Chinese cabbage is the most colorful vegetable and contains minerals and vitamins. Cabbage contains more calcium, vitamin C and carotene than Chinese cabbage, but contains less glycogen and sugar. Do you know how to make Chinese cabbage delicious? Let's see how to make Chinese cabbage well.

First, Chinese cabbage stewed tofu ingredients: two pieces of water tofu, one class of Chinese cabbage;

Accessories: half a tomato, a little salt, a little ginger and a little mushroom essence;

Exercise:

1. Stir-fry ginger foam with oil;

2. Add tomatoes and stir-fry;

3. Add tofu slices, stir-fry for a while, and cook for 10 minute;

4. Chop the Chinese cabbage, put it in and boil it, add a little salt and edible fungus powder to taste.

Second, fish paste, vegetable tomato porridge ingredients: fish roe 1 a small piece, half a tomato, millet porridge 1 plate, Chinese cabbage in moderation;

Accessories: bone soup, vegetable oil, salt, wine;

1. Cook the small fish, remove the sting and mash;

2. Clean vegetables, blanch them with boiling water, chop them with a knife, blanch tomatoes, peel and remove seeds, and chop them with a knife;

3. Add tomatoes to the prepared bone soup and cook until soft and rotten, then add millet soup, fish paste and side dish paste, stew on low heat, add cooked vegetable oil and a little salt.

Third, Chinese cabbage fried pasta: Chinese cabbage, pork, sweet potato vermicelli (dry);

Seasoning: appropriate amount of vegetable oil, onion, star anise, fresh soy sauce, soy sauce, sugar and carved wine;

1. Cut sweet potato vermicelli into sections about 10 cm long and soften with cold foam;

2. Pull down the Chinese cabbage, remove the roots, wash and drain;

3. Cut into small pieces;

4. Boil the water first and cook the vermicelli. After the sweet potato vermicelli is boiled until it has no hard core, put in the cabbage and take it out together with the sweet potato vermicelli when it fades;

5. Heat oil in a stainless steel pan, add one star anise, stir-fry until fragrant, add onion, put stockings and high heels when fragrant, add a small amount of carved wine, stir-fry until faded;

6. Finally, add sweet potato vermicelli and Chinese cabbage, add soy sauce, fresh soy sauce and a little sugar, stir fry evenly, and serve until the juice is thick.

Fourth, chicken breast and green vegetable porridge ingredients: 500 grams of rice, 1 chicken leg;

Accessories: Auricularia auricula, Chinese cabbage, vegetable oil, salt, wine, sesame oil and black pepper;

1. Wash the chicken legs, remove the bones and cut into cubes;

2. Boil water in the pot, soak the diced chicken breast, pour out the turbid water, and clean the diced chicken breast;

3. Wash the auricularia auricula and chop it; Chinese cabbage leaves are easy to tear; The rice is washed clean and tidy;

4. Put the diced chicken breast, auricularia auricula and rice into a pressure cooker, pour a proper amount of water, add a small amount of burnt rapeseed oil, add salt and a small amount of distiller's grains, and cover the outer cover tightly. When the fire is so high that it reaches the SAIC motor, turn to slow fire 10 minute;

5. After the pressure cooker is discharged, if the fire stops, open the outer cover, pat, pour in the green leaves and black pepper, stir well and heat for about 30 seconds. Take a small amount of sesame oil out of the pot.