Early years, the north has the habit of winter storage of cabbage, each family in front of the door while piling coal pile of cabbage, like a small mountain, every day to eat, fried to eat boiled to eat cold to eat, all kinds of things, according to say, also ate for fear of getting tired of eating, right? However, no, have long been living in the days of not needing winter storage cabbage, the table is still often see the figure of cabbage, how to eat it? Still boiled, fried, mixed, only more spices, not to love the old, but the cabbage itself is delicious, no bitter vegetables bitter, no radish spicy, a unique sweet flavor, eat what to eat tired, but also eat it is not tired. For example, the following samples:

Northeastern rice packets

Rice mixed with millet boiled, potatoes steamed, pressed into the mud, eggs tuned to the Northeast bean paste fried egg sauce spare, green pepper, green onions, coriander cut into segments, the cabbage leaves intact to remove a few down, their favorite dishes, rice, egg sauce, mashed potatoes wrapped in a handful of handfuls of can be eaten.

Very homemade and frugal kind of meal, the point is that the crunch is delicious.

The ingredients are not only these, as much as you can do their favorite food on, like mixing some to eat, this way of eating is very much like the southern burrito tube, all kinds of dishes ready, with a pancake a roll, to be.

Choke cabbage heart

Cabbage heart washed, shredded, put on parsley and soy sauce, vinegar, put the right amount of sesame oil in the pot, after the heat, fried green and red chili pepper, peanuts, peppercorns, garlic, and even the oil poured into the cabbage wire, mix well.

Jellyfish with cabbage

The jellyfish that we often eat in our gazpacho is actually a kind of intestinal cavities, and nowadays there are a lot of artificial ones. Cabbage heart mixed with jellyfish head uses a part of jellyfish, after soaking, it is soaked with salt and aged vinegar and minced garlic for a while, and then tossed with shredded cabbage. The vinegar flavor is strong, and it is very good for wine and rice.

Mixed with this dish, you can also put a little chopped raw tomatoes, can make the taste more rich, the sweet and sour taste of tomatoes also play a role in neutralizing the role of vinegar flavor, pickled out of the juice of the vegetables is more sweet and sour and refreshing, mixed with the best rice.

Bone Broth Baby Cabbage

The baby cabbages sold in the market are expensive, but in fact they are the heart of the cabbage, stripped of the outer leaves, and only take the yellow part of the heart to use.

Do bone soup baby vegetables, first baby vegetables a cut four petals, blanching, and then poured with boiled up broth can be. You can also put the baby vegetables directly into the broth and rolled. The flavor soup sweet and mellow, eat obviously cabbage, but more enjoyable than eating a large piece of meat.

Sprinkle with diced ham after cooking, more flavorful.

Cabbage pile dipping water

This is a vegetarian practice in the end, there is no skewer meat diced meat, there is no meat broth with, purely is the heart of the cabbage dissected small, boiled in white water, and then make a paste chili soy sauce dipping plate, dip to eat.

Cabbage boiled yam

This can be boiled in plain water, you can also use the broth to cook, with the broth to cook more fragrant, to first boil the yam boil melt, and then put the cabbage, the yam has been all melted into a powdery surface, stood on the cabbage leaves, the unique sticky fragrance coupled with the sweetness of the leaves, the absolute match!

Cabbage in vinegar

Cabbage in vinegar, cleaned cabbage hand-torn into small slices, with dried chili peppers, minced garlic, minced ginger and peppercorns chili oil pan, after the aroma, immediately while the spicy pour into the cabbage, stir-frying a few times, along the edge of the pan pouring down the soy sauce and vinegar, salt, a little sugar into the mixture of material water, at most, and then stir-frying for a minute or two can be up to the pot.

Stewed yellow sprouts with ham

This is a Huaiyang dish that Yuan Mei of the Qing Dynasty wrote about in his work, "With the Garden Food List," which has attracted countless mouths. In fact, this dish is ham soup boiled cabbage heart, yellow sprouts is the cabbage heart, the most tender part. The practice of this dish can be referred to the soup baby vegetables, only the flavor is more added to the salty aroma of ham, more people can not stand it.

Cabbage and pork dumplings and buns

Cabbage and tofu balls in soup

This is one of my favorite dishes lately. First, mix the pork and tofu dumplings: pork fat and lean ratio of 4 to 1, which can be adjusted according to their own tastes, add eggs, green onions, ginger, salt, a little cooking wine, soy sauce, mixing in one direction to a strong, and then into the crumbled tofu, continue to stir well. Using your hands, form the filling into ping-pong ball-sized rounds.

Boil a pot of broth, evenly spread a layer of cabbage leaves, then put the balls on the cabbage leaves, cover the pot, simmer over medium heat for about 15 minutes (meatballs cooked through the heart) can be. Meatballs fat but not greasy, more awesome is the vegetable soup, sweet and mellow two realms are there, so people eat a bite on the put chopsticks. Adults, children and the elderly all love to eat.