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How do the skins of pickled vegetables taste good?

Prepare ingredients: wash the cabbage and cut it into thin shreds, which is easier to taste and easy to ripen. Soak the bean skin in advance and cut it into an appropriate size to absorb the flavor of the seasoning when stir-frying. Hot pot cold oil: add the right amount of cooking oil in the pot, the oil temperature is about 50% hot (about 150 degrees), you can put a small piece of ginger to test the oil temperature, if the ginger can bubble quickly, it means the oil temperature is appropriate.

James water treatment: scald the cut bean skin in boiling water to remove the fishy smell. James water time should not be too long, lest the bean skin is too soft and rotten. Take it out and wash it with cold water and drain. Hot pot cold oil: add the right amount of cooking oil to the pot. When the oil is 50-60% hot, add minced garlic, ginger (and chili) and saute. Stir-fried cabbage: pour the processed cabbage into the pot, stir quickly, and the cabbage will gradually soften out of the water.

Remove the yellow leaves and wash the cabbage, then pat the cabbage with a knife in half to loosen the cabbage. 2 break the loose cabbage into the required size by hand. 3 cut red dried pepper, slice ginger and dice garlic. Add lard after 4 pots of heat, but appropriate more. Cabbage likes oil. Add sliced ginger and pepper to saute until fragrant. 6 put in the chili section, stir-fry slightly, do not stir-fry.

Cabbage: 1 (medium size), wash and cut into thin shreds. Bean skin: appropriate amount, cut into wide strips or small pieces according to personal preference. Garlic: 3-4 cloves, cut into fines. Ginger: appropriate amount, cut into fines or shreds. Dried chili peppers: several (can be adjusted according to taste), cut into small pieces. Green and red peppers: half each, shredded to add color and taste. Cooking oil: right amount. Salt: the right amount. Light soy sauce soy sauce: 1-2 tablespoons, adjusted according to taste.

Excipients: 400g cabbage, 200g Lentinus edodes, 20g spring onions, 15g ginger, 100g dried ginger, 250g lean meat, 10g salt, 8g oyster sauce, 10g chicken essence, 1 carrot, 500ml edible oil fried spring rolls step: spring roll skin 500g, set aside. Wash all ingredients, shred lean meat, slice dried meat, slice Lentinus edodes, peel carrots and cut cabbage. Chopped onions and chopped ginger.

The first step is to directly wrap the prepared dumpling stuffing with cabbage. If it is boiled, the dumpling stuffing must be mixed with two eggs. Under the dumplings made in that way, the dumplings will be very delicate when they are eaten, and then suddenly add water to the pot until the water boils, then put the cabbage into the pot and boil the cabbage soft to pick it up.

How can cabbage be made into crispy rolls?

1. Remove the roots of local vegetables, wash and drain, then chop them up. Add minced ground vegetables to meat stuffing, season with salt, mix well to make ground vegetables filling. Mix a little water and starch in a small bowl. Please click to enter the picture description to spread the spring rolls flat on the plate and place the stuffing on the dish. Fold the bottom as shown. After turning left and right, dip the starch on the top. Gently roll it into a cylinder and wrap the spring rolls.

2. Wash cabbage and cut into shreds. Slice the crispy sausage. Heat the oil in the pan and stir-fry the crispy sausage until rolled up. Add cabbage and stir-fry. Add sand tea sauce and light soy sauce for color and seasoning. Finally, add the right amount of salt and chicken essence. Tips cabbage can also be put into the water before stir-frying, it is easier to cook.

Step 4: when the cabbage becomes loose and the volume becomes half, put in 1 tablespoon soy sauce, pour in the just-adjusted life sauce, stir-fry, add sugar and monosodium glutamate. Cabbage is said differently all over the country. Broccoli, cabbage, cabbage, cabbage and cabbage all refer to it. At that time, I was also confused, and then I looked it up on the Internet and found that no matter what I called cabbage, it was all the same kind.

4. Leave the cabbage unwashed, remove the dirty leaves from the outer layer, dig up the heart of the cabbage with a knife, then pluck off the leaves with your hands, and tear them into a width of about 5 centimeters. The vegetable stalk is the most delicious, don't throw it away, just cut it thin with a knife. After dealing with it, put it all in a basin or plastic bag, about eight minutes full, then peel the carrots and put them in together.

5. Friends who like hot and sour taste can try this method. Cut the cabbage into shreds, blanch it with boiling water, remove and drain. Add oil in the pan, add dried pepper, pepper and garlic to stir-fry, then add cabbage and stir-fry quickly. Add vinegar, salt, sugar, soy sauce and other seasonings, stir well and serve. Cabbage rolls: it's a little more complicated, but it tastes delicious.

6. details of ingredients: 2 leaves, a little flour, proper amount of corn powder, right amount of pepper powder, right amount of pepper powder, right amount of salt crisp fried cabbage step 1. The washed cabbage is torn into pieces by hand. 3 flour, cornmeal, salt, pepper powder and chilli powder are mixed into crispy paste with water. 4. Put the cabbage on the crispy skin and deep-fry it in oil. Deep-fry until crisp and remove. Tip: there is the unique sweetness of cabbage on the outside.

What are the common practices of sauerkraut vermicelli in Hunan cuisine restaurant?

1. Pickled cabbage treatment: wash the pickled cabbage, cut it into thin shreds, soak it in clean water for a while to remove the excess sour taste, then remove and drain the water. Powder skin treatment: soak the powder skin with warm water, soak until soft but not rotten, remove and drain, cut into segments of appropriate length. Hot pot cold oil: add the right amount of cooking oil to the pot, when the oil is 50% hot, add minced garlic, ginger and dried chili, stir-fry the flavor.

2. Onions: proper amount: prepare materials: wash sauerkraut and cut into thin shreds; soak the skin with warm water and cut it into appropriate length; cut pork into thin slices or shreds; cut garlic and ginger into fines; shred green and red peppers; cut onions into chopped onions. Hot pot cold oil: add the right amount of cooking oil to the pan, heat the oil and put in the shredded meat, stir-fry quickly until the color changes.

3. Wash and drain the cabbage, put it in cold boiling water, soak the cabbage with aged vinegar, salt, white vinegar, rock sugar, dried pepper and a little pepper for one day to form sour cabbage. Fly the powder skin in water and rinse it with cold water to prevent it from sticking into a ball. Put oil in the pan, stir-fry chopped chili, pickled cabbage slices, pour in the powder skin and stir-fry together.

4. 2 pieces of pork powder skin, 200 grams of pork, 1 bag of garlic, 1 head of chicken essence, right amount of step, pork foam, garlic foam, sauerkraut powder skin, cook soft and let oil fry (don't pour out the sauerkraut water, add more delicious tips when frying, first boil the vermicelli (Tossed Mung Clear Noodles in Sauce is also in the middle) and set aside, cut the garlic into foam, meat, sauerkraut squeeze out water, cut foam, set aside.

5. Practice: tear the cabbage into slices, add salt and marinate slightly; slice ginger. Sliced ginger, sliced lemon, chopped pepper, chili noodles, pepper powder, refined salt, powdered sugar, white vinegar and cold boiled water are seasoned together to make vinegar water. Drain the pickled cabbage leaves, put them into the seasoned vinegar, add rose wine, soak for more than 24 hours, remove the cabbage and eat.

6. First of all, dispose of the pink skin bought. First look at the appearance of pink skin, the whole piece looks like this. Then cut it into pieces with kitchen scissors. You don't need to cut it too small. It's too small to pick up food. If you have a large basin at home, you can put it in one volume, so you don't need to cut it. 2, after the powder skin is cut, add cold water, wash it first, and then soak it in cold water for more than an hour, until it is soft. I used two here.

Peeling method of cabbage

We are used to tearing the pickled vegetables and then washing them with water, which will lead to a large loss of nutrients in cabbage.

Methods the method of soaking and washing in clean water: generally, wash off the dirt on the surface with clean water, remove the visible stains, then cover the fruits and vegetables with clean water for about 5 cm, and soak in flowing water for not less than 30 minutes. When necessary, detergents such as fruit and vegetable lotions can be added to increase the dissolution of pesticides. Such cleaning and soaking for 2-3 times can basically remove most of the residual pesticide components.

Experts suggest that as long as the green leaves outside are not pulled out, they can be stored at room temperature for several days to allow pesticides to metabolize naturally. Washing-the effect of soaking before washing is best. Fruits and vegetables should be well washed according to the four principles of "soaking, flowing, brushing and removing" before eating, that is, soaking first, then rinsing with flowing small water, then boiling water and brushing with soft hairs, and finally removing the pedicel and root.