What can spicy cabbage fry? Sauté ed pork belly with spicy cabbage.
Ingredients: spicy cabbage (half catty, sliced) pork belly (half catty, sliced, must be thin), a little onion, ginger and garlic.
Exercise 1. After the oil in the pan is hot, add onion, ginger and garlic and stir-fry until fragrant, then add pork belly slices and stir-fry. After the meat slices turn from red to white, pour in a little cooking wine and soy sauce and boil.
2, put the spicy cabbage into the stir fry, because the spicy cabbage itself has a salty taste, basically no need to put salt.
3. Just put the fried spicy cabbage out of the pan and put it on the plate.
Fried rice with spicy cabbage and bean sprouts
material
Overnight rice 1 bowl, spicy cabbage 150g, bean sprouts 100g, 2 eggs, cooking wine 15ml, sugar 8g, salt 5g and white pepper 5g.
Exercise 1. First beat the eggs into egg liquid, drain the soup of spicy cabbage, and then cut the cabbage into cubes with the size of 1 cm.
2. When the wok is heated to 50% by adding oil, add cooking wine and 30ml water to the egg liquid and stir well. Draw a circle and pour it into the wok until the egg liquid begins to solidify, and stir it slightly with a shovel until the egg liquid is completely solidified.
3. You don't need to change the pot, then add the base oil. When heated to 40%, pour in rice, stir-fry a few times, then pour in about 50 ml (3 tablespoons) of water, cover the lid and stew for half a minute on medium heat;
4. Open the lid, the rice grains are completely loose, then add the spicy cabbage and soup, add the white sugar, stir-fry until the rice turns red, add the previously fried eggs and bean sprouts, add salt, stir-fry until the bean sprouts are soft, and then add the white pepper and mix well.
Tips:
Overnight rice, which has lost some water, is easy to make fried rice with teeth, but many times overnight rice always sticks together and is difficult to spread after cooking. The easiest way is to add about 3 spoonfuls of water (about 200 grams of rice in the picture, according to this ratio), cover the pot and stew for half a minute. After the water gradually dries out, the rice grains are easy to loosen when they start to stir fry; You can't add too much water, or it will turn into soup rice. When stewing rice, be sure to cover it well and use medium heat, not too big, otherwise the rice will stick to the pot easily and have a burnt taste. Spicy cabbage has salty taste, and eggs are easy to absorb salt, so be sure to add salt at last. White sugar can refresh and neutralize the sour and spicy taste, and fried rice with white pepper can make the taste better.
Nutritional value of spicy cabbage Chinese cabbage is rich in vitamins and has high nutritional value. It contains many vitamins and minerals, especially vitamin C, calcium and dietary fiber.
Eating Chinese cabbage can protect skin and beautify skin, which plays a great role in preventing female breast cancer, moistening intestines and detoxifying, and promoting human body's absorption of animal protein.
Chinese cabbage can nourish stomach, promote fluid production, quench thirst, induce diuresis, relieve constipation, and clear away heat and toxic materials.
Eating Chinese cabbage is not only enjoyment, but also brings many benefits to the body and prevents constipation and other problems.
The red pepper in spicy cabbage can enhance resistance. Unique taste, can increase physical strength, but also improve the symptoms of cold, frostbite, vascular headache and so on. Eating Chili can accelerate metabolism and maintain skin. In particular, it is rich in vitamin C, which can lower cholesterol and control heart disease and coronary atherosclerosis.
Antioxidants in spicy cabbage can prevent cancer and treat colds and coughs. The combination of cabbage and pepper has a great effect.
Spicy cabbage has many functions. In addition to the role of cabbage and pepper, eating spicy cabbage can also strengthen the spleen, stimulate appetite, induce diuresis and lower blood pressure, which has a significant effect on constipation and can also nourish the skin.
Women can also eat spicy cabbage when they are pregnant, which is also one of the recipes to lose weight, with many effects.
How to make kimchi with spicy cabbage ingredients:
A Chinese cabbage has a net weight of about 600g, including pears, apples, garlic and ginger.
Production method:
1. Peel off the old leaves on the outer layer of Chinese cabbage, wash them, sprinkle salt evenly inside and outside, marinate for half a day, rinse with clear water to remove the salty taste and squeeze out water;
2. Chop ginger, garlic, apples and pears into small pieces (only 1/3 or 1/2 apples and pears can be used, which can improve the "clean" spicy taste of ginger, garlic and pepper);
3, the amount of Chili noodles depends on the degree of spicy taste you like, but also depends on the freshness of Chili noodles, and then add a proper amount of cold water to mix Chili noodles, salt and monosodium glutamate;
4. Then pour ginger, garlic, apple and pear powder into Chili noodles, make Chili sauce, start pickling vegetables, and wipe the prepared Chili sauce inside and outside the cabbage from the innermost layer;
5. Wipe a whole piece, take a container with a lid and clean it carefully. There must be no oil. If there is no cover, it can be sealed with plastic wrap. After pickling for 3-5 days, you can eat Korean spicy cabbage.
Tips for making spicy cabbage 1. It should be noted here that coarse spicy is coarse Chili noodles and fine spicy is Chili powder. Kimchi needs Chili powder (brands such as young people and families)
2. Fish sauce is more common. Oyster is a kind of shellfish, which is eaten raw and chopped before use. Shrimp sauce is hard to find. You can use shrimp skin instead, but you must not use "smooth shrimp sauce" for Chinese food.
I tasted something with a strange taste a long time ago. The whole operation process needs to pay attention to hygiene, and contact with grease is prohibited.
4. If you are in a hurry, you can keep it at room temperature 1 to 2 days and keep it fresh for 2 to 3 days. But the taste is not as good as that of cold fresh fermentation. The eating time of spicy cabbage is about 7 to 20 days. When it feels the best taste, keep it at minus 1 to 4 degrees (kimchi juice is ice, but kimchi is not frozen), and keep the best taste as much as possible.
Kimchi juice is very useful for making kimchi soup. The ratio of salt to sugar should be adjusted according to taste. For example, Korean spicy cabbage is salty than Korean spicy cabbage, and Korean taste is sweet.