Practice:
Peel off the leaves of the cabbage, rinse them, drain the water, and be sure to drain the water. Tear the cabbage into pieces of uniform size by hand, and use a blade to clean the thicker parts.
Cut off the tail of dried Chili, remove seeds, cut into sections along the length, and slice garlic.
Add oil to the pan, heat it, add pepper and fry it until it is slightly burnt, and remove the pepper.
Add the garlic slices and stir-fry the dried peppers with low heat (be careful not to fry the dried peppers)
Stir-fry the cabbage with high fire until the color turns dark green and translucent, until it is broken.
Add salt, chicken essence, light soy sauce, stir-fry a few drops of vinegar quickly and evenly over high fire, and serve.
Fried noodles with cabbage materials: half a cabbage, vermicelli 1 handle, pork 1 00g, proper amount of oil and salt, onion1segment, 2 slices of ginger, 2 cloves of garlic, a few drops of rice vinegar, 2 tablespoons of soy sauce, and half a tablespoon of cooking wine.
Practice:
First, put the vermicelli in a container, pour boiling water to soften the vermicelli, and then soak it in warm water for 1-2 hours. The time should not be too short, and the vermicelli should be fully soaked until there is no hard core.
Peel off the leaves of the cabbage, rinse them, drain the water, and then tear the cabbage into pieces of uniform size.
Chop pork into powder, chop onion into chopped green onion, chop ginger into powder, slice garlic, cut dried Chili in half, and don't want Chili seeds.
Boil the pot with water, blanch the vermicelli, blanch the vermicelli until it becomes soft, remove the vermicelli and drain the water.
Put the vermicelli in a container, add 1 tbsp of cooked oil, and then add 1 tbsp of soy sauce, and mix well. This step is very important, so that the vermicelli will not stick together or stick to the pot when frying, and the roots will be clear.
Heat the pot with oil, stir-fry the cabbage with high fire, pour in a few drops of rice vinegar, stir-fry the cabbage until it is dry, and take it out for use.
Add a little more oil to the pot, add chopped green onion, Jiang Mo, garlic slices and dried Chili slices, and saute. Stir-fry minced meat with low fire until the color turns white.
Pour in cooking wine and soy sauce, stir-fry minced meat and color it. Add the fried cabbage and vermicelli, then add the salt, stir-fry quickly and evenly over high fire, turn off the fire, and serve out.
Stir-fried cabbage with tomatoes Ingredients: half a cabbage, 2 tomatoes, proper amount of oil and salt, 2 cloves of garlic,
Practice:
Peel the leaves of the cabbage, rinse them, drain the water, and then tear the cabbage into pieces by hand.
Wash the tomatoes, cut them in half, cut off the pedicle, and then cut them into blocks.
Boil the pot with water, add a little salt and a few drops of oil, blanch the cabbage, blanch the cabbage until the color becomes dark, and when blanch the cabbage, add a little salt and oil to the water to make the color of the cabbage greener. Do not blanch the cabbage for too long, and the color of the cabbage becomes dark.
Take out the cabbage, put it in cold water for cooling, take it out and control the water for later use. After blanching the cabbage, put it in cold water for cooling, which can keep the crisp taste of the cabbage.
Add oil to the pan, heat it, add minced garlic and stir-fry it with low fire, then add tomatoes, stir-fry the tomatoes with high fire to soften them and stir-fry the water.
Add cabbage, salt, stir-fry quickly and evenly with high fire, turn off the fire, and serve out.
Laoganma fried cabbage materials: cabbage 1 tree, proper amount of oil and salt, onion 1 segment, 2 slices of ginger, 2 cloves of garlic, Laoganma 1 spoon, rice vinegar 1 3 tablespoons, light soy sauce1spoon,
Practice:
1. Peel the leaves of cabbage, wash them in clean water, take them out and drain them, otherwise they will not be crisp and tender when frying.
2. Tear cabbage leaves into pieces by hand, cut onion into chopped green onion, mince ginger and slice garlic.
3. Heat the pan with oil, add onion, ginger and garlic until fragrant, add cabbage, and stir-fry over high heat until the leaves are slightly soft and translucent.
4. Add salt, rice vinegar, light soy sauce, 1 tablespoon Laoganma, stir-fry quickly and evenly with high fire, turn off the fire, and serve out.
Materials for mixed hand-torn cabbage: cabbage 1 piece, proper amount of oil and salt, 2 cloves of garlic, 3 tablespoons of pepper1/,5 dried peppers,
Practice:
Peel the leaves of cabbage, soak them, rinse them, and then tear them into pieces by hand.
Chop garlic into powder, cut dried pepper in half-length, and don't want pepper seeds.
Boil the pot with water, add a little salt, blanch the cabbage, blanch until the cabbage turns dark green until it breaks, take it out and put it in cold water for cooling, take it out and control the water purification.
Add oil to the pan, heat it, fry the pepper with low fire, fry the pepper until it is slightly burnt, remove the pepper, turn off the fire, and fry the dried pepper until the oil temperature is slightly lower.
Put the blanched cabbage in a pot, add salt and minced garlic, pour in the fried oil, stir evenly with chopsticks, and serve out and put on a plate.
Boiled bean skin cabbage materials: 5 pieces of bean skin, cabbage 1/2, coriander 1 tree, proper amount of oil and salt, onion 1 tree, 2 slices of ginger, 3 cloves of garlic, Pixian bean paste 1 spoon, and chicken essence/kloc-0.
Practice:
Cut the bean skin into strips with a width of 1 cm, cut the onion into chopped green onion, mince the ginger, mince the garlic and chop the pepper into small pieces.
Peel the leaves of cabbage, wash them in water, drain the water, and then tear them into pieces.
Boil the pot with water, add a little salt to the water, blanch the cabbage, blanch the cabbage until it is uncooked, take it out and put it in cold water, so as to keep the crisp taste and green color of the cabbage, take it out and control the water, and put it in a big bowl for later use.
Add oil to the pan and heat it. Add Pixian bean paste to stir-fry the red oil and fragrance with low fire. The bean paste must be stir-fried with low fire to make it fragrant. Add chopped green onion and stir-fry it evenly in Jiang Mo.
Pour in proper amount of water, add sugar, salt, chicken essence and soy sauce, bring to a boil, add bean skin and cook for 5-6 minutes, cook dried tofu until soft, pour in proper amount of water starch and thicken, and heat over high fire until the soup becomes thick.
Pour the bean skin and soup together on the cabbage, add minced garlic and dried chilli, and sprinkle with coriander.
Add oil to the pan, heat it, fry the pepper with low fire, fry the pepper into a slight coke, take it out, heat the oil until it smokes, and pour the hot oil on the minced garlic and dried peppers, so that a spicy and delicious dish is ready.
Sauté ed cabbage with sauce and shredded by hand
Ingredients: cabbage 1/2, proper amount of oil and salt, onion 1 segment, ginger 1 slice, 2 cloves of garlic, 20 pieces of pepper, sweet noodle sauce 1 spoon, and a few drops of rice vinegar.
Practice:
1. Peel off the leaves of the cabbage, rinse them in clean water, take them out and drain them, and tear them into pieces by hand.
2. Cut the onion into chopped green onion, mince the ginger, slice the garlic and prepare the sweet noodle sauce.
3. Heat the pot with oil, add pepper and fry it with low fire. Fry the pepper with low fire until it is slightly burnt. Remove the pepper, add chopped green onion, Jiang Mo and garlic slices and saute until fragrant.
4. Stir-fry the cabbage with high fire to remove water, turn to medium heat, pour a few drops of rice vinegar, stir-fry the cabbage until it is slightly soft, and stir-fry until it is broken.
5. Add the sweet noodle sauce and a little salt. If the mouth is light, you don't need to put salt. The sweet noodle sauce is salty.
6. Stir fry quickly and evenly with high fire, turn off the fire, and serve out.