Vinegar Chinese cabbage
Ingredients: 300 grams of tender cabbage.
Accessories: 2g of dried seaweed, 50g of fresh green pepper, 50g of wet starch15g, 50g of lard, 5g of pepper, 0g of sesame oil10g, vinegar, monosodium glutamate, garlic slices and soy sauce.
Practice:
1. Cut the cabbage into strips 4 cm long and 2 cm wide, and cut the cabbage into smaller strips with green pepper.
2. Put the oil in the pot, add the prickly ash when it is heated to 50% heat, and when it is fried to purple (don't paste), take out the prickly ash, then stir-fry the Chinese cabbage for a long time, then add shredded ginger, garlic slices and dried seaweed, stir-fry for a few more times, quickly add vinegar, sugar, monosodium glutamate, refined salt and fresh soup (50g), and cover with stew/kloc.
Characteristic taste sour, sweet, salty, tender and full of clear fragrance.
Note: If green pepper is changed into pointed green pepper and sesame oil is changed into red pepper oil, it is the practice of sweet and sour spicy cabbage.
Second, milk depends on cabbage
Ingredients: 500g Chinese cabbage, fresh milk100g.
Ingredients: minced ham, dried seaweed, starch 16 g, lard 125 g, monosodium glutamate, salt and sesame oil ginger.
Practice:
1. Remove the leaves from the Chinese cabbage and cut it into pieces 1.5 cm wide and 5 cm long.
2. Heat the pot to put lard. When the oil temperature reaches 70% heat, fry the cabbage block in the pot for about 1 min. When the cabbage block is beige, take it out, control the residual oil, leave 25g of oil in the original pot, put it in a wok with ginger, pour in the fried cabbage, milk, dried seaweed, salt, monosodium glutamate and a little fresh soup, and lean on it with slow fire.
Features: Beautiful color and palatable fragrance.
Third, chestnuts roast cabbage
Ingredients: Chinese cabbage heart 300g, chestnut100g.
Ingredients: ham, bamboo shoots each10g, wet starch15g, cooked lard 25g, peanut oil125g, salt monosodium glutamate and white sugar sesame oil each with appropriate amount.
Practice:
1. Cut the root of Chinese cabbage into a sharp shape with Xiao Yin, cut it in half, cut it into 7 cm long and 0.6 cm wide Chinese cabbage strips (cut several knives vertically at the root of the cabbage to connect the whole Chinese cabbage), cut ham and bamboo shoots into ribs, and cut a small cross on each chestnut (just cut the chestnut skin). Add water to the pot, add chestnuts, boil the skin until soft, and peel off the chestnut skin while it is hot.
2. Put peanut oil into the pot. When the fire is 60% hot, add chestnuts and cabbage, fry them a little, and take out the clean oil.
3. Set fire to the wok, add 30 grams of lard, then add Chinese cabbage, chestnuts, ham slices, bamboo shoots, salt monosodium glutamate and white sugar, boil them with strong fire, then simmer for 5 minutes with low fire, thicken them with water, and order sesame oil.
Characteristic juice is delicious, crisp and palatable.
Fourth, the juice cabbage heart
Ingredients: cabbage heart 2000g.
Ingredients: tender coriander stalk, red bell pepper each100g, boiled orange juice, sugar, salt monosodium glutamate and banana essence each.
Practice:
1. Cut Chinese cabbage and red bell pepper into 4cm long filaments.
2. Marinate the shredded Chinese cabbage, red persimmon pepper and coriander stalks with refined salt for 20 minutes, control out the salt water, add monosodium glutamate, boil the concentrated orange juice, sugar and banana essence, and put them in the refrigerator for several hours before serving.
Features bright color, crisp and sweet, cool and refreshing.
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Rotten cabbage
Cuisine: Beijing cuisine
Winter home cooking in the north. Chinese cabbage is the main vegetable in northern winter, which contains many nutrients needed by human body and has the reputation of "king of vegetables". Cooked with fresh pork or dried seaweed, it tastes more delicious.
Chinese cabbage1000g,
Chinese cabbage1000g, Jinhua minced ham 60g, chicken broth 250g, refined salt10g, uncooked powder and chicken powder 20g each, cooking wine and sesame oil10g, sugar 3g, pepper 5g, etc. Cooking method of 20 cakes 1. Boil the broth, add the cabbage, and take it out after cooking; 2. Stir the wok to high heat, add oil, add chopped ham, sugar, salt, cooking wine, sesame oil, pepper, monosodium glutamate and starch, mix well, thicken the juice and pour it into the dish. Microwave oven practice 1. Tear off the leaves of the cabbage, cut the stem into 7 cm long, wash and drain. Pack the leaves in plastic bags and put them in the center of the turntable. The vegetable stems are wrapped in 3 packages and placed near the edge of the turntable. Heat for 10 minute. When the vegetables are cool, untie the glue, and lay them in a medium bowl layer by layer according to the radial shape. Sprinkle chopped ham between each layer, and cover the leaves. 2. Mix chicken soup, chicken powder and salt, pour into the dish and wrap it tightly with plastic film. Heat for 8 minutes until the dish is completely soft, and pour out the juice; 3. Mix the sauce evenly with vegetable leaves, then add the hot vegetable juice and mix well, and heat for 2 minutes; 4. buckle the cabbage in the bowl on a deep dish, pour the sauce on it, and decorate with the rest of the ham.
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Spicy cabbage
Cuisine: other
Salty and palatable, spicy and tasty.
Ingredients: Chinese cabbage core and leaves 750g, dried pepper10g. Seasoning: vegetable oil100g, salt and monosodium glutamate 5g each, cooking wine 20g, soy sauce 30g, and pepper 25g.
(1) Wash the Chinese cabbage and break it into pieces, and cut the dried peppers into sections for later use. (2) After the frying spoon is heated with oil, put the pepper into it and stir-fry it a few times, then add the dried chili until it becomes discolored, add the cabbage and salt and stir-fry it a few times, then add the cooking wine, soy sauce and monosodium glutamate, and stir-fry it evenly at the same time.
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Shredded cabbage with sesame sauce
Cuisine: Zhejiang cuisine
Crisp and refreshing, fresh and salty and slightly sweet.
500g of Chinese cabbage, 75g of fresh hawthorn, 4 teaspoons of refined salt, 75g of white sugar100g of cold chicken soup, 25g.
1. Wash the core of Chinese cabbage, spin it dry, cut it into filaments, knead it with a little salt, marinate it out, squeeze it dry, and put it in a big bowl for later use. 2. Wash the hawthorn, first cut and peel off the core, then batch it into thin slices, put it on one side of the shredded Chinese cabbage bowl, and sprinkle with soft sugar100g or so. 3. Put sesame sauce in a small bowl, add 25 grams of cold chicken soup, and melt into sesame sauce. 4. Put shredded Chinese cabbage into a leaf-shaped basin, stack hawthorn slices, and drizzle with sesame sauce.
kimchi
Cuisine: Sichuan cuisine
Spicy, crisp, sweet and sour, white and reddish in color, suitable for all seasons. (Sichuan cuisine)
Tianjin cabbage (or yellow sprouts) (250g), white sugar (60g), sesame oil (5.25g), balsamic vinegar (60g), pepper powder (a little), pepper powder (a little), dried pepper (a little), shredded ginger (a little), refined salt (a little) and pickled pepper (a little).
First, wash the cabbage, tear it into long strips (or cut it into sections), soak it in salt water for two hours, then fish it out, squeeze the water out of the cabbage, put it in a pot, and cover it with shredded ginger and pickled pepper. Second, boil sesame oil, dried pepper powder, pepper, etc., pour it on the dish, add sugar and vinegar, and cover it with a pot cover for a few minutes.
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Fried cabbage in chili pepper
Cuisine: other
Crispy and spicy, palatable, economical and convenient.
A catty of Chinese cabbage; Five dollars for cooking oil; Two peppers; Soy sauce San Qian; Ten capsules of monosodium glutamate; One dollar for chopped green onion; Jiang Mo two money; Ten prickly ash; Vinegar money
Peel off the old leaves of Chinese cabbage, wash it, cut it into four petals, and then cut it into ribs with a straight knife. Put the wok on a strong fire, heat the cooking oil, fry the pepper, chili (cut into pieces) and Jiang Mo to taste, add the Chinese cabbage to stir fry, pour in the soy sauce and vinegar, and then sprinkle the monosodium glutamate into the wok and stir fry for a few times.
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Clear water cabbage
Cuisine: Sichuan cuisine
Chinese cabbage is crisp and tender, shrimp is crisp and rotten, with fresh flavor, which has the effects of clearing eyes, benefiting stomach, detoxifying and sobering up.
300 grams of cabbage. 30 grams of shrimp. 30g of vegetable oil, 5g of onion, 2g of salt, 0.5g of monosodium glutamate, 0.0g of pepper/kloc-0 and 0.0g of bean flour/kloc-0.
Wash the fresh cabbage, blanch it in boiling water, immediately pick it up, cool it, and cut it into 3 cm long sections. Wash the shrimps. Heat a frying spoon with strong fire, add vegetable oil to heat it, add shrimps to fry until brown, add cabbage, add salt and onion, cook a little, add monosodium glutamate, pepper and water bean powder, stir-fry for a few times, and serve.
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Braised cabbage with crab roe
Cuisine: Korea
White and green, crisp, tender and soft, with rich original juice.
Crab yolk150g, Chinese cabbage 500g, salt 8g, cooking wine15g, monosodium glutamate 5g, chopped green onion10g, sugar10g, Jiang Mo 5g, chicken soup 250ml, water starch 30g, chili oil 3g, chilli oil 3g.
1, remove the leaves from the heart of Chinese cabbage, cut the cross edge from the root with a knife, wash and drain. 2. Heat a wok, add soybean oil, heat it to 60%, add Chinese cabbage, pull it with slow fire oil until the cabbage is cooked, pour it into a colander, drain the oil, and stand by. 3. Leave 25g of base oil in the original wok, add minced onion and ginger, stir-fry until fragrant, add crab roe, cook wine and Chili oil, and then add chicken soup, salt and monosodium glutamate.
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Hot and sour cabbage
Cuisine: Sichuan cuisine
This dish is crisp and slightly salty, sour, spicy, sweet and fragrant. It is Sichuan flavor, and it is served with Xian Yi by drinking.
Five Jin 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 three Liang
1. Select 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 halves. 2. Take a large pot, put a layer of vegetables and sprinkle a layer of salt, then mix well, cover it with a large plate, marinate for three hours, squeeze out the water and put it in the pot, add sugar and vinegar and mix well. Wash the dried peppers to remove floating ash, soak them soft and cut them into shreds, and put them on the dishes with shredded ginger.
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Roasted Chinese cabbage with meat
Cuisine: Zhejiang cuisine
Cabbage is soft and rotten, with strong juice and golden red color.
250g of clean cabbage, 20g of garlic yellow10g, 20g of fat and lean meat slices. 25g of lard, 0/5g of soy sauce/kloc-,2g of refined salt, 5g of water starch, 50g of water, and a little onion, ginger and minced garlic.
1. Cut the Chinese cabbage into domino pieces 5 cm long and 1.5 cm wide. Cut garlic into 3 cm long sections. 2. Put lard into the pot, put the meat slices into the pot and stir fry, add onion, ginger, minced garlic, soy sauce and refined salt, add the cabbage to stir fry according to the color of the meat, and then add 50 grams of water and monosodium glutamate when the cabbage comes out of the water. After the pot is boiled, thicken and add garlic and cooking wine and stir fry evenly.
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Chinese cabbage with garlic
Cuisine: microwave dishes
300 grams of Chinese cabbage (about 8 Liang), chopped garlic 1 tablespoon and a half, 2 tablespoons of oil, and half a teaspoon of salt.
(1) Wash and drain the cabbage. (2) Mix cabbage with minced garlic, oil and salt, cover with fresh-keeping paper, leave an opening to ventilate, and cook for 4 minutes on high heat.
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Sanwei cabbage
Cuisine: other
Red and white, spicy and multi-flavored.
Cabbage 2 kg red pepper 4 sugar 5 money refined salt 5 money vinegar 5 money pepper oil 5 money shredded onion 1 money ginger 3 pieces soy sauce 2 money monosodium glutamate 10 tablets.
Remove rotten leaves from Chinese cabbage, remove roots, cleaning, cutting into three-width and eight-length pieces with a straight knife, blanching in boiling water, taking out, air drying, and cutting pepper into filaments for later use; Sprinkle with salt, mix the cabbage well, heat the pepper oil from the pot, and add seasonings such as spicy shredded, shredded onion, shredded ginger, white sweet and sour, soy sauce and monosodium glutamate.
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Si xian Bai Cai dun
Cuisine: Zhejiang cuisine
Ingredients: cooked chicken 1 00g, cooked ham 75g, roast duck100g, cooked bamboo shoots 75g, dried shrimps 25g, Chinese cabbage1tree (750g). Accessories: Shaoxing wine 1 0g, refined salt10g, monosodium glutamate10g, chicken broth 750g, cooked chicken oil 5g and cooked lard 50g.
1.Choose the core of Chinese cabbage with a diameter of about 7 cm, cut it into sections with a length of about 8 cm, put it vertically in a round basin, steam it in a cage with high heat, take it out and put it in a big soup bowl. 2. Cut chicken, ham, roast duck and bamboo shoots into thin slices about 5 cm long and 2 cm wide respectively, and evenly arrange them in four equal sectors above the cabbage pier at intervals to produce dried shrimps. Add chicken broth, Shaoxing wine, cooked lard, refined salt and monosodium glutamate, steam in a cage until cooked, take out and pour in cooked chicken oil.
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Sauté ed spicy cabbage
Cuisine: other
Spicy, crisp and refreshing, wine and rice are all together.
Two catties of Chinese cabbage, four dried red peppers, four ginger, two money of San Qian sugar, five money of soy sauce, five money of sesame oil, five money of refined salt and eight money.
Peel off the outside of the cabbage, wash it, cut it into three-point thick strips with a straight knife, add salt and mix well, take it out after pickling, rinse off the salty taste with cold boiling water and control it to dry, and put it in a basin. Pour the white sugar, vinegar and soy sauce on the cabbage, cut two peppers and ginger into shreds, sprinkle them on the cabbage, then fry the other two dried peppers with sesame oil and pour them into the basin, then cover them for ten minutes.
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Fish and cabbage
Cuisine: Zhejiang cuisine
Main ingredient: 250g Chinese cabbage. 30g of auxiliary oil, 0/0g of soy sauce/kloc-,8g of vinegar, 6g of sugar, 3g of starch, 5g of cooking wine, 5g of onion, 3g of ginger, 3g of garlic and 4g of douban hot sauce.
1, tender cabbage, washed and cut into diamonds with a side length of about 1 cm. Chop onion, ginger and garlic into powder, add some water and stir well. 2. Put soy sauce, vinegar, sugar, starch, cooking wine, onion, ginger and garlic in a bowl, add some water and stir well. 3, the wok is on fire, add the base oil, add the watercress hot sauce and stir fry slightly. Put the cabbage in, stir-fry it constantly, so that each raw material is evenly heated. When it is cooked, pour the prepared juice into the pot (which can be poured in several times). After stir-frying, it can be taken out of the pot and put on a plate.
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Sweet and sour cabbage
Cuisine: Zhejiang cuisine
300g of Chinese cabbage. Salt, sugar, white vinegar, dried pepper, ginger, pepper, peanut oil.
(1) Remove the old leaves and shred the Chinese cabbage. Shred ginger. Shred dried Chili peppers. (2) Take a basin, add shredded Chinese cabbage and a little salt, marinate for about 20 minutes, squeeze out water, and put shredded Chinese cabbage in another clean basin. (3) Put the pot on the fire, inject a little water, add white vinegar and white sugar, make a sweet and sour juice, pour it on shredded cabbage, mix well, and add shredded ginger and dried Chili. (4) Wash and heat the pot, and put peanut oil. Add pepper, fry until fragrant, remove pepper, pour pepper oil on pepper and shredded ginger while it is hot, then mix well, and serve on a plate.
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Braised cabbage with shrimp
Cuisine: other
This vegetable soup is milky white, soft and rotten, and has a light and refreshing taste. When cooking, the taste of the food should be put back, because the leaves contain more vitamin C, which takes a long time to cook and causes more losses.
Yellow bud white (middle layer) a catty; A dollar for chopped green onion; Shrimp is five yuan; Jiang Mo a money; Salt is one dollar and five cents; Cooking oil (soybean oil is the best) is eight yuan.
1. Wash the dried shrimps to remove floating ash and soak them in water. Wash the Chinese cabbage, cut it into six-minute-wide strips, and then cut it into oblique squares with an oblique knife, so that the leaves and sides of the cabbage are open. 2. Put the pot on the fire, add cooking oil and heat it. When the chopped green onion, Jiang Mo and stir-fry until it is fragrant, first pour down the vegetable and stir-fry it for a few times, then add refined salt and dried shrimps (even soaked water). When it is half-cooked, put in the vegetable leaves and cook it until it is cooked. Don't put soy sauce when burning yellow buds, otherwise the taste will be slightly sour and there will be no white juice to refresh.
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Shrimp bag with cabbage
Cuisine: Zhejiang cuisine
The dishes are milky, the color is beautiful, soft and rotten.
Cabbage leaves 1 piece, 3 fresh shrimps, carrots 1 root, celery 1 root, mayonnaise, radish in the heart 1 piece, and white radish.
Blanch the cabbage leaves in hot water for 3 minutes, cook the fresh shrimp, peel and dice, cook and dice the carrot, celery, radish and white radish respectively. The above food is flavored with mayonnaise and wrapped on cabbage leaves.
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Diet for pregnant women-sweet and sour cabbage.
Cuisine: Other cuisines
750 grams of Chinese cabbage, 60 grams of soybean oil, 50 grams of carrots, sugar, rice vinegar and refined salt.
Practice: 1. Remove the old stalks of Chinese cabbage, cut off the roots, cut into chopstick-thick strips, and then cut into 2-inch-long sections, put them in a small pot, sprinkle with refined salt for 1 hour, squeeze out the water, and put them in a deep plate. 2. Wash the carrots, cut them into filaments and put them on the cabbage. 3. Put the white sugar and rice vinegar in the pot, boil it with low fire, until it is slightly sticky, pour it out and let it cool, and pour it on the cabbage and shredded carrots. 4. Boil the soybean oil in the pot, let it cool, and pour it on the cabbage.
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Braised cabbage in oil
Cuisine: Zhejiang cuisine
Oily and bright, salty and fresh.
500 grams of Chinese cabbage, 250 grams of fresh mushrooms, 300 grams of vegetable oil, salt, monosodium glutamate, pepper, water starch and soup.
1. Wash the cabbage and take the cabbage for later use; Clean the fresh mushrooms, pour them into the basin, add soup and salt and simmer slightly. 2. Stir-fry the spoon on fire, inject vegetable oil and burn it until it is 40-50% mature, then pour in the cabbage heart, then increase the fire, stew the oil until it is 80% mature, control the oil removal, then add the soup, stew the cabbage heart, drain the soup, and put the vegetables neatly on the plate. 3. Wash the frying spoon, add the soup, fresh mushrooms, salt, monosodium glutamate and pepper to boil, pour the starch into it, then take the spoon and pour it on the cabbage.
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Sauté ed bacon with cabbage
Cuisine: Cantonese cuisine
Cabbage is also a cruciferous vegetable, rich in vitamin C and fiber, which can promote gastrointestinal motility, keep the physiological system young and energetic, and help women detoxify.
Cabbage, a little bacon, green garlic, red pepper. Seasoning: salt, monosodium glutamate, lobster sauce, salad oil.
1. Wash and cut cabbage. Cut the green garlic into sections, and cut the red pepper into pieces. 2. Cut the bacon into thin slices after it is watered. 3. Blanch cabbage and bacon with boiling water respectively. Put a little salad oil in the pot, add bacon and stir-fry until fragrant, add appropriate amount of salt, monosodium glutamate and fermented soybean, add cabbage and green garlic and stir-fry for a few times, then take out the pot and put on red pepper for decoration.
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Stewed cabbage with ribs
Cuisine: Northeast Cuisine
The soup is white, delicious, and the meat is rotten.
Ingredients: 250g pork ribs and 250g cabbage head. Accessories: coriander stalk10g, refined salt, monosodium glutamate, pepper water, onion ginger, broth and clear oil.
1, chop the ribs into one-inch and five-minute sections, cut the cabbage head into cubes, cut the coriander stalks into small pieces, cut the onions and ginger into pieces, and pat the ginger pieces with a knife. 2, put water in the spoon, boil the water, put it in the ribs and take it out, then rinse the blood foam with water. 3. Put a small amount of clear oil into the spoon. When the oil is hot, put the onion and ginger in the frying pan, then stir-fry the cabbage until it is half cooked, add broth, add ribs, salt and pepper water. Bring to a boil, simmer over low heat, take out onion and ginger, add monosodium glutamate and coriander stalks, and serve in a bowl.
Sesame Chinese cabbage
Cuisine: Zhejiang cuisine
Light and refreshing, and has the fragrance of sesame seeds.
300g of Chinese cabbage, 50g of cooked sesame seeds, 5 slices of ginger, 0/4 tsp of salt/kloc.
1. Take a heat-resistant microwave bag, put in oil1tablespoon and ginger slices, stir-fry with strong microwave for 3 minutes, and then pick out the ginger slices. 2. Wash the cabbage, cut it in half, put it in a heat-resistant bag with 2 tablespoons of oil, add salt and mix well, loosen the bag mouth and cook it in strong microwave for 3 minutes. 3. Put the Chinese cabbage into a large plate and drizzle with sesame seeds.
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The recipe for prolonging life in China Yishou Recipe (ⅵ)-Brainwashing and prolonging life with chicken breast and Chinese cabbage.
Cuisine: Other cuisines
Strengthen the brain and increase wisdom.
Chinese cabbage1000g, cooked chicken breast 250g, peanut oil 50g, refined salt 4g, monosodium glutamate 2g, cooking wine10g, milk 60g, water starch15g, chopped green onion 5g, and appropriate amount of chicken soup.
Method: remove the roots of Chinese cabbage, wash it, blanch it thoroughly with boiling water, take it out and cool it with cold water, put it in a plate, and drain the water. Heat a wok, add peanut oil to heat it, add chopped green onion, cook wine, add chicken soup and refined salt, add chicken breast and Chinese cabbage, bring to a boil with high fire, add monosodium glutamate and milk, thicken with water starch, and put into a plate. Efficacy: strengthening the brain and increasing intelligence. Usage: Take it with meals, 2-3 times a week. Application: It is suitable for people with memory loss and difficulty in concentration.
Stewed tofu with cabbage and vermicelli
Cuisine: Other cuisines
Tonify spleen and stomach and prolong life.
500g of Chinese cabbage, 0/00g of vermicelli/kloc, 400g of tofu, and a little of onion, ginger, oil and salt.
Method: Cut tofu into strips, cut Chinese cabbage into slices, cut vermicelli into sections after soaking, put base oil in the pot, add onion and Jiang Mo wok with soup, add tofu, cooking wine, salt and monosodium glutamate, then add Chinese cabbage and vermicelli, stew until the Chinese cabbage and vermicelli are cooked and soft, and pour bright oil when taking out of the pot. Efficacy: tonify spleen and stomach and prolong life. Usage: Eat tofu and drink soup. Application: Suitable for ordinary people. Yu Xiaoping and Huang Zhijie were edited by Science and Technology Literature Publishing House.
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Chinese Cabbage, Dried Vegetable, Broccoli and Their Recipes in Nutrition Recipes of Hundred Kinds of Vegetables
Cuisine: Other cuisines
Please see below.
Cabbage Cabbage is called green vegetable in Zhejiang area. After eating, it can dredge the stomach, relieve constipation, clear away heat, and prevent skin diseases. Often feel the lack of body fluid, dry lips and tongue, or swollen gums, often bleeding teeth should eat more. Dried vegetables are dried with fresh Chinese cabbage. The benefits of dried vegetables can be stored for long-term consumption, and after being dried in the sun, they absorb the ultraviolet rays of the sun. Rich in vitamins A, B, C and cellulose, it can eliminate internal fire, clear away heat and benefit the intestine. Dried vegetables can prevent scurvy and skin diseases. Broccoli Broccoli is also called cabbage, because its leaves are tightly wrapped, which is spherical like lettuce, but the leaves are thicker. Cantonese people think broccoli is hot and humid, and they don't like it very much, but Europeans and Americans are "unhappy without coconut leaves". In their meals or soups, broccoli can be said to be the protagonist in the side dishes. Broccoli originated in Europe, and its price is popular, so it is the food material for family (send) dishes. Broccoli contains vitamins A, B 1, B2, C and folic acid such as E, K and U. Can be used for treating gastric ulcer, duodenal ulcer, constipation and skin suppuration, and can prevent periodontal disease. Ingredients: 500g of Chinese cabbage, 50g of real meat salted fish150g, 2 tablespoons of ginger rice1. Seasoning materials: sugar 1/2 teaspoons, appropriate amount of raw flour and clear water: 1. Wash Chinese cabbage, air dry and set aside. Wash the salted fish with real meat and drain the water. Cut the meat into strips. 2. Heat a red pot, add oil, saute ginger rice, saute salted fish slightly, and serve. Heat the red pot, add oil, stir-fry the cabbage until it is 80% cooked, return the salted fish to the pot, pour in the seasoning juice, and serve. Broccoli floss material: 400g broccoli, 250g lean meat (chopped), garlic 1 teaspoon. Seasoning for lean meat: light soy sauce 1 teaspoon, sugar 1 2 teaspoons, and appropriate amount of raw flour:1.Cut broccoli into 3cm segments, wash and air dry for later use. Add lean meat seasoning and marinate it slightly. 2. Heat a red pot, add oil, add broccoli, stir well, add a little water, cook broccoli until it is 80% cooked, and serve. Heat the wok again, stir-fry the garlic in oil, add the lean minced meat until it is cooked, then return the broccoli to the pot, season with salt and serve. Broccoli, mandarin duck and shrimp ingredients: 320g broccoli, light soy sauce 1 teaspoon, 320g fresh shrimp, 4 teaspoons salt 1 spoon shrimp 1 teaspoon sugar 1 2 teaspoons garlic1teaspoon water. 2. Stir-fry the shrimps in a white pot and set them aside. 3. Remove the oil from the fresh shrimp with warm oil. 4. Add two tablespoons of oil and saute the minced garlic. Add seasoning to the broccoli until it is soft. Return the fresh shrimps to the pan and stir well. 1 teaspoon of cornflour is buried in water. Stir well and serve. Sprinkle with shrimps. Broccoli flower duck material: 640 grams of broccoli flower, a little garlic, half duck, onion (cut into pieces) 1 tree, 2 pieces of ginger, and several pieces of carrot flower. Method: 1. Broccoli flower is cut into flowers, and it is lifted over the cold river with salt, oil and water. 2. Cut the duck into thick pieces, add 2 tablespoons of oil and fry the duck on both sides until it is slightly yellow. 3. Add oil 1 tablespoon, stir-fry ginger slices, garlic and duck, add water 1 cup, simmer for a while, add carrot flowers, bury them in a little cornflour water, add onion segments, and serve. Editor: A Er
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Grilled chestnuts and cabbage
Cuisine: Shandong cuisine
Fresh, salty, soft and rotten, with the sweet smell of chestnuts.
400g of cabbage heart, one tin of canned chestnuts (or 250g of raw chestnuts), 40g of clear oil, 2g of chopped green onion and 2g of Jiang Mo, 20g of cooking wine, 5g of soy sauce, 5g of white sugar, 2g of salt, 5g of monosodium glutamate, 35g of water starch, 5g of sesame oil and a proper amount of stock.
(1) Cut the cabbage into long strips along the knife. Canned chestnuts are blanched with boiling water. If raw chestnuts are used, they are cooked, peeled and cut in half. (2) Steaming Chinese cabbage in a steamer, or blanching it in boiling water, and putting it in a plate. (3) Heat the pan with oil, add minced onion and ginger until fragrant, cook wine, add soy sauce, salt, soup stock, white sugar and monosodium glutamate, add chestnuts and white sugar, turn to low heat and cook slightly, add water starch, turn over spoons and pour sesame oil.
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Chinese cabbage meat roll
Cuisine: other
This dish is easy to make, the leaves are slightly crisp, the meat is tender, the taste is salty and sweet, and it is delicious.
Twelve leaves of Chinese cabbage with yellow buds; Pork six Liang; Three points of refined salt; Seven dollars for soy sauce; Five points of sugar; A dollar for chopped green onion; Jiang Mo a money; Sesame oil is two dollars.
1. Choose pork with 30% fat and 70% lean, wash it, chop it into paste, enlarge the bowl, add soy sauce and white sugar, stir it evenly, then slowly add three liang of clear water, stir it while adding it, and finally add salt, chopped green onion, Jiang Mo and sesame oil, and stir it evenly into meat stuffing for later use. 2. Wash the vegetable leaves, trim them into short pieces with a knife, put them in a boiling pot until they are just soft, remove them and drain them, then lay them flat on the chopping board, and divide the net meat into twelve parts and put them on the vegetable leaves.
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Chinese cabbage mushu
Cuisine: Zhejiang cuisine
Home-cooked dishes are rich in nutrition and beautiful in color.
Clean cabbage patch 1 75g, water-borne fungus 25g, shredded pork 50g, egg1piece, clean spinach 25g. 50g of lard, 6g of soy sauce, 5g of refined salt, 2g of cooking wine, 2g of monosodium glutamate, 7g of water starch, 50g of stock, a little of onion and Jiang Mo.
1. Remove the side leaves of the cabbage, blade it into large pieces, cut it into 4cm-long shreds, stir-fry it with a little oil, and take it out of the pot to control the water. Spinach is cut into 3 cm long segments. Beat the eggs into a bowl and fry them with a little oil. 2. Put lard in a pot, add shredded pork, stir-fry until raw, add onion, Jiang Mo, soy sauce and cooking wine, stir-fry, add fried eggs, fungus, spinach and shredded cabbage, add broth, monosodium glutamate and refined salt, and thicken after boiling.
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Cabbage mint
Cuisine: French famous dishes
White and yellow, sweet and sour, French and French.
300g of cabbage, 30g of mint leaves, 85g of onion, 3 oranges, 5g of celery powder, 0g of almond10g, and 60g of hawthorn cake. Raw vegetable oil100g, white vinegar10g, 75g of white sugar, 50g of baking powder paste, 3g of nutmeg powder and a proper amount of salt.
1. Wash the cabbage, cut into filaments, soak in water for 5 minutes, take it out and control the water; Then cut the onion into slices, the thinner the better, remove the salt and knead it, soak it in cold water for 2 minutes, take it out and control the water; Then, peel the orange and cut it into 2 mm thick slices; Washing celery, picking, and chopping; Peel and chop almonds. 2. Mix white sugar, white vinegar, nutmeg powder (available in Chinese medicine stores) and salt, mix well with shredded cabbage, onion slices and orange slices, and put them on the side of the plate. 3. Cut the hawthorn cake into the size of mint leaves, each slice is 5 mm thick, *** 15 slices, clamp L hawthorn slices with two mint leaves (available in Chinese medicine stores), then dip them in the powdery paste, fry them in an oil pan with 70% heat until they are golden yellow, take them out, drain the oil, and tie two slices with chopsticks on one side of the fried mint leaves. 4. Put the cooked celery powder in the middle of the plate, and serve. Note: 50 grams of baking powder paste is mixed with 400 ml of warm water, and appropriate amount of flour is added and mixed well.