Practice: Take about 400 grams of the second and third leaves of Qingkou Chinese cabbage and cut them into pieces obliquely. Put oil in the pan. When the oil is hot, add about 10 pepper, stir-fry cabbage, immediately put a small cup of rice vinegar in the pan, stir-fry a little sugar and monosodium glutamate, then stir-fry, add a proper amount of salt, hook a little starch later, and then take out the pan.

Three-silk vegetable soup

Ingredients: Chinese cabbage, shredded ham, shredded mushrooms, shredded winter bamboo shoots.

1. Choose four good Chinese cabbage kernels, cross the tail and put them in boiling water for later use.

2, put clear soup in the pot, put cabbage core in the pot to adjust the taste.

3. Put the three wires into boiling water and remove them.

4. Put the prepared soup into the soup basin and sprinkle with three silk.

The clear soup mentioned above is better with chicken soup, such as the black-bone chicken soup I drank yesterday. )

Authentic spicy cabbage practice

1. A Chinese cabbage, peeled off the outer layer, washed, evenly coated with salt inside and outside and marinated for half a day.

Note: don't put any oil in the spicy cabbage from beginning to end.

Second, after pickling for half a day, squeeze out the water.

Third, get ready: ginger, garlic, apples and pears.

4. Chop ginger, garlic, apples and pears, and use 1/3 or half for apples and pears.

Five, Chili noodles, salt, monosodium glutamate

The amount of Chili noodles depends on how spicy you like, and also on the freshness of Chili noodles.

6. Add an appropriate amount of cold water and mix pepper noodles, salt and monosodium glutamate evenly.

7. Pour ginger, garlic, apple and pear powder into the Chili noodles.

Eight, stirring

Nine, start pickles! From the innermost layer, put the prepared pepper paste on the cabbage, both inside and outside.

Ten, the whole tree plastered.

Eleven, take a container with a cover, pay attention to clean, be sure not to have oil, if there is no cover, you can seal it with plastic wrap.

12, 3-5 days later.

Thirteen. load cargo

Chinese cabbage soup method:

Materials:

Chinese cabbage, mushrooms, carrots (sliced), fried onions, crispy sweet potato powder and minced meat.

Exercise:

Dry-fry minced meat in oil until the meat is cooked, and then fry it with mushrooms. Then add the cabbage and carrots and stir-fry until the cabbage is soft (I always tear it into small pieces by hand without a knife. Some people say it tastes better, hehe! Strange legend. )

Then add water or broth to boil all the ingredients, and add appropriate amount of salt and chicken soup powder (the amount of water depends on how much soup you want to drink).

When the soup boiled, it began to thicken. First, stir half a bowl of cold water and one tablespoon of sweet potato powder evenly (if the stirring is uneven, the sweet potato powder will form a block). Put the mixed sweet potato powder into the boiling soup and stir with a spoon until the soup becomes sticky, and it's done!

Braised cabbage with shredded pork

To tear apart the flesh and blood is to stick the flesh and blood removed from a big stick bone together. This dish is very simple to cook. Stew Chinese cabbage, tofu and shredded pork together, and add seasoning 15 minutes.

Cabbage in golden soup

First, remove the leaves of Chinese cabbage and select Chinese cabbage in three layers. Boil in a boiling pot for about 1 min, put in a small wing cup, and then pour in salted egg yolk and chicken juice.

Hot and sour cabbage

It uses the part where Chinese cabbage leaves are connected with bangs, cuts them into diamond blocks, and stir-fries them with dried peppers, prickly ash, ginger and garlic slices, green garlic, soy sauce, vinegar, white sugar, water starch and vegetable oil. This dish is white when cooked, like a diamond-shaped jade block. When it was served, it smelled of pepper and the vinegar was a little sour. It tastes crisp, sour, spicy, sweet and fragrant, and it is more spicy and appetizing.

Stewed cabbage with chestnuts

Practice: 200 grams of chestnuts, peeled and cut in half, appropriate amount of duck soup, simmer chestnuts thoroughly, add 200 grams of cabbage and appropriate amount of seasoning, and stew.

Efficacy: Regular consumption can improve the dark yellow complexion caused by yin deficiency, and can eliminate dark spots and dark circles on the skin.

Cabbage balls

Features: good color, fresh and refreshing, slightly sweet taste.

Ingredients: 500g clean vegetables, 50g lean pork 150g, eggs 1, 30g soy sauce, 4g refined salt, 2g monosodium glutamate, 5g cooking wine, 5g fresh ginger, 0g sugar 10g starch and 50g vegetable oil (actual consumption).

Practice: ① Chop pork into powder, ginger into powder, and cabbage into pieces 4 cm long and 2 cm wide.

② Put minced meat into a bowl, add eggs, Jiang Mo, soy sauce 10g and starch, stir into stuffing, and fry in 60% hot oil into balls for later use.

(3) Put oil in the pot, stir-fry the cabbage for a few times, add 20g of cooking wine, soy sauce, refined salt, sugar and meatballs, and stir-fry over low heat until thorough. Then move to Wanghuo to collect juice, add monosodium glutamate and serve.

Fried cabbage with vegetables

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.

kimchi

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

Clear soup cabbage

Material: tender cabbage12 (250g)

Seasoning: chicken soup 1000g, salt 5g, monosodium glutamate 2g, onion 5g, ginger 5g and cooking wine 5g.

Practice: ① Wash Chinese cabbage, cut it from the middle and cut it into equal-length raw materials. Cut the onion into sections and slice the ginger with a knife.

(2) firstly, add 200g chicken soup and 500g clean water into the pot, then add onion and ginger, put the cabbage heart into the pot after boiling, take it out when it is 80% ripe, then take out the soup, add chicken soup, monosodium glutamate and cooking wine, put the cabbage heart into the pot after boiling, and remove it from the fire after boiling.

(3) Put the cabbage heart up first, put it in the soup plate, and then pour the chicken soup.

Description: This dish tastes fresh, crisp and tender, and its color is light green.

Practice of northeast pickled cabbage

1. Prepare containers, plastic buckets, jars and jars. Iron and aluminum containers cannot be used because lactic acid will corrode the containers during fermentation.

2, put the cabbage in the container, try to fill all the space, if not good, you can cut some cabbage.

3. Fill it with boiling water, add a little salt or not. Hold it down with stones to prevent the cabbage from floating. Don't let the cabbage come out of the water. The barrel mouth is sealed with plastic film and isolated from the air. If stored at 10-20℃ for more than 20 days, the higher the temperature, the shorter the fermentation time.