In winter, “a hundred vegetables are not as good as cabbage” teaches you the best way to eat 6 kinds of cabbage, often eat to moisten dryness and not get angry!
It’s winter in the north, and the weather is getting colder and colder. In winter in the north, cabbage and radish are the main vegetables for overwintering . As the saying goes, “a hundred vegetables are not as good as cabbage”, the nutritional value of cabbage can be said to be the top of all vegetables, and it is a frequent visitor in our kitchen. Not only is the price cheap, a Chinese cabbage only costs a few dollars, but it also tastes good and is rich in nutrition. Today, I am here to share with you 6 ways to make cabbage. It is delicious, delicious and nutritious.
One: Sweet Potato Vermicelli Stewed with Hundred Vegetables< /span>
Sweet potato vermicelli stewed cabbage method: Material: large Cabbage, sweet potato vermicelli, pork belly, pepper, green onion, ginger, salt, soy sauce, peanut oil.
1, put peanut oil in the pot, put the pork belly in, fry until the oil comes out, add green onion and ginger, sauté until fragrant, then add soy sauce to cook Stir well and color.
2, pour in the chopped Chinese cabbage and stir-fry, pour in the pre-soaked vermicelli, add an appropriate amount of water and simmer for a while , stew until vermicelli and Chinese cabbage are fully cooked, season with salt and chicken stock, and it’s ready to serve.
Two: Hot and sour cabbage
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Recipe for hot and sour cabbage: Ingredients: a little cabbage, 2 black fungus, a little dried red pepper, shredded ginger, shredded green onion, a little salt, 2 spoons of vinegar, a little sugar, a little peanut oil.
1. Cut cabbage into slices with an oblique knife, soak black fungus and shred, and shred green onion and ginger. Put peanut oil in the pot, add shredded green onion, ginger and dried chili and sauté until fragrant.
2, pour in sliced cabbage and shredded black fungus, stir-fry evenly, add salt, sugar, and old vinegar to taste, and serve.
Three: Beef and cabbage bun
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Recipe for beef and cabbage buns: Ingredients: 9 cabbage leaves, appropriate amount of beef, 1 spoon of light soy sauce, 1 spoon of oyster sauce, a little minced green onion, minced ginger A little, carrots, green onions, coriander, some salt, a little peanut oil.
1, thaw the beef, chop the beef into fillings, add minced green onion and minced ginger, chop finely, pour 1 spoonful of oyster sauce, and then Pour in a spoonful of raw soy sauce, stir with a little salt, cut off the cabbage head and blanch it for later use.
2, spread out the cabbage leaves, wrap the beef stuffing on the cabbage leaves, put it on the plate, sprinkle a beef ball in the middle Add shredded carrots and steam for about 10 minutes. Pour the steamed water into the pot, add a little oyster sauce and water starch to thicken, pour over the cabbage rolls, and finally sprinkle with minced green onion and serve.
Four: Shrimp Stewed Cabbage
The practice of stewed cabbage with fresh shrimp: Ingredients: cabbage, sea shrimp, green onion, ginger, salt, peanut oil.
1, put peanut oil in a dry-cooked casserole, stir-fry green onion and ginger until fragrant, add fresh shrimp and stir-fry evenly, add appropriate amount of water .
2, add cabbage, continue to simmer for about 20 minutes, the cabbage is cooked, add a little salt to taste, serve out of the pan, warm and warm One pot, so warm.
Five: Korean Spicy Cabbage
Recipe of Korean spicy cabbage: Material: 2 Chinese cabbage, appropriate amount of salt, half box of Korean chili sauce, 1 onion, 1 pear One, half an apple, a little red pepper powder, and a little leek.
1, remove the green cabbage from the outside of the Chinese cabbage, then tear the Chinese cabbage into pieces, add an appropriate amount of salt, mix well, So that each leaf can be stained with salt, let it stand for about 20 minutes, and squeeze the Chinese cabbage with your hands to remove the water.
2. Put onions, pears, and apples into a wall breaker and beat them into a paste, pour them out, add a little salt, and then add Korean Mix well-style hot sauce and chili noodles to make a marinade, pour it into the cabbage, add a little leek segment, mix well and serve.
6: Cabbage Tofu Roll
Cabbage tofu rolls: Ingredients: flour, tofu, cabbage, green onions, salt, chicken essence, peanut oil.
1, add water to the flour and form a ball, wake up for 20 minutes, add a little salt to the cabbage, chop it, cut the tofu into cubes, pinch the cabbage dry , minced shallots and put them into the pot together, add peanut oil, salt, chicken essence and stir well.
2, roll the dough into a thin skin with a rolling pin, put the tofu stuffing on the dough, spread evenly in the middle, fold the edge to the middle, and Fold one side to the middle in the same way, put another layer of stuffing and fold in half, use a rolling pin to press out a trapezoidal shape, and use a knife to cut from the pressed mark.
3, the cabbage tofu roll is ready, oil the grate to prevent sticking, put it on the grate, steam for 20 minutes on high heat, and immediately take it out of the pan to make.
Fenger’s words:
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