When winter comes and the snow is white, cabbage is indispensable on our dining table. As the saying goes: "Chinese cabbage is as good as ginseng in winter." This well-known northern vegetable is not only durable in storage, but also high in quality, low in price, and rich in nutrients. It is a good tonic to keep out the cold. How to cook Chinese cabbage to maximize its deliciousness?
Steamed cabbage
As a cooking method that preserves the original flavor of cabbage, steaming can best highlight the freshness and sweetness of cabbage. First wash and cut the cabbage into pieces, tear the cabbage leaves into large pieces, put them in a steamer, add a little water, and steam over high heat for 10-15 minutes, until the cabbage becomes soft. After taking it out of the pot, drizzle it with sesame oil or light soy sauce, and sprinkle with chopped green onion and minced garlic. It will be fragrant, melt in your mouth, and have an original flavor that will leave you with endless aftertaste.
Stewed Vermicelli with Cabbage
Stewed Vermicelli with Cabbage is a simple and easy to make, but very heart-warming home-cooked dish. First cut the cabbage stems into hob pieces and cut the cabbage leaves into wide strips. Prepare the vermicelli and soak it in advance. Pour oil into a hot pan, sauté onions, ginger and garlic, add cabbage and stir-fry, then add cabbage leaves and vermicelli, stir-fry evenly, add stock or water, bring to a boil over high heat, and simmer over low heat for 30 minutes. Stew until the cabbage is soft and mushy, the soup is rich and fragrant, and it will whet your appetite.
Stir-fried shredded pork with cabbage
Stir-fried shredded pork with cabbage is a quick dish that is full of color, flavor and flavor. First cut the pork into shreds, add light soy sauce, cooking wine, and starch and marinate for a while. Cut the cabbage into shreds and cut the cabbage leaves into slices. Pour oil into a hot pan, add shredded pork and stir-fry until it changes color, then add cabbage and stir-fry until soft, finally add cabbage leaves and stir-fry evenly, add salt and chicken essence to taste, and serve. This dish is salty and delicious, with tender shredded meat and crisp cabbage. It is rich in nutrients and is perfect as a meal.
Vinegar cabbage
Vinegar cabbage is a sour and appetizing cold dish. First cut the cabbage into shreds or slices, and tear the cabbage leaves into small florets. Prepare white vinegar, sugar, salt, sesame oil, shredded green onions and other seasonings. Blanch the cabbage, cool it and drain the water. Mix the seasonings and pour into the cabbage, stir evenly and marinate for more than 15 minutes. The cabbage is soaked up with the sweet and sour sauce, which makes it crispy and delicious, appetizing and relieving greasiness, and whetting your appetite.
Cabbage soup
Cabbage soup is a light and nutritious soup. First cut the cabbage into pieces and cut the cabbage leaves into shreds. Prepare minced pork or meatballs, ginger slices and chopped green onion. Pour oil into a hot pan, sauté ginger slices and green onion until fragrant, add minced pork and stir-fry until it changes color, then add cabbage and stir-fry for a while, add water or stock, bring to a boil over high heat, and simmer over low heat for 30 minutes. Finally, add the cabbage leaves and cook until soft, then add salt and chicken essence to taste. The cabbage soup is delicious and sweet, the cabbage is soft and rotten, and the pork is mellow. It warms the stomach and keeps people healthy, making people want to drink it again.
It is worth mentioning that the stems and leaves of Chinese cabbage have different tastes and can be processed separately during cooking. Cabbage leaves have a hard texture and are suitable for stewing or stir-frying; cabbage leaves have a soft texture and are suitable for steaming or salad dressing. When cooking cabbage, you can also add some other ingredients, such as tofu, fungus, vermicelli, etc., to enrich the taste and add nutrition. With a little creativity, Chinese cabbage can be transformed into mouth-watering dishes.