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How to make green vegetable stalks to make it delicious and then eat it when soaked?

1. This is still thrown away like a godson, because green vegetables are very important and of high value. If you want to soak it in order to soak it out, I am afraid its nutritional value is also very high. Under such circumstances, you must get rid of it and cook it well. A dish with more delicious and high nutritional value, then he can become your healthy partner.

2. Pickled cabbage stalks and simple pickles. When eating cabbage, leave the cabbage stem to wash the cold and dry water, put it in the salt water of the pickled pepper for one day, and then eat it at noon the next day. Cut the pickled cabbage stalk into pieces, sprinkle some chili powder and mix well.

3. Smash the garlic, put it into a small container, and add salt, sugar, Korean chili noodles and fish sauce until the salt and sugar particles disappear completely. Pour the seasoning into the box, distribute it evenly in the middle of a green vegetable leaf as much as possible, wash the carrots, cut them into the box, cover and place them at room temperature for 6 hours, then put them in the freezer and take them after 3 to 5 days.

4. Wash the stalks of green vegetables and set aside. Cut the green pepper into thin slices for use. Cut the lean meat into slices, marinate with the right amount of salt, light soy sauce, cooking wine and cornflour, and let stand for 15 minutes. Cool the oil in a hot pot and pour in a little cooking oil. Put in the pickled meat slices, stir-fry until discolored, then serve. Leave the bottom oil in the pan, put in the vegetable stalks, and begin to stir-fry. Add the sliced green peppers and continue to stir well.

5. Prepare ingredients: wash the stalks of green vegetables, remove old leaves and stems, and leave tender stems and leaves. The garlic is peeled, sliced or shredded. Cut vegetable stalk: cut the vegetable stalk into segments about 4-5 cm long, the leaves can be slightly larger, so that it is easy to taste when fried. Hot pot cold oil: pour the right amount of cooking oil into the pan, when the oil is 50% hot (about 150 ℃), put in the sliced garlic.

How to make good cabbage sticks?

1, can make hot and sour vegetables, the specific methods are as follows: materials: cabbage stalk 200g, pepper 1, vinegar, oil, ginger, garlic. Cut the cabbage stick into small pieces, slice the ginger and pat the garlic with the back of the knife. Add ginger and garlic in hot oil, stir-fry into cabbage stalk and dry chili. Stir-fry until the cabbage sticks are soft and add salt, then stir-fry for a minute or two, sprinkle with vinegar, mix well and put into the pan.

2. Prepare ingredients: cabbage stalk, dried chili, garlic, edible oil, salt, light soy sauce. Wash cabbage stalk and cut into sections, chopped garlic, and cut dried chili into small pieces. Cool the oil in a hot pot and stir-fry the garlic and dried chilli to give a fragrance. Add cabbage sticks to stir-fry quickly, add the right amount of salt and light soy sauce seasoning. Continue to stir-fry until the cabbage stalk is soft, then cook.

3. Main ingredients: cabbage stalk, pork, garlic seedlings. Excipients: vegetable oil, salt, red pepper, ginger, light soy sauce, five spice powder, sesame oil (optional), chicken essence, starch. Wash the cabbage stalk, cut diagonal strips, wash garlic seedlings and cut into sections. Wash and shred chili peppers, shred pork, mix with light soy sauce, starch and spice powder, add sesame oil and mix well, rest for a while and taste ginger. Cool the oil in a hot pot, heat the oil for 70%, stir-fry the shredded meat and change color.

How do you make Korean kimchi?

1. There are many kinds of kimgee. Here are several common kimchi practices: cabbage kimchi: cut the cabbage into pieces, add salt, spring onions, garlic, ginger, chili powder and other seasonings, marinate for several hours to a few days, and then you can eat. Korean radish kimchi: cut the radish into pieces, add salt, spring onions, garlic, ginger, chili powder and other seasonings, marinate for several hours to a few days, then you can eat.

2. 2 cabbage, half turnip, 1 shrimp skin, 1 small handful of leek, 1 apple, 1 pear, 50 g glutinous rice, right amount of salt, 5 slices of ginger, 2 heads of garlic, 150 g chili powder, 1 small bowl of fish sauce, 2 tablespoons sugar. Prepare the ingredients needed to make chili sauce. After washing, cut the cabbage vertically into 4 halves from the root, spread a layer of salt evenly, marinate for 8 hours until the cabbage is soft, pour out the pickled water.

3. Chinese cabbage 5kg, apple, pear, chilli noodle 150g, glutinous rice flour 50g, garlic 50g, ginger 50g, salt 50g. Method: remove the root of cabbage, except for the old leaves, wash and cut across. Sprinkle the cabbage with salt evenly in the basin and marinate for 12 hours. Peel and enucleate apples and pears and beat them into juice in a juicer. Chopped ginger and garlic. Pour glutinous rice flour into small pot.

4. Shred carrots and white radishes; beat pears, ginger, garlic cloves and onions into mud. Add 2 tablespoons of water 500ml and glutinous rice flour to the pot, stir until bring to the boil, add sugar and turn off the heat; mix well and cool. Mix onion, ginger, garlic and pear paste, glutinous rice paste, shredded red and white radish, shrimp paste, fish sauce and Korean chili powder well, so that the kimchi sauce is ready.

5. Are you so fascinated by the delicious kimgee that you want to pickle the authentic kimgee yourself? Next, I will introduce you to the whole process of pickling kimgee in detail, so that you can easily master 1st Skill.

Correct pickling method of long-stem Chinese cabbage

The correct pickling methods of long-stem cabbage mainly include preparing cabbage, pickling treatment, compaction and sealing, fermentation and so on. First of all, you need to prepare fresh long-stick cabbages. Choose cabbage with high quality, intact leaves and no diseases and insect pests, remove the bad leaves and roots outside, and make sure the cabbage is clean and free of soil or mildew. After washing, the cabbage can be dried in the sun for 1-2 days to make its surface slightly dehydrated, so that the pickled cabbage will not be too sour.

In this way, blanch all the cabbages with boiling water, put one layer of cabbage in the jar, put a layer of cabbage and sprinkle a little salt, until all the cabbages are in the jar. Fill the tank with cold water, the position of the water had better be full, just a few centimeters away from the tank, and finally press the washed stone on the cabbage, be careful not to let the water overflow out of the tank.

Step: wash the long cabbage, remove the impurities, tear it into small pieces, and put it into a bowl. Wash the coriander, chop it into chopped onions and put it in a bowl. Add the right amount of salt and sugar, stir well by hand, and let stand for 10-15 minutes until the vegetable juice comes out. Add a small amount of vinegar, add chili powder, garlic and ginger according to your taste, and continue to stir well. Pour the sauce into the cabbage and coriander in the bowl and stir well.

A complete collection of pickled pickles

1. Step: cut the Chinese cabbage into pieces of appropriate size, spread it evenly on each leaf with salt, and let it stand for 1-2 hours until the Chinese cabbage comes out of the water. Wash the leached cabbage, add chili powder, garlic, ginger, sugar and fish sauce (optional), mix well, put the kimchi in a sealed container and ferment at room temperature for about 2-3 days.

2. The first way: wash the altar. Buy a kimchi jar with a sink in the picture and wash it inside and out. Slowly pour some hot water into the jar, blanch and scald, mainly to remove the unboiled water. Control the jar to dry after ironing. Boil water.

Take a large bowl, put 3 tablespoons of salt, 2 tablespoons of sugar, 4 tablespoons of vinegar, 2 tablespoons of pickled pepper soup, half a bowl of cold boiled mix well, kimchi water is ready. If you don't have pickled pepper soup, you don't have to. (after pickling, there will be a lot of soup, as shown in the picture, to pour out the excess soup. Put all the ingredients and kimchi water together in a fresh-keeping box, stir well, cover and refrigerate overnight.

4, sauce cucumber, first prepare ingredients, 5000 grams of fresh cucumbers, 400 grams of crude salt, 700 grams of sweet noodle sauce.