Hot and sour cabbage is a very appetizing home cooking. Before cooking, you need to prepare the following ingredients: 1 Chinese cabbage, 5 cloves of garlic, appropriate amount of dried pepper, 1 teaspoon of salt, 1 teaspoon of soy sauce, and 2 tablespoons of aged vinegar.

The specific method is as follows: first, cut the cleaned Chinese cabbage into small pieces, and then cut the dried peppers and garlic into thin slices. Then heat the oil, put garlic in the pan, stir fry with low fire, then add dried chili, stir fry with low fire, then pour the Chinese cabbage into the pan, stir fry with high fire, sprinkle some water when frying, add 1 tablespoon soy sauce, 2 tablespoons aged vinegar, 1 teaspoon salt, stir fry evenly, and then take out the pan.

No.2 sour cabbage

Ingredients: Chinese cabbage 1 capsule, appropriate amount of salt, appropriate amount of boiled water.

The specific method is as follows: firstly, the Chinese cabbage is peeled and washed, slightly controlled in moisture, and shredded. If the cabbage is too thick, slice it. Sprinkle a little salt in shredded cabbage and mix well. There is not much salt, but it is not pickles. A cabbage needs about 65,438+05 grams of salt. Marinate shredded Chinese cabbage for about ten minutes, put it in an oil-free and anhydrous glass bottle, and pour salt water into the bottle. When the shredded cabbage is bottled, add an appropriate amount of cold water at last, and don't let the cold water pass over the cabbage. Cover the bottle cap and set aside for fermentation. Almost a month later, the lid was opened and the sour Chinese cabbage was ready. If it is too sour, rinse it with water. Sauerkraut is made into jiaozi stew, which tastes good!

No.3 Chinese cabbage meat roll

Ingredients: 7 pieces of Chinese cabbage, front leg meat 150g, 5 dried mushrooms and carrots as auxiliary materials, a little steamed stuffed mushrooms with auricularia auricula and Flammulina velutipes, and proper amount of salt and soy sauce.

The specific methods are as follows: first, wash the cabbage, put it on fire, add a proper amount of water, and after the water boils, blanch it in boiling water; Chop the front leg meat; Mushrooms and fungus are soaked in advance), and mushrooms, fungus and carrots are chopped; Cut mushrooms, fungus and carrots into meat paste, add appropriate amount of salt and soy sauce according to your own taste and stir well; Take a piece of scalded Chinese cabbage and add a proper amount of meat; First, roll up both sides of the cabbage; Roll up from cabbage leaves; Roll all the cabbage rolls in turn; Roll the cabbage and steam it, (about 15 minutes)