I continue to share with you recipes for simple and quick dishes. Today we have a guest from China - fried white cabbage with chili and Sichuan pepper.

Quick roasting in a wok makes the cabbage soft without losing its crisp texture. The cabbage turns out to be juicy, sweetish-salty, with citrus notes in taste, which are given by Sichuan pepper. The hot walls of the wok leave mouth-watering traces of frying on the cabbage leaves, filling the dish with the aroma of haze.

This dish will be a great snack for one or two people or serve as an appetizer / side dish for the main course. A full meal is unlikely to replace, consider this. Although if served with boiled rice or other side dish, it may turn out to be quite a dinner for yourself.

Cut the head of cabbage in half and remove the outer leaves.

Cut the stump.

Now cut half of the cabbage into quarters and remove the inside of the leaves (set aside).

Cut at a slight angle into 1-1.5 cm thick slices.

Repeat with the second quarter of the cabbage and the inside.

Heat 1 tbsp. Spoon butter in a wok or large skillet. Add Sichuan pepper (if there is no Syuchang pepper - just skip this step, it will come out a little different, but still delicious) and cook until it turns black.

Use a slotted spoon to fish out the peppers and leave the oil in the wok.

Send one or two whole miniature chili peppers to the wok (I used dried). If you like it sharper - cut each of them into several parts. Fry for about half a minute.

Add the cabbage and cook, stirring constantly, over high heat for 2 to 3 minutes. The cabbage will soften slightly but remain crispy.

Now reduce heat to medium and pour in 1 tbsp. a spoonful of soy sauce. Cook, stirring constantly, for about 1 minute, until the sauce evenly covers the whole cabbage.

Transfer to a serving platter or serving plates, garnish with chili and serve.

Peking cabbage, the recipes of which are typical for Asian cuisine, have recently been rapidly gaining momentum in our vastness. This is facilitated by the excellent taste characteristics and ease of execution of culinary compositions based on it.

Chinese cabbage dishes

Peking cabbage, the recipes of which are realized in an elementary way, is one of the main components of salads, appetizers, first and second courses. If you do not know what to cook from Chinese cabbage, first you need to remember the following:

1. When preparing salads from fresh vegetables, you should avoid using dairy and fermented milk products (milk, sour cream, cream) in order to avoid negative consequences for digestion.
2. Dishes of this kind will be softer if you knead the shredded mass a little with your hands.
3. When cooked, Chinese cabbage leaves quickly become soft, so they do not need to be stewed and cooked for long.
4. Using the leaves for stuffing, they are freed from white thickenings at the base and kept in boiling water for a couple of minutes.

Simple Chinese cabbage salad

The first dish that you should definitely prepare and try is the salad with Chinese cabbage and ham. You need to draw up it immediately before serving and using it, without storing it for future use. Ham is quite replaceable with smoked chicken or sausage. From the specified amount of products in 15 minutes, it will turn out to prepare 4 servings of a snack treat.

Ingredients:

• cabbage forks - 0.5 pcs.;
• ham - 150 g;
• tomatoes and cucumbers - 200 g each;
• Bulgarian pepper - 100 g;
• boiled eggs - 2 pcs.;
• mayonnaise, seasonings.

Preparation

1. All components are crushed into cubes or cubes.
2. Season with mayonnaise.
3. Stir and serve immediately.

Peking cabbage cabbage rolls - recipe

Peking cabbage is good, the recipes for which involve stuffing its leaves. If we compare such dishes with traditional stuffed cabbage, then they are easier, easier and faster to prepare, and the taste is more tender and juicy. As a filling, you can take traditionally minced meat with rice or any mix of stewed vegetables. A meal for 4 persons will be ready in an hour.

Ingredients:

• cabbage leaves - 8-10 pcs.;
• minced meat - 600 g;
• carrots and onions - 150 g each;
• rice - 100 g;
• sour cream and tomato sauce - 150 g each;
• spices.

Preparation

1. Leaves and stuffing are prepared from meat, onions and rice.
2. Prepare blanks, put them in a bowl.
3. Pass the onion-carrot slices, add sour cream with tomato, pour in a glass of water, season the mixture to taste and pour into a mold.
4. Peking cabbage cabbage rolls are baked in the oven under a lid or foil for 40 minutes.

Korean Peking Cabbage Kimchi Recipe

Marinated Chinese cabbage, the recipes of which will be especially appreciated by lovers of hot and spicy appetizers with a Korean accent, is prepared with the addition of a special red pepper in the form of flakes, which can be found in specialized (Asian) sections of supermarkets. Fish sauce is also sold there. After a day, you can try the appetizer.

Ingredients:

• cabbage heads - 2 pcs.;
• garlic - 4 heads;
• carrots and onions - 150 g each;
• green onions - 1 bunch;
• ginger - 40 g;
• water - 600 ml;
• rice flour - 100 g;
• sugar - 100 g;
• pepper flakes - ½ cup;
• salt.

Preparation

1. The leaves are salted, left for 2 hours, washed.
2. Grind ginger, garlic and onions, mix with carrots, feathers, flakes and cooled, sweetened jelly, cooked from water and flour.
3. Each sheet is coated with the resulting spicy mixture, stacked on top of each other.
4. After a day, you can try kimchi from Peking cabbage.

Peking cabbage stew

When choosing what you can cook with Peking cabbage, do not skip the option of stewing a vegetable. The end result is a delicious dish for a side dish, an independent snack, or a great filling for homemade baked goods. You can replace tomato paste with fresh tomatoes, expand the composition of the dish by adding other vegetables or meat. 4 servings of food will be ready in half an hour.

Ingredients:

• cabbage leaves - 400 g;
• carrots and onions - 100 g each;
• oil - 50 g;
• tomato paste - 50 g;
• salt, pepper mixture.

Preparation

1. The sheets are shredded, laid to sautéed vegetables and allowed to simmer until soft.
2. Season the dish with tomato and spices, stew a little more.

Soup with Chinese cabbage and chicken

In this case, the recipe for preparing Peking cabbage involves getting a hot dish, which would be appropriate to serve with a homemade dinner. To implement the recipe, you need a saucepan with a thick bottom. In the original, the dish is prepared from chicken breasts, but you can take any other meat by boiling it until half cooked. Hot for 8 people will be ready in an hour.

Ingredients:

• cabbage leaves - 500 g;
• chicken breasts - 700 g;
• garlic cloves - 2 pcs.;
• green onion feathers - 1 bunch;
• ginger root - 20 g;
• broth - 2 l;
• sesame oil and soy sauce - 2 tbsp each spoons;
• noodles - 150 g;
• red pepper flakes - a pinch;
• jalapeno - 1 pc.;
• rice vinegar - 20 ml;
• salt.

Preparation

1. Garlic, ginger and meat are fried in oil, kept on fire for 5 minutes, seasoned with seasonings.
2. Throw in cabbage and onion slices, pour in soy sauce, vinegar, broth, boil for 15 minutes.
3. Peking cabbage soup is served with separately boiled Chinese noodles, placed directly on the plate.

Stuffed Chinese cabbage

A wonderful cold appetizer, which is suitable for serving both for breakfast and for lunch or dinner, will delight those who are watching their weight. Peking cabbage stuffed with cheese contains a minimum of calories, but it turns out amazingly tasty and mouth-watering. 6 servings of the dish are prepared quickly, in just 30 minutes, but require at least 12 hours of aging.

Ingredients:

• cabbage forks - 1 pc.;
• garlic - 3-4 teeth;
• curd cheese - 500 g;
• parsley and dill - 20 g each;
• basil - 10 g;
• bell peppers - 2 pcs.

Preparation

1. Peppers are baked in the oven, peeled, cut.
2. Mix the slices with cheese, garlic, herbs.
3. Turn the sheets to the sides, expanding the forks like a flower, and coat with filling.
4. The leaves are folded, giving the fork its original appearance, wrapped in foil and put in the refrigerator overnight.

Roasted Chinese cabbage

Fried Chinese cabbage with egg is an excellent nutritious side dish for meat, fish or a separate dish for a light dinner. 4 servings of food are made out in just 15 minutes, but it turns out to be juicy, appetizing and healthy. The basic version described below can be supplemented with other vegetables, seasonings and spices to your taste, as well as seasoned with fresh chopped herbs.

Ingredients:

• cabbage forks - 1 pc.;
• eggs - 4 pcs.;
• large onion - 1 pc .;
• oil - 40 g;
• salt, pepper mixture.

Preparation

1. Shredded Peking is fried with onions in oil for 7 minutes, seasoning to taste.
2. Pour in an egg chatterbox, keep it on the fire for a little more, stirring, and immediately serve it to the table.

Chinese cabbage roll

Peking cabbage recipes can be the most unexpected, as in this case. The sliced ​​vegetable is used as a filling component for a snack roll made of thin Armenian lavash. The dish can be complemented with ham, sausage, shrimp, crab meat or smoked chicken. 4 servings of a delicious snack can be prepared in 20 minutes.

Ingredients:

• cabbage forks - 1 pc.;
• garlic - 3 cloves;
• smoked chicken (fillet) - 300 g;
• processed cheese - 300 g;
• Armenian lavash - 2 pcs.

Preparation

1. Grind the cheese, mix mayonnaise with garlic, cut Peking and chicken.
2. One pita bread is covered with cheese and half of the vegetable slices.
3. Cover with a second layer, coat it with garlic mayonnaise, lay out meat, cabbage.
4. Roll pita bread with Chinese cabbage.

Continued bringing Grace Young's recipes to life.

So,

Grace Young's Grace Young Hakka Roasted Chinese Cabbage with Egg in a Wok

It is important not to overdo the cabbage, it should remain a little crispy.
Advice- break the egg and pour it into a separate container in advance to save time

Ingredients

• 500-800 grams - 1 small head of Peking cabbage (since it still needs to be peeled and the base of the cabbage does not go into the dish)

• 2 tablespoons cooking oil (heat-resistant, peanut oil, for example, or grape oil)
• 2 tablespoons garlic, chopped into rings (as pictured)

• 3/4 teaspoon salt
• 1/8 teaspoon ground white pepper
• 1 large egg

Preparation

1. Peel and prepare the cabbage for frying (it is important to dry it, because the abundance of water lowers the temperature and the dish may not work out)

2. Divide the cabbage head into 4 parts longitudinally and cut into slices about 1 cm wide. The base of the cabbage does not go into the dish

3. Prepare all other ingredients and arrange in the order in which they will be added to the wok

4. Preheat the wok
5. Pour the oil round the walls of the wok
6. Pour in the garlic and fry, stirring constantly for 20 seconds, until the garlic begins to golden

7. Add the cabbage and fry, stirring constantly for 1-2 minutes, until the leaves begin to stick.

8. Cover with a lid for 30 seconds
9. Remove the lid and sprinkle with salt and pepper evenly, fry, stirring for another 30 seconds
10. Add an egg to the middle of the cabbage and fry, stirring for another 30 seconds, until the egg is ready and evenly mixed with the whole mass of cabbage.

Everything!

With all my skepticism about any cabbage, except fresh or in borscht, this one is very, very tasty! Even unexpectedly. It crunches, and the most interesting thing is that after tasting there is no sensation of garlic in the mouth - I was afraid of that.

Such cuisine in China is considered budgetary, but at the same time very healthy.

Bon Appetit!

_____________________________
From Wikipedia
Hakka is a large sub-ethnic group of Chinese ( Han Chinese), living mainly in the southeast China (Jiangxi, Fujian, Guangdong provinces), Taiwan, Hong Kong , Indonesia, Malaysia and other countries of Southeast Asia. Millions of representatives of this ethnic group have been living for centuries not only in Asia, but also in Australia, Oceania and North America.

It is believed that the ethnonym "Hakka", which sounds like "Kejia" in standard Chinese, originated during the Song dynasty (960-1279) and means "alien families" or "guest families". According to many scholars, the word "Hakka" is not a self-name, but it was given to this nation by the indigenous inhabitants of those territories in which the migrating Hakka were perceived exclusively as newcomers.

Modern Hakkas are considered descendants of the natives of northern China ( Shandong, Shanxi, Henan ), who moved from north to south of the country in the Middle Ages, under the influence of wars and other historical circumstances. Hakka differ from other representatives of the Chinese ethnos by their own language dialect ( kejia hua ), customs and traditions, some features of material culture and high social cohesion. In many countries, including Taiwan, Indonesia and Malaysia, hakka have long played a prominent role in big business, public life and politics. According to some reports, in 2000 there were about 32 million Hakkas worldwide. In particular, the number of the Hakka people in Taiwan is now about 5 million people, or more than 20% of the island's population.

You will need the following ingredients:

• head of Chinese cabbage - 500-800 g;
• carrots - 1-2 pieces;
• refined sunflower oil - 4-5 tbsp;
• garlic - 1-2 cloves;
• apple - 1 pc. (optional);
• salt and spices to taste.

Fans of spicy flavors can add a little sesame or crushed nuts to the dish.

Reference. When preparing the ingredients, wash and peel the carrots and apples, and if you have time, soak the cabbage head in boiled water at room temperature for 30-40 minutes to get rid of nitrates that may be contained in greenhouse vegetables.

When the vegetables are processed, you can go directly to cooking.

1. The head of Chinese cabbage must be cut lengthwise and then thinly sliced ​​across the leaf. The width of the "straw" should be approximately 2-3 mm (?).
2. Grate carrots, apple and garlic. You can also use a vegetable cutter or kitchen shredder with a grooved or patterned surface.
3. Pour sunflower oil into a frying pan, put it on low heat. Wait 1-2 minutes for the pan to heat up and add the chopped vegetables to it. You do not need to cover the dish with a lid during cooking. Otherwise, you risk getting boiled cabbage instead of fried.

   As the vegetable juice evaporates, you need to add fire. Stir the food constantly while frying.

4. Fry cabbage and other vegetables for 7-10 minutes. At the end of cooking, add salt, spices, sesame seeds and nuts.

This roasted Chinese cabbage recipe has a huge number of variations. When using various additives, you can endlessly play with shades of tastes, make the cabbage treat more satisfying or original.

With egg

Fried Chinese cabbage with egg is perfect as a side dish or main course. For two servings you will need:

• half a small head of cabbage (about 250-300 g);
• 2 eggs;
• one medium-sized onion;
• salt and spices to taste;
• frying oil.

Preparation:

1. First you need to fry the finely chopped onion.
2. When the onions begin to brown slightly, you can add chopped cabbage.
3. Roast the vegetables together for another 5 minutes, then cover them with beaten eggs and season with salt and pepper.
4. It is necessary to keep the dish on fire until the eggs thicken.

In Chinese

Fried Chinese cabbage will perfectly harmonize with meat. To prepare it, you will need:

• head of cabbage;
• nutmeg and black pepper;
• it is recommended to use butter for frying.

Preparation:

1. Cut the head of cabbage across into strips 5-7 cm wide and boil the chopped leaves for 1-2 minutes in salted boiling water. We take out the cabbage with a slotted spoon.
2. Fry Chinese cabbage over high heat in melted butter for no more than a minute.
3. Add pepper and nutmeg.

Attention! You need to eat such a dish hot.

With mushrooms

A hearty, protein-rich, multi-ingredient dish - fried Chinese cabbage with mushrooms - perfect for a full family dinner... For its preparation, in addition to the main ingredient, you will need:

• 300 g of champignons (you can take any other mushrooms);
• egg;
• bulb;
• carrot;
• sweet peppers in arbitrary quantities;
• salt and garlic to taste;
• sesame seeds optional;
• A mixture of peppers and ginger is ideal as a seasoning for this treat.

Preparation:

1. The cooking process begins with shredding mushrooms with thin transverse plates, onions - in half rings, carrots and sweet peppers - in strips.
2. Fry vegetables in vegetable oil for 7-10 minutes.
3. We send cabbage cut into small "petals" to them and fry for another 5 minutes, then add salt, garlic, ginger, spices and fill the contents of the pan with an egg.
4. Next, fry with constant stirring.
5. When the egg thickens, the dish is ready.

With Chiken

A similar recipe can be used to make fried Chinese cabbage with chicken. Fillet is best for this dish.

At the stage of processing the ingredients, it is washed and cut into thin strips. Then the chicken must be fried over high heat for 7-10 minutes.

When the meat is browned, add vegetables to it and continue cooking in the same way as fried Chinese cabbage with mushrooms.

With potatoes

One of the most filling and high-calorie variations of fried Chinese cabbage is the potato dish. For a medium head of Chinese cabbage, you will need:

1. Three large potatoes (about 300-350 g). Wash, peel, cut into slices or strips.
2. First, fry the potatoes over low to medium heat for 7-8 minutes. If desired, you can add a mixture of chopped onions and garlic to it.
3. Then send chopped cabbage, salt and spices to the pan, fry the vegetables for another ten minutes.

   Important! If you want the potatoes and cabbage to be softer and not too fried, you can add a couple of tablespoons of meat or vegetable broth to them during cooking.

With soy sauce

For those who love crispy crust, the recipe for fried Chinese cabbage with soy sauce will be good. To prepare this dish, you can use not the whole head of cabbage, but a few cabbage leaves. In addition to them, you will need:

• a glass of flour;
• soy sauce (for batter and for serving);
• salt;
• vegetable oil for frying.

Preparation:

1. Preheat the pan with a little oil before cooking.
2. While she is on the stove, there is time to beat off or cut off the tough part of the cabbage leaf and prepare a batter with the consistency of thick sour cream:
   • from flour;
   • two tablespoons of soy sauce;
   • water.
3. Put the leaves in batter in a pan and fry on both sides until golden brown.

You can also serve the finished dish with soy sauce.

Several quick recipes

For those looking to save time, there are some express recipes for Roasted Chinese Cabbage. If you add a pinch of sugar to the main ingredients, then the preparation of the dish will be significantly accelerated.... Vegetables will cook in just a few minutes.

It will take the same amount of time to fry Chinese cabbage with tomatoes. The advantage of this recipe is that the main ingredient can be chopped into large pieces, and the tomatoes can be chopped into wide rings. The total time for frying vegetables with toasted onions and garlic will be 5-7 minutes.

For a marinade for 1 medium head of cabbage you will need:

• 50-70 ml of vegetable oil;
• 2 tsp vinegar;
• 1 tbsp salt;
• 1 tsp Sahara.

Pour the cabbage with hot marinade an hour and a half before frying. The vegetable will cook in 3-5 minutes and retain its natural crunch and freshness of taste.

How to serve the dish?

Regardless of which roasted cabbage recipe you choose, a spectacular serving is the perfect finishing touch to your culinary masterpiece. Before presenting the dish to guests, you can sprinkle it with sesame seeds or crushed nuts. Also decoration can be lettuce leaves, slices of fresh cucumber or other vegetables.

Serve the soy sauce or sweet chili sauce in a saucepan separately. Since the dish belongs to Asian cuisine, Chinese cutlery can be used instead of traditional ones.

Fried Chinese cabbage can diversify the everyday menu and even decorate the festive table. At the same time, the dish remains a very budgetary option for treating, and its preparation does not require much time and effort. Oriental cuisine recipes plus your imagination will make culinary experiments successful, and food healthy, light and tasty.

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