Ingredients: 5 clean Chinese cabbages, soy sauce, vinegar, refined salt, shredded ginger and monosodium glutamate.

Production: Pick out all the cabbages, wash them, and control the moisture. Cut into long strips with the width of 1 inch along the length direction, and then cut into pieces of half an inch diagonally. Make a fire, put the ginger into the pot, and it is best to cook it inside and outside the pot. Immediately add the cabbage, stir-fry over high fire until it is half cooked, add soy sauce, vinegar and refined salt, stir-fry slightly, and add monosodium glutamate.

2. Vinegar cabbage

Ingredients: Chinese cabbage, dried laver, soy sauce, vinegar, monosodium glutamate, sesame oil, wet starch, onion and a little Jiang Mo.

Production: Slice the cabbage heart and soak the dried seaweed in warm water. Heat wok with torch oil, stir-fry wok with onion and Jiang Mo, stir-fry cabbage, quickly stir-fry dried seaweed (even the original soup) and soy sauce, add vinegar, thicken, add monosodium glutamate, turn it over a few times, and sprinkle with sesame oil.

Efficacy: Help digestion, regulate five internal organs and improve immunity.

3. Braised cabbage with laver

Ingredients: Chinese cabbage, dried laver, winter bamboo shoots, water-soaked mushrooms, onion ginger, refined salt, white sugar, cooking wine, broth, sesame oil and monosodium glutamate.

Production: Wash the cabbage. Cut into long strips, then change knives into sections, cut winter bamboo shoots into sections, and cut mushrooms in half. Take a wok, heat salad oil to 60%, add Chinese cabbage, fry until cooked, pour out and control the oil. Start the wok again, simmer the fat pig oil to produce oil, and remove the meat residue. Bring the fire to a boil, put the onion and ginger in the pot, stir-fry the winter bamboo shoots and mushrooms, then cook the broth, seasoning, dried seaweed and Chinese cabbage, add monosodium glutamate and drizzle with sesame oil.

Efficacy: Xiaoshi Xia Qi has certain curative effect on impotence due to kidney deficiency.

4, cold cabbage heart

Preparation: Chinese cabbage, green onion, shrimp skin, refined salt, vinegar and monosodium glutamate.

Production: choose a strong Chinese cabbage heart and finely cut it into silk; Onions and shallots are cut into filaments. Add dried shrimps, salt, vinegar, monosodium glutamate and sesame oil, and mix well.

Efficacy: It can stimulate appetite and promote digestion, and has the effects of preventing colds and losing weight.

5. Kimchi

Ingredients: Chinese cabbage, leek, ginger, garlic, apple, glutinous rice, refined salt, sugar and Chili sauce.

Production: Divide the cabbage into two parts, sprinkle salt evenly on each piece of cabbage, both sides, put it in a pot, press on heavy objects and marinate for half a day. Mince garlic, ginger and leek; Apple shredding; Cook glutinous rice into thick porridge and let it cool.

Put minced garlic, Jiang Mo, minced leek, Chili sauce, sugar, monosodium glutamate and shredded apple into a basin, then pour glutinous rice porridge into the basin and mix well.

Wash the jar with pickles, rinse the pickles with clear water several times and put them in the jar. Put a layer of cabbage and a layer of sauce. And constantly grab a few times with your hands, so that every piece of cabbage can be dipped in sauce as much as possible.

The jar is sealed, left at room temperature for one day, and then moved to a cold place. You can eat it in two or three days. If the fermentation is too fast, you can drop a little white wine, which will not be sour.

6. Vinegar cabbage 1

1. Wash the cabbage according to personal preference (-_ |||), break it into personal preference by hand, and dice the garlic. ...

2. heat the pot and add cold oil ... first pour the cabbage into the pot and stir-fry until half-cooked, then put down the cabbage leaves and stir-fry a few times. ...

3. Add garlic, add a little water, add vinegar according to personal preference, add salt according to personal preference, and mix well ... Sauce purple and vinegar roasted cabbage can be above. ...

7. Vinegar cabbage 2:

Production materials: Chinese cabbage, pepper, vinegar, salt, chicken essence, onion, ginger, garlic, starch and oil.

Step: (1) Wash the cabbage, cut it into 2.5cm long rhombic slices, and slice the onion, ginger and garlic.

(2) Put the onion, ginger and garlic into a small bowl, add a small amount of water, vinegar, salt, monosodium glutamate, starch and 20g water, and stir well.

(3) Heat the wok, add the base oil, heat it, stir-fry the cabbage, pour the prepared juice after it is cooked, add a little pepper, stir-fry for a few times, and make the juice hang evenly on the surface of the cabbage.

8.roasted cabbage with chestnuts

Ingredients: cabbage heart 300g, chestnut100g.

Ingredients: ham and bamboo shoots 10g, wet starch 15g, cooked lard 25g, peanut oil 125g, salt monosodium glutamate, sugar and sesame oil.

Exercise:

1. Cut the root of Chinese cabbage into a sharp shape with silver, cut it in half, cut it into 7 cm long and 0.6 cm wide Chinese cabbage strips (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, cook until the skin becomes soft, and peel off 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.

9, juice cabbage heart

Ingredients: 2,000 grams of cabbage.

Ingredients: tender coriander stalk, red bell pepper100g, boiled orange juice, sugar, salt monosodium glutamate, banana essence.

Exercise:

1. Cut Chinese cabbage and red bell pepper into 4cm long filaments to build a network of classical culture and folk customs.

2. Marinate shredded Chinese cabbage, red bell pepper and coriander stalks with refined salt for 20 minutes, control off the salt water, add monosodium glutamate, boil concentrated orange juice, sugar and banana essence, and put them in the refrigerator for several hours before eating.

Features: bright color, crisp, sweet and sour, cool and refreshing.

10, stir-fried Chinese cabbage with vegetarian dishes

Ingredients: 500g Chinese cabbage, 20g oil, 50g soy sauce, 5g refined salt and 3g shredded ginger.

Methods: 1. Wash the cabbage and control the moisture. Cut into strips with a width of 1.5 cm. Then change the knife and cut it into 3 cm long sections. Wash ginger and cut into filaments. 2. Put the wok on the fire, add oil, heat it, add shredded ginger and stir-fry it slightly, then add cabbage, stir-fry it over high heat until it is half cooked, and add soy sauce and salt and stir-fry it slightly.

1 1, spicy cabbage

Ingredients: Chinese cabbage 500g, sesame oil 10g, refined salt 4g, sugar 40g, vinegar 15g, dried pepper 5g, onion 8g and ginger 5g.

Method:

1. Cut off the leaves of Chinese cabbage, leaving only the white side in the middle, wash and cut in half, and cut into strips with the width of 1.5 cm together with vegetables. Then cut the dried Chili, onion and ginger into filaments.

2. Put the cabbage into a pot, sprinkle salt evenly, marinate for 3-4 hours, and squeeze out the water in the cabbage strips by hand and put them into the pot.

3. Heat the sesame oil in the pot, add the shredded pepper and stir-fry. Add onion and shredded ginger and saute until fragrant. Boil the vinegar and add 50 grams of water and sugar. After boiling, cool off the fire, pour the juice on the cabbage strips in the basin, marinate for 5 hours, and store in the refrigerator. Eating and changing knives, everything is two paragraphs. Then put the shredded onion and ginger on the cabbage strips and drizzle with Chili sauce.

12, vinegar cabbage 3

Ingredients: 300 grams of clean cabbage. Vegetable oil 30g, sesame oil 7.5g, pepper 15g, refined salt 4g, soy sauce 15g, rice vinegar 15g, sugar 22g and water starch 20g.

Methods: 1. Cut the cabbage into elephant eyes.

2. Put the oil in the pot, stir-fry the pepper, take it out, add the cabbage, stir-fry it with oil for a few times, cook vinegar and soy sauce, add sugar and refined salt, thicken it, and pour in sesame oil to serve. (Chrysanthemum Gu Jian Wine /TOM)

13, vinegar cabbage 4

Production materials: Chinese cabbage, soy sauce, vinegar, salt, chicken essence, onion, ginger, garlic, starch and oil.

Production steps: (1) Wash the cabbage, cut it into 2.5cm long rhombic slices, and slice the onion, ginger and garlic.

(2) Put the onion, ginger and garlic into a small bowl, add 20g of soy sauce, vinegar, salt, monosodium glutamate, starch and water, and stir well.

(3) Heat the wok, add the base oil, heat the wok, stir-fry the cabbage, pour the prepared juice into the wok after it is cooked, and stir-fry it continuously, so that the juice is evenly hung on the surface of the cabbage.

The characteristics of this dish: sour, salty and fresh, refreshing and clearing the stomach.

14, hot and sour Chinese cabbage

1) Wash Chinese cabbage and slice it for later use. Just cut off the leaves directly, but don't mix them with vegetables. Slap the ginger loosely.

2) Put the wok on the fire. When the wok is hot, put a proper amount of peanut oil (a little more than usual), and the oil heat slightly smokes. Add salt and ginger slices. At this time, if you add small dried peppers, the last dish is "hot and sour Chinese cabbage".

3) Immediately add vegetables and a little vinegar. Stir-fry quickly until several green leaves attached to the vegetable basket wilt, put all the leaves into the pot, continue to stir-fry, and when most of the green leaves begin to wilt, add proper amount of aged vinegar and monosodium glutamate, and take them out of the pot and plate them. (If pepper is put, pick out the ginger and pepper at this time. )

4) Due to the dark color of aged vinegar, the color of Chinese cabbage may be deepened, but this color is more appetizing and feels better than the dishes made of white vinegar. Putting vinegar twice can not only prevent sour taste from being limited to the surface of dishes, but also reduce the volatilization of vinegar during cooking and frying, making it more mellow.

Some people say Chinese cabbage is the king of vegetables. There is no way to prove who sealed it. It is true that Chinese cabbage supported many people at that time. As for the practice of handing out so many cabbages, I actually don't know any of them. As the saying goes, radish and cabbage have their own love. Which one do you like depends on your taste.