Stir-fried spicy cabbage
Ingredients:
Chinese cabbage, dried red pepper, onion segments, garlic slices, salt.
Method:
1. Rinse the Chinese cabbage.
2. Break it into small pieces with your hands.
3. Boil a pot of water.
4. Prepared cabbage cubes.
5. Pour boiling water on the Chinese cabbage to cover the surface of the cabbage.
6. Cover and simmer for 2 minutes.
7. Turn it over.
8. Pour the cooled water back into the pot and bring to a boil, repeat steps 6 and 7.
9. After purifying the water, sprinkle salt to kill the water.
10. Prepare the condiments.
11. Heat pepper oil.
12. Squeeze out the water and spread the seasonings.
13. Heat the oil, add a small amount of sugar, a small amount of soy sauce, and pour more mature vinegar.
14. Sour, spicy and crispy.
Cabbage-stuffed rice
Ingredients:
Cabbage, leftover rice, corn kernels, broccoli stems, hot sauce, tomato sauce, white vinegar, salt.
Method:
1. Wash the whole cabbage leaves.
2. Take the corn kernels and broccoli stems out of the freezer and thaw them.
3. Blanch the cabbage leaves in boiling water with white vinegar and a little salt until soft. Remove and drain. Set aside.
4. Stir-fry rice and two kinds of vegetable grains, add a little salt and sauce to taste, ketchup or Korean hot sauce or other, according to your own taste.
5. Place an appropriate amount of fried rice on the soft cabbage leaves.
6. Fold the area near the root first.
7. Fold the upper part down, then left and right.
8. It’s wrapped.
9. Just flip it over and you’re done.
10. After everything is wrapped, top with light soy sauce or soy sauce, or whatever else you like.
Vinegar Cabbage
Ingredients:
Chinese cabbage, dried chili pepper, white vinegar, salt, light soy sauce, sugar, garlic.
Method:
1. Core the cabbage, wash and set aside. (The core of cabbage tastes crisper)
2. Cut the cabbage into strips, cut the dried chili into rings, and slice the garlic.
3. Add oil to the pot and sauté the dried chili pepper and garlic cloves until fragrant.
4. Add the cabbage and stir-fry for a while.
5. When you see that the cabbage has softened slightly, pour a spoonful of white vinegar along the edge of the pot.
6. Add a small spoonful of light soy sauce, salt and sugar and stir well over high heat before serving.
bergamot cabbage
Ingredients:
4 cabbage sticks, 50 grams of pork filling, 2 fragrant gu, salt, chicken essence, soy sauce, cooking wine.
Method:
1. Wash the Xianggu, chop it into pieces, put it and the pork stuffing into a large bowl, add salt, chicken essence, soy sauce, and cooking wine, and stir evenly.
2. Boil water in a pot, blanch the cabbage until soft, take it out and drain the water, use a knife to cut 4 evenly from the middle of the cabbage stem on the wider part of the cabbage stem, with the inner side facing Put the filling on top, fold it into a bergamot shape, and put it upside down on a plate.
3. Boil water in a pot, put it on the pot and steam for 15 minutes, then decorate slightly.
Fish-flavored cabbage
Ingredients:
1000 grams of cabbage, 2 tablespoons of oil, 2 teaspoons of soy sauce, 5 grams of garlic, 4 teaspoons of balsamic vinegar, 2 tablespoons of starch, 4 soaked red peppers, 1 piece of soaked ginger, 1 tablespoon of bean paste, 4 tablespoons of white sugar, 2 tablespoons of water, and 5 grams of shallots.
Method:
1. Cut the cabbage into large pieces with an oblique blade; chop the soaked red pepper, mince the soaked ginger, green onions and garlic, and chop the bean paste finely.
2. Mix soy sauce, sugar, vinegar, starch and water into fish sauce.
3. Heat oil in a pan, add minced ginger, minced garlic, minced scallions and pickled chili peppers and stir-fry until fragrant. Add bean paste and stir-fry until fragrant. After the base ingredients are fragrant and stir-fry out the red oil, pour Add the cabbage and stir-fry over high heat until the cabbage is slightly cooked.
4. Pour in the fish-flavor sauce and stir-fry over high heat. When the gravy is gelatinized, sprinkle with green onion and serve.
Boiled cabbage
Ingredients:
Half old hen, ribs, scallops, cabbage heart, wolfberry, cooking wine, green onion, ginger, white pepper, Salt.
Method:
1. Wash the chicken, ribs, and scallops and bring to a boil, remove and drain, and wash away impurities with warm water.
2. Add enough water to the pot, put in the old hens, pork bones, scallops, lightly break up the ginger and green onions, add cooking wine, boil over high heat to skim off the foam, and change to Reduce heat to low and keep the soup slightly boiling.
3. Chop the chicken breast into minced meat, soak it in onion and ginger water for a while, wrap it with gauze, pick up the soup, put the minced chicken into the clear soup, heat and stir over high heat until the soup becomes cloudy. After the suspended matter is absorbed by the chicken mince, take out the chicken mince and filter the clear soup to remove impurities.
4. Pour the minced chicken into the pot again, add the minced chicken into the clear soup, continue to heat and stir, filter out the impurities three times, take out the clear soup and let it stand to allow precipitation and precipitation of the clear soup.
5. Trim the cabbage hearts neatly, soak the wolfberries in clear soup, blanch them in boiling water until they are just raw, put them into cold boiling water and let them cool, then take them out and drain them.
6. Trim the cabbage heart neatly with a knife, straighten it out in a soup bowl, add cooking wine, salt, and pepper, ladle in the clear soup, garnish with wolfberries, put it on the steamer, steam over high heat for 2 minutes, take it out. Decant the soup and serve again with clear soup.
7. After the clear soup boils, skim off the foam and gently pour it into a bowl containing the cabbage heart.
Juice cabbage
Ingredients:
Cabbage hearts, 1-2 oranges, half a carrot, 1 spoon of sugar, salt.
Method:
1. Wash the cabbage and carrots, cut into shreds, sprinkle with a little salt and marinate for 30 minutes to drain out the salt water.
2. Wash the oranges and cut them into two pieces. Scoop out the pulp and squeeze out the juice. Add 1 teaspoon of sugar according to the sweetness and sourness of the juice and mix well.
3. Pour the juice into the pickled cabbage hearts, mix well and refrigerate for a few hours.
Sweet and sour cabbage
Ingredients:
250 ??grams of cabbage, 2-3 cloves of garlic, 1 shallot, 1 tablespoon of oil, 2 Thai sweet and spicy sauces tablespoon, 2 tablespoons of tomato paste, 1 tablespoon of water, 1 tablespoon of sugar, and salt.
Method:
1. Use garlic press to press the garlic into minced garlic, and cut the cabbage into thin strips.
2. Mix the sweet chili sauce, tomato sauce, sugar and salt in a small dish.
3. Add oil to the pan, sauté the minced garlic until fragrant, add the cabbage and stir-fry evenly, then quickly add the seasoning plate and water and stir-fry evenly, take it out of the pan quickly, put it on a plate and sprinkle with shredded green onions for decoration.
Note
If you are not sure, you can ask me again.