Cabbage is rich in dietary fiber, vitamin B1, vitamin B2, calcium, iron and other nutrients, and the amount of water is particularly large, is the winter seasonal vegetables, in the winter often eat cabbage has the effect of clearing heat and thirst, promoting digestion. Today I will share with you the method of 8 cabbage, simple and homely, there are friends who like it, let's learn it together.
Cabbage tofu
1. Prepare ingredients:
Prepare a baby cabbage, cut off the roots, break the cabbage leaves one by one and put them into water, add a spoonful of salt, soak for a while to remove the dust and impurities on it, clean it, cut the vegetable leaves into slices, cut the vegetables into small pieces, and put them in small pots for later.
Prepare a piece of old tofu and cut into tofu slices.
Cut the ginger slices and minced garlic together, then grab a few dried chili peppers and set aside.
2. Fry the tofu:
Burn the oil in the pot, after sliding the pot, pour out the hot oil and add cool oil, sprinkle salt on the bottom of the pot, so that you can effectively prevent the tofu from sticking to the pan, pour the tofu into the pan, keep the low heat and fry slowly, keep shaking the pan to make the tofu evenly heated, fry the other side after frying on one side, fry until both sides are golden brown and pour out the oil control.
3. Start cooking:
Burn the oil again in the pot, after the oil is hot, put in ginger, garlic, dried peppers together to fry, pour in the cabbage to help turn the heat and fry for 40 seconds, the cabbage helps to break the raw after pouring the cabbage leaves, continue to stir-fry until the cabbage leaves are soft, add 1 gram of salt, 2 grams of pepper, 1 gram of chicken essence, a little sugar to freshen, a little soy sauce, put in the fried tofu and stir-fry the seasoning.
Hook a little water starch to make the seasoning better adsorb on the ingredients, and then pour a little oil to brighten the color, stir-fry evenly to get out of the pot, a simple home-cooked cabbage tofu is ready.
Fish and cabbage
Prepare two cabbage hearts, you can also use baby cabbage instead, cut off the roots and change the knife into a uniform strip, put it in water and wash it and set aside.
Cut a little minced garlic, millet pepper, minced ginger and green onion and set aside.
2. Blanch the cabbage in the water:
Boil water in the pot, pour in 5 grams of white vinegar, white vinegar can make the taste of cabbage more crisp, add a little chicken powder and salt into the low taste, put a little vegetable oil to prevent the loss of nutrients in the cabbage, after the water boils, pour the cabbage into the pot, blanch the water for 10 seconds, the cabbage changes color immediately after pouring out, quickly rinse with water to cool down so that the cabbage is soft.
Burn oil in the pot, pour ginger, garlic and other small ingredients when the oil temperature is 50% hot, open a small fire to bring out the aroma, add 10 grams of watercress sauce to stir-fry incense, fry out red oil, pour a spoonful of water from the side of the pot, add 10 grams of sugar, 10 grams of aged vinegar, 2 grams of dark soy sauce, make the color of the soup more ruddy, salt 2 grams, chicken powder 1 gram, a little sugar stir evenly.
Hook a little water starch to thicken the soup, pour in the controlled water cabbage, turn the heat and stir-fry for 10 seconds, let the cabbage evenly wrap in the soup into the flavor, and finally pour a little oil to brighten the color, stir-fry evenly to put on the plate, a crisp and refreshing fish cabbage is ready.
Oyster sauce cabbage
Prepare a few small white leaves, break the leaves down and wash them in clean water, and fish them out to control the water and set aside.
Cut a little minced garlic and set aside.
2. Sauce:
In a bowl, add 2 grams of salt, 2 grams of chicken powder, 1 gram of sugar, 10 grams of oyster sauce, 5 grams of sesame oil, 10 grams of light soy sauce, stir the seasonings, stir well and set aside.
3. Blanch the cabbage:
Boil water in the pot, put in a little salt and vegetable oil, salt can keep the cabbage emerald green, vegetable oil can make the cabbage more bright, the water is close to boiling when poured into the cabbage quickly blanched for 20 seconds, the cabbage is immediately fished out after returning to green, after controlling the water, the stem is placed in a direction on the plate.
4. Cooking sauce:
Boil water in the pot, pour in the minced garlic when the oil temperature is 50% hot, open a small heat to incense, the fire should be a little smaller, do not turn the minced garlic yellow, after smelling the garlic flavor, add half a spoonful of water along the side of the pot, pour in the prepared sauce, hook a little starch after boiling on high heat, boil the juice until it is viscous and blistering, pour a little bright oil to brighten the color, pour evenly on the top of the cabbage, and then put a little red pepper shredded, a light oyster sauce cabbage is ready.
Shiitake cabbage soup
Prepare a baby cabbage, cut off the roots, break off the leaves and tear them into small pieces, wash them and set aside.
Prepare a small handful of white jade mushrooms, a few shiitake mushrooms, remove the roots and wash them with water, tear the larger white jade mushrooms from the middle, and break the shiitake mushrooms into small pieces, so that it is easier to taste when cooking.
Beat four eggs in a bowl, add a little salt and pepper, pour a little white vinegar to freshen, stir and beat into egg mixture for later.
2. Fry the eggs:
Burn oil in the pot, add vegetable oil slippery pan, slippery pan can prevent eggs from sticking to the pan, pour out hot oil to add cool oil, pour in egg liquid when the oil temperature is 50% hot, gently turn the pan to spread the egg liquid flat, fry until the egg liquid is all set, pour in a little vegetable oil, so that the egg cake will automatically detach from the side of the pot, and the egg is fried in advance is the key to the milk white soup.
Pour in the right amount of boiling water, cook on high heat until boiling, beat the foam in the pot, pour in the prepared cabbage, shiitake mushrooms, white jade mushrooms, keep the high heat to stew the soup to a milky white, add 3 grams of salt, 1 gram of pepper, 1 gram of chicken essence, a little sugar to freshen, open a small heat to simmer the ingredients into the taste, and then pour in a little sesame sesame oil, a delicious mushroom cabbage soup is ready.
Stir-fry cabbage
Prepare a handful of cabbage, cut off the roots, scatter the leaves into clean water, add a spoonful of salt, wash off the sediment and impurities on it, and then fish out the cabbage and cut into sections for later.
Cut some garlic slices into the pot and grab a handful of dried chili peppers for later.
2. Start cooking:
Heat the pot, add the right amount of vegetable oil, when the oil temperature is 50% hot, put in the garlic slices and dried peppers and stir-fry together, stir-fry the head of the ingredients and then pour into the cabbage, turn the medium heat and stir-fry until it is broken, the cabbage will return to green and soft and then start seasoning: add 2 grams of salt, a little sugar to freshen, hook a little water starch to make the seasoning better adsorb on the cabbage, and then pour in some bright oil to brighten the color, stir-fry evenly to get out of the pot, a crisp and delicious stir-fried cabbage is ready.
Pork cabbage stew with vermicelli
Prepare a small handful of vermicelli and soak in warm water for half an hour.
Prepare a piece of pork belly, cut into thicker slices, and eat it more enjoyably.
Prepare a cabbage, cut off the roots, break off the leaves one by one, separate the cabbage and cabbage leaves, cut the cabbage leaves into large pieces, cut the cabbage into small pieces and put them in the basin, wash them with water and set aside.
Cut the green onion slices and ginger slices together, and then grab a small handful of dried chili peppers, 1 star anise, and a few peppercorns to set aside.
2. Blanch the pork belly in water:
Put the pork belly cold water into the pot, slowly boil out the blood stains inside, after the water boils, beat off the foam in the pot, blanch the water for about 2 minutes, after the pork belly turns white, pour it out, rinse it with water and set aside.
Add a little bottom oil to the pot, put in a few grains of rock sugar and crush it with a spoon, stir constantly to make the rock sugar melt quickly, when the sugar juice becomes viscous and reddish brown, pour the meat slices into the pot, quickly stir-fry the meat slices to color, pour the prepared spices together and stir-fry, stir-fry the spices, and fry the fat oil in the pork belly.
Pour in the right amount of water from the side of the pot, add 3 grams of salt, pour some cooking wine to fishy, pepper 2 grams, add a little soy sauce, after the soup boils, beat off the foam in the pot, cover the pot, turn the heat down and simmer for 15 minutes.
After 15 minutes, add some water, add the soft noodles, add the appropriate amount of salt and soy sauce to taste, cook until the soup boils again, beat the foam in the pot again, first put the cabbage gang in, add a spoonful of chicken essence to stir evenly, simmer for 2 minutes, simmer the noodles to absorb the soup into the flavor.
After 2 minutes, put the cabbage leaves in the pot and simmer for another minute, add some sesame sesame oil to the flavor of the cabbage to get out of the pot, and a simple and delicious pork cabbage stew noodles are ready.
Sauerkraut saucepan
Prepare 200 grams of pork belly and chop into meat pieces.
Prepare 200 g of sauerkraut, wash off the salt in clean water and cut into long strips
Prepare a few cabbage leaves, separate the vegetables and vegetable leaves, wash them with water, cut the vegetable leaves into large pieces, and cut the vegetables into long strips
Prepare a handful of wide powder and wash it off with clean water.
Prepare a tofu skin, wash it and cut it into wide strips.
Prepare two garlic sprouts, gently pat them apart and cut into segments with a diagonal knife.
Cut some ginger slices and set aside.
2. Blanch the tofu skin in water:
Boil water in the pot, put in the tofu skin and cook quickly for 1 minute to remove the bean smell, after the tofu skin is soft, pour it out and rinse it with water a few times, control the water and set aside.
Heat the pot, add vegetable oil to the slippery pan, after sliding the pot, pour out the hot oil and add cool oil, when the oil temperature is 50% hot, pour in the minced meat and stir-fry the fat oil inside, stir-fry the minced meat, stir-fry the white, add ginger slices, dried peppers, turn on low heat to fry out the aroma, pour the sauerkraut into the pot and sauté for two minutes. Stir-fry the moisture inside so that it is more crisp and tender to eat.
After stir-frying and sautéing the sauerkraut, pour out the appropriate amount of water along the side of the pot, add 2 grams of salt, 2 grams of pepper, 3 grams of dark soy sauce, the soup boils and then rises, pour the soup with vegetables into the casserole, put in the prepared wide powder, cover the pot after high heat, reduce the heat to simmer for 10 minutes, and simmer the wide powder to let it absorb the soup into the flavor.
After 10 minutes, pour in the cabbage and tofu skin, stir well and continue simmering for 5 minutes.
After 5 minutes, put the cabbage leaves and garlic seedlings into the pot and blanch them slightly, then add a spoonful of chicken essence to taste, drizzle a little pepper oil after the garlic seedlings are broken, and a nutritious and affordable sauerkraut stew pot is ready.
Stir in cabbage
Prepare a cabbage, cut off the roots, tear off the leaves one by one, wash them with water, cut the leaves into large pieces, and cut them into small pieces after the vegetables are scattered, so that the cutting is easier to taste, and it can ensure that the vegetables and the leaves are cooked consistently.
Cut some minced garlic into a bowl and add two spoonfuls of chili noodles to set aside.
Prepare a small bowl, add a spoonful of sugar, add 10 grams of soy sauce, 10 grams of rice vinegar, 2 grams of salt, stir well and set aside.
First, put the cabbage into the steamer in the upper atmosphere and steam for 5 minutes, then take it out and pour it into the basin for later.
4. Boil the head:
Heat the pot, pour more vegetable oil, when the oil temperature is 50% hot, put in a pinch of peppercorns to simmer out the aroma, fish out the peppercorns, increase the oil temperature to 60% heat, pour the pepper oil on top of the minced garlic and pepper noodles, the hot oil can instantly stimulate their aroma and color, pour the chili oil on top of the cabbage, and then pour in the prepared sauce, mix well and then put on the plate, a sour and delicious braised cabbage is ready.