Sihaiwang: cabbage is one of the most favorite ingredients in people's daily life. The taste of cabbage and its combination with other ingredients make it drool. But many people don't know how to make cabbage, they just stir fry. Here is a complete list of delicious Chinese cabbage practices. Snacks are not quickly collected.
Delicious Chinese Cabbage
1. Hot cabbage in dry pot
Ingredients:
Chinese cabbage 400g, streaky pork 100g, appropriate amount of scallion, red pepper 20g, green pepper 30g, laoshao 20ml, oyster sauce 15g, sugar 2G, salt appropriate amount, rice wine 10ml, chicken essence a little.
Practice:
1) Get all the ingredients ready.
2) Wash and cut pork into thin slices, green and red peppers into circles and scallions into pieces.
3) Stir fry onion and chili in oil.
4) Stir fry the pork.
5) Stir fry until the streaky pork is oily and yellowish.
6) Add green pepper and stir fry.
7) Pour in rice wine and stir fry.
8) Add in the old smoke again.
9) Add oyster sauce.
10) Stir fry until the streaky pork is colored.
11) Stir fry the sliced cabbage.
12) Add a little salt.
13) Add sugar and stir fry.
14) Pour in a little chicken essence, stir fry cabbage and turn off the heat.
15) Put the cabbage in the dry pot, heat it with the alcohol stove and eat it.
2. Cabbage meat roll
Ingredients:
Chinese cabbage leaves 400g, pork 200g, cooking wine right amount, salt right amount, monosodium glutamate right amount, raw soy sauce right amount, old soy sauce right amount, onion right amount, pepper right amount, steamed fish and soy sauce right amount, sesame oil right amount and ginger right amount.
Practice:
1) Ingredients: cabbage leaves, meat stuffing.
2) Add onion and ginger powder, cooking wine, salt, monosodium glutamate, pepper, soy sauce, a little old soy sauce and sesame oil to the meat filling and mix well.
3) Beat the meat.
4) Blanch cabbage leaves in a boiling pot and remove.
5) Slice the cabbage with a knife.
6) Put the meat stuffing on the side of the cabbage leaves.
7) Roll up from one end to make cabbage meat roll.
8) A rolled up dish.
9) All rolled up and put in the steamer.
10) Turn off the fire after steaming for 8 minutes.
11) Add some steamed fish and soy sauce according to your taste.
12) Steamed vegetable roll, delicious and nutritious, served.
3. Cabbage in Phnom Penh
Ingredients:
Cabbage, dried red pepper, soy sauce, salt, vinegar, ginger powder, wet starch, sesame oil, vegetable oil, white sugar.
Practice:
1) Wash and drain cabbage, pat with a knife and cut into strips. Shred the dried red pepper.
2) Add vegetable oil to the wok, and heat it to 70%. Stir fry the shredded dried chili until it is slightly burnt. Add ginger and cabbage. Fry the cabbage with a little bigger oil. It's very fragrant.
3) Stir fry in high heat, add vinegar, soy sauce, salt and sugar until cabbage is golden yellow, thicken with wet starch, pour sesame oil on it, turn it evenly, and then out of the pot.
4. Cold and salty cabbage
Ingredients:
Salt cabbage 400g, chopped pepper 20g, sesame oil 2G, soft white sugar 3G, green pepper 5g, chicken essence 1g
Practice:
1) Prepare ingredients;
2) Rinse the cabbage with water, squeeze out the water and remove the leaves;
3) Dice, wash and chop green pepper;
4) Add sugar and mix well;
5) Add sesame oil chicken essence and mix well;
6) Mix well with chopped peppers;
7) Dish and sprinkle with green pepper.
5. Cabbage stains
Ingredients:
1 / 2 cabbage, 15g mother wine, 15g crude salt, 30g thin soy sauce, 30g Weibi, 3 dried peppers, 2 pieces of laminaria, 15g sugar.
Practice:
1) Get the materials ready first.
2) Wash the cabbage with water.
3) Sprinkle a little salt on each leaf of cabbage.
4) Then soak it in salt water and press the weight on it. About 15 hours.
5) After pressing, wash with water and salt.
6) Then take a small bowl, add the flavored rice and soy sauce, sugar.
7) The cleaned cabbage, wring out the water, put it into the plastic bag, and then put the pepper, kunbu, and mother wine together.
8) Finally, put the sauce into the cabbage.
9) Wrap tightly in vacuum state, marinate for one night and then eat it, which is the finished product.
6. Stir fried cabbage
Ingredients:
Cabbage 300g, oil right amount, salt right amount, ginger right amount, red pepper right amount, garlic right amount.
Practice:
1) The cabbage goes to the old side to wash and uses the blade to form the thin slice, the cabbage side and the cabbage leaf separate.
2) Wash red pepper and cut into small sections.
3) Slice garlic.
4) Cut ginger into thin slices.
5) Pour a little vegetable oil into the pot. When the pot is hot, pour in cabbage slices and stir fry in a small heat.
6) Wait for the cabbage slices to soften a little, then pour in the cabbage leaves, and continue to stir fry.
7) Stir fry the cabbage until it has a tiger skin color, and then serve.
8) Pour vegetable oil into the pot. Heat the oil and stir fry ginger.
9) Pour in garlic slices, stir fry red pepper.
10) Stir fry cabbage slices over high heat.
11) Stir in the salt, stir well and then out of the pot.
7. Hot and sour cabbage
Ingredients:
Cabbage top 200g, oil right amount, salt right amount, dry pepper 2, rice vinegar right amount, raw soy sauce right amount, prickly ash right amount, chicken essence right amount, ginger right amount.
Practice:
1) Get all the ingredients ready.
2) Wash cabbage and leave leaves for help.
3) The cabbage is cut in half vertically.
4) Slice the cabbage with a slanting knife.
5) Cut the pepper into sections and ginger into pieces.
6) Pour oil into the pot, heat it, add pepper and stir fry.
7) Stir fry the dried pepper and ginger.
8) Pour in cabbage slices and stir fry for 2 minutes.
9) Add salt, rice vinegar and soy sauce.
10) Stir well and add chicken essence to taste.
8. Laoganma cabbage and vermicelli
Ingredients:
Cabbage 200g, dried noodles 50g, streaky pork 200g, oil right amount, salt right amount, ginger 2G, soy sauce 5g, Laoganma 50g, pepper 2G, shallot 5g.
Practice:
1) Prepare ingredients;
2) Wash the vermicelli with hot water, and remove it with cold water;
3) Wash cabbage and cut into pieces;
4) Wash the streaky pork, remove the skin and cut into thin slices, wash and cut the chives and ginger;
5) Add a little vegetable oil to the hot pot and stir fry the streaky pork;
6) Add ginger powder, stir fry cabbage until soft;
7) Add the old Ganma and stir fry to give the fragrance;
8) Boil with water;
9) Mix well with vermicelli;
10) add salt;
11) Uncooked and boiled;
12) Mix well with pepper;
13) Sprinkle with chopped chives.
9. Fish flavored cabbage skin
Ingredients:
Pork streaky pork 200g, cabbage 300g, 1 piece of powder skin, proper amount of Douchi, proper amount of Pixian Douban sauce, proper amount of vinegar, proper amount of sugar, proper amount of salt, proper amount of soy sauce and proper amount of ginger.
Practice:
1) The cabbage is washed, torn into large pieces by hand, the powder skin is cut into the required size with scissors, and soft with blisters.
2) Use vinegar, sugar, a little salt and soy sauce to make sauce.
3) Cut the pork into thin slices, put the yards into the pot, fry over low heat to make oil.
4) Add ginger slices, stir fry.
5) Put in a spoonful of Pixian Douban sauce, a little Douchi, stir fry.
6) Put in the shredded cabbage, sprinkle some salt and stir fry for 5 minutes.
7) Put in the powder skin (add a little water), stir fry over low heat until cooked.
8) Pour in the mixed sauce, stir well over high heat, and then out of the pot.
10. Pickled cabbage Kwai
(take cabbage for example. Cabbage can do the same.)
Ingredients:
Cabbage 200g, salt 1tbsp, pepper, ginger, sugar 1tbsp, liquor 2tbsp, ginger, green pepper 50g, red pepper 10g.
Practice:
1) Pour water into the pot and put in a handful of pepper to boil.
2) Wash green pepper and red pepper, remove seeds and slice.
3) Wash cabbage and cut into large pieces.
4) After chilling, transfer in 2 tbsp salt and ginger.
5) Pour in a tablespoon of sugar.
6) Pour in the right amount of white wine, about two tablespoons.
7) Boil the pepper water again and turn off the heat to cool.
8) Put water in the boiling pot, turn off the fire after the water is boiled, blanch the cabbage and green and red pepper slices, and take out to cool.
9) Put the cold cabbage and green and red peppers into a clean container, and pour in the cold pepper water.
10) After the cover is sealed, it can be taken out for consumption after two days.
11) Pickled pickles, sprinkled with a little chili oil to taste hot and sour.
11. Stir fried cabbage
Ingredients: cabbage 300g, oil right amount, salt right amount, ginger right amount, red pepper right amount, garlic right amount
Practice:
1) The cabbage goes to the old side to wash and uses the blade to form the thin slice, the cabbage side and the cabbage leaf separate.
2) Wash red pepper and cut into small sections.
3) Slice garlic.
4) Cut ginger into thin slices.
5) Pour a little vegetable oil into the pot. When the pot is hot, pour in cabbage slices and stir fry in a small heat.
6) Wait for the cabbage slices to soften a little, then pour in the cabbage leaves, and continue to stir fry.
7) Stir fry the cabbage until it has a tiger skin color, and then serve.
8) Pour vegetable oil into the pot. Heat the oil and stir fry ginger.
9) Pour in garlic slices, stir fry red pepper.
10) Stir fry cabbage slices over high heat.
11) Stir in the salt, stir well and then out of the pot.