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How to make delicious Chinese cabbage in winter

Nutritionists point out that Chinese cabbage is the most healthy vegetable in winter. Do you know how to make Chinese cabbage delicious? Today, Xiaobian will introduce several delicious and nutritious Chinese cabbage eating methods in detail!

1、 Pickled cabbage

Ingredients: cabbage, garlic, dried pepper, salt, chicken essence and white vinegar. Method:

1. Clean the cabbage helper, cut it into strips and soak it in clean water for five minutes for standby; Clean garlic cloves and slice them for standby;

2. Put an appropriate amount of vegetable oil into the pot, then add garlic slices and dry pepper to stir fry the flavor, and then continue to add white vinegar, salt and chicken essence to taste. The last step is to put in the sliced cabbage help, stir fry for several times, and then take it out of the pot.

2、 Hot and sour cabbage vermicelli

Ingredients: a cabbage and a handful of vermicelli

Practice:

1. Clean the cabbage, cut it into small pieces and soak it for a few minutes for standby; Soak the vermicelli in warm water and set aside;

2. Put an appropriate amount of edible oil into the pot, heat it, add shredded ginger, scallion and chopped pepper, and then add boiled cabbage and an appropriate amount of salt, so as to make the cabbage shrivel in the process of frying.

3. Then add an appropriate amount of soy sauce and vinegar, cover and burn for 1 minute. At this time, you can put the soaked vermicelli, add some salt and monosodium glutamate, stir fry and then come out of the pot.

3、 Braised cabbage with chestnuts

Ingredients: 300g Chinese cabbage heart, 100g chestnuts; Ingredients: 10g ham and bamboo shoots, 15g wet starch, 25g cooked lard, 125g peanut oil, salt monosodium glutamate, white sugar sesame oil.

Practice:

1. Cut the heart and root of Chinese cabbage into a sharp shape with small Yin, then break it in two, and then cut it into 7 cm long and 0.6 cm wide Chinese cabbage strips for standby; Cut ham and bamboo shoots into ribs and set aside; Cut a small cross on each chestnut for standby;

2. Put an appropriate amount of water into the pot, and then add chestnuts to cook the skin soft. Peel off the skin while it is hot. Then put an appropriate amount of peanut oil into the pot, heat it, fry chestnuts and cabbage a little, and take out the control and clean oil for standby; Put 30g lard on the frying pan, add cabbage, chestnuts, ham slices, bamboo shoots and other ingredients, salt, monosodium glutamate and sugar, and boil over high heat.

3. After boiling, simmer over low heat for 5 minutes, thicken with starch, and finally add an appropriate amount of sesame oil.

4、 Ruyi cabbage roll

Ingredients: 500g cabbage, 100g pork (fat and lean); Seasoning: 2G monosodium glutamate, 5g green onion, 5g ginger, 10g lard (refined), 10g starch (PEA), 10g soy sauce and 5g salt

Practice:

1. Clean the cabbage, scald it with boiling water, and then remove the water to control the net water for standby; Wash and chop pork into meat stuffing, put it into a basin, add onion, ginger, soy sauce, refined salt and starch, and mix about 20g of wet starch mixed with water to form stuffing, and set aside;

2. Mix 150ml broth, soy sauce, lard, refined salt and monosodium glutamate into juice, then spread the vegetable leaves on the chopping board and spread the meat stuffing, then roll the cabbage into a vegetable roll, cut the vegetable roll into segments and code it in a bowl, pour the juice on the cage and steam it over high heat for 20 minutes.

These are the practices of Chinese cabbage. These practices are not only very simple, but also contain a lot of nutrients. It is the most suitable to eat in winter.