This issue of the guide: "a thousand dishes are not as good as cabbage", sharing the home-cooked recipe of 11 cabbage dishes, which are necessary for home in the cold
Cabbage, commonly known as "the people's dish", although it can be eaten all year round, but only after the frost of the cabbage, the taste is particularly delicious, there is "winter cabbage as beautiful as bamboo shoots" said.
Although the price of cabbage is very cheap, but its nutrition is very rich, it contains protein, fat, a variety of vitamins and calcium, phosphorus and other minerals and a large amount of fiber, folk known as "a hundred vegetables are not as good as cabbage" "thousands of vegetables are not as good as cabbage",
Cabbage is a versatile dish, which can be stewed, fried, simmered, mixed, and made into fillings, side dishes, and can also be processed into dried vegetables or made into pickled products. Today we will share the home-cooked recipe of 11 cabbage dishes, and the must-have meals on the table at home in the cold weather, and share the following methods:
【Chef Cabbage】Ingredients required: 5-6 leaves of cabbage, 1 handful of fungus, 100 grams of pork, 1 handful of noodles, appropriate amount of oil and salt, 1 piece of green onion, 2 slices of ginger, 2 cloves of garlic, 1 tablespoon of light soy sauce, 1/2 tablespoons of dark soy sauce, 1/2 tablespoon of cooking wine, 2-3 dried chili peppers, 1/2 teaspoon of pepper powder, 1 teaspoon of chicken essence, 1/2 tablespoon of rice vinegar,
Procedure steps:
1. The vermicelli needs to be soaked in advance, put the dry vermicelli in the basin, pour hot water, blanch the vermicelli until it becomes soft, and then soak it in warm water for 1-2 hours, soak the vermicelli to no hard core, and soak the fungus in warm water for 1-2 hours.
2. Wash the cabbage, drain the water, and tear the cabbage leaves into pieces by hand.
3. The cabbage gang is cut in half with a knife, and then the blade is obliquely sliced, and the cabbage is sliced into pieces, and the incision is large, which can better taste.
4. Cut the pork into slices, taste better with pork belly, cut the green onion, cut the ginger into granules, pat the garlic with a knife, and then cut into minced pieces. Cut the dried chili peppers into sections, and do not want the chili seeds.
5. Add oil to the pot and heat it, sauté the sliced meat until the color turns white, add the green onion, ginger, dried chili pepper segments, and sauté until fragrant.
6. Drizzle with cooking wine and soy sauce, stir-fry evenly to remove the fishy smell of the sliced meat.
7. Add cabbage slices and fungus, stir-fry over high heat, sauté the cabbage until it is broken, slightly soft, drizzle with rice vinegar, add pepper powder, stir-fry evenly.
8. Add the soaked noodles, then pour in the old soy sauce color, add salt, chicken essence, minced garlic, stir-fry over high heat, fry the noodles until they become transparent, absorb the soup from the cabbage, turn off the heat, put out the plate, and a home-style delicious cabbage is ready.
【Fish fragrant cabbage】Ingredients required: 1\2 cabbage, 1 wood ear fungus, 1 pepper, 1 carrot, oil and salt to taste, 1 green onion, 1 slice of ginger, 2 cloves of garlic, 1 tablespoon of Pixian bean paste, 1 tablespoon of soy sauce, 1 tablespoon of sugar, 2 tablespoons of rice vinegar, 1\2 tablespoons of starch,
1. Prepare the required ingredients, wash, use the cabbage to help the parts, cut the cabbage leaves without use, and leave the cabbage leaves to stir-fry or make soup.
2. Remove the seeds from the peppers and cut them into strips, carrots and fungus into strips.
3. Cut the cabbage with a slash knife into chopstick-thick strips, and the cabbage help slash knife cuts strips, which can cut the fibers of cabbage.
4. Put the salt, sugar, rice vinegar, soy sauce and starch in a bowl, add half a bowl of water, stir well, and mix into the juice.
5. Heat the pot with oil, add the cabbage strips and stir-fry on high heat, stir-fry the cabbage strips to break the raw, put out and set aside.
6. Add an appropriate amount of oil to the pot and heat it, add pixian bean paste, stir-fry the sauce aroma over low heat, fry out the red oil, add the onion, ginger and garlic and stir-fry until fragrant
7. Sauté the shredded peppercorns, shredded fungus and shredded carrots for 2-3 minutes.
8. Stir-fry the sautéed cabbage strips evenly, pour in the mixed juice, heat over high heat until the soup becomes viscous, turn off the heat, and put it on the plate.
【Cabbage stir-fried dried tofu】Ingredients: a few leaves of cabbage, 3 pieces of dried tofu, an appropriate amount of oil and salt, 1 green onion, 2 slices of ginger, 2 cloves of garlic, 2-3 dried chili peppers, 1 tablespoon of seafood soy sauce, 1 tablespoon of oyster sauce, a few drops of rice vinegar,
1. Peel off the cabbage leaves, wash them and drain.
2. Tear the cabbage leaves into pieces by hand, and the cabbage helps to cut them into pieces with a blade. Cut the green onion into green onions, mince the ginger, slice the garlic, cut the dried chili peppers in half, and do not want the chili seeds.
3. Cut the dried tofu into diamond-shaped slices, add water to the pot and bring to a boil, add the dried tofu to blanch the water, boil the water for 2-3 minutes, cook the dried tofu to soften, blanch the bean smell of the dried tofu, fish out the dried tofu, drain and set aside.
4. Heat the oil in the pot, add the green onion, minced ginger, garlic slices and stir-fry until fragrant, then add the dried chili peppers and stir-fry until fragrant.
5. Sauté the cabbage slices over high heat and sauté until slightly soft.
【Black and white vegetables】Ingredients required: 4-5 leaves of Chinese cabbage, 1 handful of black fungus (dried), oil and salt to taste, 1 green onion, 2 slices of ginger, 2 cloves of garlic, 1 tablespoon of light soy sauce, a few drops of rice vinegar,
1. In advance, the dried fungus should be soaked, and the dried fungus should be soaked in warm water for 2-3 hours to fully soak the dried fungus. Wash the foamed fungus and tear the large fungus into pieces. If the dried black fungus is not fully soaked, the taste and nutrition will be greatly missing.
2. Peel off the cabbage leaves, wash them and drain.
3. Put the cabbage on the cutting board, cut 2 knives, and separate the cabbage leaves from the cabbage gang.
4. Then tear the cabbage leaves into pieces by hand, the cabbage is sliced with a blade, and the cabbage is sliced into pieces, and the cabbage is easier to taste.
5. After the cabbage is cut, the cabbage gang and the cabbage leaves are opened separately, so that when stir-frying, first fry the cabbage gang, and then fry the cabbage leaves, so that the cabbage leaves will not be fried overheated, and the cabbage helper and the cabbage leaves are the same in maturity.
6. Add water to the pot and bring to a boil, blanch the fungus for 1-2 minutes, remove the fungus, drain and set aside. Try to blanch the water before making the fungi to remove toxins and impurities.
7. Add oil to the pot and heat it, add the cabbage to help stir-fry on high heat, stir-fry the cabbage until it becomes slightly soft and transparent, drop a few drops of rice vinegar and stir-fry evenly. Do wood ear fried cabbage, cabbage does not need to blanch water, cabbage after blanching, will lose part of the nutrients, cabbage with a sharp fire frying, eat good taste, crisp and tender, there is a pot smell, but also to maintain more nutrients will not be lost.
8. Stir-fry the fungus and cabbage leaves on high heat for 1-2 minutes, pour in the soy sauce, then add salt, stir-fry evenly over high heat, turn off the heat, and put out the plate. A plate of crispy and tender wood ear fungus stir-fried cabbage is ready.
【Boiled cabbage dried tofu】Ingredients required: 3 pieces of dried tofu, 1 cabbage heart, 1 handful of black fungus, oil and salt to taste, 1 green onion, 2 slices of ginger, 2 cloves of garlic, 20-30 peppercorns, 1 tablespoon of Pixian bean paste, 1 tablespoon of soy sauce, 1 teaspoon of sugar, 1 teaspoon of chicken essence, water starch,
1. Prepare the required materials, dry fungus should be soaked in warm water for 1-2 hours in advance, the fungus should be soaked well, and the cabbage should be eaten crisp and tender.
2. Peel off the cabbage leaves, wash them in warm water, drain the water, and then cut the cabbage into strips, and cut the dried tofu into leek leaf-wide strips. Cut the green onion into green onions, finely chop the ginger and garlic, cut the dried chili pepper in half, and do not cut the chili seeds.
3. Heat the oil in the pot, add the cabbage strips and stir-fry over high heat, stir-fry the cabbage strips until they are broken, take a deeper plate, and put the cabbage into the plate to set aside.
4. Add a little oil to the pot, add Pixian bean paste, stir-fry over low heat, stir-fry Pixian bean paste over low heat until red oil comes out, fry out the sauce aroma, add green onion, ginger, garlic slices and fry out the aroma.
5. Add fungus and dried tofu, pour in hot water, the amount of water and ingredients are level, then add sugar, salt, soy sauce, chicken essence, bring to a boil over high heat, turn to medium heat and cook for 3-4 minutes, cook the dried tofu into the flavor.
6. After the time, drizzle in the appropriate amount of water starch, heat over high heat until the soup becomes viscous, turn off the heat.
7. Pour dried tofu, fungus and soup together onto the cabbage and add the green onion, minced garlic and dried chili peppers.
8. Add oil to the pot and heat it, fry the peppercorns over low heat to fry the peppercorns until slightly charred, fish out the peppercorns, heat the oil until it smokes, and pour the hot oil on the dried chilies, green onions, and minced garlic.
【Cabbage tofu stew noodles】Ingredients required: 1/2 chinese cabbage, 1 piece of northern tofu, 1 handful of vermicelli, 1 piece of oil and salt, 1 piece of green onion, 2 slices of ginger, 2 dried chili peppers, 2 large ingredients, 1/2 teaspoon of pepper powder, 1 tablespoon of light soy sauce, 1/2 tablespoon of dark soy sauce,
1. Dry vermicelli need to be soaked in advance, put the dried vermicelli in a large bowl, add hot water, blanch the vermicelli until it becomes soft, and then soak it in warm water for 1-2 hours, and soak the vermicelli until there is no hard core.
2. Peel off the cabbage leaves, wash them, and tear the cabbage into pieces by hand.
3. Cut the tofu in half, and then cut into about 1 cm thick slices, the pork is cut into slices, the pork is the best with pork belly, the taste is fragrant, the green onion is cut into green onions, ginger is shredded, and the dried pepper is cut into segments.
4. Add oil to the pot and heat it, add the cabbage slices and sauté, stir-fry the cabbage slices until slightly soft, put the cabbage slices out for use, before the cabbage stews, stir-fry, the cabbage tastes good, soft, and it is easier to taste.
5. Heat the oil in the pot, stir-fry the slices of meat, sauté the slices until the color turns white, add the green onion, ginger shredded, dried chili peppers, large ingredients, and stir-fry until fragrant. Drizzle with cooking wine and soy sauce, add the peppercorns and stir-fry well.
6. Add the sautéed cabbage slices and stir-fry evenly.
7. Add the tofu slices, drizzle into the water, the amount of water and the cabbage slices are level, then add salt, bring to a boil on high heat, turn to medium heat and simmer for about 10 minutes.
8. Add the noodles, add the old sauce color, continue to simmer for about 5 minutes, stew until the noodles become transparent, turn off the heat, and put out the plate. A pot of home-cooked cabbage tofu stew noodles is ready.
【Chinese cabbage mixed with jellyfish head】Ingredients required: 1 kg of pickled jellyfish head, 1 cabbage heart, 1 carrot, salt to taste, 1 green onion, 3-4 cloves of garlic, 2 tablespoons of seafood soy sauce, 3 tablespoons of aged vinegar, 1 tablespoon of sugar, 1/2 tablespoon of cooking wine,
1. Wash the jellyfish head, soak in clean water for a few hours, remove part of the salty taste, peel off the leaves of the cabbage heart, wash it, drain the water and set aside.
2. Use a knife to follow the sting flap, slice the jellyfish head into pieces, put it in water and soak it for another 1-2 hours, during which time change the water 1-2 times to remove the salty taste.
3. Add water to the pot, heat until the water rings, about 80 degrees, add the sting head and blanch it for half a minute, immediately fish out the sting.
When the jellyfish head is blanched with hot water, the water temperature should not be too high, about 80 degrees, the higher the water temperature, the larger the shrinkage of the jellyfish head, the more drainage and the taste becomes old and tough, eating is not crisp.
4. After the sting is fished out, put it in cold water to cool, so that the sting head is quickly cooled, the sting head is fished out, and the water is drained and set aside.
5. Cut the cabbage into strips and the carrots into strips and place in the basin.
6. Cut the green onion into strips, mince the garlic and the millet spicy into chili rings.
7. Add salt, sugar, aged vinegar, seafood soy sauce, minced garlic, sugar and stir well with chopsticks.
8. Add the sting, stir well with chopsticks, put out the plate, sprinkle with chili rings.
【Dried cabbage tofu mixed with vermicelli】Ingredients: 1 cabbage heart, 2 pieces of dried tofu, 1 vermicelli, 2 coriander, 1 tablespoon sesame oil, 1 tablespoon chili oil, 3 cloves of garlic, 1 tablespoon of sugar, 2 tablespoons of rice vinegar, 1 tablespoon of light soy sauce,
method:
1. Prepare the required materials, the cabbage is selected is cabbage hearts, the taste is relatively crisp and tender, the cabbage hearts are peeled off, washed clean, drained water, and the coriander is washed clean.
2. Cut the thicker part of the cabbage with a blade, then cut into thin strips, mince the garlic, cut the coriander into small pieces, and cut the dried tofu into thin strips.
3. Bring water to a boil in the pot, put the vermicelli in the pot, cook until it becomes soft, fish out, soak in warm water for about half an hour, and soak the vermicelli until there is no hard heart and become transparent.
4. Add water to the pot and bring to a boil, add dried tofu shreds and blanch the water for 1-2 minutes, fish out the dried tofu, put it in cold water and cool it, and fish out the water.
5. Place shredded cabbage, dried tofu shreds and vermicelli in a pot and add chili oil, sesame oil, salt, sugar, rice vinegar, soy sauce, minced garlic. Use chopsticks from the bottom up, stir well, and put out the plate.
【Pork cabbage stuffed dumplings】Ingredients required: 1.5 kg of Chinese cabbage, 1 kg of pork, 1 piece of green onion, 2 slices of ginger, 1 tablespoon of cooking wine, 1 tablespoon of oyster sauce, 2 tablespoons of light soy sauce, 1 teaspoon of thirteen spices,
1. Chop the pork into minced meat fillings, chop the green onion and ginger, and chop them together into the minced meat filling.
2. Chop the cabbage, add a little salt, rub it with your hands and grasp it well, marinate the cabbage out of the water, and then clean the cabbage without too dry.
3. Put the pork filling in the basin, add salt, soy sauce, cooking wine, oyster sauce, thirteen spices, and stir well with chopsticks in one direction.
4. Add cooked oil or salad oil, stir well with chopsticks in one direction, and then pour warm water in parts, while pouring water, while using chopsticks to stir in one direction, each time the meat will absorb all the water and then add, until the meat filling is stirred evenly.
5. Put the chopped cabbage into the meat filling and stir well so that the filling is ready.
【Northeast spicy cabbage】Ingredients required: 1 cabbage (about 5 kg), 2 tablespoons of chili powder (thin noodles), 2 tablespoons of chopped chili peppers (coarse grains), 2 tablespoons of salt, 2 tablespoons of glutinous rice flour, 1 apple, 1 handful of leeks, 1 head of garlic, 1 piece of ginger, 1 piece of white radish, 2 tablespoons of fish sauce, 1 tablespoon of sugar,
1. Cabbage should choose cabbage, help short. This kind of dish is more refreshing to make. Peel off the outer layer of old leaves, cut off the roots, and cut the whole cabbage into 4 parts, so that the pickling is easy to taste and shortens the pickling time.
2. Sprinkle the cabbage layer by layer with salt, and the roots must be sprinkled. Sprinkle each layer and spread well. Close the lid and place in a cool, ventilated place and marinate overnight.
3. Finely chop the garlic and ginger, cut the leeks into small pieces, peel and wash the white radish, and use a wire wiper to rub the white radish into a thin wire. Scrape off the outer skin of the apple, pit it, rub it into strips with a silk wiper, and then cut the apple shreds into small pieces. Place the glutinous rice flour in a large bowl, add water, stir well, there is no gnocchi in the water, so that the glutinous rice flour fuses in the water.
4. Pour the stirred glutinous rice water into the pot, heat it over low heat, and use a spoon to stir the soup continuously to prevent the paste base and heat until the soup is viscous. Scoop up to flow smoothly and smoothly.
5. Turn off the heat, while hot, add paprika and chili crushed, stir well, blanch the chili pepper, you can remove the taste of raw chili peppers, eat better. Let the soup cool, add salt, sugar, fish sauce, minced garlic, minced ginger and minced apples and stir well. In this way, the sauce of the pickled spicy cabbage is prepared. Leave on for 1-2 hours to allow the flavors to fully blend together.
6. Put the leek segments and shredded white radish together, add salt, marinate for about half an hour, and then add the appropriate amount of chili powder and crushed chili pepper and mix well.
7. Take out the pickled cabbage, put it in cool boiling water, wash it, remove part of the salt, and then fish it out, and use your hands to clean the water of the cabbage. Water should be boiled in cool white, do not use raw water, easy to deteriorate.
8. Bring disposable gloves. Start with the outer layer of the chili paste and spread layer by layer from the root to the leaves on the cabbage.
9. Place in a container that can be sealed, a bottle with a lid or a crisper box. Put a layer of spicy cabbage, sprinkle some pickled shredded white radish and leek segments, put another layer of spicy cabbage, put it in turn, fill the crisper box, if the sauce is left, pour on top, seal the lid, and refrigerate it in the refrigerator. Spicy cabbage can be eaten after 2-3 days of pickling, with the increase of pickling time, eating taste and taste is not the same, the beginning of the crisp, pickling time will slowly become soft and flavorful.
【Northeast chopped pickles】Ingredients required: cabbage, green onion, celery, carrots, coriander, peppers, salt,
1. Remove the leaves of the celery, you can also wash all kinds of vegetables and leave them to dry for 1-2 hours to remove the surface moisture
2. Peel the carrots with a spatula, cut them into strips, cut the peppers in half, and then chop the peppers with a knife
3. Cut the parsley into small pieces, the celery slash knife cut into small pieces, and the celery cut the knife is easier to taste
4. Cut the shallots off the roots, then cut them into small pieces with a diagonal knife, and cut them into green onions
5. Cut the cabbage in half, and then cut into shreds with a knife, the chinese cabbage is best to use the outer layer of vegetables, you can make other dishes, the inside is more crisp and tender
6. Put all the cut vegetables in a large basin, sprinkle with salt, mix well, marinate for 2-3 hours, the amount of salt put, than the salt used for stir-frying, saltiness is heavier, saltiness can be less, easy to become sour, deteriorate
7. After the time, the vegetables have become soft, put in the jar or bottle, put the time to press some solid, put the jar in the refrigerator to refrigerate, 24 hours later can eat, the rest in the refrigerator refrigeration preservation, eat as you go.
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