Related recipes Vinegar baked cabbage Ingredients: tender cabbage 300g Accessories: dried laver 2g, fresh green pepper 50g, wet starch 50g, lard 50g, pepper 5g, sesame oil 10g, proper amount of vinegar, monosodium glutamate, garlic slices and soy sauce. Practice: 1. Cut the cabbage into strips 4 cm long and 2 cm wide, and cut the cabbage into smaller strips with green peppers. 2. Put oil in the pot, add pepper when it is heated to 50% heat, fry until it is purple (don't paste), take out pepper, stir-fry Chinese cabbage for a long time, then add shredded ginger, garlic slices and dried seaweed, stir-fry a few times, quickly add vinegar, sugar, monosodium glutamate, refined salt and fresh soup (50g), and cover with stew 65438. The special taste is sour, sweet, salty and tender, full of clear fragrance. Note: If the green pepper is changed into pointed green pepper and sesame oil is changed into red pepper oil, it is the practice of sweet and sour spicy cabbage. Milk depends on cabbage. Ingredients: 500g Chinese cabbage, fresh milk100g. Ingredients: ham powder, dried seaweed, starch 16 g, lard 125 g, monosodium glutamate, salt and sesame oil ginger. Practice: 1. Remove the leaves from Chinese cabbage and cut into pieces 1.5 cm wide and 5 cm long. 2. Heat the pot and put lard. When the oil temperature reaches 70% heat, put the Chinese cabbage into the pot and fry it for about 1 min. When the Chinese cabbage is beige, take it out and control the residual oil. Leave 25g of oil in the original pot, put it in a wok with ginger, pour in the fried Chinese cabbage, milk, dried seaweed, salt, monosodium glutamate and a little fresh soup, and lean over low fire until the juice is a little. Features: bright color and delicious smell. Roasted Chinese cabbage with chestnuts Ingredients: cabbage heart 300g, chestnuts 100g. Ingredients: ham and bamboo shoots 10g, wet starch 15g, cooked lard 25g, peanut oil 125g, salt monosodium glutamate and white sugar sesame oil. Practice: 1. Cut the root of Chinese cabbage into sharp shapes with silver, cut it in half, cut it into strips of Chinese cabbage with a length of 7 cm and a width of 0.6 cm (cut several knives vertically at the root of Chinese cabbage to connect the whole Chinese cabbage), cut ham and bamboo shoots into tendons, and cut a small cross on each chestnut (just cut the chestnut skin). Add water to the pot, add chestnuts and cook until the skin is soft. Peel the chestnuts while they are hot. 2. Put peanut oil in the pot. When the fire is 60% hot, add chestnuts and cabbage, stir-fry a little, and take out clean oil. 3. Set the wok on fire, add 30g of lard, then add Chinese cabbage, chestnuts, ham slices, bamboo shoots, salt monosodium glutamate and white sugar, bring to a boil with high fire, simmer for 5 minutes with low fire, thicken with water and order sesame oil. The special fruit juice is delicious, crisp and palatable. Ingredients: cabbage heart 2000g Ingredients: tender coriander stalk, one red bell pepper 100g each, boiled orange juice, sugar, salt, monosodium glutamate and banana essence. Practice: 1. Cut the Chinese cabbage and red bell pepper into 4 cm long filaments. 2. Marinate the cut shredded Chinese cabbage, red bell pepper and coriander stalks with refined salt for 20min, control off the salt water, add monosodium glutamate, boiled orange juice, sugar and banana essence, and put them in the refrigerator for several hours to eat. Features bright color, crisp and sweet, cool and refreshing. Supplement: Edible method. There are many ways to eat Chinese cabbage. In terms of cooking methods, whether it is frying, frying, roasting, frying, stewing, roasting, rinsing, cold salad or pickling, delicious dishes can be made, especially fresh mushrooms, mushrooms, ham, shrimp, meat and chestnuts, and many dishes with unique flavors can be made. Supplement: diet should be taboo. Chinese cabbage suits everyone. It is more suitable for people with chronic habitual constipation, cold, cough due to lung heat, throat inflammation, abdominal distension and fever. Sticking Chinese cabbage leaves on the face can reduce the growth of acne on the right side. Diarrhea patients try to avoid eating cabbage. Rotten Chinese cabbage can't be eaten, because the nitrate in Chinese cabbage is converted into toxic nitrite by bacteria. Nitrite can oxidize low red blood cells in blood, enrich methemoglobin and improve oxygen carrying capacity. The user is seriously deprived of oxygen, causing poisoning, dizziness, headache, nausea, rapid heartbeat, coma and even life-threatening. Special reminder: Eating more cabbage can prevent breast cancer. According to the scientific findings of new york Hormone Research Institute, the incidence of breast cancer among women in China and Japan is much lower than that of western women, which is because they eat more cabbage. The survey shows that the annual incidence of breast cancer is 6 in China, 265.438+0 in Japan, 84 in Northern Europe and 965.438+0 in the United States. Scientists have found that there is a compound in Chinese cabbage that can help decompose estrogen related to breast cancer. This compound is called indole -3- methanol, which accounts for about 65,438+0% of the dry weight of Chinese cabbage. Women who eat 450 grams of Chinese cabbage every day can absorb 500 milligrams of this compound, thus increasing the amount of an important enzyme in the body, which can help break down estrogen. Homemade cabbage heart Ingredients: 500g of Chinese cabbage Accessories: day lily 1 5g of black fungus (water hair)15g of winter bamboo shoots15g of seasoning: 2g of monosodium glutamate, 3g of salt, 4g of soy sauce, 3g of bean paste and 20g of vegetable oil. Practice:1. Wash the cabbage and cut it into inches. 2. Heat the oil in a wok, boil the oil, add Chinese cabbage, day lily, fungus and bamboo shoots, stir-fry until half cooked, add monosodium glutamate, salt, soy sauce and bean paste, soak well and stir-fry. Ruyi cabbage roll ingredients: 500g pork (fat and thin) 100g seasoning: 2g monosodium glutamate, 5g onion, 5g ginger, 5g lard (refined), starch (pea) 10g, soy sauce 10g and 5g salt. Practice: 1. Take 2 Chinese cabbage leaves and blanch them with boiling water. Wash pork, chop it into meat stuffing, put it in a pot, add about 20g of wet starch made of onion, Jiang Mo, soy sauce, refined salt and starch, and mix well to make stuffing. 2. Mix broth 150ml, soy sauce, lard, refined salt and monosodium glutamate into juice. 3. Spread the leaves on the chopping board, spread the meat stuffing, roll them into rolls, cut the rolls into pieces in a bowl, pour the juice on them, steam them in a cage for 20 minutes, and take them out.