I learned this dish from TV. The material is the most common Chinese cabbage in winter, which is cheap and grounded. Ingredients are also easy to find, sesame paste, mature vinegar, honey, large and small supermarkets can buy. There is no need to cut or fry the whole operation process. It just seems simple. If you want to mix the juice well, you have to rely on the secret recipe.
Secret sauce formula: 99311
Nine spoonfuls of mature vinegar, nine spoonfuls of honey, three spoonfuls of sesame paste, one spoonful of sugar, and one spoonful of salt with monosodium glutamate (salt is appropriate, monosodium glutamate can be omitted).
When learning this dish, I heard the word "Fei" mentioned repeatedly on TV. I think this is also the place that must be paid attention to when cooking this dish.
First, baked sesame sauce: because sesame sauce is dry and thick, it is better to cook it with mature vinegar, which can make the juice sticky. Coupled with the warmth of honey, the juice can be evenly hung on the leaves of Chinese cabbage, and the taste can take care of the overall situation.
Second, don't mix the juice as a whole, it will lose its texture if it is mixed into a thin soup, so you can't add a drop of water when mixing the juice.
Dried cabbage is sweet and sour, crisp and delicious, and extremely appetizing. Some people praise it as the best cabbage in the world. It is said that when Gan Long visited incognito, he ate it in an obscure small restaurant, and the evaluation was full of praise for it. Later, it was passed down for a long time, and the mixed cabbage was named "Ganlong Cabbage" together with Ganlong. Grass roots have become precious, and they have continued to this day, becoming a famous dish in Beijing. The reason must be that the taste is superb.
Dried Chinese cabbage
Ingredients: 6 pieces of Chinese cabbage (leaves only)
Sauce: nine spoonfuls of mature vinegar, nine spoonfuls of honey, three spoonfuls of sesame paste, one spoonful of sugar and salt.
Practice:
1. Wash and dry the cabbage, and tear the leaves into small pieces by hand.
2. Add mature vinegar and sesame sauce to the bowl and stir with a small spoon to make it sticky. Don't put all the vinegar in at once, just put a little in several times, or it will be ruined.
3. Add honey, sugar and salt and continue to stir evenly until it is very sticky.
4. Add cabbage leaves and mix well.
Tips:
1. Chinese cabbage leaves should be torn by hand, not cut with a knife, so as to ensure the taste of the leaves to the greatest extent. Remember to use only leaves, not help, because help is too thick and not easy to taste. I heard that cabbage leaves also have the effect of hangover.
2. Use mature vinegar, and the acidity of the mixed juice tastes good.
3. Bake the sesame sauce with vinegar. At first, it didn't blend well, and it was very loose. After a few times of stirring, it became sticky.
4. Mix the juice well, and you can also put it in the refrigerator for half an hour, so that the sesame sauce and vinegar can be more perfectly blended and strengthened, and then take it out and mix it with the cabbage leaves, so that the appearance and taste will be better.
5. Sprinkle some fried black sesame seeds before serving, which is beautiful, nutritious and tastes by going up one flight of stairs.
Hello everyone! Welcome to @ Tan Shi Kang da Wang. I'm Da Kang and dai Wang of your.
Talk about eaters, talk about food, and make friends with food!
How about cabbage cold salad?
Answer: Of course, cold salad can retain the nutrients of cabbage and a lot of vitamin C, cellulose, carbohydrates and various minerals to the greatest extent. It is cool and refreshing to cook, which is very convenient and simple. It can be stored easily at home, and the price is also very cheap. Now it is spring, and the weather is getting hot, which makes people lose their appetite. Simply mixing and frying cabbage is a very delicious and refreshing side dish.
I really like this kind of economical and affordable side dish. This side dish is simple and convenient, and it is not complicated to make. Today, I recommend a cold dish "cold cabbage" for everyone. Let's take a look at it!
Cold cabbage
Ingredients:
Cabbage, bean skin, carrot, cucumber, red pepper, 5 dried peppers, garlic, coriander 1 tree, 2 teaspoons of salt, 0.5 teaspoons of soy sauce/kloc-0, Chili oil, sesame oil and mature vinegar.
Step by step:
1. Wash and shred red pepper bean skin, carrot and cucumber, wash coriander and cut into sections, and cut garlic cloves into fine grains.
2. Wash the cabbage leaves, remove the roots and cut them into shreds.
3. Put the shredded Chinese cabbage, shredded red pepper and garlic into a container, add salt and marinate for 20 minutes. (killing water)
4. Squeeze most of the water out of the pickled vegetables, add bean skin, carrot and shredded cucumber, and mix well with soy sauce, sesame oil, mature vinegar and Chili oil.
5. Finally, garnish with coriander.
Tips for cold cabbage:
First: you can add some favorite side dishes such as bean skin, carrots, cucumbers and konjac, which are delicious and beautiful.
Second: the flavor should be sufficient, and there should be no shortage of Chili oil, ground sesame oil and mature vinegar.
Third: Chinese cabbage must kill water with salt.
I love food. Do you love me?
Cold salad is very delicious! And cabbage is especially suitable for patients with gastric and duodenal ulcers and diabetics! Materials:
400g of cabbage, 2 cloves of garlic, 2 dried red peppers, shredded onion10g, 5g of shredded ginger, 5g of salt, a spoonful of sesame oil and a little monosodium glutamate.
Practice:
1, removing the old leaves from the outer layer of cabbage, washing and shredding; Wash dried red pepper, remove pedicels and seeds, shred, and mince garlic.
Second, blanch the shredded Chinese cabbage in boiling water, take it out, put it in cold water for cooling, take it out and drain it.
Third, put the pot on fire, pour oil, heat it to 6 layers, add shredded onion, shredded ginger, shredded pepper and minced garlic to stir-fry until fragrant, then add salt, sesame oil and monosodium glutamate, stir-fry into sauce, pour it on cabbage and mix well.
It's delicious, simple and refreshing. Tonight is cabbage salad. Dude loves it!
I think cabbage is made into kimchi in Aauto Quicker, which is delicious, sweet and sour, appetizing, crisp and refreshing, and I can't live without it in my home.
1, break the cabbage, clean it, dry it in the air, cut it into cubes, peel the carrot, cut it into rhombic pieces (mainly for color matching), put them into a basin, add appropriate amount of salt, stir well and marinate for 2 hours.
2. After 2 hours, rinse off the salt with cold boiled water, drain the water, put it into a big bottle without water and oil, add pepper, millet spicy, ginger slices, a bag of pickled peppers with pickled pepper water, a bag of white vinegar and a proper amount of sugar, and marinate for half a day, and you can eat it the next day.