There are many ways to eat Chinese cabbage. Whether it's stuffing, pickled children, vegetarian stir-frying, spicy stir-frying, vinegar slip and stew, it's not surprising that Chinese cabbage can produce 50 kinds of patterns. At the end of autumn and the beginning of winter, handy housewives will also "accumulate sauerkraut" and use a vat to cook white meat and bone vermicelli soup in winter. That's a beauty!
I'm going to share two dishes of Chinese cabbage today. Let's take the simplest "vinegar-soaked Chinese cabbage" and "stewed pork and cabbage vermicelli" to attract more attention!
cabbage with sweet & sour sauce
Ingredients: half a cabbage, 3 dried red peppers, a little chopped green onion, a little oil, a little vinegar, a little soy sauce, a little salt, a spoonful of starch and a little cold water.
Production process:
1. Half a cabbage is ready, as long as the cabbage helps this half; Stand up the cabbage and cut fish-scale pieces down along the periphery;
2. All cut, so that the cross section can be increased;
3. Cut the dried red pepper obliquely in half and prepare the chopped green onion;
4. Put a spoonful of starch into the bowl and add a little more cold water. I use wild pueraria powder, or I can choose potato starch or something.
5. Pour the right amount of oil into the wok, put the pepper and chopped green onion into the wok, stir-fry the fragrance, but don't have a burnt smell;
6. Stir-fry the cabbage in the pot and dip it in oil; According to the taste, sprinkle some salt, pour a little soy sauce and vinegar, and stir fry quickly;
7. Cabbages are soft. Stir the starch water a few times and pour it evenly in the pot. See the trick to make Chinese cabbage taste, that is, to pour thin starch water to wrap the taste on the dish;
Stir-fry a few times, and when the starch thickens and becomes transparent, you can turn off the heat and take out the pot.
Tips:
1. Cabbage is fresh and crisp, which is very suitable for vinegar-preserved cabbage;
2. Take a little soy sauce to improve the taste, and the amount of vinegar is determined according to the eating preference;
3. Finally, pour some thin thicken, which is beneficial to the taste attached to the cabbage help and tastes more delicious.
Chinese cabbage and pork vermicelli
Ingredients: a little pork, four Chinese cabbage leaves, a handful of sweet potato vermicelli, a little vegetable oil, a little chopped green onion, a little soy sauce, and a little salt.
1. Take the fat slices out of the refrigerator, slice them when they are crisp and frozen, and set aside to continue thawing; It is better to use fresh meat;
2. Soak sweet potato vermicelli in warm water; Soft and then cut short;
3. Cut the cabbage into large pieces. If you don't pay attention to the shape, it is easier to taste the large pieces directly by hand;
4. Pour the oil into the wok, add chopped green onion to stir-fry the fragrance after the oil is hot, put the meat slices into the wok and stir-fry the oil; Be sure to stir-fry the oil, it tastes fragrant and not greasy;
5. First pour the cabbage into the pot and stir-fry it to make it oily; Pour in the right amount of salt, soy sauce, soy sauce, and color to taste; Then pour an appropriate amount of hot water to boil;
6. Put the soaked vermicelli into the pot and cook until soft;
8. Finally, pour the cabbage leaves into the pot, stir, soften and turn off the heat.
Cooking tips:
1. The amount of meat can be adjusted according to the taste, and the oil in the meat is stir-fried, so that it is not greasy to eat and the food is fragrant;
2. vermicelli can be used when it is soft, and it should not stay in the pot for too long, because it will continue to suck soup after it is out of the pot, which is too bad to eat;
3. This is a simple method of making Chinese cabbage and pork vermicelli in Aauto Quicker. If you want to eat more delicious food, you'd better use stewed meat, and don't soak the vermicelli. Just dry it and put it in the pot for special taste.