Eating cabbage in winter is in season, sharing my home-cooked recipe, simple and delicious, eating for a week is not the same
1. [Hot and sour cabbage]
The first dish is a particularly home-cooked sour and hot cabbage, although the method is simple and homely, but the taste is really good, especially suitable for eating with rice, with this dish, you can eat at least 2 more bowls of rice, and the detailed method is shared below.
Method: 1. Wash the cabbage and divide it into two from the middle, tear the cabbage leaves into large pieces, and the cabbage can be kept to make vinegared cabbage.
2. For the seasoning sauce, put 1 tablespoon of light soy sauce, 2 tablespoons of rice vinegar, 1 tablespoon of oyster sauce, 1 tablespoon of sugar, and an appropriate amount of potato starch in a bowl, stir well with chopsticks and set aside.
3. Put a little base oil in the net pot, pour in the cabbage leaves and stir-fry over high heat for 1 minute, fry the cabbage until it becomes slightly soft, pour it into a colander and drain the water.
4. Put the bottom oil into the net pot again, add the dried chili pepper and minced garlic on low heat and fragrant, pour in the seasoned sauce and boil until fragrant, then pour the cabbage back into the pot, stir-fry evenly over high heat, and then put it on the plate.
2. [Cabbage and pork stewed vermicelli]
This is a famous dish in the Northeast, first fry the pork to the fragrance and then put into the cabbage to simmer slowly over low heat, so that the cabbage fully absorbs the fresh fragrance of the meat, make stew, the longer the stew, the more fragrant the taste, so do stew can not be anxious, remember to simmer slowly over low heat throughout the whole process, and then put a handful of soaked vermicelli in the pot, the vermicelli "instantly" absorbs enough soup, it is a very good home-cooked meal.
Method: 1. Prepare a cabbage to wash, divide it into two from the middle, first tear the cabbage leaves into large pieces, and then slice the cabbage diagonally a little thinner, so that it is convenient to absorb the flavor when stewing.
2. Soak sweet potato vermicelli in warm water in advance to soften; a small piece of pork belly cut into thin slices; Wash the green onions, cut them into chopped green onions and set aside; Pat the garlic with a knife and chop it into minced garlic for later use; Wash the parsley and cut into sections for later use.
3. Add the bottom oil to the pot, stir-fry the pork belly to get the fat out of the oil and stir-fry the fragrance, then add star anise, dried chili, minced garlic and green onion and stir-fry until fragrant, then add the cabbage and stir-fry a few times, fry until the cabbage becomes slightly soft, cook the soy sauce along the edge of the pot, and add an appropriate amount of water.
4. Bring to a boil over high heat, add a little salt, monosodium glutamate, chicken essence to taste, a little dark soy sauce to adjust the color, change to the minimum heat and simmer for 20 minutes.
5. When the time is up, put the soaked vermicelli into the pot, continue to simmer for 5 minutes on low heat, sprinkle a handful of coriander segments before leaving the pot, and pour a few drops of sesame oil on the plate.
3. [Jade White Jade Roll]
Steamed vegetables only need to be steamed in the pot, the method is simple, the taste is light and less oily, and the umami and nutrition of the ingredients can be retained to the greatest extent.
Method: 1. Select a piece of fat and thin pork, rinse it with water, and then put it on the cutting board to chop it into fine minced meat, or you can use a food processor to winch it into a filling.
2. Wash and peel the carrots and cut them into small cubes, and wash and remove the roots of the mushrooms and cut them into small cubes.
3. Add light soy sauce, oyster sauce, salt and starch to the pork filling and mix well, then add 2/3 of diced shiitake mushrooms and carrots, a little pepper and sesame oil and mix well.
4. Boil water in the pot, put in the washed cabbage leaves after the water boils, blanch the boiling water for 5 seconds, and immediately remove the cabbage and cool it with cold water when you see the cabbage become soft.
5. Drain the blanched cabbage leaves, take a cabbage leaf and spread it flat on the board, put an appropriate amount of meat filling on it, and then roll it up from the incision end, roll the cabbage leaves into a cylindrical shape, similar to the roll method of spring rolls, and then follow the same method, roll the rest of the cabbage leaves into the meat filling, and stack the roll mouth down neatly on the plate.
6. Add water to the steamer, put in the cabbage rolls after boiling over high heat, and steam over medium heat for eight minutes.
7. Put a little base oil in another pot, add diced mushrooms and carrots and stir-fry over low heat when the oil is hot, add a spoonful of water, put oyster sauce, light soy sauce, dark soy sauce, salt, monosodium glutamate to taste, pour in a little wet starch to thicken, and finally pour it on the steamed cabbage roll to serve.
Fourth, [Qianlong cabbage]
Qianlong cabbage is a dish that only listens to the name of the dish will feel tall and tall, after all, it is named after the name of the Qianlong Emperor, it is said that when the Qianlong Emperor went down to the south of the Yangtze River to pay a private visit, he accidentally tasted this cold cabbage, and was full of praise, so it became famous, and people named this cold cabbage "Qianlong cabbage".
Method: 1. It is best to choose the cabbage core to make the Qianlong cabbage, because the cabbage core is tender and watery, the taste is the most crisp, and the remaining part can be used as a stew.
2. Take a cabbage core and tear it into large pieces to wash and control the moisture, remember that the moisture on the cabbage must be controlled dry, otherwise the juice will not be able to fully hang on the cabbage and become water-collapsed.
3. For the seasoning sauce, put 2 tablespoons of sesame paste, 2 tablespoons of sugar, a little salt, 3 tablespoons of balsamic vinegar, a spoonful of sesame oil, half a spoon of honey, a little dark soy sauce to adjust the color, and stir well with a spoon.
4. Put the drained cabbage in a basin, pour the prepared sauce on the cabbage, wear disposable gloves and mix evenly, so that each cabbage leaf is evenly coated with a layer of sauce, and then put it on a plate and sprinkle it with a handful of black sesame seeds to decorate.
5. [Vinegared cabbage]
Whether it is stewed or steamed, everyone likes to use cabbage leaves, but the remaining cabbage can not be wasted, you can use it to make "vinegared cabbage", the taste is sour and spicy and refreshing, I can do a large plate without rice, and I will share the detailed method below.
Method: 1. Rinse the remaining cabbage and slice it diagonally into large slices, as thin as possible, so that it is convenient to absorb the flavor. Wash the green onions, ginger and garlic and slice them for later use.
2. Add water to the pot, boil the cabbage over high heat, the blanching time should not be too long, 30 seconds, otherwise the cabbage is easy to lose its crisp taste.
3. Put a little bottom oil into the net pot, add green onions, ginger, garlic, dried chili peppers and other ingredients to stir-fry until fragrant, fry the cabbage into the pot, stir-fry a few times, add light soy sauce, balsamic vinegar, salt, monosodium glutamate, sugar to taste, add a little dark soy sauce to adjust the color, and stir-fry evenly over high heat.
4. Pour in a little wet starch to thicken, stir-fry evenly, sprinkle a handful of coriander segments before leaving the pot, mix well with a little sesame oil, and then put it on a plate.
6. [Cabbage and pork stuffed dumplings]
No one will not like to eat dumplings, in the past, the living conditions were poor, only during the New Year can you eat a meal to satisfy your hunger, now the standard of living has improved, you can eat dumplings every three or five days. Cabbage filling is the first choice for eating dumplings in winter, cabbage homonym "Baicai", the taste is fragrant and the meaning is good, and the detailed method is shared below.
Method: 1. Prepare a Chinese cabbage washed and chopped into fine pieces, add 1 tablespoon of salt to kill water for later use, wash and chop the green onions, wash and peel the ginger and mince it for later use.
2. Put the pork filling into a basin, add light soy sauce, oyster sauce, salt, chicken essence, cooking oil, sesame oil, a little dark soy sauce, stir evenly with chopsticks and set aside.
3. Squeeze the water from the cabbage with a steaming cloth, then put the cabbage into the meat filling, mix it well and stir evenly for later use.
4. Prepare an appropriate amount of flour, add an appropriate amount of water and a smooth dough to rise for 30 minutes.
After the dough is rising, knead it into long strips and divide it into several evenly sized pieces, and finally roll it out into a dumpling wrapper with a rolling pin.
5. Wrap the rolled dumpling skin with the adjusted cabbage filling, then boil in a pot under boiling water, boil the pot and beat cold water 3 times, and then you can put it out of the pot and serve it on a plate.