Ingredients: 1 cabbage, a little pepper, 4 dried red peppers, appropriate amount of fine sugar, appropriate amount of vinegar, and appropriate amount of soy sauce.
Production method:
1. Wash the cabbage, tear it into small pieces, and cut the dried pepper into filaments.
2. Put a proper amount of vegetable oil in the pot, heat it to 60%, add the dried pepper and stir fry, and stir fry for fragrance. Stir-fry the cabbage in the pot. Add the right amount of salt.
3. When the cabbage becomes translucent, add a proper amount of soy sauce and a little vinegar. Don't pour the old vinegar on the dishes and on the wall of the pot, the high temperature will give off the vinegar fragrance; There is more vinegar here than usual. ) stir well.
4. Add the right amount of fine sugar and monosodium glutamate and put it in the pot.
Tips:
1. Pay attention to the proportion of sweet and sour, so that the sweet and sour taste is just right.
2. Cabbage cannot be fried for a long time. Just cut it, add seasoning and turn it evenly.
3. It is best to tear the cabbage into small pieces by hand, with less loss of nutrients and fresh fried vegetables.
4. The dried red pepper can be washed with clear water before being put into the pot, so that it is not easy to burn and the color is bright.
5. When the cabbage is fried, stir fry quickly on the fire to ensure that the nutrition is not lost.
Fried minced meat with cabbage vermicelli
Ingredients; A handful of vermicelli, 300 grams of pork, one cabbage, one garlic, one ginger, one millet and one onion.
Production method:
1. First blanch the vermicelli with boiling water and take it out for later use.
2. Wash the pork, chop it into powder, wash the cabbage and cut it into filaments. Millet spicy, ginger and garlic, washed and chopped.
3. Put a proper amount of vegetable oil into the pot, heat it to 70% heat, add garlic, ginger and millet, and stir fry. Add minced meat and stir fry. Stir-fry until the minced meat is scattered and discolored.
4. Add cabbage and stir fry. Stir-fry until the cabbage begins to soften and become transparent. Add fans and stir fry.
5. Stir well, add soy sauce, salt, oil consumption and sugar to taste, and then stir fry for 1 min.
Sauté ed pork belly with cabbage
Ingredients: 400 grams of pork belly, one bag of lotus white, 5 millet peppers, one tablespoon of bean paste, proper amount of lard and vegetable oil.
Production method:
1. Wash the lotus. Tear the lotus white into small pieces by hand. Cut the millet spicy and set aside. Slice pork belly.
2. Put a proper amount of vegetable oil into the pot, heat it, add a proper amount of lard, heat it to 70%, and add pork belly and stir fry.
3. Stir-fry pork belly to get oil. Push the pork belly to the side of the pot and scoop out the excess grease. Scoop a tablespoon of bean paste in the base oil and stir-fry until fragrant.
4. Add a little fine sugar and mix well. Stir-fry pork belly and bean paste evenly. Add millet and stir fry.
5. Add lotus seeds and stir fry. Stir-fry until lotus white is broken, add appropriate amount of salt and stir well.
Fried cabbage
Ingredients: one lotus root and four dried red peppers.
Production method:
1. soak the cabbage for a while, wash it, cut it into thin strips, and cut the dried pepper into strips.
2. Put a proper amount of vegetable oil into the pot, heat it to 70% heat, add a little pepper and stir-fry until fragrant. Add dried red pepper and saute until fragrant.
3. stir-fry cabbage. Stir-fry the cabbage until soft, add some salt and turn it over.
Stewed cabbage in cold sauce
Ingredients: cabbage heart 1 piece, 2 shallots, 3 millet peppers.
Production method:
1. Put a little salt in clear water (salt water immersion can remove pesticide residues), soak for 5 minutes, take it out and drain it for later use.
2. Tear the cabbage into small pieces by hand and remove the stalk in the middle of each leaf by hand.
3. Boil the water, add the cabbage and salt until cooked, and take out the cabbage. Boil in cold water twice, drain and put in a deep bowl for later use.
4. Chop garlic into mud, cut millet into rings and put it in a small bowl.
5. Pour a little boiling water and mix well. (Boiling water can make millet spicy, and it can also fully release the spicy taste of garlic and millet. )
6. Add a spoonful of fine sugar, a little salt, monosodium glutamate, a proper amount of soy sauce, and then add a proper amount of vinegar and mix well. Don't put any more oil if you want to lose weight. If you are not obese, you can add a little sesame oil. )
7. Pour the prepared seasoning directly on the cabbage and mix well to serve.
Cabbage and vegetable salad
Ingredients: 3 cabbages, half a bag of corn, half a cucumber, and a proper amount of cherry tomatoes. A packet of Cupid salad dressing.
Production method;
1. Wash and cut vegetables.
2. Boil the water in the pot and put the corn kernels in the pot for a few minutes. Pick it up and filter it for later use.
3. Put vegetables and cooked corn kernels in a bowl. Squeeze Cupid salad dressing on the vegetable noodles and mix well.
4. Dish, eat, fragrant and refreshing, light fat and slim down.
Tips:
1, the fruits and vegetables in salad are mostly raw, so cleaning is particularly important. It is recommended to soak in light salt water for disinfection after washing.
2. Vegetables or seafood that need to be blanched should be soaked in ice water as soon as possible after being taken out to keep the raw and crisp taste of the ingredients.
3. Fruits and vegetables that are easy to be oxidized should also be put into light salt water, and then put on a plate before serving, so as to keep the color beautiful.
4. Whether it is salty or sweet, salad dressing should be mixed into the ingredients before eating, so as to avoid moisture precipitation in fruits and vegetables and affect the taste.
5, salad dressing can use finished products, such as mayonnaise, salad dressing, thousand island dressing and so on. You can also do it yourself. If it is prepared by yourself, it is recommended to eat it at the next meal.