Nine cabbage dishes

Stir-fried Cabbage with Bean Paste
Ingredients:
1/2 cabbage (700-800g)
4 tbsp spicy bean paste
30g minced garlic
30g chopped scallions
2 tbsp Shaoxing wine
Instructions:
Heat a wok and add 2 tbsp of oil.
Add the spicy bean paste, minced garlic, and chopped scallions and stir-fry until fragrant.
Add the cabbage and stir-fry until evenly coated with the sauce.
Pour in the Shaoxing wine and stir-fry for a few more seconds. Cover the wok with a lid and let the cabbage cook for about 2 minutes over high heat.
Remove the lid, add salt to taste, and mix well.
Stir-fried Cabbage with Shrimp Paste
Ingredients:
1/2 cabbage (700-800g)
30g chopped chili
30g minced garlic
2 tbsp shrimp paste
2 tbsp rice wine
1/4 tsp salt
Instructions:
Heat a wok and add 2 tbsp of oil.
Add the chopped chili and minced garlic and stir-fry until fragrant. Add the shrimp paste and stir-fry until fragrant.
Add the cabbage and stir-fry until evenly coated with the sauce.
Pour in the rice wine and stir-fry for a few more seconds. Cover the wok with a lid and let the cabbage cook for about 2 minutes over high heat.
Remove the lid, add salt to taste, and mix well.
Cabbage and Egg Pancake
Ingredients:
1 batch of basic egg mixture
200g shredded cabbage
40g chopped scallions
30g dried shrimp
Instructions:
Wash and shred the cabbage, and chop the scallions.
Add the cabbage, scallions, and dried shrimp to the basic egg mixture and mix well.
Heat a griddle over medium heat and add a little oil. Pour the egg mixture onto the griddle and spread it out evenly with a spatula. Cover the griddle with a lid and cook for about 3 minutes. Check the pancake by lifting up the edges to see if it has turned golden brown. Cut the pancake into four pieces and flip over to cook the other side until golden brown.
Basic Egg Mixture:
Ingredients:
8 eggs
1/2 tsp salt
Instructions:
Beat the eggs in a bowl and add salt. Mix well.
Cabbage Egg Crepes
Ingredients:
60g all-purpose flour
60g water
4 eggs
Shredded cabbage, to taste
1/2 tsp salt
Instructions:
Mix the flour, eggs, and water together.
Add the shredded cabbage to the mixture and mix well.
Heat a non-stick frying pan over low to medium heat. Add a tablespoon of salad oil to the pan and pour in the egg mixture.
When the crepe is partially cooked, add a layer of shredded cabbage on top.
Cover the pan and cook for about 6 minutes until the cabbage becomes soft.
Fold the crepe in three and serve with soy sauce.
Korean-Style Cabbage Salad)
Ingredients:
300g shredded cabbage
20g minced garlic
20g chopped chili pepper
20g shredded scallions
30g black vinegar
100g skin-on peanuts
Seasonings:
1 tablespoon granulated sugar
1/2 teaspoon salt
1 tablespoon sesame oil
Instructions:
Use a food processor to shred the cabbage, then soak it in ice water for 1 minute and drain the excess water.
Put the shredded cabbage into a container with a lid, and add all other ingredients and seasonings.
Cover the container with the lid and shake well to mix all the ingredients. Serve and enjoy!
Sesame Sauce Shredded Cabbage
Ingredients:
300g shredded cabbage
some purple onion shreds
Seasonings:
120g white sesame sauce
150g mayonnaise
60g soy sauce
30g mustard seed sauce
150g cool water
30g minced garlic
2 tablespoons granulated sugar
Instructions:
Use a food processor to shred the cabbage, then soak it in ice water for 1 minute and drain the excess water.
Use a food processor to blend all the seasoning ingredients into a smooth sesame sauce.
Arrange the shredded cabbage on a plate with some purple onion shreds, and then drizzle the sesame sauce over the top.
Cabbage Rice
Ingredients:
350g shredded cabbage
200g shredded lean pork
30g minced red onion
20g dried shrimp
5 soaked and shredded shiitake mushrooms
4 cups rice
4 cups water
2 tbsp oil
Seasoning:
1 tbsp soy sauce
1 tbsp rice wine
1 tsp salt
1/2 tsp sugar
1/4 tsp white pepper
1 tsp sesame oil
Instructions:
Rinse the rice and drain well.
Set the pressure cooker to "Sauté/Brown" mode for 10 minutes. Once heated, add oil and minced red onion, and fry until golden brown.
Add dried shrimp and shredded shiitake mushrooms and stir-fry until fragrant. Then, add shredded pork and stir-fry until it changes color.
Add all the seasoning ingredients and stir-fry until well mixed. Then, add shredded cabbage and stir-fry until evenly coated.
Add the rinsed rice and stir briefly with the ingredients. Pour in 4 cups of water (just enough to cover the ingredients).
Cover the pressure cooker with the lid and lock the pressure valve. Set it to "Quick Cook Rice" mode and let it run until the program ends.
Cabbage Pork Rolls
Ingredients:
Cabbage shreds, to taste
Pork belly slices, to taste
Salt, to taste
Black pepper, to taste
1 tablespoon of rice wine
Seven spice powder, to taste

[@weineotw]

看到好餓喔 🤤

[@user-rs4uk2ep4r]

好喜歡的料理喔

[@selinahuang3713]

沒錯

[@user-hq5go3qo7m]

这个要收藏，营养又好吃

[@heatherhsiao5866]

高麗菜現在天價，已經不是國民蔬菜了

[@baba9261]

👍

[@mili4452]

圆白菜厉害啦

[@user-ox2lg4fr9c]

冬天推薦比較適合，季節不對

[@tiffanywu2297]

冬天一顆20夏天一顆200

[@user-bp3dq7ll9n]

想問蝦醬用什麼牌子比較好吃，在哪裡買@@？

[@yichunlin7958]

連日豪雨，連地瓜葉都不國民了

[@user-js6bk1sc2k]

嗯

[@beautyspa9999]

請問影片中的胡麻油淋上高麗菜絲要先川燙煮熟嗎?感謝分享🙏

[@tiffanylin6766]

大伴菜那道不用燙，它是涼伴菜。

[@hoe1101]

可是現在這價格買不下手

[@user-rq2pl8pe1p]

吃不起了

[@WeAreTheWorldING]

🙂👍💗💗💗💗💗💗💕💞💞

[@user-ze7rr5eo3m]

有些解說字幕用英文不好會意