1, clear vegetables

Can better retain the minerals in Chinese cabbage. The ingredients that need to be prepared are Chinese cabbage, oil, salt and garlic. Wash the cabbage first, cut it into sections, and then wash and chop the garlic. After preparing the ingredients, heat the pan, pour in the oil, pour in the chopped garlic and stir-fry the oil until fragrant.

Then, pour the cabbage into the pot and stir fry until the cabbage begins to change color. At this time, add salt and continue to stir fry until the cabbage is cooked.

2. Boiled cabbage

Boiled cabbage can retain the original taste, flavor and nutritional value of cabbage to the greatest extent, and the taste is relatively light, which is more in line with the taste of Cantonese.

The ingredients to be prepared are appropriate amount of Chinese cabbage, garlic, oyster sauce, soy sauce, salt and oil. Wash the cabbage first and chop the garlic. Then mix soy sauce, salt and water into juice.

Put some water in the pot, add oil and salt, and bring the water to a boil. Put the roots of Chinese cabbage in boiling water until the roots of Chinese cabbage turn dark green, then pour all the Chinese cabbage into water and start to boil. It takes about a minute to get out of the pot and put it on the plate.

Boil the prepared juice in a pot, then pour in chopped garlic and boil. Pour the cooked soup on the cooked cabbage and the dish will be ready.