300 grams of cabbage

Half-root onion with minced onion

3 cloves of minced garlic

About 3 dried peppers.

There are about 8 peppers.

Sesame oil 5ml

Salad oil 5ml

3 grams of salt

The practice of cold cabbage

Wash and drain the cabbage, and try your best to cut into filaments. Add salt and mix well.

Heat salad oil and sesame oil in the pot to 70% heat, add pepper and pepper, fry until fragrant, and turn off the heat.

Remove the pepper and pepper. No.

Put the chopped green onion and garlic into the oil, heat it with residual heat, stir-fry it slightly, then pour it into shredded cabbage and mix well.

Taste it and decide whether to add salt according to your own taste.

OK?

Tips

note:

It is to mix the shredded cabbage with salt a little first, and then mix it.

If you can eat spicy food, you can add Chili oil and vinegar to make it sour and spicy, which is very refreshing.

Question 2: How to cook cold cabbage well? The home-made materials of cold cabbage: cabbage, garlic, colored pepper, pepper, sugar, corn oil, shallots, extra-grade soy sauce.

Chop shallots and garlic, and cut some diced colored peppers.

Wash the cabbage and cut it into large pieces.

Blanch it in boiling water and take it out for supercooling.

Use a vegetable drying bucket to remove water.

Put the ingredients in a pot and add salt.

Add aged vinegar

Add some extra soy sauce

Add a spoonful of sugar.

Heat and fry some pepper oil with a frying spoon.

Pour it on the dish, mix it well with chopsticks and serve it on a plate.

Question 3: The practice of cold cabbage, how to make it delicious, the main ingredient of cold cabbage, half an auxiliary ingredient of shrimp skin, proper seasoning of peanut oil, proper vinegar 1 0g of pepper, a little dried pepper, 3 soy sauce10g of sugar, 2g of cold cabbage1.Tear off the whole cabbage, put it in a pot, cook it, let it cool, drain and tear it. Mix vinegar well and pour it into cabbage. 3. Take a tablespoon of stainless steel, pour in proper amount of peanut oil, pepper, dried chili pepper, heat it, pour it over cabbage and mix well.

Question 4: How can cold cabbage be cooked to make it green and delicious? Ingredients:

One cabbage

Proper amount of salt

Two cloves of garlic

Two shallots

Appropriate amount of Chili oil

Appropriate amount of sesame oil

Appropriate amount of white sugar

Appropriate amount of white vinegar

Monosodium glutamate

Recipe practice:

1. Prepare ingredients: cabbage, garlic and shallots.

2. Cut the cabbage into filaments and put it in a big bowl, chop the garlic into powder and cut the shallots into flowers for later use.

3. Put minced garlic and chopped green onion on the cabbage.

4. Add salt, monosodium glutamate, white sugar, white vinegar, Chili oil and sesame oil and mix well.

5. All right, plate up.

Question 5: How can cabbage be delicious cold? Cabbage has the functions of eliminating fire and dampness, clearing away heat and toxic materials, slimming and beautifying, so we should eat more cabbage in summer. There are many ways to eat cabbage, and cold cabbage is the best way to eat in summer. There are many ways to make cold cabbage. Now I will introduce several classic ways to you. I hope you can make better cold cabbage.

Sweet and sour cold cabbage: Wash the cabbage first, and then shred it. Don't cut it too finely to avoid nutrient loss during knife cutting. Then boil the oil, then add pepper to the boiled oil to fry the fragrance, and then add Chili oil. At the same time, prepare a small bowl, and mix the sweet and sour juice in the bowl. Generally, the ratio of sugar and vinegar is1:2 or1:1.5, with a little salt and monosodium glutamate. This vinegar is also exquisite, and it must be used in Shanxi's mature vinegar, which is the right taste. Then, pour the juice on the shredded Chinese cabbage, and then pour the previously fried material oil on it.

Cold cabbage: cabbage 300g, garlic 5g, ginger 5g, white vinegar 5ml, sesame oil 5ml, salt 3g, sesame oil 5ml, dried pepper1g. Soak the cabbage in salt water and tear it into small pieces; Boil the water in the pot, blanch the cabbage, remove it and cool it with cold water; Chopped ginger and garlic are placed on cabbage and other seasonings are added; Heat the oil in the pot, stir-fry the dried chilies, remove the chilies, and pour the oil on the seasoning.

Hot and sour cold cabbage: 5 kg of yellow bud cabbage; One or two dollars for dried peppers; Three or two refined salts; Ginger one or two; White sugar is four or two; Zanthoxylum San Qian; Five ounces of vinegar; Sesame oil is three liang. Choose tightly clasped yellow bud white, remove the outer side, wash it, cut it straight into two pieces, cut it into half-inch-long sections, and then cut it straight into thick silk with a width of two. Take a large pot, sprinkle a layer of vegetables with a layer of salt, then mix well, cover it with a large plate, pickle for three hours, squeeze out the water and put it in the pot, add sugar and vinegar and mix well. Wash dried chilies to remove floating ash, soak them until soft, cut them into shreds, put them on the dish together with shredded ginger, and pour them with a little hot oil.

Cold cabbage heart: cabbage heart, green onion, shrimp skin, refined salt, vinegar and chicken essence. Cut the cabbage heart into filaments, pay attention to cut it horizontally and put it in a plate; Add onion, shrimp skin, salt, vinegar and chicken essence and mix well.

Shrimp cold cabbage: 200 grams of cabbage, 30 grams of shrimp, 8 grams of sesame oil, 5 grams of vinegar, 3 grams of salt, 2 grams of monosodium glutamate and 5 grams of garlic (white skin). Clean cabbage heart, cutting into filament, cleaning dried shrimps, and chop garlic into powder; Mix shredded Chinese cabbage and dried seaweed with minced garlic, sesame oil, refined salt, monosodium glutamate and vinegar.

Question 6: How to eat cabbage? Ingredients: pancake 300g, cabbage 300g Accessories: proper amount of oil, salt 1 spoon, half an onion, 2 slices of ginger, 2 cloves of garlic, 2 dried peppers and 2 spoons of soy sauce. Steps: 1. 2. Cut into strips one inch wide. 3. Then cut into silk. 4. Wash the cabbage. 5. Cut into pieces first. 6. finally cut into silk. 7. Wash onions, ginger, garlic and dried peppers. 8. Onions and ginger, shredded dried peppers and minced garlic. 9. Heat the oil pan, add onions, ginger and dried peppers, and stir-fry until fragrant. 10. Put shredded cabbage into the pot. 1 1. Add the shredded cake. 12. Stir-fry until 8% is ripe. 13. Add soy sauce. 14. Add salt. 15. Finally, add the mashed garlic, stir-fry evenly, and serve.

Question 7: How to make natural cabbage delicious and stir-fried, boiled in water and then dipped in seasoning, which is also delicious.

Question 8: the practice of cabbage pickles, how to make cabbage pickles well, and the main ingredients of cabbage pickles.

Cabbage 650g

Pepper 100g

ingredients

Aniseed 10g

Proper amount of salt

Zanthoxylum 4g

step

1. Prepare all ingredients.

2. Cut the cabbage into small pieces; Inclined cutting of red and green pepper

3. Wash the cabbage and control the water; Stir in salt and marinate for a while.

Step 4 put red and green peppers in

Step 5 stir and marinate

6. Pour out the salted water later and put the pepper aniseed salt again.

7. Stir well, put it in a porcelain jar or glassware, and preserve it at room temperature or in the refrigerator.

8. Half a month

Question 9: How to make cabbage a good ingredient for home cooking?

Cabbage 300g

8 grams of garlic

A number of dried peppers

lard

salt

vinegar

oyster sauce

light soy sauce

Appropriate amount of chicken essence

The method of cooking cabbage by hand tearing.

Peel off the cabbage piece by piece, wash it with light salt water and drain it. Tear the hand into large pieces, smash the garlic, and cut the dried pepper into circles obliquely; (When cooking at home, you don't have to pay too much attention to knife skills, just tear it evenly.)

Heat oil in a pan, and pour cabbage slices when it is 70% hot.

While stirring constantly, flatten the cabbage in the pot with a spatula; (Don't underestimate this action, but it's a little trick to make cabbage tasty.)

When the cabbage collapses in the pot, serve it up. Stir-fry dried pepper and garlic in an empty pot over low heat.

Pour the cabbage again, stir-fry with garlic and pepper over high heat, and still press the vegetables with a spatula.

Season with vinegar, oyster sauce, cooking oil and salt, and finally add chicken hardcover plate. Don't pour vinegar directly on the dish, but on the pot wall.

Tips

I didn't put sugar in it, because the oyster sauce and vinegar I used are sweet, and adding sugar is too sweet.

When seasoning, put vinegar first to ensure the crispness of the dish. In this way, the hot and sour taste of hand-torn cabbage is more sufficient and more delicious.

Lard burns vegetarian dishes. If you dare not eat lard, you can mix a little lard in vegetable oil. Must have old vinegar, sour enough; Oyster sauce is fresh. These are all essential ingredients to make hand-torn cabbage more tasty.

Question 10: How to eat sweet and sour cabbage well?

Raw material requirements: half a cabbage, 3 slices of ginger, 5 slices of dried red pepper, sugar 1 flat spoon, chicken essence 1 teaspoon, salt 1 teaspoon, vinegar 1 teaspoon.

Steps: 1, break the cabbage into pieces and clean it. 2. Stir fry in boiling water. 3. Put the oil in a hot pan, and put the dried red pepper and Jiang Mo into it to saute. 4. Pour in cabbage, one-third white vinegar and sugar, turn to the highest fire and stir-fry evenly. Finally, add chicken essence, salt and the remaining white vinegar, and stir evenly for a few times.

Tip: stir-fry the whole fire, no water can appear, so it's not delicious.

borsch

Raw material requirements: beef 300g, potato150g, tomato 400g, cabbage, onion, butter, tomato sauce, salt, sugar and pepper.

Steps: 1, wash beef and cut into pieces, add fragrant leaves, cinnamon and star anise, add water to the beef, and skim off the foam after boiling. 2. Press 13 minutes after the pressure cooker is started. 3. Put a small amount of butter in the pot to melt. 4. After the onions and garlic are sauté ed, add tomatoes and stir fry until soft. 5. Pour the stewed beef and soup together, and add sugar, salt and pepper to stew. 6, stew15-60 minutes, and when the soup is almost stewed, add cabbage slices. 7. Add a proper amount of tomato sauce to taste, and cook for another 2 minutes to get out of the pot.

Snack cabbage

Raw material requirements: pork belly, cabbage, lobster sauce, soy sauce, cooking wine, pepper.

Steps: 1, pork belly shredded with 1 spoon soy sauce, 1 spoon oyster sauce and a small amount of pepper. 2, cabbage shredded. 3. Put it in a hot pot. After the oil is hot, add the shredded pork and smooth it. Add the onion, ginger, garlic and dried peppers and stir-fry until fragrant. 4. Pour in the cabbage and stir-fry until soft. Add the lobster sauce, salt and chicken essence.

Tips: 1, pork belly is more tasty after pickling, or you can choose shredded lean meat. 2. Douchi has a salty taste, so pay attention to the dosage when putting salt.