Recommended practice of refreshing cabbage?

Delicious Chinese Cabbage (Five Ways to Make Delicious Chinese Cabbage)

Cabbage is the most common vegetable in our daily life. Usually a few dollars can buy a big tree and eat a few meals. Because of this, Chinese cabbage has been labeled as cheap. In fact, Chinese cabbage has high nutritional value and is rich in calcium, iron, potassium, vitamin A and dietary fiber. There is a folk saying that "a hundred dishes are not as good as Chinese cabbage", which has the effects of clearing away heat and vexation, quenching thirst and diuresis, dredging the stomach and clearing away lung heat. For example, in autumn festivals, it is especially suitable to eat some cabbage to dry. Below, I recommend several fresh-keeping methods for Chinese cabbage. I hope you like it.

First course: fish-flavored cabbage

Fish-flavored cabbage, which is rich in flavor, sweet and sour, and rich in nutrition, is a very delicious meal.

Specific production method

Step 1: Prepare the ingredients. Chinese cabbage 1/3, auricularia auricula, carrot 1, pepper 1, onion, ginger, garlic and dried pepper.

Step 2: Leave the cabbage in the cabbage field, and then cut it into pieces with an oblique knife. After soaking, auricularia auricula is torn into pieces, pepper is cut into pieces, carrot is sliced, onion, ginger and garlic are minced, and dried pepper is cut into sections for later use.

Step 3: Take an empty bowl, then add 2 tablespoons of starch, 1/2 tablespoons of salt, 1/2 tablespoons of chicken essence, 1 tablespoon of soy sauce, 2 tablespoons of vinegar, 3 tablespoons of sugar and 4 tablespoons of water in turn, and stir evenly to make bowl juice.

Step 4: Pour a little oil into the pot. The oil is hot, stir-fry the cabbage in the pot. Stir-fry until the cabbage becomes soft and soup, then drain the cabbage and take it out for later use.

Step 5: Pour the right amount of oil into the pot. When the oil is hot, add 1 spoon Pixian bean paste, 1 spoon chopped pepper, dried pepper, onion, ginger and garlic and stir-fry red oil.

Step 6: Add auricularia auricula and carrot into the pot and stir fry for 2 minutes.

Step 7: Stir-fry the cabbage and pepper in the pot 1 min.

Step 8: Pour the bowl of juice into the pot, bring it to a boil and stir it evenly, then serve.

Second course: coleslaw.

This dish looks simple, crisp and juicy, and tastes very refreshing.

Specific production method

Step 1: Prepare the ingredients. A Chinese cabbage and a proper amount of chives.

Step 2: Cut the cabbage into vertical strips and chop the leeks for later use.

Step 3: Pour the right amount of water into the pot. After the water is boiled, put the cabbage into the pot and add a spoonful of cooking oil. When the water boils again, take out the cabbage. Put a little oil when cooking cabbage, and the color of the dish will be very bright.

Step 4: Blanch the boiled cabbage with cold water for later use.

Step 5: Start seasoning. Add 1 tablespoon salt, half a spoonful of chicken essence, 2 tablespoons of white sugar, 3 tablespoons of white vinegar and a few drops of sesame oil into Chinese cabbage, mix well, put it on a plate, and sprinkle with a little chives to decorate. If you want to taste more refreshing, you can put it in the refrigerator for more than ten minutes. )

Third: vinegar cabbage

This Xiaoyi Wen cabbage is attractive in color, sour and delicious, and it is a very appetizing and healthy dish.

Specific production method

Step 1: Prepare the ingredients. A Chinese cabbage, some dried peppers, some garlic and some onions.

Step 2: Peel off the leaves of Chinese cabbage one by one, and then soak them in light salt water for 20 minutes. (This can effectively remove the residual pesticides on Chinese cabbage and ensure that it is healthier and more secure to eat. )

Step 3: Slice the cabbage with an oblique knife, and then separate the leaves from the leaves.

Step 4: Cut garlic, onion and red pepper into sections for later use.

Step 5: Mix 3 tablespoons of vinegar, 1 tablespoon of soy sauce, 1 tablespoon of sugar, half a spoonful of salt, half a spoonful of chicken essence, 1 tablespoon of starch, and 2 tablespoons of clear water into a bowl juice for later use. (the amount of ordinary spoon)

Step 6: Pour an appropriate amount of cooking oil into the pot, and add dried Chili, minced garlic and chopped green onion to stir-fry for fragrance.

Step 7: Put the Chinese cabbage into the pot and stir-fry for about 1 min. Stir-fry the cabbage until it is slightly soft.

Step 8: Stir-fry cabbage leaves in the pot for about 30 seconds.

Step 9: Pour the bowl of juice into the pot, bring it to a boil, and stir fry evenly. Then turn off the fire and pour a little sesame oil to eat.

The fourth way: casserole, cabbage and tofu

This cabbage and tofu casserole is light in taste, simple to make and delicious in soup, which is very suitable for eating in winter.

Specific production method

Step 1: Prepare the ingredients. Appropriate amount of Chinese cabbage, frozen tofu 1 piece, vermicelli 1 piece.

Step 2: Cut the cabbage, tofu and ginger into pieces for later use. Add some ginger, it will be warmer. )

Step 3: Pour a little oil into the pot. When the oil is hot, fry the onion in the pan to make it fragrant.

Step 4: Pour a proper amount of water into the pot, and then add 2 teaspoons of salt to boil. If you like soup, you can add more water.

Step 5: Pour the water from the pot into the casserole.

Step 6: stew the frozen tofu in a casserole for about 3 minutes.

Step 7: Put the vermicelli into the pot and stew for 5 minutes. (Because it is dry powder strips, it takes a long time to stew. If it is soaked in vermicelli strips, it doesn't need to stew for a long time. )

Step 8: Put the cabbage into the pot.

Step 9: Sprinkle a little chicken essence and sesame oil before cooking.

The fifth way: stir-fried cabbage with fungus

This dish is light and nutritious, and it is a veritable "black and white match".

Specific production method

Step 1: Prepare the ingredients. 1 Chinese cabbage, soaked black fungus, onion and ginger.

Step 2: cut the cabbage into pieces, tear the fungus into pieces, and cut the onion and ginger into powder for later use.

Step 3: Pour the right amount of water into the pot. After the water is boiled, put the auricularia auricula in the pot and blanch for one minute, then take it out for later use.

Step 4: Pour proper amount of oil into the pot, add chopped green onion and Jiang Mo and stir-fry until fragrant.

Step 5: Stir-fry the cabbage in the pot.

Step 6: put the fungus into the pot and stir fry.

Step 7: Add 2 teaspoons of salt, 1 teaspoon of chicken essence and 1 teaspoon of white pepper, and stir well. Serve.