Frozen Chinese Cabbage

Some ways of cooking frozen chinese cabbge

  Blanching and dipping sauce: Put frozen Chinese cabbage in boiling water and blanch for 5 minutes, then remove and rinse with cold water and squeeze out the excess water. Then dip it in homemade egg sauce or chili egg sauce, which has a fresh, sweet and juicy taste, very delicious.
  Stewed with frozen cabbage and big bones: Thaw the frozen cabbage, cut it into pieces, blanch it in water, squeeze out the water, and stew it with the big bones until the meat is cooked through. Then mix with some chili oil, which is fragrant and spicy, nutritious and satisfying.
   Frozen Cabbage in Soup: Boil frozen Chinese cabbage and pork ribs together in soup. The sweetness and crispness of Chinese cabbage combine with the richness of pork ribs, making it a delicious choice for warm soup in winter.
  Frozen cabbage shredded Zhajiangmian: frozen cabbage is directly blanched and shredded without thawing, dipped in fried sauce, one mouthful is fresh and sweet, which not only retains the nutrition of cabbage, but also brings freshness to the traditional Zhajiangmian.

  Frozen cabbage stir fried meat: Thawed cabbage can be cut into sections or torn into strips and stir fried together with meat. The deliciousness of the meat complements the crispness of the cabbage.
  Frozen cabbage can be used to make dumpling or baozi fillings: Thawed cabbage can be used to make dumpling or baozi fillings, combining the fragrance of cabbage with the richness of the meat filling, resulting in a delicious taste.