All You Need to Know about Making Chinese Cabbage in Winter
Winter came, and the weather became colder, so going out to buy vegetables required great willpower.There were few winter vegetables available other than radish,potato, cabbage was a good choice too,with many ways to prepare it, fresh flavor, seasonal, and could be stored well. I must share the various ways of preparing cabbage with everyone; hopefully, you will also enjoy them. 1. Dry Pot Cabbage
Ingredients:
Large cabbage - 400g,：
Pork belly - 100g, Chopped green onion,Red chili pepper - 20g, Green chili pepper - 30g,Dark soy sauce - 20ml, Oyster sauce - 15g,Sugar - 2g, Salt - to taste,Rice wine - 10ml, Chicken essence - a little.
Steps:
Prepare all the ingredients.
Slice pork belly and cut green and red peppers into circles, chop green onions.Cook in oil, stir-fry with chopped green onion and chili pepper first. Add pork belly, fry until it releases fat and turns slightly golden.
Add green peppers and stir-fry.
Drizzle rice wine and stir-fry.
Add dark soy sauce and oyster sauce.
Stir-fry until the pork is well colored.
Add sliced cabbage and stir-fry.
Season with a little salt.
Add sugar and continue to stir-fry.
When cabbage softens, add chicken essence and stir-fry evenly before turning off the heat.
Transfer cabbage into a dry pot along with an alcohol stove for heating while eating.
2. Cabbage Meat Roll
Ingredients:
Large cabbage leaves - 400g,
Minced pork - 200g,
Rice wine, salt, MSG, soy sauce, a little dark soy sauce, chopped scallions, white pepper, fish sauce, sesame oil.
Steps:
Prepare ingredients: cabbage leaves and meat filling.Mix mince with scallion and ginger, rice wine, salt, MSG, white pepper, soy sauce, a little dark soy sauce, and sesame oil. Mix well. Blanch cabbage leaves in boiling water.Remove thick parts of the stalks from cabbage leaves. Place meat filling on one side of the leaf and roll it up.Fold all into rolls. Steam rolls until they are cooked, about 8 minutes. Add fish sauce to taste.Serve fresh and nutritious cabbages. 3. Golden-Edge Cabbage Ingredients: Cabbage,Dried red chili pepper, soy sauce, salt, vinegar, ginger paste, cornstarch, sesame oil, vegetable oil, sugar. Steps:
Wash cabbage and pat dry.
Cut into strips. Chop dried chili peppers.
Heat some vegetable oil in a pan until it's about 70% hot. Add chopped chili peppers, stir-fry slightly browned. Add ginger and stir-fry cabbage with plenty of oil for fragrance.
Quickly stir-fry over high heat, add vinegar, soy sauce, salt, sugar, stir-fry until the cabbage turns golden yellow. Thicken with cornstarch slurry, sprinkle sesame oil, toss evenly, then serve.
4. Cold-Braised Salted Cabbage
Ingredients:
Salted cabbage - 400g,
Diced chili pepper - 20g,
Sesame oil - 2g, sugar - 3g, green chili peppers - 5g, chicken essence - 1g.
Steps:
Prepare ingredients;
Wash salted cabbage and squeeze out water. Remove leafy parts.Cut into small pieces, dice green chili pepper. Add sugar, mix well.
Mix in sesame oil and chicken essence evenly.
Add diced chili peppers and mix thoroughly.
Serve with green chili pepper sprinkled on top.
5. Cabbage Fermented Food Ingredients: Half a cabbage,Yeast - 15g, coarse salt - 15g, thin soy sauce - 30g, mirin - 30g, dried chili peppers - 3 pieces, kelp - 2 sheets, sugar - 15g. Steps:Prepare all the ingredients. Wash cabbage and soak in salt water. Salt each leaf evenly.
Soak overnight under weight pressure.
Rinse with clean water to adjust saltiness. Place cleaned cabbage leaves, chopped chili peppers, kelp, yeast into a plastic bag.
Pour prepared sauce over the cabbage and seal the container tightly for fermentation. Ready after one night.
6. Dry Stir-Fried Cabbage
Ingredients:
Cabbage - 300g,
Oil, salt, ginger, red pepper, garlic.Steps: Slice cabbage into thin pieces; separate the stem and leaf parts.
Prepare green chili peppers and slice garlic.
Heat a small amount of oil in a pan. Stir-fry pork belly to release fat.
Add ginger, then stir-fry until cabbage softens.
Stir-fry with old bean sauce for aroma.
Add water and cook.
Add tofu and seasonings; mix thoroughly.
Sprinkle garlic flowers on top before serving.
7. Fish Flavored Cabbage
Bean skin,
Pork belly - 200g, cabbage - 300g, bean skin - one sheet,
Chopped fermented black beans, chili paste,Malt vinegar, sugar, salt, soy sauce, ginger. Steps:
Clean and slice cabbage; soak tofu in water.
Mix vinegar, sugar, a little salt, soy sauce as seasoning.
Pan-fry pork belly until fat is released.
Add ginger and stir-fry.
Stir-fry with chili paste and fermented black beans. Cook and add tofu; cook over low heat for 5 minutes.
Pour in the seasoning sauce, stir-fry evenly before serving.
8. Quick Pickled Cabbage
(Cabbage can be used as well,
Ingredients:
Napa cabbage - 200g,
Salt - one tablespoon,
Kernels, ginger, sugar - one tablespoon,
Alcohol - two tablespoons, green chili peppers - 50g, red chili pepper - 10g.
Steps:
Boil water with kernels to make a stock.
Prepare green and red chili peppers; slice them.
Clean cabbage and cut into large pieces.
Add salted cabbage, ginger, sugar, alcohol. Cook for 2 minutes.
Pour the hot mixture over the cooled vegetables in a clean container.
Seal tightly and let it sit for two days before eating.
Serve with chili oil for a sour and spicy taste.
In a wok, pour in vegetable oil and heat it up before adding ginger strips to sauté.
Add garlic slices and red pepper, then sauté until fragrant.
Add shredded cabbage, stir-fry over high heat.
Season with salty cooking wine and mix well before removing from the wok.
8|Pickled Savor Cabbage Ingredients:
200g celery stalks, oil as needed, salt as needed, 2 dried red chili peppers, rice vinegar as needed, soy sauce as needed,
Sichuan pepper as needed, ginger as needed. Method:
Prepare all ingredients.
Wash the cabbage and remove the leaves to keep only the stalks.
Cut the celery stalks in half vertically.
Slice the stalks diagonally.
Cut the chili peppers into pieces and chop the ginger into fine pieces.
Pour oil into a pan, heat it up, then add Sichuan pepper to sauté until fragrant.
Add the dried red chilies and chopped ginger, stir-fry until fragrant.
Add the cabbage slices and stir-fry for 2 minutes.match
Season with salt, rice vinegar, and soy sauce.
Mix well until seasoned, then add chicken essence to taste.
8|Old Mother's Cabbage
Bean curd strands Pork belly Ingredients:
200g cabbage, oil as needed, salt as needed, 2 dried red chili peppers, rice vinegar as needed, soy sauce 5ml, Old Mother's Sauce 50g, white pepper 2g, green onions 5g.
Method:
Prepare all ingredients.
Rinse the cabbage and cut it into chunks.
Wash and peel the pork belly, slice it thinly, wash the green onions and chop them finely, and chop the ginger.
Heat a pan with a small amount of plant oil, then fry the pork belly until the fat is rendered out.
Add the ginger and stir-fry the cabbage chunks until they are soft.
Add Old Mother's Sauce and stir-fry until fragrant.
Pour in water to bring it to a boil.
Add the bean curd strands, mix evenly.
Season with salt, add soy sauce, cook over low heat.
Add white pepper and mix well.
Sprinkle chopped green onions before serving.
9|Fish-flavored Cabbage
Bean skin
Ingredients:
200g pork belly, 300g cabbage, 1 sheet of bean skin,fermented black beans
as needed, Doubanjiang sauce as needed, rice vinegar as needed, sugar as needed, salt as needed, soy sauce as needed, ginger as needed.
Method:Wash and clean the cabbage, then tear it into large pieces; cut the bean skin into desired sizes and soak in water to soften. Mix vinegar, sugar, a little bit of salt, and soy sauce into a seasoning.Slice the pork belly thinly and cook over low heat until the fat is rendered out. Add ginger slices, stir-fry until fragrant. Add one tablespoon of Doubanjiang sauce and a few fermented black beans, stir-fry until fragrant.Stir in the cabbage chunks, add a little bit of salt, then continue to cook over high heat for 5 minutes on low heat. Add the soaked bean skin (can add a small amount of water if necessary), and cook over low heat until done.
Pour in the prepared seasoning and stir-fry evenly over high heat before serving.
10|Quick Pickled Cabbage
(Here, using Chinese cabbage as an example; you can also use cabbage)
Ingredients:
200g Chinese cabbage, 1 tablespoon salt, Sichuan pepper, ginger, 1 tablespoon sugar, 2 tablespoons white wine, ginger as needed,
green chili peppers
50g, red chili peppers 10g.
Method:
Pour water into a pot and add a handful of Sichuan pepper to boil.
Wash and remove the seeds from green and red chili peppers, then cut them into slices.
Rinse the Chinese cabbage and slice it into large pieces.
Cool down the Sichuan pepper water after boiling, then mix in 2 tablespoons of salt, ginger.
Add one tablespoon of sugar.Pour in about two tablespoons of white wine. Boil the Sichuan pepper water again, turn off the heat and cool it down.
Pour hot water into a pot, bring to a boil then turn off the heat, blanch the Chinese cabbage and green and red chili slices, drain and cool them down.
Arrange the cooled Chinese cabbage and chili slices in a clean container, pour in the cooled Sichuan pepper water.
Seal the container, let it sit for two days before eating.
11|Marinated Cabbage
(Here using Chinese cabbage as an example; you can also use cabbage)
Ingredients:
200g Chinese cabbage, 1 tablespoon salt, Sichuan pepper, ginger, 1 tablespoon sugar, 2 tablespoons white wine, ginger as needed,
green chili peppers
50g, red chili peppers 10g.
Method:
Pour water into a pot and add a handful of Sichuan pepper to boil.
Wash and remove the seeds from green and red chili peppers, then cut them into slices.Rinse the Chinese cabbage and slice it into large pieces. Cool down the Sichuan pepper water after boiling, mix in 2 tablespoons of salt, ginger.
