The four healthiest ways to cook Chinese cabbage

1. Vinegar braised cabbage

Ingredients: 300 grams of tender cabbage

Accessories: 2 grams of dried dried shrimps, 50 grams of fresh green pepper, 15 grams of wet starch, 50 grams of lard, 5 ingredients of Sichuan peppercorns, 10 grams of sesame oil, appropriate amounts of vinegar, monosodium glutamate, garlic slices, and soy sauce.

Method:

1. Cut the cabbage into strips 4 cm long and 2 cm wide, and cut the green pepper into smaller cabbage strips.

2. Put oil in the pot, heat it to 50% hot, add peppercorns, fry until purple red (do not burn), remove the peppercorns, then put the cabbage pieces in and stir-fry After a few times, add shredded ginger, garlic slices, and dried shrimps. Stir-fry for a few more times. Quickly add vinegar, sugar, monosodium glutamate, refined salt, and fresh soup (50 grams). Cover and simmer for 1 minute, then remove the cover. Add chopped cabbage and green pepper. Cut into pieces, stir-fry a few times, adjust the taste, thicken with wet starch, add some sesame oil, take it out of the pan and put it on a plate.

Features: The taste is sour, sweet, salty, tender and full of fragrance.

Note: For example, changing green peppers to sharp green peppers and sesame oil to red pepper oil is how to make sweet and sour spicy cabbage.

2. Milk depends on cabbage

Ingredients: 500 grams of cabbage, 100 grams of fresh milk

Ingredients: minced ham, dried sea rice, starch 16 grams, 125 grams of lard, appropriate amounts of MSG, salt, sesame oil and ginger.

Method:

1. Remove leaves from Chinese cabbage and cut into pieces 1.5 cm wide and 5 cm long.

2. Heat the pot and add lard. When the oil temperature reaches 70%, fry the cabbage cubes for about 1 minute. When the cabbage cubes are beige-yellow, take them out and remove the remaining oil. Leave 25 grams of oil in the pot, put the uncooked ginger into the pot, pour in the fried cabbage, milk, dried shrimps, salt, MSG and a little fresh soup, put it over a slow fire, when the juice is a little bit put in the minced ham, and use starch to thicken the gravy , when the gravy is cooked, turn the pot and add some sesame oil, then put it on a plate.

Features: beautiful color, fragrant and delicious.

3. Chestnut-roasted cabbage

Ingredients: 300 grams of Chinese cabbage heart, 100 grams of chestnuts

Ingredients: 10 grams each of ham and bamboo shoots, 15 grams of wet starch, 25 grams of cooked lard, 125 grams of peanut oil, appropriate amounts of salt, MSG, white sugar and sesame oil.

Method:

1. Cut the root of the cabbage heart into a pointed shape with a small knife, break it in half, and cut it into 7 cm long and 0.6 cm wide cabbage strips (at the root) Cut several knives vertically to connect the whole cabbage), cut the ham and bamboo shoots into ribs, cut a small cross on each chestnut (just cut through the chestnut skin), add water to the pot, add the chestnuts and cook until the skin is soft. Peel off the chestnut skin while it's hot.

2. Pour the peanut oil into the pot and heat it until it is 60% hot. Add the chestnuts and cabbage, fry them briefly, and remove the oil.

3. Put the wok on the fire, add 30 grams of lard, then add cabbage, chestnuts, ham slices, bamboo shoot slices, salt, monosodium glutamate and sugar and bring to a boil over high heat, then simmer over low heat for 5 minutes. Add starch with water to thicken the sauce, add sesame oil and serve.

Features: Juicy and delicious, crispy and delicious.

4. Juice cabbage heart

Ingredients: 2000 grams of cabbage heart

Ingredients: tender coriander stems, 100 grams each of red bell pepper, thickly boiled orange Appropriate amounts of juice, sugar, salt, monosodium glutamate and banana essence.

Method:

1. Cut the cabbage heart and red bell pepper into 4 cm long filaments

2. Cut the cabbage heart, red bell pepper into shreds and coriander stems Marinate the segments with refined salt for 20 minutes, drain out the brine, add MSG, boil thick orange juice, sugar, and banana extract until evenly mixed, then place in the refrigerator for a few hours before eating.

Features: Bright color, crisp, tender, sour and sweet, cool and refreshing.