(1) Scrambled eggs with Chinese cabbage. First, stir-fry the eggs until golden brown, take them out, then stir-fry the cabbage, add the eggs, pour in a little water, and stir-fry the lean meat. This dish is really delicious, simple, and roll a pancake, full marks.

② Chinese cabbage and pork dumplings. I won't go into details. Usually my mother mixes the stuffing, and I'm in charge of the bag.

(3) Chinese cabbage pickles, my mother pickled every year, the old saying is that pickles are separated from radish, Chinese cabbage and snow red.

④ Chinese cabbage noodle soup is also delicious, simple and affordable. When I am alone, I often make it complete. Stir-fry the cabbage leaves first and add water. I usually add noodles without boiling water. The noodles are very thick.

(5) Chinese cabbage stew soup, the simplest is pork Chinese cabbage, tofu Chinese cabbage, and ribs Chinese cabbage stew together, delicious.

6. Raising animals, sheep and rabbits is very tiring.

There is a kind of vegetable that comes on the market in large quantities in the cold winter. It's also very cheap, only 1 yuan 1 kg. It's delicious and nutritious. In our daily life, we use it for cooking and eating. It is very delicious. This is Chinese cabbage. But you know what? In the world where we eat food, anything strange can happen. The way of frying cabbage is actually a very different way to eat. Today, I will share with you an alternative new way for us to eat cabbage-cabbage cake! Yes, this is a white vegetable cake! Now let's look at its operation.

Ingredients: a Chinese cabbage, a proper amount of black sesame seeds, two eggs, a little corn flour (about 5g), a proper amount of flour (about 50g), a proper amount of cooking oil, a little shallots, a tomato, a little pepper, a little shrimp skin and a little edible salt.

Step113: Prepare a Chinese cabbage. First, we remove the leaves of Chinese cabbage and put them in the vegetable sink for cleaning. This step should not be lazy. Don't think that the surface of Chinese cabbage looks clean. In fact, some trace pesticides are invisible and need to be washed every second.

Step 2/13: After the cabbage is washed, we stack it together and cut it into shreds with a knife.

Step 3/13: Prepare a big bowl, put shredded Chinese cabbage in it for pickling, and now put a spoonful of salt in it. Salt can make Chinese cabbage water.

Step 4/13: The Chinese cabbage is running out of water, and then the tomatoes are processed. Draw a cross knife at the bottom of the tomato first to facilitate peeling later. Tomatoes must be peeled, otherwise it will affect the taste. Prepare a small bowl, put the tomatoes in it, and then boil them with boiling water.

Step 5/13: When the tomatoes are scalded, let's squeeze the water out of the cabbage. Now grab a handful of cabbage with your hands, then squeeze out the water inside and put the squeezed cabbage balls in another bowl.

Step 6/13: Ok, now that the tomato is almost cooked, we have to take it out and peel it. Now cut it into rings with a knife, and then cut it into diced tomatoes. We will put diced tomatoes in a bowl full of cabbage.

Step 7/13: Then we put some chopped green onion, some shrimp skin, a little pepper and two eggs in the bowl, and then mix them evenly with chopsticks. The shrimp skin here is salty, and the Chinese cabbage has just been squeezed. There is no need to put salt here.

Step 8/13: After mixing evenly, we add 50g of corn flour and 50g of flour into it, and mix evenly again to make the batter for Chinese cabbage cake.

Step 9/13: Next, we turn on the baking pan. First of all, we apply a layer of oil on the surface of the electric baking pan with a small brush to prevent the baking cake from burning in the later stage. Now we scoop a spoonful of cabbage paste with a spoon and press the cabbage paste into cakes with a spoon.

Step 10/ 13: After the Chinese cabbage paste is pressed, we sprinkle some black sesame seeds on their surfaces, then close the electric baking pan and burn it with a small torch for a while.

Step1113: Well, you can turn on the electric baking pan after a while (three minutes). At this time, tentatively turn the Chinese cabbage cake over with a spatula, and then turn it over when the bottom of the Chinese cabbage cake is baked golden yellow.

Step 12/ 13: After the Chinese cabbage cake is turned over, we close the lid of the electric baking pan again, and continue to simmer for a while.

Step 13/ 13: ok, now it's time (two minutes). At this time, when we open the electric baking pan, we can see that the surface of the cabbage cake has been baked. At this time, pressing its surface with a spatula is particularly elastic, so that it can be cooked.

Ok, the simple and delicious Chinese cabbage cake is ready. After adding corn flour, the Chinese cabbage cake will taste delicious. At this time, a bite will be full of the thick fragrance of shrimp skin. Well, it's amazing how there are such delicious things in this world. The method is simple! Actions speak louder than actions. Friends who want to eat, try it quickly.

Chinese cabbage is a common vegetable in the market. There are many kinds, including northeast Chinese cabbage, Shandong Chinese cabbage and Tianjin Qingmaye Chinese cabbage. Chinese cabbage is known as "the king of vegetables". Because of its delicious taste and rich nutrition, it has also become an indispensable vegetable in people's lives. How to make Chinese cabbage delicious? There are many cooking methods of Chinese cabbage, such as frying, stewing and scalding hot pot. Here are my four favorite ways to cook Chinese cabbage, namely, Chinese cabbage vermicelli, cabbage roll, Chinese cabbage shrimp ball soup, stewed Chinese cabbage in the northeast, and three dishes and one soup. When cooked, you can have dinner. Ha ha!

Choose Chinese cabbage with small leaves. If you cut cabbage, cut it short if it is too long. Cut the cabbage into strips and the onion into chopped green onion.

Boil the water in the pot and cook the vermicelli.

Cook until the vermicelli is slightly hard, drain and serve. Because it will be stewed for a while, so don't worry about unfamiliar fans. The main reason is that vermicelli absorbs water and tastes more delicious.

Hot pan with cold oil, medium heat, add some chopped green onion, knock on eggs, stir with a spoon and you will get naturally formed scrambled eggs ~

That's it. Just make the eggs tender, and don't add salt, because they will be stewed for a while. Put it aside for use.

Hot pot cold oil, fire. Stir-fried chopped green onion and cabbage. Balsamic vinegar: soy sauce: soy sauce according to the ratio of 3: 1: 1. Pay attention to put vinegar first, so that the fried cabbage will be more brittle.

Stir well, about 1 minute, and the cabbage will juice.

Add vermicelli and eggs. Stir fry evenly.

Add appropriate amount of salt, stir well, cover the pot and stew for 2 minutes. Sweet and sour.

Wash the cabbage, cut off the hard part, and finally wash the soft part and cook it in water for a while until it is soft ~ put it aside to dry.

Prepare minced meat, stir the minced meat in one direction until it is gelatinous, dice some Chinese cabbage stalks, diced carrots, diced mushrooms and other seasonings, and stir evenly for later use. ...

Wrap the meat stuffing in cabbage and put it on a plate, then steam it for 15 minutes ~

There will be water in the steamed cabbage rolls. Put the water in a bowl to cook the sauce ~ stir fry the onion and garlic in the pot, add the poured water, add the seasoning, cook for a while, then thicken it and pour it directly on the cabbage roll.

Remove the head and skin of the shrimp, wash and drain the shrimp line (the tail goes up to the second section, and the toothpick can be inserted from this position to pull out the shrimp line). Fresh shrimp and frozen shrimp are both acceptable. Frozen shrimp should be thawed naturally at room temperature.

Chop shrimps into minced shrimps, add appropriate amount of chopped green onion, Jiang Mo, salt and half of egg white, grab them evenly by hand and marinate for 5 minutes. Chop chopped green onion and shred ginger for later use.

Chinese cabbage leaves (milk cabbage, baby cabbage can also be used, characterized by light leaves and easy cooking) are washed and cut into pieces for later use.

Put oil (a little oil) in a hot pot, add chopped green onion and shredded ginger, and add water to boil.

The meatballs are boiled and squeezed. Clip the chopped shrimp in the center of your left hand, squeeze out meatballs with appropriate size from the gap between your thumb and forefinger, and put them in the water with chopsticks in your right hand (if you are slow, you can boil water with medium or small fire).

After all the meatballs are put in the pot, put the leaves in the pot, add salt and light soy sauce (northerners are used to adding a little, but less, otherwise the soup will be dark and ugly. You can also not add it. ) put in the leaves (no cover, yellow and not bright), and then turn on and off the fire.

Prepare a large soup bowl, add a little coriander powder and serve meatball soup. Without chicken essence and sesame oil, it is very fragrant, or you can add a little. I like something light, so I didn't add it.

Make meatballs and lettuce leaves smaller and give them to the baby!

Wash the cabbage and break it into small pieces by hand.

Slice pork and carrots, and cut onion into chopped green onion for later use.

Add Chili peppers to the hot pot, add cold oil, stir-fry over low heat, add meat slices, stir-fry until the meat slices change color, sprinkle with chopped green onion and stir-fry a few times.

Pour in the cabbage and carrots, add a little soy sauce and stir-fry until the cabbage is transparent, add salt to taste, pour in a small bowl of water, cover the lid and stew for about 5- 10 minutes.

Stew until the cabbage is soft and rotten, add chicken essence and drizzle with sesame oil.

Serve on a plate and sprinkle with chopped green onion.

Stir-fried pepper can be taken out.

Cabbage is prone to water, so don't put water in it when stewing.

# Chongqing in the same city #

Cabbage is the most common vegetarian dish in the family. Every household, north and south, often appears on the dining table. This is an ordinary vegetable. But this cheap and ordinary vegetable has quite a lot of cooking skills! Don't forget the potatoes. They can be stewed, boiled, boiled, fried, salted and scalded, or chopped and wrapped in jiaozi! So cabbage can be said to be a versatile ingredient in vegetarian dishes! Next, I will introduce some simple and delicious cooking methods for Chinese cabbage. If you like, you can collect and forward it! Think of it as supporting a disc, thank you!

If you want to cook delicious food, you must first choose the right ingredients.

Cabbage should be thick with white roots, and then squeezed tightly, but not soft, so as to ensure that cabbage is full of water and fresh. Don't recommend green dishes, otherwise the taste will be worse.

Vinegar cabbage

This is the best dish for northerners. Of course, Renye Fang is not backward.

The first is the selection of materials: cabbage, ginger, dried red pepper and vinegar.

1, wash the cabbage, throw away the dry leaves without water, and then cut the cabbage into oblique slices.

2, then ginger, cut into silk. Dried peppers should be thrown away and cut into small pieces.

3. Then stir-fry shredded ginger and dried chillies in a hot oil pan.

4. After the seasoning is sauté ed, pour in the chopped cabbage, add vinegar according to everyone's taste, then stir fry quickly for two minutes, add some salt monosodium glutamate, stir fry again, and you can eat.

The materials are: Chinese cabbage, black fungus, green and red pepper, chicken essence and salt.

1. Wash the cabbage, cut it into strips and fry it in the oil pan.

2, black fungus remember to soak in warm water first, it is recommended to add a little raw powder, so that the washing is cleaner. Wash and cut into pieces, and shred green and red peppers.

3. After the cabbage is fried soft, add the black fungus and fry together. Then stew for six minutes, then add the green pepper and stir-fry together. Remember to add some salt and monosodium glutamate when preparing the pot.

Chinese cabbage can also be cooked into soup with pig liver.

Ingredients: pork liver, Chinese cabbage, refined salt, peanut oil, medlar, ginger and onion juice, yellow wine and wet starch.

1, cut the washed cabbage into pieces.

2. When washing pig liver, remember to squeeze out the blood inside and slice it. Add salt, wet starch, ginger juice and yellow wine, mix the ingredients in a bowl, and then size.

3. Then put the cabbage and salt in a 70% hot oil pan, stir-fry it quickly, add some medlar and stir-fry it slightly, and finally add some water, boil it, and cook the pork liver and salt together.

Pig liver is nutritious, has the functions of promoting blood circulation, moistening skin and improving eyesight, and can supplement protein in Chinese cabbage. Absolutely delicious and nutritious.

The materials are simple: Chinese cabbage, oil consumption, onion, ginger and garlic, salt, sugar, soy sauce, starch and monosodium glutamate.

1. Shred Chinese cabbage.

2, the pot is hot, pour some oil, hot oil, put onions, ginger, garlic into the pot and stir fry.

3. Stir-fry the cabbage, then add oyster sauce, soy sauce, sugar and salt to cook, then add some starch and water every two or three minutes to mix, and finally add monosodium glutamate, stir well together, and you can get out of the pot.

Fried with lard will be more fragrant. Remember not to fry the cabbage for too long, or it won't taste crisp enough.

Because the practice of cabbage is really ever-changing, there are countless sayings. There are many cabbages that you want to cook well, except what I recommend to you. You can choose what you like according to your own preferences!

There are several ways to eat Chinese cabbage: stewing, frying and stuffing. As the saying goes, cabbage can cure the poison of cabbage, and people can't stay away from eating cabbage for a hundred days. In fact, Chinese cabbage really has many benefits. Its trace element zinc is higher than meat, and the pectin it contains can help the human body excrete excess cholesterol. Everyone must eat more cabbage.

How to make Chinese cabbage well? Let me introduce my method of frying cabbage. -The production method of shredded Chinese cabbage with sweet noodle sauce is as follows:

First, wash the cabbage and remove the leaves, only use cabbage. Slice the cabbage, shred the tenderloin, and prepare sweet noodle sauce (or soy sauce), shredded ginger, chopped green onion and garlic slices.

Second, the wok is heated to refuel, and the oil is a little more, because it is necessary to keep the cabbage moist and the oil temperature is five layers hot. Stir-fry onion and ginger to give a fragrance, stir-fry tenderloin evenly, and stir-fry the meat as soon as it changes color. Continue to stir-fry the sweet noodle sauce (the sweet noodle sauce is not limited to your own taste), then add the Chinese cabbage slices and stir-fry them over medium-high heat until they are soft. Don't stir fry. A little water will come out in the process of frying Chinese cabbage, which makes this dish very oily and delicious.

Features: sweet and salty taste, oily and refreshing cabbage. Personally, I still like it. Would you like to have a try?

Tips, pay attention to the heat, cabbage can be moist and softened. If the sweet noodle sauce is delicious, you don't need to send salt, and the noodle sauce should be less salty.

Well, it depends on personal cooking level and whether you want to eat fast food or slow food. Aauto faster food means less cooking time, faster cooking and delicious food; Slow food must have been cooked for a long time, but the result must be delicious. First of all, I share two dishes, one is slow, the other is fast, both of which are home-cooked and easy to understand and learn.

1, hot and sour Chinese cabbage

This dish is appetizing and delicious no matter what season and when you eat it. It's delicious when you eat. It's important to eat well.

List of ingredients: about 350 grams of cabbage (depending on how many people eat it) is washed, broken and cut into pieces.

A few pieces of garlic and onion 1 piece, respectively, are washed and cut into small pieces.

3 dried peppers and 2 red peppers (according to the spicy ratio) were washed and diced.

Accessories: appropriate amount of edible oil, a little salt, soy sauce 1 spoon, vinegar 1 spoon (you can add 1 spoon if you like acid), and prepare 1 point starch water (mixed with starch and cold water).

Exercise:

1) Heat oil in the pot, and put the acid, onion, dried chili and red chili into the pot and stir-fry until fragrant.

2) Then put the chopped cabbage into the pot and stir fry for five minutes.

3) Add a little salt, 1 tablespoon soy sauce and 1 tablespoon vinegar when the Chinese cabbage is seven ripe, then pour in starch water and fry for five minutes.

This is an automatic fast food. I like to eat soft and rotten Chinese cabbage, so it will take a little longer to fry, but you can adjust the hardness according to your taste.

2. Three Fresh Pots in Shanghai

This dish is basically eaten in restaurants, especially at banquets. It seems to be a must-order dish, which is an authentic Shanghai specialty. I'll introduce you to the practice today, and you can do it at home in the future.

List of ingredients:

350g Chinese cabbage, washed, sliced and diced; A few shrimps and 1 bamboo shoots. Wash with water and cut into pieces.

1 piece of vermicelli, soaked in hot water (I like vermicelli, so I put 2 pieces, which can be eaten as a staple food).

Meatballs, fish balls and eggs, jiaozi.

A small piece of pigskin, a small piece of bacon and a small piece of salted fish, washed with clear water and cut into pieces for later use.

Accessories: edible oil, salt, a spoonful of cooking wine and chopped green onion.

Exercise:

1) Prepare a casserole, put a pot of cold water, add meatballs, bamboo shoots, shrimps, bacon, salted fish and pigskin, and let the water boil.

2) After the water is boiled, add Chinese cabbage, vermicelli and egg dumplings, turn to low heat, and cover with 10 minute.

3) Add 1 tbsp cooking wine, add some salt, sprinkle with chopped green onion and serve.

The whole cooking time of this dish takes half an hour. Delicious and rich in materials. You can cook only one dish in a bowl of rice, or you can eat vermicelli directly as the staple food. Balanced nutrition, meat and vegetables with health. Don't forget to have some soup. You will find this soup delicious.

My friend said, "I have money to go out and eat cabbage, but I have no money to eat cabbage at home." Whether I eat at home or go out, my favorite is "vinegar cabbage". Here, I share my experience on how to make Chinese cabbage well, hoping to help friends who love Chinese cabbage.

sweet and sour cabbage

Chinese cabbage is rich in nutrition and has various practices. There are also northeast Chinese cabbage and smaller doll dishes. Anyway, it's not as sweet as the Chinese cabbage in your own field, and it's delicious no matter how fried it is.

Make kimchi, keep it in the refrigerator, and take it out with porridge when you want to eat it.

My favorite is hot and sour cabbage. From a nutritional point of view, Chinese cabbage is rich in vitamins, dietary fiber and antioxidants, which can promote intestinal peristalsis and help digestion.

Hot and sour cabbage

Ingredients: Chinese cabbage, red pepper, ginger, vinegar, sugar, soy sauce and starch.

Production steps:

1. Wash the cabbage, separate the stems and leaves, and cut the stems and leaves into sections.

2. Cut garlic into foam, shred ginger, and cut red pepper into sections for later use.

3. Take a small bowl, pour some starch and dilute half a bowl with cold water.

4. Cool the oil in a hot pot, pour the onion, ginger and red pepper into the pot and stir-fry until fragrant, pour the cabbage stalk into the pot and stir-fry until it is five minutes cooked to a spoonful of soy sauce, add a proper amount of salt and sugar, then pour the cabbage leaves into the pot and stir-fry for one minute, then add a spoonful of vinegar (vinegar is not easy to pour into the pot prematurely and is volatile), finally pour water starch on it, stir-fry over high fire to collect juice, and take it out of the pot and plate it.

Cabbage, one of the most common vegetables in winter, is cheap and nutritious, and the common people can afford it. Today, I will share with you the simplest way to stir-fry cabbage, which is appetizing and edible. The more you eat, the more you want to eat Friends you like will try it soon.

Ingredients: Chinese cabbage, 2 millet peppers,/kloc-0 garlic, proper amount of cooking oil, salt, vinegar and soy sauce.

Cooking steps:

1. Peel the Chinese cabbage piece by piece, soak it in light salt water for 10 minute, then clean it with water, cut it into small pieces, and keep the stems and leaves of the Chinese cabbage separately.

2. Wash Xiaomi Spicy and cut into small circles. Flatten garlic, peel garlic and cut into minced garlic.

3. Add hot oil to the hot pot. When the oil is hot, add minced garlic and millet, stir-fry until fragrant.

4. Add Chinese cabbage stalks and stir-fry for two minutes, then add Chinese cabbage leaves and continue to stir-fry over high heat. Chinese cabbage leaves ripen easily, so put them later.

5. Stir-fry cabbage leaves until they are soft. If you want a refreshing taste, don't fry it too soft. Add salt, soy sauce and vinegar, stir well, and you can get out of the pot.

This spicy fried cabbage is sour and appetizing, refreshing and crisp, and you can't stop picking up chopsticks.