steamed cabbage meat rolls. Many people have never eaten it before. This dish is unique, with a light taste, balanced nutrition, and a reasonable combination of meat and vegetables. It is a good choice for both hospitality and holiday dishes.
1. Take the tender leaves of the cabbage and rinse it clean. You don’t need to cut it and put it in a pot of boiling water and blanch it. After it becomes soft, you can leave the pot to rinse it in water and cool it.
2. Choose a piece of pork with three fat and seven thinness, chop it into fine powder and put it in a basin. Add salt, pepper, cooking wine, light soy sauce, MSG, egg white, and a little water starch, and stir well.
3. Roll the mixed meat into the blanched cabbage leaves, put it on a plate, put it in a steamer, steam it over high heat for seven or eight minutes, and steam it out of the pot.
4. Pour the soup into the pot, add some salt, MSG, a little sesame oil, a little water starch, and thicken the soup, pour it on the steamed cabbage meat roll , and it will be delicious.
oyster sauce cabbage three-silk roll, a pure vegetarian dish roll , carrots, dried tofu or bean skin, green radish , cucumber and other three raw ingredients can be included, and an ordinary oyster sauce cabbage is made into a top-notch banquet vegetarian dish, giving people novelty.
1. Take an appropriate amount of cabbage leaves, blanch them in boiling water and let them cool. Change the green radish, carrot and tofu skin into thin strips. Roll the three silks into cabbage roll , cut them from the middle, and place them on a plate.
2. Prepare a dipping sauce bowl sauce, cook oil in the pan, add minced garlic and stir-fry, add oyster sauce, salt, and MSG, cook a piece of fresh soy sauce, add a little sesame oil, stir well and pour it into a small bowl and dip it into a dish. Place the dipping sauce in the center of the plate and serve it with dipping food.
Korean cabbage fat beef rolls, Korean html one of the most favorite cabbage pots for Korean people in autumn and winter. The soup is rosy, salty, fresh and spicy, and delicious.
1. Take an appropriate amount of cabbage leaves and put them in a pot of boiling water to soften them. Take out each leaf and roll it with a layer of fat beef.
2. Boil oil in the pot (you can use a casserole), add onion, garlic slices, and diced tomatoes, stir-fry with red sauce, pour in appropriate amount of boiling water and bring to a boil, add Korean hot sauce , tomato sauce, light soy sauce, sugar, and salt. You can add a pack of vermicelli, and serve as a cabbage fat beef roll, cook it on medium-low heat to taste, sprinkle with chopped green onion, and heat it while eating, especially hot.
shrimp skin cabbage soup. If you eat too much fish and meat, you can drink a bowl of shrimp skin cabbage soup. The method is simple, the taste is light and fresh, suitable for all ages.
1. Cook oil in the pan, add a handful of shrimp skin and stir-fry on low heat, add appropriate amount of boiling water, add chopped cabbage, simmer and paste in medium-low heat, mix in salt and a little sesame oil and then leave the pot to eat.
meat slices stir-fried cabbage . This dish is super simple, and the key is very important. Everyone rushes to eat it. The pork is fragrant and tough, and the cabbage is crisp and tender, and you will never get tired of eating it.
1. Prepare a piece of lean pork, peel it and cut it into thin slices, put it into a bowl, and then add a little cooking wine, green onion and garlic slices, dried chili, salt, soy sauce, light soy sauce, balsamic vinegar, fennel powder and ginger powder to the bowl. Pick the cabbage and wash it, change the knife and cut it into slices, boil it in a pot of boiling water until it is 70% mature, take it out and take it for a shower.
2. Cook oil in the pot, add the meat slices and seasonings in the bowl, stir-fry quickly, add the cabbage slices, pour a little water and balsamic vinegar at the edge of the pot, stir-fry quickly, and then leave the pot and serve on the plate.
cabbage shredded pork, this is a delicious home-cooked dish. The first choice for this dish is cabbage. The texture is crisp and refreshing. The cut shredded silk looks good, the color is white, the meat is smooth and tender, and the cabbage is crisp and crisp, which is very popular.
1. Change the lean meat to cut into two thick shreds, put it in a bowl, add salt, cooking wine, pepper, MSG, water starch, and cooking oil, mix well and set aside.
2. Take an appropriate amount of cabbage, cut it into even shreds with a knife, and cut the ginger and garlic into thin strips for later use.
3. Cook the oil in the pan, add the shredded meat, stir-fry with shredded green onion and ginger, stir-fry with shredded cabbage, stir-fry quickly and stir-fry until raw, mix in salt, light soy sauce, MSG, pour a little water and starch to thicken, pour a little bright oil, stir evenly and put it on the pan.
cabbage tofu, this dish uses tender cabbage to taste better, it tastes crispy and tender, and the tofu is fragrant and tough, suitable for northerners to eat.
1. Change the old tofu into slices, preheat it in a pan, add a little cooking oil, sprinkle some salt, add the tofu and fry until both sides are golden, and set aside. Take the cabbage and change the knife to slice the cabbage and wash it clean and set aside.
2. Boil the oil in the pan, add slices of green onion, ginger and millet spicy, stir-fry the cabbage and stir-fry until fragrant, add a little water and add tofu. After the cabbage is broken, add salt, light soy sauce, pepper, MSG, and chicken essence, pour a little water and starch into the sesame oil to collect the soup, pour a little sesame oil and stir-fry well and put it on the pan. It will be delicious.
cabbage mixed with shredded tofu, tofu skin and cabbage are used as a cold dish. This is a very home-cooked cold dish. The shredded cabbage is crisp and refreshing. The tofu skin needs to be cut into shreds and blanched. It will taste better if it is cooked slightly. The cold dish needs to be kept crisp and refreshing, and cannot cover the original taste and taste of the ingredients. You cannot season too much. You just need to mix it simply to make a delicious and refreshing dish for rice.
1. Change the tofu skin to cut into thin strips, put it in a boiling water pot and blanch it and turn it soft, quickly remove it and take it out for a short time. Change the tender cabbage and cut it into thin strips.
2. Put the shredded cabbage and tofu shredded into 4 basins of mixed vegetables. First add sesame oil and gently stir evenly, then add salt, sugar, MSG, and white vinegar, and mix gently with your hands, then take it out of the pot and put it on the plate.
Shandong cuisine, northern Chinese cabbage is stir-fried and mixed into spicy, salty, fresh and slightly sweet. It is served with fried shredded pork, and has a unique taste. It seems to be a home-cooked dish and is very popular among the public.
1. Change the lean meat to shred, stir-fry with oil in the pan, add onion, ginger and garlic, stir-fry with fragrant flavor, add shredded meat and stir-fry to change color, cook in cooking wine, add soy sauce, stir-fry and color, mix in salt, thirteen spices, and MSG, stir-fry and set aside.
2. Make a bowl of sauce, add dried chili and garlic slices to an empty bowl, stir in hot oil, add salt, sugar, balsamic vinegar, MSG, and sesame oil, and stir well.
3. Pick the cabbage, wash it clean, take the fresh and tender parts, change the knife and cut into thin strips, put it into the mixing pot, pour in the bowl of sauce and mix well, add coriander, stir evenly and put it on the plate, add a spoonful of fried shredded meat on top, and mix well when eating. What do you think of the nine new cabbage dishes above
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