Cabbage is cheap and everything tastes good. If you like meat, please don't eat Tai Su. Pork and cabbage stewed vermicelli is a classic example. Would you like an appetizer? The secret kimchi melts in 2 days, and the taste and speed are amazing!

Roasted spicy cabbage

Ingredients: Chinese cabbage 400g, pork belly 100g, chopped green onion, red pepper 20g, green pepper 30g, soy sauce 20ml, oyster sauce 15g, sugar 2g, salt 2g, yellow rice wine 10ml, and a little chicken essence.

Practice: 1) Prepare all ingredients.

2) Wash the pork belly and cut it into thin slices, cut the green pepper into circles and chop the onion.

3) Pour oil into the wok and saute chopped green onion and red pepper.

4) Pour pork belly and stir fry. 5) Stir-fry the pork belly until the oil is slightly yellow.

6) Add green pepper and stir fry. 7) Pour in yellow wine and stir fry.

8) Add soy sauce. 9) Add oyster sauce

10) fry until the pork belly is colored.

1 1) Add Chinese cabbage slices and stir fry.

12) Add a little salt. 13) Add sugar and continue to stir fry.

14) Chinese cabbage becomes soft, drizzle with a little chicken essence, stir-fry evenly, and turn off the heat.

15) put the cabbage in a dry pot and eat it while heating it with alcohol.

Chinese cabbage meat roll

Ingredients: 400g Chinese cabbage leaves, 200g pork, cooking wine, salt, monosodium glutamate, soy sauce, onion, pepper, steamed fish and soy sauce, sesame oil and ginger.

Practice: 1) Ingredients: Chinese cabbage leaves and meat stuffing.

2) Add minced onion and ginger, cooking wine, salt, monosodium glutamate, pepper, soy sauce, a little soy sauce and sesame oil into the meat stuffing and mix well.

3) Beat the minced meat evenly. A complete collection of home-cooked dish practices

4) Blanch the cabbage leaves in a boiling water pot and take them out.

5) Slice the thick part of Chinese cabbage with a knife.

6) Place the meat stuffing on one side of the cut cabbage leaves.

7) Roll it up from one end and roll it into cabbage meat rolls.

8) Rolled vegetable rolls. 9) Roll everything up and put it in a steamer.

10) after SAIC, steam for 8 minutes and then turn off the fire.

1 1) Add some steamed fish and soy sauce to the steamed vegetable rolls according to your own taste.

12) Steamed vegetable rolls are delicious and nutritious. It's time to serve.

Phnom Penh cabbage

Ingredients: Chinese cabbage, dried pepper, soy sauce, salt, vinegar, Jiang Mo, wet starch, sesame oil, vegetable oil and sugar.

Practice: 1) Wash and drain Chinese cabbage, pat it with a knife and cut it into strips. Tear the dried red pepper into pieces.

2) Add vegetable oil to the wok, heat it to 70%, add dried chili shreds, stir-fry until slightly burnt, add Jiang Mo and Chinese cabbage, and stir-fry Chinese cabbage with a little more oil, which is very fragrant.

3) Stir-fry quickly: add vinegar, soy sauce, salt and sugar, stir-fry until the cabbage is golden yellow, thicken it with wet starch, pour in sesame oil, and stir well to serve.

Cold pickled cabbage

Ingredients: 400g of salted cabbage, 20g of chopped pepper, 2g of sesame oil, 3g of soft sugar, 5g of green pepper and chicken essence 1 g.

Practice: 1) Prepare ingredients.

2) Wash the pickled cabbage with water, squeeze out the water and remove the leaves.

3) Dice the green pepper, wash and chop it.

4) Add sugar and mix well. 5) Add sesame oil and chicken essence and mix well.

6) Add chopped peppers and mix well. 7) Dish and sprinkle with green pepper powder for decoration.

Chinese cabbage

Ingredients: Chinese cabbage12, distiller's yeast 15g, crude salt 15g, 30g of thin soy sauce, 30g of glutinous rice, 3 dried peppers, 2 kelp slices, and sugar 15g.

Practice: 1) Prepare the materials first. 2) Wash the cabbage with clear water.

3) Sprinkle a little salt on each leaf of Chinese cabbage.

4) Then soak it in salt water with weight on it. It will take about 15 hour.

5) After pressing, wash with water and salt.

6) Then take a small bowl and add glutinous rice, soy sauce and sugar.

7) Wash the cabbage, wring out the water, put it in a plastic bag, and then put the pepper, kelp and yeast together.

8) Finally, pour the prepared sauce into the cabbage.

And 9) vacuum-wrapping and pickling for one night to obtain the finished product.

Fried cabbage

Ingredients: 300g Chinese cabbage, oil, salt, ginger, red pepper and garlic.

Practice: 1) Wash the cabbage with a blade and separate the cabbage from the cabbage leaves.

2) Wash the red pepper and cut it into small pieces.

3) Slice garlic cloves. 4) Cut ginger into filaments.

5) Pour a little vegetable oil into the pot. When the pot is hot, pour in the cabbage slices and stir fry over low heat.

6) After the cabbage slices are slightly softened, pour in the cabbage leaves and continue to stir fry on low heat.

7) After the cabbage is fried until it is slightly tiger skin color, it can be served for later use.

8) Pour vegetable oil into the pot, heat it, add shredded ginger and saute until fragrant.

9) Pour in the garlic slices, and the red pepper will be fragrant. 10) pour in Chinese cabbage slices and stir fry over high fire.

1 1) Add salt, stir well and serve.

Hot and sour cabbage

Ingredients: Chinese cabbage 200g, oil, salt, 2 dried peppers, rice vinegar, soy sauce, pepper, chicken essence and ginger.

Practice: 1) Prepare all ingredients. 2) Wash the cabbage and remove the leaves for later use.

3) Cut the cabbage in half vertically. 4) Cut Chinese cabbage slices with an oblique knife.

5) Cut the pepper and mince the ginger. 6) Pour oil into the pot, heat it, and add pepper to stir fry.

7) Add dried chilli and Jiang Mo, stir-fry until fragrant. 8) Pour in Chinese cabbage slices and stir fry for 2 minutes.

9) Add salt, rice vinegar and soy sauce. 10) stir well and add chicken essence to taste.

Laoganma cabbage vermicelli meat

Ingredients: 200g of cabbage, 50g of dry powder strips, 200g of pork belly, proper amount of oil, salt, 2g of ginger, 5g of soy sauce, 50g of laoganma, 2g of pepper and 5g of chives.

Practice: 1) Prepare ingredients.

2) Soak the vermicelli in hot water and wash it, then scoop it up with cold water.

3) Wash the cabbage and cut it into pieces.

4) Wash pork belly, peel and slice, wash chives and mince ginger.

5) Add a little vegetable oil to the hot pot, add pork belly and stir-fry to get oil.

6) Add Jiang Mo and stir-fry the cabbage until it becomes soft. 7) Add Laoganma and stir-fry for fragrance.

8) Add water to boil 9) Add vermicelli and mix well 10) Add salt 1 1) Cook with soy sauce.

12) Add pepper and mix well. 13) Sprinkle with chopped green onion.

Fish-flavored cabbage vermicelli

Ingredients: pork belly 200g, Chinese cabbage 300g, vermicelli 1, lobster sauce, Pixian bean paste, aged vinegar, sugar, salt, soy sauce and ginger.

Practice: 1) Wash the cabbage and tear it into large pieces by hand. Cut the vermicelli into the required size with scissors and soften it with water.

2) Make juice with aged vinegar, sugar, a little refined salt and soy sauce.

3) Slice pork belly, put it in a pot and fry it with low fire until it is oily.

4) Add ginger slices and stir fry. Gourmet Xia Tian recipe daquan

5) Add a tablespoon of Pixian bean paste and a little lobster sauce and stir-fry until fragrant.

6) Add the torn Chinese cabbage pieces, sprinkle a little salt and stir-fry evenly, then simmer for 5 minutes.

7) Add the soaked vermicelli (you can add a little water) and stir-fry over low heat until cooked.

8) Pour in the prepared juice, stir-fry evenly over high fire and serve.

Aauto faster kimchi (take cabbage as an example here, and cabbage can also be used)

Ingredients: Chinese cabbage 200g, salt 1 tablespoon, pepper and ginger sugar 1 tablespoon, 2 tablespoons of white wine, appropriate amount of ginger, 50g of green pepper, and red pepper 10g.

Practice: 1) Pour water into the pot and add a handful of peppers to boil.

2) Wash green pepper and red pepper, remove seeds and slice.

3) Wash the cabbage and cut it into large pieces.

4) After the pepper water is cooled, add 2 tablespoons of refined salt and add ginger.

5) Pour in a tablespoon of sugar. 6) Pour in the right amount of white wine, about two tablespoons.

7) Boil the pepper water again, and turn off the fire to cool.

8) Pour water into the boiling water pot, turn off the fire after the water boils, blanch the cabbage and green and red pepper slices, remove them and let them cool.

9) Put the cool cabbage and green pepper into a clean container and pour in the cool pepper water.

10) After it is covered, it can be taken out for two days.

1 1) kimchi with a little Chili oil tastes sour and appetizing.