper amount of salt.
1. Wash the cabbage, cut it into filaments, soak it in clear water for 5 minutes, and take it out to control the water; Then cut the onion into thin slices, the thinner the better, remove the salt, knead it, soak it in cold water for 2 minutes, and remove it to control the water; Then, peel the orange and cut it into 2 mm thick slices; Washing celery, picking, and chopping; Peel and chop almonds. 2. Mix white sugar, white vinegar, nutmeg powder (available in Chinese medicine stores) and salt, mix with shredded cabbage, onion slices and orange slices, and put them on the edge of the plate. 3. Cut the hawthorn cake into 65,438+05 pieces with a thickness of 5 mm, and clamp L pieces of hawthorn with two mint leaves (available in Chinese medicine shops). Then, soak them in the baking powder paste, fry them in a 70% hot oil pan until golden brown, take them out, drain the oil, and use chopsticks to make two holes in one side of the fried mint leaf blank, but you can't do it. 4. Put the boiled celery powder in the middle of the plate and serve. Note: Mix 50g baking powder paste with 400ml warm water, and add proper amount of flour to mix well.