1. Vinegar cabbage
Composition:
400g of Chinese cabbage, 50g of dried pepper, scallion, pork belly, 2 tbsps of white sugar, 2 tbsps of aged vinegar, 2 tbsps of salt 1/,2 tbsps of dried starch1/tbsps of clear water and peanut oil.
Exercise:
1. Wash the leaves of Chinese cabbage, control the moisture, obliquely cut the blade into slightly larger pieces, and slice the pork belly;
2. Cut the onion into sections, cut the dried pepper into sections, put the sugar, vinegar, salt, starch and water together in a small bowl, and stir evenly to form a paste;
3, from the pot, stir-fry the pork belly in a hot pot and cool the oil;
4. Stir-fry until the pork belly spits oil and the surface is slightly burnt. Add the onion and pepper segments and continue to stir-fry until the pepper color is dark jujube red;
5. Add the cabbage slices and turn to a big fire to stir fry;
6. When the cabbage leaves become soft, add the sauce; Stir-fry evenly and remove the pan.
Second, hot and sour Chinese cabbage
Composition:
1 Chinese cabbage, 1 spoonful of oil, 1 small piece of ginger, 1 root onion, 3 peppers, 1 spoonful of aged vinegar, soy sauce and salt.
Exercise:
1. Wash the cabbage and cut into sections, slice the ginger and cut the onion into small pieces.
2. After putting the oil in the pot, add a little salt and stir-fry the cabbage.
3. After the cabbage is flattened by half, add a little pepper, vinegar and soy sauce.
4. Add ginger slices and continue to stir fry for 5-8 minutes.
Third, spicy cabbage.
Composition:
A cabbage, leek, rice flour, Chili noodles, fish sauce, garlic, ginger, pear, salt.
Exercise:
1. Wash the cabbage, break it into small pieces, marinate it with salt for one night, wash the salt the next day, and control the water to dry.
2, add a little water to the glutinous rice noodles, add water to the wok to boil, pour in the glutinous rice paste, and let it cool.
3. Add a little boiling water to the Chili noodles to cool.
5. Add minced garlic, Jiang Mo, minced pear, fish sauce, minced leek, a little salt and glutinous rice paste into the Chili sauce.
6. Put the dried cabbage into the pot, add the Chili sauce and mix well, let it stand for 2-3 days to ferment, and finally put it into a fresh-keeping box and put it in the refrigerator for refrigeration.
Fourth, soup baby dishes.
Composition:
Baby cabbage, ham, pepper, preserved eggs, pork bone soup, sesame oil, salt, garlic.
Exercise:
1. Prepare materials first, clean the baby dish and divide it into two parts, cut sausage and pepper, cut garlic into small petals, diced preserved eggs and pork bone soup.
2. Add some sesame oil to the pot and add garlic cloves when the oil temperature is four or five layers hot.
3. Add the prepared pork bone soup when the garlic cloves are fried to golden brown.
4. After the thick soup is boiled, add the cut baby vegetables and cook until soft.
5. Take the baby tray out of the tray and leave the soup in the pot.
6. Continue to cook ham sausage, pepper tickets and preserved eggs.
7. After boiling, add a little salt and water starch and pour it on the cooked doll dish.