How to make dried cabbage delicious?

Prepare some Chinese cabbages, clean them and cut off their heads, otherwise it will be difficult to dry. Put it in the pot for a few minutes, then rinse it with cold water. Then you can take it to the drying basket, spread it in the sun and dry it. After drying, it can be tied up or stored in an urn, and the effect will be better.

2. How to pickle Chinese cabbage is the best?

Method one

First, clean the Chinese cabbage, then cut it into pieces, put it into a container, add a proper amount of salt, stir well, marinate for half an hour, clean it, then add a proper amount of vegetable oil, dried pepper, vinegar and sugar, and stir well.

Method 2

Clean some Chinese cabbages, then cut them into strips, put them in a container, add some salt and stir well. After 60 minutes, you can filter out the salt water, add some saccharin, vinegar and sugar and mix well. Then fry the dried Chili and ginger in the oil pan. After frying, you need to pour it into Chinese cabbage and continue to stir and marinate for about an hour.

3. How to preserve Chinese cabbage for a long time?

1. First, wrap the Chinese cabbage in some newspapers and put it in a ventilated and cool place, which can be kept for two to three weeks.

If the Chinese cabbage has been cut, it needs to be stored in the cold room. Wrap it in plastic wrap first, and then put it in the refrigerator, which can be kept for about a week.

3. Cut the Chinese cabbage first, prepare fresh-keeping bags and pack them, then put them in the freezer, and just take out some when you need to eat.

4. How to make dried cabbage delicious?

1. Remove the old terrier from the prepared Chinese cabbage, wash it and slice it with a knife. It should be noted here that the stems and leaves of Chinese cabbage must be separated.

2. Wash and cut the small red pepper into small pieces, cut the garlic into sections, and shred the ginger for later use.

3. Pour the oil into the pot. When the oil is boiled, pour the spare Chinese cabbage, stir-fry evenly with low fire, stir-fry the Chinese cabbage to Microsoft, then pour the Chinese cabbage leaves, continue to stir-fry, and take it out for later use after the Chinese cabbage in the pot has a little tiger skin.

4. Pour the soybean oil into the prepared pot, add ginger and garlic slices and stir fry until fragrant, then add red pepper and stir fry.

5. Stir-fry until the fragrance is overflowing, then add the previously fried Chinese cabbage slices, stir-fry again with high fire, stir-fry for a while, and then add a proper amount of salt to the pot.

5. What is the nutrition of Chinese cabbage?

The nutritional value of various elements in Chinese cabbage is very high, including not only carotene, vitamin B 1, vitamin B2 and vitamin C, but also trace elements such as fat, calcium, phosphorus and iron. Moreover, Chinese cabbage is sweet, which has the effects of clearing away heat, relieving annoyance and dredging the stomach. Eating Chinese cabbage often can effectively prevent sepsis.