Vinegar cabbage
Ingredients: 300g tender cabbage.
Accessories: dried seaweed 2g, fresh green pepper 50g, wet starch 15g, lard 50g, pepper 5g, sesame oil 10g, vinegar, monosodium glutamate, garlic slices and soy sauce.
Exercise:
1. Cut the cabbage into strips 4 cm long and 2 cm wide, and cut the cabbage into smaller strips with green peppers.
2. Put oil in the pot, add pepper when it is heated to 50% heat, fry until it is purple (don't paste), take out pepper, stir-fry Chinese cabbage for a long time, then add shredded ginger, garlic slices and dried seaweed, stir-fry a few times, quickly add vinegar, sugar, monosodium glutamate, refined salt and fresh soup (50g), and cover with stew 65438.
The special taste is sour, sweet, salty and tender, full of clear fragrance.
Note: If the green pepper is changed into pointed green pepper and 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, starch 16g, lard 125g, monosodium glutamate, salt and sesame oil ginger.
Exercise:
1. Remove the leaves from Chinese cabbage and cut it into pieces 1.5cm wide and 5cm 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 Chinese cabbage is beige, take it out and control the residual oil. Leave 25g of oil in the original pot, put it in a wok with ginger, pour in the fried Chinese cabbage, milk, dried seaweed, salt, monosodium glutamate and a little fresh soup, and lean over low fire until the juice is a little.
Features: bright color and delicious smell.
Third, roasted cabbage with chestnuts.
Ingredients: cabbage heart 300g, chestnut100g.
Ingredients: ham and bamboo shoots 10g, wet starch 15g, cooked lard 25g, peanut oil 125g, salt monosodium glutamate, sugar and sesame oil.
Exercise:
1. Cut the root of Chinese cabbage into a sharp shape with silver, cut it in half, cut it into 7 cm long and 0.6 cm wide Chinese cabbage strips (cut several knives vertically at the root of Chinese cabbage to connect the whole Chinese cabbage), cut ham and bamboo shoots into tendons, and cut a small cross on each chestnut (just cut the chestnut skin). Add water to the pot, add chestnuts, cook until the skin becomes soft, and peel off 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. Set the wok on fire, add 30g of lard, then add Chinese cabbage, chestnuts, ham slices, bamboo shoots, salt monosodium glutamate and white sugar, bring to a boil with high fire, simmer for 5 minutes with low fire, thicken with water and order sesame oil.
The special fruit juice is delicious, crisp and palatable.
Fourth, juice cabbage heart.
Ingredients: 2,000 grams of cabbage.
Ingredients: tender coriander stalk, red bell pepper100g, boiled orange juice, sugar, salt monosodium glutamate, banana essence.
Exercise:
1. Cut Chinese cabbage and red bell pepper into 4cm long filaments.
2. Marinate shredded Chinese cabbage, red bell pepper and coriander stalks with refined salt for 20 minutes, control off the salt water, 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". Cooked with fresh pork or dried seaweed, it tastes more delicious.
Chinese cabbage1000g,
Chinese cabbage 1000g, Jinhua ham powder 60g, chicken soup 250g, refined salt 10g, raw powder and chicken powder 20g, cooking wine and sesame oil 10g, sugar 3g, pepper 5g and oil 50g. Cooking method of 20 cakes 1. Boil the broth, add the 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 cabbage, cut the stem 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. When the food is cold, untie the glue and spread it 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 them into a plate and wrap them 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 well, and heat for 2 minutes; 4. buckle the cabbage in the bowl on the deep plate, pour the sauce and decorate with the remaining ham.
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kimchi
Cooking: others
Salty and delicious, spicy and delicious.
Materials: 750g of Chinese cabbage kernel and leaves, and 0/0g of dried pepper/kloc-0. Seasoning: vegetable oil 100g, salt, monosodium glutamate 5g, cooking wine 25g, soy sauce 30g, pepper 25g.
(1) Wash and chop the Chinese cabbage, and cut the dried pepper into sections for later use. (2) After the frying spoon is heated with oil, add pepper and stir fry for a few times, then add dried pepper until it changes color, add cabbage and salt and stir fry for a few times, then add cooking wine, soy sauce and monosodium glutamate, and stir fry evenly at the same time.
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Shredded cabbage with sesame sauce
Gourmet: Zhejiang cuisine
Crispy, fresh, salty and slightly sweet.
Chinese cabbage 500g fresh hawthorn 75g refined salt 4 teaspoons sesame paste 75g soft candy 100g cold chicken soup 25g.
1. Wash Chinese cabbage, remove the core, spin dry, cut into filaments, knead with a little salt, marinate, squeeze dry and put in a large 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 Chinese 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 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, crispy, sweet and sour, with red color in white, 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), dried pepper (a little), shredded ginger (a little), refined salt (a little) and pickled pepper (a little).
Wash the cabbage first, tear it into long strips (or cut it into sections), soak it in salt water for two hours, then take it out, squeeze the water out of the cabbage, put it in a pot, and cover it with shredded ginger and pickled peppers. Second, boil sesame oil, dried pepper powder, pepper, etc. Pour it on the dish, add sugar and vinegar, cover the pot and stew for a few minutes.
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Sauté ed cabbage with Chili
Cooking: others
Crispy and spicy, palatable, 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 a strong fire, heat the cooking oil, add pepper, pepper (cut into pieces) and Jiang Mo, stir fry, add Chinese cabbage, pour soy sauce and vinegar, and then sprinkle monosodium glutamate into the wok and stir fry a few times.
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Clear water cabbage
Gourmet: Sichuan cuisine
Chinese cabbage is crisp and tender, shrimp is crisp and rotten, full of flavor, and it has the effects of improving eyesight, benefiting stomach, detoxifying and sobering up.
300 grams of cabbage. 30 grams of shrimp. Vegetable oil 30g, onion 5g, salt 2g, monosodium glutamate 0.5g, pepper 1g, bean flour 10g.
Wash the fresh cabbage, blanch it with boiling water, immediately pick it up, let it cool, and cut it into 3 cm long sections. Wash shrimp. Heat a frying spoon with high fire, add vegetable oil to heat it, add shrimp and fry until brown, add Chinese cabbage, add salt and onion, cook slightly, 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 yolk 150g, Chinese cabbage 500g, salt 8g, cooking wine 15g, monosodium glutamate 5g, chopped green onion 10g, sugar 10g, Jiang Mo 5g, chicken soup 250ml, water starch 30g, chilli oil 3g, cooked chicken oil 25g and chopped parsley 5g.
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 a wok, add soybean oil, heat it to 60%, add Chinese cabbage, pull it with slow fire oil until it is cooked, pour it into a colander, drain the oil and stand by. 3. Leave 25g of base oil in the original wok, add minced onion and ginger and 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; Ginger one or two; White sugar is four or two; San Qian Zanthoxylum bungeanum; Five ounces of vinegar; Xiang you San Liang
1. Select the tightly held yellow bud white, remove the outside, wash it, cut it straight into two pieces, cut it into half-inch long sections, and then cut it straight into thick silk with a width of two halves. 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 and put it in the pot, add sugar and vinegar and mix well. Wash the dried peppers to remove floating ash, soak them in soft shreds and put them on the dish with shredded ginger.
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Barbecued cabbage
Gourmet: 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 Chinese cabbage into 5 cm long and 1.5 cm wide domino pieces. Cut garlic into 3 cm long sections. 2. Put the lard in the pot, stir-fry the meat slices in the pot, add onion, ginger, minced garlic, soy sauce and refined salt, stir-fry the cabbage according to the color of the meat, and add 50g of water and monosodium glutamate when the cabbage comes out. After the pot is boiled, thicken with garlic and cooking wine and stir well.
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Garlic cabbage
Gourmet: microwave dishes
300 grams of Chinese cabbage (about 8 ounces), 65438+ 0.5 tablespoons of garlic, 2 tablespoons of oil, and half a teaspoon of salt.
(1) Wash and drain Chinese cabbage. (2) Mix the cabbage with minced garlic, oil and salt, cover it with plastic wrap, leave an opening to breathe, and cook for 4 minutes on high fire.
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Sanwei cabbage
Cooking: others
Red and white, spicy and flavorful.
Cabbage 2 kg red pepper 4 sugar 5 money refined salt 5 money vinegar 5 money pepper oil 5 money shredded onion 1 ginger 3 pieces soy sauce 2 money monosodium glutamate 10 pieces.
Remove rotten leaves and roots from Chinese cabbage, wash it, cut it into three-width and eight-length pieces with a straight knife, blanch it in boiling water, take it out and dry it, and cut the pepper 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
Gourmet: Zhejiang cuisine
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.
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 high 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 5cm and a width of about 2cm, and arrange them evenly in four equal areas above the Chinese 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
Cooking: others
Spicy and crisp, wine and rice are together.
Two Jin of Chinese cabbage, four dried peppers, four 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 off the skin of Chinese cabbage, wash it, cut it into three thick strips with a straight knife, add salt and mix well, take it out after pickling, wash away the salty taste with cold boiled water and control it to dry, and put it into a basin. Pour sugar, vinegar and soy sauce on the cabbage, shred two peppers and ginger, sprinkle them on the cabbage, fry the other two dried peppers with sesame oil and pour them into a pot, then cover the pot and stew for ten minutes.
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Fish and cabbage
Gourmet: Zhejiang cuisine
Ingredients: 250g Chinese cabbage. Auxiliary oil 30g, soy sauce 10g, vinegar 8g, sugar 6g, starch 3g, cooking wine 5g, onion 5g, ginger 3g, garlic 3g, douban hot sauce 4g.
1, tender cabbage, washed and cut into diamonds with a side length of about 1 cm. Chop onion, ginger and garlic into powder, add water and stir well. 2. Put the soy sauce, vinegar, sugar, starch, cooking wine, onion, ginger and garlic into a bowl, and add a proper amount of water to stir well. 3, wok fire, add the base oil, add the watercress hot sauce and stir fry slightly. Put the cabbage in, stir-fry it constantly, and let each raw material 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.
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sweet and sour cabbage
Gourmet: 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 peppers. (2) Take a pot, add shredded Chinese cabbage and a little salt, marinate for about 20 minutes, squeeze out the 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 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.
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Braised cabbage with shrimp
Cooking: 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 consumes a lot.
Yellow bud white (middle layer) a catty; One yuan for chopped green onion; Five yuan for shrimp; Jiang Mo a money; Salt is one yuan and fifty 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 an oblique square with an oblique knife, so that the leaves and sides of the Chinese cabbage are open. 2. Put the pot on the fire and add cooking oil to heat it. When the chopped green onion and Jiang Mo are stir-fried until they are fragrant, first pour out the vegetables and stir-fry them for a few times, then add refined salt and dried shrimps (even soaked in water). When half-cooked, add the vegetable leaves and cook until cooked. 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 you.
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Shrimp buns with cabbage
Gourmet: Zhejiang cuisine
The dishes are milky white, bright and soft.
1 Chinese cabbage leaf, 3 fresh shrimps, 1 root carrot, 1 root celery, mayonnaise, 1 root radish and white radish.
Blanch Chinese cabbage leaves with hot water for 3 minutes, cook fresh shrimp, peel and dice, and cook and dice carrot, celery, radish and white radish 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, sugar, rice vinegar and refined salt.
Practice: 1. Remove the old stalks, cut off the roots, cut into chopstick-thick strips, 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, bring to a boil with low heat 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
Gourmet: Zhejiang cuisine
Bright and salty.
500g of Chinese cabbage, 250g of fresh mushrooms, 300g of vegetable oil, salt, monosodium glutamate, pepper, water starch and soup.
1. Wash the cabbage and take the cabbage for later use; Wash the fresh mushrooms, pour them into a pot, add the soup and salt, and simmer over low heat. 2. Stir-fry the spoon on the fire, add vegetable oil and burn it until it is four or five times ripe, then pour in the cabbage heart, increase the fire, stew the oil until it is eight times ripe, control the degreasing, 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 soup, 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 pieces. 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 appropriate amount of salt, monosodium glutamate and fermented soybean, add Chinese cabbage and green garlic and stir-fry 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, delicious and the meat is rotten.
Ingredients: 250g ribs, 250g cabbage head. Accessories: coriander stem 10g, refined salt, monosodium glutamate, pepper water, onion ginger, broth and clear oil.
1. Chop the ribs into one-inch and five-minute pieces, dice the cabbage head, cut the coriander stalk into small pieces, cut the onion and ginger into pieces, 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 in 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, and add the ribs, salt and pepper water. After boiling, simmer on low heat, take out onion and ginger, add monosodium glutamate and coriander stalks, and put them in a bowl.
Sesame cabbage
Gourmet: Zhejiang cuisine
Light and refreshing, with 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, put 1 tablespoon of 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, add 2 tablespoons of oil, add salt and mix well, loosen the bag mouth and cook it in a powerful microwave oven for 3 minutes. 3. Put the Chinese cabbage into a large plate and drizzle with sesame seeds.
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Prescription for prolonging life in China Yishou Prescription (VI) —— Brainwashing chicken breast and cabbage to prolong life.
Cuisine: Other cuisines.
Strengthen the brain and increase wisdom.
Chinese cabbage 1000g, cooked chicken breast 250g, peanut oil 50g, refined salt 4g, monosodium glutamate 2g, cooking wine 10g, milk 60g, water starch 15g, chopped green onion 5g, and a proper amount of chicken soup.
Method: Remove the roots of Chinese cabbage, wash it, blanch it thoroughly with boiling water, take it out, cool it with cold water, put it in a plate and drain it. Heat a wok, add peanut oil to heat it, add chopped green onion and cooking wine, add chicken soup and refined salt, add chicken breast and Chinese cabbage, boil over high fire, add monosodium glutamate, milk and starch, thicken and plate. Efficacy: strengthening the brain and increasing intelligence. Usage: Take with meals, 2-3 times a week. Application: Suitable for people with poor memory and difficulty in concentration.
Stewed tofu with cabbage and vermicelli
Cuisine: Other cuisines.
Spleen and stomach, prolong life.
500g of Chinese cabbage, 0/00g of vermicelli/kloc-0, 400g of tofu, and a little onion, ginger, oil and salt.
Method: Cut tofu into strips, cut Chinese cabbage into slices, cut vermicelli into pieces after soaking, put base oil in the pot, add onion and Jiang Mo wok to add soup, add tofu, add cooking wine, salt and monosodium glutamate, then add Chinese cabbage and vermicelli, stew until the cabbage and vermicelli are cooked and soft, and pour oil when taking out. Efficacy: strengthen spleen and stomach, prolong life. Usage: Eat tofu and drink soup. Application: Suitable for ordinary people. Yu Xiaoping and Huang Zhijie is 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 is called green vegetable in Zhejiang. After eating, it can dredge the stomach, relieve constipation, clear away heat and prevent skin diseases. Often feel insufficient body fluid, dry lips, or swollen gums, and eat more teeth that often bleed. Dried vegetables are dried with fresh Chinese cabbage. The benefits of dried vegetables can be stored for long-term consumption, and absorb the ultraviolet rays of the sun after drying. 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 food 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 (delivery) dishes. Broccoli contains vitamins A, B 1, B2, C and folic acid such as E, K and U, and can be used for treating gastric ulcer, duodenal ulcer, constipation and skin suppuration, and preventing periodontal disease. Ingredients: 500g Chinese cabbage, 50g solid salted fish150g, 2 tablespoons ginger rice1/. Seasoning material: 1/2 teaspoons of sugar, proper amount of cornflour and clear 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 a red pot, add oil, saute ginger rice, stir-fry salted fish, 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 sauce. 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 appropriate amount of raw flour: 1. Cut the broccoli into 3 cm long sections, wash and dry. Add lean meat seasoning and marinate it a little. 2. Heat the red pot, add oil, add broccoli, stir well, add a little water, and cook the broccoli until it is 80% cooked, then serve. Heat the wok again, add the garlic in oil, add the minced lean meat and stir-fry, then return the broccoli to the wok and season with salt. Ingredients: broccoli 320g, soy sauce 1 teaspoon, fresh shrimp 320g, salt 1 4 teaspoon, shrimp 1 teaspoon, sugar12 teaspoon, garlic1teaspoon and water/kloc-0. Practice: 2. Stir-fry shrimps in a white pot for later use. 3. Degrease the fresh shrimp with hot oil. 4. Add two tablespoons of oil and stir-fry 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, onion 1 root (cut into pieces), 2 pieces of ginger, and several pieces of carrot flower. Methods: 1. Broccoli flowers are cut into flowers and hung over the cold river 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 glass of water, simmer for a while, add carrot flowers, bury them in a little cornflour water, and add onion segments. Serve. Editor: Al
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Roasted chestnuts and cabbage
Gourmet: Shandong cuisine
Fresh, salty, soft and rotten, with the sweetness of chestnuts.
400g of Chinese flowering cabbage, 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 stock.
(1) Chinese cabbage is cut into strips along the knife. Blanch the canned chestnuts with boiling water. If raw chestnuts are used, cook them, peel them and cut them in half. (2) Put the Chinese cabbage into a steamer for steaming, or blanch it in boiling water and put it into a plate. (3) Heat the pan with oil, add minced onion and ginger, stir-fry until fragrant, cook wine, add soy sauce, salt, soup stock, white sugar and monosodium glutamate, add chestnuts and white sugar, turn to low heat and cook slightly, add water starch, turn over the spoon and pour sesame oil.
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Chinese cabbage meat roll
Cooking: others
This dish is easy to cook, with crisp leaves, tender meat, salty and sweet taste and delicious.
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 yuan.
1. Choose pork with 30% fat and 70% lean, chop it into minced meat, enlarge 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, cut them into short 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, divide the clean meat into twelve parts and put them on the vegetable leaves.
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Chinese cabbage mushu
Gourmet: Zhejiang cuisine
Home cooking is rich in nutrition and beautiful in color.
Clean vegetables 1 75g, edible fungus 25g, shredded pork 50g, eggs1piece, 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 stock, a little of onion and Jiang Mo.
1. Remove the side leaves of Chinese cabbage, cut them into large pieces with a blade, cut them into 4cm-long shreds, stir-fry them with a little oil, and take them out of the pot to control the 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 Chinese 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 oil 100g, white vinegar 10g, white sugar 75g, baking powder paste 50g, nutmeg powder 3g, and 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 slices, the thinner the better, remove the salt and knead it, soak it in cold water for 2 minutes, and remove the water. Then, peel the orange and cut it into 2 mm thick slices; Cleaning celery, selecting, and chopping; Peel and chop almonds. 2. Mix white sugar, white vinegar, nutmeg powder (available in Chinese medicine shops) and salt, mix well with shredded Chinese cabbage, onion slices and orange slices, and put them on the edge of the plate. 3. Cut the hawthorn cake into mint leaves, each piece is 5 mm thick, and each piece is *** 15. Clip L hawthorn slices with two mint leaves (available in Chinese medicine shops), then dip them in the powder paste, fry them in a 70% hot oil pan until golden brown, take them out, drain the oil, and stick two holes on one side of the fried mint leaves blank with chopsticks. 4. Put the cooked celery powder in the middle of the plate and serve. Note: Mix 50g baking powder paste with 400ml warm water, add proper amount of flour and mix well.