One: coleslaw: (cold dish)
Ingredients: 400g of Chinese cabbage.
Accessories: pepper (red tip) 15g,
Seasoning: salt 10g, sugar 40g, vinegar 40g and sesame oil 5g.
Exercise:
1. Wash the cabbage, remove the leaves, and cut the stems with an oblique knife;
2. Wash and shred the red pepper for later use;
3. Put the cabbage leaves in a heat-resistant bag, loosen the bag mouth, cook with strong microwave for 7 minutes, and then soak in ice water;
4. Roll cabbage leaves into a tube shape, squeeze out water and cut them into 2cm long, and arrange them vertically, and spread the cut shredded red pepper on the vegetables;
5. Heat the salt, sugar, vinegar and sesame oil with strong microwave for 2 minutes and 30 seconds, take it out and mix well, then pour it on the vegetable roll.
Two: vinegar cabbage: (hot dish)
Ingredients: 500g of Chinese cabbage.
Seasoning: 50g vegetable oil, salt 10g, pepper 10g (dried red tip), 20g sugar, 5g vinegar 15g soy sauce, 2g pepper, 5g starch (corn), 2g garlic (white skin), 5g onion and 5g ginger.
Exercise:
1. Peel off the old leaves of Chinese cabbage, cut off the roots, wash, cut into rhombic pieces and put them in a large plate;
2. Add salt to the bowl and mix well;
3. Put sugar, vinegar, soy sauce, monosodium glutamate and water starch into a bowl, and then mix in the marinade;
4. When the oil is injected into the pot and burned to 80% heat, drain the cabbage, stir-fry the cabbage a few times quickly, take it out when it is five ripe, and drain the water;
5. Leave a little base oil, and when it is heated to 50%, add dried pepper and stir-fry until spicy, and add pepper and stir-fry until fragrant;
6. Add chopped green onion, garlic slices and Jiang Mo, stir-fry cabbage, pour marinade, stir well, and pour sesame oil.
Three: spicy cabbage:
Ingredients: 750g of Chinese cabbage.
Seasoning: starch (corn) 10g, vegetable oil 10g, soy sauce 20g, salt 10g, monosodium glutamate 2g, garlic (white skin) 5g, onion 10g, ginger 5g and pepper 2g.
Exercise:
1. Remove yellow leaves from Chinese cabbage, wash and cut into 2cm cubes;
2. Put 100g fresh soup into a bowl, and add soy sauce, refined salt, monosodium glutamate and starch to make juice for later use;
3. Put another spoonful of 15g oil, heat the oil, use garlic slices, chopped green onion and Jiang Mo in the wok, and then stir-fry the chopped peppers a few times;
4. Pour in the cabbage, adjust the juice, add pepper oil when the juice is cooked, and stir well to serve.
Four: Shrimp mixed with cabbage:
Ingredients: 250 grams of Chinese cabbage, shrimp skin100g.
Seasoning: soy sauce 5g, sugar 5g, vinegar 5g, sesame oil 10g, rice wine 10g.
Exercise:
1. Wash the cabbage, cut it into 5 cm square pieces, blanch it in a boiling water pot, remove the raw flavor, take it out immediately, let it cool, soak it in water and put it in a bowl.
2. Soak shrimps in boiling water or Shaoxing wine, put them on blanched cabbage, add some soy sauce, sugar, vinegar and sesame oil, and mix well.
Five: beef fried cabbage:
Ingredients: beef 250g, tomato and cabbage 1 50g, cooking wine 3g, salt 4g, monosodium glutamate1g, lard10g.
Exercise:
1. Wash tomatoes and cut them into cubes; Wash the cabbage and cut it into thin slices.
2. Wash the beef, cut it into thin slices, put it in a clean pot, add water until the beef crosses the boundary, boil it over high fire, and skim off the floating foam; Add lard and cooking wine and cook until the beef is almost cooked. Then pour the tomatoes and cabbage into the pot and stew until they are all cooked. Add salt and monosodium glutamate and stew for a while, then you can eat.