Boiled cabbage is one of the noblest practices of cabbage. This dish was once given a state banquet and praised by foreign guests.
Other things ~ ~
"Vegetarian Fried Chinese Cabbage"
Ingredients: 500g clean Chinese cabbage, 20g oil, 50g soy sauce, 5g refined salt and 3g shredded ginger.
Method: 1. Wash the cabbage and control the moisture. Cut into strips with a width of 1.5 cm. Then change the knife and cut it into 3 cm long sections. Wash the ginger and cut it into filaments. 2. Put the wok on the fire, add the oil, heat it, add the shredded ginger and fry it slightly, then add the cabbage, stir-fry it with high heat until it is half cooked, add soy sauce and salt and stir-fry it slightly.
"spicy cabbage"
Raw materials: 500g of Chinese cabbage, 10g of sesame oil10g, 4g of refined salt, 40g of sugar, 5g of vinegar15g, 5g of dried pepper, 8g of onion and 5g of ginger.
Method:
1. Cut off the leaves of Chinese cabbage, leaving only the middle white side, wash and cut into two halves, and cut into strips with a width of 1.5 cm along with the vegetables. Then cut the dried pepper, onion and ginger into filaments.
2. Put the cabbage into the basin, sprinkle with refined salt evenly, marinate for 3-4 hours, squeeze out the water in the cabbage strips by hand and put them into the basin.
3. Heat the sesame oil in the pot, add the shredded pepper and fry it to make it spicy. Add onion and shredded ginger and stir-fry until fragrant. Boil vinegar, add 50 grams of water and sugar. After boiling, leave the fire to cool, pour the juice on the cabbage strips in the basin, marinate for 5 hours and store in the refrigerator. Change the knife when eating, everything is two paragraphs. Then put the shredded onion and ginger on the cabbage strips and pour the pepper juice.
Vinegar Cabbage
Ingredients: 300 grams of clean cabbage. 30g of vegetable oil, 7.5g of sesame oil, 5 capsules of pepper/kloc-0, 4g of refined salt, 0g of soy sauce/kloc-0, 5g of rice vinegar/kloc-0, 20g of white sugar and 20g of water starch.
Method:
1. Cut the cabbage into elephant-eye pieces.
2. Put the oil into the pot, add the pepper and fry it, pick it out, add the cabbage, stir-fry it with oil for several times, cook vinegar and soy sauce, add sugar and refined salt, thicken it, and pour in sesame oil to serve.
"Chop up the flesh and stew the cabbage"
Dismantling flesh and blood is sticking flesh and blood removed from a big stick bone. This dish is very simple to cook. Stew the cabbage, tofu and minced meat together, and add the seasoning for 15 minutes.
"Golden Soup Cabbage"
First, remove the leaves from the Chinese cabbage and select the Chinese cabbage in three layers. Boil it in a boiling pot for about 1 minute, put it in a small wing cup, and then pour the salted egg yolk and chicken juice.
"Fried Cabbage Box"
Chop pork into mud and put it in a bowl, add onion, Jiang Mo, salt, egg white (half), sesame oil and pepper water, stir well to make stuffing, cut cabbage into several hinge pieces with a knife, put the meat stuffing in the hinge pieces and dip it in flour one by one. Put egg whites (two and a half) into a bowl, add dry starch and mix well to make egg white paste. When the oil in the pot is cooked until it is five or six times ripe, hang the egg white paste evenly with chopsticks holding the cabbage box, put it in the pot one by one, remove it when it is fried to golden brown and sprinkle with pepper and salt.
"bergamot cabbage"
Bergamot cabbage, the name of this dish is elegant, and the ingredients are not complicated. It is just ordinary Chinese cabbage and meat stuffing, but the processing procedure is extremely complicated, and it can't be served in an hour. This is a typical example of a coarse dish. First, prepare the meat stuffing, which includes ham, diced bamboo shoots, mushrooms, shrimps and pork. Take a Chinese cabbage and peel it inside and out, only take the middle three layers, and then pinch off the rest, only take the middle part, cut it into finger-length sections, and uncover it from the middle with a knife, so each layer is as thin as dumpling skin; Blanch it with hot water a little, and the meat will be crispy, and the meat will be rolled one by one, and the strips will be squeezed out in a flat bowl, steamed in the pot, and a bowl of fragrant bergamot cabbage will be taken out in a few minutes, and then the boiled chicken juice will be poured into the Buddha's hand. At this time, a fragrant bergamot cabbage is ready.