First, Chinese cabbage fried noodles

Required materials: half a cabbage, vermicelli 1 stick, proper amount of oil and salt, onion 1 piece, ginger 1 piece, 2 cloves of garlic, several pieces of pepper 10, 7-8 dried peppers, 2 tablespoons of soy sauce and a few drops of rice vinegar.

Practice steps:

1. First, soak the vermicelli in warm water, and soak the vermicelli until there is no hard heart. The vermicelli should be fully soaked and absorb enough water. If the vermicelli is not fully soaked, it will easily stick to a ball when fired. Don't soak the vermicelli in hot water, it is easy to break when soaked in hot water.

2. Peel off the leaves of the cabbage, rinse them, cut the cabbage into strips, and separate the cabbage patch from the cabbage leaves. When frying, fry the cabbage patch first, then the cabbage leaves, so as not to over-fry the cabbage leaves.

3. Cut the onion into chopped green onion, shred the ginger, slice the garlic, cut the dried pepper in half, and don't want the pepper seeds.

4. Add water to the pot to boil, add vermicelli to blanch, blanch vermicelli until it becomes transparent, remove vermicelli, put it in cold water to cool, remove and drain.

5. Take out the vermicelli, drain it, put it in a pot, add 1 tbsp oil and 1 tbsp soy sauce, and mix well. After this step, the fried vermicelli will not stick to the pot or stick to a ball when frying. This is a trick of fried noodles.

6. Heat the pot with oil, stir-fry the pepper with low fire, stir-fry the pepper until it is slightly burnt, and remove the pepper.

7. Add chopped green onion, shredded ginger, garlic slices, and dried chili until fragrant. Don't fry the dried chili, which is bitter.

8. Add the cabbage strips and stir-fry over high fire, and stir-fry the cabbage strips until they are slightly soft.

9. Add cabbage leaves, pour in a few drops of rice vinegar, stir-fry over high heat, and stir-fry the leaves until they are wilted.

10. Add vermicelli, add salt, 1 tbsp soy sauce, stir-fry evenly over high heat, turn off the heat and serve.

Second, stewed pork and cabbage vermicelli

Required materials: half a cabbage, 500g pork belly (with skin), wide vermicelli 1 bar, proper amount of oil and salt, onion 1 section, 2 slices of ginger, several pieces of pepper 10, 2 aniseed, 2 dried peppers, and cooking wine 1 spoon.

Practice steps:

1. Prepare the required materials. The vermicelli is made of wide vermicelli, preferably made of potato starch, which is resistant to cooking, does not rot after long cooking, and has a strong and smooth taste. Pork belly is pork belly with skin. There is a lot of adipose tissue in the belly of pigs, which is accompanied by muscle tissue, so the lean meat in this part is also the most tender and juicy. Its fat meat is easy to be heated, and the lean meat will not be cooked for a long time.

2. Fold the wide vermicelli into sections, put it in a pot, add boiling water, scald the wide vermicelli until it becomes soft, and then soak it in warm water until it becomes soft and has no hard heart.

3. Cut the pork belly into pieces with a uniform size of about 2 cm.

4. Add water to the pot and blanch the pork belly in cold water. After the water boils, skim off the floating foam, cook for 4-5 minutes, take it out and wash it in warm water. When blanching the pork belly, put the pork belly in cold water, so as to remove blood, mucus, impurities and fishy smell from the pork belly, and also remove excess grease from the pork belly.

5. Heat the pot with oil, add pork belly, pour in soy sauce and cooking wine, stir-fry pork belly and color it, and add onion, ginger, pepper, aniseed and dried pepper to stir-fry evenly.

6. Add hot water, the amount of water should not exceed the meat noodles, and the water should be added at one time. In the later stage, the cabbage and vermicelli should be stewed, and the fire should be boiled and simmered for 40-50 minutes.

7. During the period, cut the cabbage into 3 sections, and then cut the cabbage into strips.

8. Take another pot, add oil to heat it, stir-fry the cabbage, stir-fry the cabbage until it is slightly soft, and stew the cabbage after frying, which is easy to taste and tastes good.

9. After the pork belly is stewed for a long time, put the fried cabbage in the meat pot, add the wide vermicelli and stew together, add the right amount of salt and continue the stew. Stew the cabbage until it is cooked and rotten, stew it with wide powder to make it transparent, turn off the fire and serve it out.

3. Stewed vermicelli with Cabbage and Pleurotus ostreatus

Required materials: half a Chinese cabbage, 250g of Pleurotus ostreatus, vermicelli 1 bar, proper amount of oil and salt, onion 1 section, 2 slices of ginger, 2 pieces of aniseed, 2 tablespoons of soy sauce, and white pepper 1 teaspoon.

Practice steps:

1. Prepare the required materials, and the vermicelli is best made of potato powder, which tastes strong, resistant to cooking and unbreakable. The vermicelli needs to be soaked in warm water in advance, and the vermicelli needs to be soaked until there is no hard heart.

2. Peel off the leaves of Chinese cabbage, rinse them, drain the water, then cut the cabbage into three sections, stack them together, and then cut them into strips.

3. Cut off the roots of Pleurotus ostreatus, and then tear it into strips by hand.

4. Boil the pot with water, put in the oyster mushroom blanching water, blanch the oyster mushroom until it becomes soft, take out the oyster mushroom and drain the water for later use. The oyster mushroom blanching water can remove impurities and sawdust from the oyster mushroom.

5. Heat the pan with oil, add chopped green onion, Jiang Mo and aniseed until fragrant.

6. Stir-fry the cabbage strips, stir-fry the cabbage until it is slightly soft, which makes it easier to taste after frying, and stew the cabbage directly without frying, which is not easy to taste and has a bad taste.

7. Add the cooked Pleurotus ostreatus, stir fry evenly together, pour in proper amount of water, add soy sauce, and bring to a boil.

8. Add vermicelli, add salt, bring to a boil, turn to medium heat, stew for about 15 minutes, stew the cabbage until soft and rotten, turn off the fire, sprinkle with white pepper, stir well and serve.

Fourth, stir-fried fungus with cabbage

Required materials: cabbage heart 1 piece, auricularia auricula (dried) 1 piece, proper amount of oil and salt, onion 1 piece, 2 cloves of garlic, soy sauce 1 spoon, chicken essence 1 teaspoon, and a few drops of rice vinegar.

Practice steps:

1. First, soak the dried auricularia auricula in warm water for 1-2 hours, and fully soak the auricularia auricula. If the dried auricularia auricula is not fully soaked, the taste and nutrition will be greatly lost. After the dried fungus is soaked, wash it, pick off the roots, and then tear the fungus into small flowers.

2. Chinese cabbage is made from the heart of Chinese cabbage, which tastes good, crisp and moist. Peel off the leaves of Chinese cabbage, wash them, and control the water.

3. Slice the Chinese cabbage, and separate the parts of cabbage leaves and cabbage leaves. Slice the Chinese cabbage into pieces, and it will be easier for Chinese cabbage to taste, and the Chinese cabbage leaves and cabbage leaves will be separated. When frying, stir-fry the Chinese cabbage leaves first, so that the cooking time of the Chinese cabbage leaves is the same as that of the Chinese cabbage leaves, so that the Chinese cabbage leaves will not be over-fried, and the Chinese cabbage tastes crisp and refreshing. This is a trick to stir-fry cabbage.

4. Add the right amount of oil to the wok, heat it, add chopped green onion, garlic slices and dried chili until fragrant.

5. Add the cabbage and stir fry for 1-2 minutes.

6. Add the fungus and stir fry together, and stir fry the cabbage.

7. Add cabbage leaves, add salt, soy sauce and chicken essence, stir-fry quickly and evenly with high fire, turn off the fire, and serve.

Five, stir-fried cabbage with minced meat

Required materials: 500g of Chinese cabbage, 10g of pork 1 00g, proper amount of oil and salt, onion 1 segment, 2 slices of ginger, 2 cloves of garlic, 2 tablespoons of oyster sauce 1 tablespoon, 2 tablespoons of light soy sauce, cooking wine1tablespoon and a few drops of rice vinegar.

Practice:

1. Peel the cabbage leaves, rinse them in clean water, drain the clean water, and then slice the cabbage leaves with a blade. This step is very important. When frying, stir-fry the cabbage leaves first, then stir-fry the cabbage leaves.

2. Cut the pork into powder, cut the onion into chopped green onion, cut the ginger into powder and slice the garlic.

3. Add oil to the pot and heat it. Add cabbage to help stir-fry the fire, pour a few drops of rice vinegar, stir-fry the cabbage until it is broken, and take it out for use.

4. Add a little oil to the pot, add chopped green onion, Jiang Mo and garlic slices and stir-fry until fragrant, add minced pork and stir-fry minced pork until the color turns white.

5. Pour in soy sauce, stir-fry the cooking wine evenly, and add the cooking wine to remove the fishy smell of pork.

6. Stir-fry the cabbage leaves with high fire, and stir-fry the cabbage leaves until they are slightly soft.

7. Add the fried Chinese cabbage slices, add oyster sauce and a little salt, stir fry quickly and evenly on high fire, turn off the fire, and serve out.

6. Stewed frozen tofu with Chinese cabbage and pork belly

Required materials: half a cabbage, frozen tofu 1 block, vermicelli 1 bar, pork belly 1 kg, proper amount of oil and salt, onion 1 segment, 2 slices of ginger, 2 aniseed, cooking wine 1 spoon, and soy sauce/kloc.

Practice steps:

1. Put the frozen tofu in cold water in advance and thaw naturally at room temperature. After thawing, squeeze the frozen tofu to remove water for later use. This will dehydrate the frozen tofu. Frozen tofu is like a sponge, squeezing out the water and stewing it in the soup, which can absorb the fragrance of the soup and make the tofu more tasty.

2. The vermicelli should also be soaked in advance. Put the vermicelli in the basin, pour in boiling water, blanch the vermicelli with boiling water, and then soak it in warm water until it has no hard heart.

3. Peel off the leaves of Chinese cabbage, wash them in clean water, and then slice the Chinese cabbage.

4. Slice the pork belly, and choose to bring some fat meat to the pork, which tastes good and cooks well.

5. Add oil to the pot and heat it. First, stir-fry the fat meat to get oil, then stir-fry the sliced meat, turn the fried meat into white, then add chopped green onion, shredded ginger and aniseed, and stir evenly.

6. Add the cabbage slices and stir fry until they are slightly soft.

7. Pour in a proper amount of water until the water is equal to the cabbage. When the cabbage is stewed, it needs water, then add salt, soy sauce, cooking wine, boil over high fire, add frozen tofu, and stew with vermicelli. Stew the cabbage until it is soft and rotten, and the color of the vermicelli stew becomes transparent. Keep some soup in the stew and don't stew it dry. Turn off the fire and let it out.

Seven, boiled bean skin cabbage

Required materials: cabbage 1/2, 4 pieces of bean skin, proper amount of oil and salt, onion 1 section, 2 pieces of ginger, 3 cloves of garlic, pixian bean paste 1 spoon, soy sauce 1 spoon, sugar 1 2.

Practice:

1. Cut the bean skin into strips 1-2 cm wide.

2. Peel the cabbage leaves, wash them, drain the water, and then slice the cabbage leaves.

3. Cut the onion into chopped green onion, mince the ginger, mince the garlic, cut off the tail of the dried pepper, and cut the pepper seeds into small pieces.

4. Heat the pot with oil, stir-fry the cabbage slices with a big fire, stir-fry the cabbage slices until they are broken, take them out and put them in a big bowl for later use.

5. Add oil to the pot again, heat it, add Pixian bean paste, stir-fry with low heat to make red oil, stir-fry, add chopped green onion, Jiang Mo and stir-fry.

6. Add a proper amount of water, pour in soy sauce, chicken essence and salt, bring to a boil, add bean skin, bring to a boil, and cook for 5-6 minutes. Cook the bean skin until it becomes soft, pour in a proper amount of water and starch, heat until the soup becomes thick, and turn off the heat.

7. Pour the bean skin and soup into a large bowl of cabbage and sprinkle with chopped green onion and minced garlic.

8. Add oil to the pot and heat it. Add pepper and fry it until it is slightly burnt. Remove the pepper. Add dried pepper and fry it until it is brown and red. Don't fry it.

Eight, hot and sour cabbage

Required materials: Chinese cabbage 1/2, proper amount of oil and salt, 2 slices of ginger, 2 cloves of garlic, 20 pieces of pepper, dried pepper 10, soy sauce 1 spoon, rice vinegar 1 spoon.

Practice:

1. Wash the cabbage, cut off the leaves, and leave the cabbage. The cabbage leaves can be used for soup or other dishes.

2. Cut the cabbage in half vertically, slant the knife at an angle of 45 degrees, and slice the cabbage.

3. The rest of the cabbage is sliced according to the sample. Cut the stem of the dried pepper, remove the seeds, then cut it in half, mince the ginger and slice the garlic.

4. Add oil to the pot and heat it. Add pepper and fry it on low fire. Fry the pepper until it is slightly burnt. Remove the pepper.

5. Add Jiang Mo, garlic slices and dried Chili slices, saute until fragrant, add Chinese cabbage slices and stir-fry for 2-3 minutes until the Chinese cabbage slices are slightly soft.

6. pour in soy sauce, salt, rice vinegar and salt, stir fry quickly and evenly on high fire, turn off the fire, and serve out.

Nine, sweet and sour cabbage

Required materials: half a Chinese cabbage, proper amount of oil and salt, onion 1 segment, ginger 1 slice, garlic 1 petal, half a tablespoon of sugar, balsamic vinegar 1 tablespoon, soy sauce 1 tablespoon, and half a tablespoon of starch.

Practice steps:

1. Peel the Chinese cabbage, wash it, and drain the water.

2. Slice the cabbage slices, and separate the cabbage leaves and cabbage leaves. When frying, stir-fry the cabbage leaves first, so that the maturity of the fried cabbage is consistent and the cabbage leaves will not be over-fried. This is a trick to stir-fry cabbage.

3. Take a small bowl, add half a bowl of water, then add balsamic vinegar, soy sauce, sugar, salt and starch, and mix well to make the juice for thickening.

4. Heat the pan with oil, add chopped green onion, Jiang Mo and garlic slices until fragrant.

5. Add the cabbage and stir-fry it over high heat, and stir-fry the cabbage until it is slightly soft.

6. Stir-fry the cabbage leaves with high fire, stir-fry the cabbage leaves until they are slightly soft, pour in the prepared juice and thicken them, heat them with high fire until the soup becomes thick and all the soup is wrapped on the cabbage, turn off the fire, and take them out and put them on a plate.

Ten, bean skin stir-fried cabbage

Required materials: 4 pieces of bean skin, 2 Chinese cabbage 1/,proper amount of oil and salt, onion 1 section, 2 slices of ginger, 2 cloves of garlic, oyster sauce1spoon.

Practice:

1. Peel the Chinese cabbage, wash it, drain the water, cut the onion into chopped green onion, mince the ginger and slice the garlic.

2. Cut the cabbage leaves in half vertically, slant the knife at an angle of 45 degrees, slice the cabbage slices, and slice the cabbage with an oblique blade, which is easier to taste.

3. Cut the bean skin into rhombic pieces, add water to the pot to boil, blanch the bean skin, boil for 2-3 minutes after the water boils, and cook the bean skin until soft.

4. Put the bean skin in cold water to cool, take out the purified water for later use, and put the blanched bean skin in cold water to cool, so that the bean skin will not stick together and taste good.

5. Heat the pot with oil, add pepper and fry it with low fire, fry the pepper until it is slightly burnt, and remove the pepper.

6. Add chopped green onion, Jiang Mo, garlic slices and saute until fragrant. Add cabbage slices and stir-fry them over high fire. Stir-fry the cabbage slices until they are raw and slightly soft.

7. Add the bean skin and stir well, add the salt and oyster sauce, stir well quickly, turn off the fire, and serve out.