Cabbage is the healthiest 4 ways to eat
Vinegar 熘 cabbage main ingredient: tender cabbage to help 300 grams of accessories: water, seaweed 2 grams, fresh green pepper 50 grams, wet starch 15 grams, lard 50 grams, pepper 5, sesame oil 10 grams, vinegar, MSG, garlic slicesSoy sauce is the right amount.
The cabbage helps cut a strip of 4 cm long and 2 cm wide, and the green pepper cuts a small piece of white cabbage.
Put the oil in the pot, add the peppercorns when heated to 50% heat, fry the purple color (do not paste), remove the peppercorns, do not, then put the cabbage in the pan for a few times, then put the ginger, garlic slices, Haimi, stir fry a few times, add vinegar, sugar, monosodium glutamate, salt, fresh soup (50 grams), cover the glutinous rice for 1 minute, then cover, cabbage and green peppers, stir fry a few times, adjust the tasteUse thick starch to thicken and scent the oil to the pan.
Features: tastes sour, sweet, salty, tender and full of fragrance.
Note: If the green pepper is changed into a pointed green pepper, the conversion of the sesame oil into red pepper oil is the practice of sweet and sour spicy cabbage.
Milk juice by cabbage main ingredients: cabbage 500 grams, 100 grams of fresh milk accessories: ham, water, seaweed, starch 16 grams, lard 125 grams, MSG, salt, sesame oil ginger not the right amount.
Cut the cabbage into leaves and cut into 1.
5 cm wide and 5 cm long pieces.
Heat the lard in the pot. When the oil temperature reaches 70% heat, fry the cabbage in the pot for about 1 minute. When the cabbage is surrounded by beige, remove it. Control the remaining oil. Leave 25 grams of the original pot and add ginger.If you don’t fry the pan, pour the fried cabbage, milk, seaweed, salt, monosodium glutamate and some fresh soup. Use the simmered fire. When the juice is placed, put the ham at the end, use the starch to simmer, and cook the sesame oil after cooking.It can be loaded.
Features: beautiful color, fragrant and palatable.
Chestnuts boiled cabbage main ingredients: 300 grams of Chinese cabbage, 100 grams of chestnuts accessories: ham, bamboo shoots 10 grams, 15 grams of wet starch, 25 grams of cooked lard, 125 grams of peanut oil, salty white sugar sesame oil.
Cut the root of the cabbage into a pointed shape with Xiao Yin, cut into two halves, cut into 7 cm long, 0.
6 cm wide cabbage strip (cut a few knives at the root of the vegetable, so that the whole dish is connected), ham, bamboo shoots cut into ribs, cut a cross on each chestnut (cut the chestnut skin), add water to the pot,Put the chestnuts to soften the skin and peel off the chestnut skin.
Put the peanut oil into the pot, and when it is burned to 60% heat, put in the chestnuts, cabbage, and fry a little, and remove the oil.
Put the wok on the fire, add 30 grams of lard, then add cabbage, chestnuts, ham slices, bamboo shoots, salty white sugar to boil over high heat, then simmer for 5 minutes with water, adjust the starch with water, and scent the oil.can.
Features: fresh and delicious, crisp and palatable.
Fruit juice cabbage main ingredients: cabbage heart 2000 grams of accessories: tender parsley stem segments, red persimmon pepper 100 grams each, 熬 thick orange juice, sugar, salt MSG banana essence.
Cut the cabbage heart and red bell pepper into 4 cm long filaments.
Cabbage heart red bell peppers, coriander stems salted with salt for 20 minutes, control the salt water, add MSG, simmered orange juice, sugar, banana fine resistance, put it in the refrigerator for several hours, you can eat.
Features: bright color, crispy, sweet and sour, cool and refreshing.