Recipe taste: salty and salty production process: mixed 1. Preparation materials: broccoli 300g, auxiliary materials: carrot 100g mushroom (fresh mushroom) 150g seasoning: shallot 10g garlic 10g salt 5g vinegar 5g sesame oil 10g, and making method 10g. 2. Dice a proper amount of carrots and mushrooms, and blanch with clear water; 3. Shred onion and minced garlic; 4. Put broccoli, carrots, mushrooms, onions and garlic together, add appropriate amount of salt, vinegar and sesame oil, and stir well to serve. The method of purple cabbage: purple cabbage salad: material: purple cabbage 1/4 small tomato 6 apple positions are counted from the beginning of str. Fruit 1 sesame salad dressing 3 tablespoons and half a spoonful of olive oil: 1. Take 1/4 purple cabbage, wash and cut into strips. Add water to the pot. 2. Wash the tomatoes and cut them in half. Apples are counted from the beginning of str. Peel the fruit and cut it into blocks of about 1cm. 3. Put all the ingredients in a salad bowl, drizzle with salad dressing and olive oil, OK. Sweet and sour purple cabbage: 500g purple cabbage, ginger 10g, 3 dried peppers. Seasoning vegetable oil, refined salt, sugar and white vinegar. Method (1) Remove the old leaves and roots from the purple cabbage, wash it, cut it into strips about 4 cm long and 3 cm wide, add a little salt, marinate it for 2 hours, then gently squeeze out the water and discharge it into the basin. (2) Dried red pepper is seeded, washed and cut into filaments. Shred ginger. (3) Mix salt, sugar and vinegar into a marinade suitable for taste, pour it into Chinese cabbage, and put some shredded ginger on the dish surface. (4) Add 15g vegetable oil to the wok, fry until cooked, then cool to 40% heat, add shredded chilies and saute until fragrant, take out the chilies and discard them. (5) Immediately pour the purple cabbage and shredded ginger into a hot oil pan, stir-fry for a while, and serve. Features red and white set each other off, sour and sweet. Roasted Chinese Cabbage with Sliced Meat in pigeon eggs: Ingredients: Chinese Cabbage Accessories: Sliced Meat, pigeon eggs, Sauerkraut, Mushrooms, Onions and Ginger; Seasoning: salt, chicken essence, oyster sauce, sugar, soy sauce and water starch. Cooking method: 1. Wash the cabbage, cut it with a cross knife and blanch it in water for later use. Chop sauerkraut, onion and ginger, and cut mushrooms into strips. 2. Put oil in the pan, stir-fry the sliced meat, onion, ginger and mushrooms, add sauerkraut, add salt, soy sauce, white sugar, chicken essence and oyster sauce to taste, then add Chinese cabbage and pigeon eggs fire to stir-fry for a while, thicken and take out the pan. Features: complementary nutrition, fresh, salty and sweet. Chestnut rice purple cabbage: raw materials: main ingredients: purple cabbage 150g, canned sweet corn 50g. Accessories: salad oil 10g, sugar 5g, vinegar 3g, refined salt 2g, monosodium glutamate 0g. Method: (1) Wash and shred purple cabbage; Blanch sweet corn in boiling water, remove and drain. (2) When the pot is hot, add salad oil, add purple cabbage and stir fry, then add white sugar, vinegar, refined salt and monosodium glutamate, stir fry slightly, take it out of the pot and put it on a plate, and mix in sweet corn after the dish is cool. Features: Chinese cabbage is crisp and tender, sweet and sour. Purple cabbage strawberry salad: 1, 300 grams of purple cabbage sliced, scalded in boiling water; Picking strawberry 150g, cleaning and slicing; The position of the apple is counted from the beginning of str. Fruit 1 piece. 2. Put the three ingredients into a salad basin, add the sweet and spicy juice mixed with Cupid salad dressing, sugar and Chili oil, and put it in the refrigerator for cold storage to get four finished products. This color is attractive, sweet, spicy and fresh. Cold cabbage and green pepper: main ingredient: green pepper 500g spore cabbage 150g seasoning: garlic 5g onion 5g salt 3g monosodium glutamate 2g soy sauce 10g vinegar 10g sesame oil 5g shrimp skin 5g each 1. Peel garlic and chop it into minced garlic; 2. Rooted green onions, washed and shredded; 3. Wash green peppers and cabbage, shred them and put them on a plate; 4. Add minced garlic, shredded onion, salt, monosodium glutamate, soy sauce, vinegar, pepper oil and shrimp skin and mix well. Mustard dish roll: main ingredient: spore cabbage 400g seasoning: mustard 50g, sugar 75g, vinegar 5g, sesame oil 5g, salt 10g, monosodium glutamate 3g, 2g each, 1. Wash cabbage leaves, cut off hard stems, blanch with boiling water, and let cool; 2. Put the blanched vegetable leaves into the pot, mix them with refined salt, monosodium glutamate and pepper oil, then roll them into rolls the thickness of fingers, cut them into 4 cm long sections and put them on the plate; 3. Stir mustard with boiling water, let it cool, mix it evenly with white sugar and white vinegar, ferment it in a warm place for 2 to 3 hours, then add refined salt and sesame oil and pour it on the cabbage roll. Spicy cabbage: raw materials: 300 grams of cabbage, a little shredded red pepper. 2 tbsp oil, sesame oil 1 tbsp, sugar, refined salt 12 tbsp, seasoning powder 13 tbsp, a little onion, ginger and minced garlic. Practice: 1, the old leaves of Chinese cabbage are removed, washed and cut into pieces for later use; Soak the chopped dried red pepper in cold water until soft, and take it out for later use. 2. Heat the wok, add the base oil, stir-fry the wok with onion, ginger and garlic, stir-fry the shredded red pepper for a while, stir-fry the cabbage, add the white sugar, refined salt and seasoning powder, stir-fry evenly over high fire, and pour in sesame oil, and serve. Features: spicy and crisp. Master reminds: this dish must be fast-growing cabbage seafood cake: main ingredient: purple cabbage auxiliary material: shrimp, Flammulina velutipes, eggs, minced meat, garlic, onion, flour seasoning: salt, sugar, iron soy sauce, oyster sauce, olive oil. Cooking method: 1. Shred cabbage, add shrimp, 3 eggs and salt and mix well. 2. Pour oil into the pan, stir-fry minced garlic and minced meat, add oyster sauce, salt, iron soy sauce, sugar and water to make soup, add Flammulina velutipes and fried cakes and stew for 5 minutes. Features: soft and smooth, fresh and fragrant, tender and delicious. Common practice recommended by netizens: cold dish: a Japanese cabbage salad, where cabbage is cut into filaments to match with diced cucumber, or with various diced fruits and a lot of cream salad dressing. It is simple and easy to make, delicious, suitable for summer and women and children. I think cream cabbage in salad is much more delicious than cucumber. It would be more beautiful if you used purple cabbage. Second, pickled cabbage: cut the cabbage into pieces with a size of 4cm, peel and slice the cucumber, slice the carrot, and don't cut the dried pepper. After pickling with a little salt, add more sugar and white vinegar for more than 24 hours. The taste should be sweet and slightly sour, not too salty. After soaking, take out a little soup and pour with Chili oil. The taste is sour and spicy, rich in nutrition, and suitable for drinking. Hot dish: stir-fry shredded Chinese cabbage one day, without any seasoning except onion and ginger. Stir-fry over high heat until half-cooked. Add salt and sesame oil to the pot. Crisp and tender, with a light and fragrant taste. But even if the heat is slightly higher, if the salt is added too early, frying the cabbage is also a big failure. Therefore, it is best to add shredded pork and shredded carrot according to the taste, so the requirements for cooking are not too strict. Stir-fried water can adjust starch paste to collect juice, which is an insurance practice. Second, stir-fry cabbage powder. After the fine powder strips are soaked, they are fried with shredded or sliced Chinese cabbage. After the oil is boiled, add pork belly and stir-fry until it is slightly burnt to give oil. Then add some soy sauce. After cutting the vegetables, add the flour paste and hang it. Add minced garlic and monosodium glutamate before cooking, stir-fry a few times, and serve. The taste is mellow and the color is bright red, which is suitable for next meal. Third, spicy cabbage, cabbage cut into strips, vegetable oil increased by half compared with usual cooking. Add a tablespoon of Pixian bean paste after the oil is boiled, and the spicy taste can be increased as appropriate. When red oil appears, add cabbage, preferably carrots and fungus. Stir fry until the cabbage is red and translucent. After serving, cover with a little coriander to match the color. Spicy and crisp, and it goes well with wine. Stew: Stew tofu brain with cabbage, cut the cabbage into small pieces at will, add a dozen pieces of pork belly and a few pieces of tofu brain, add cold water, add aniseed ginger slices, cover the pot and stew until cooked, add farm soy sauce instead of refined salt, and cook without any other seasoning after adjusting the salt. It is a blend of northeast stew and Korean soy sauce soup, with pleasant sauce flavor, mellow soup and rich nutrition. Mainly to save trouble. This dish takes a little rice. If it can be stewed with clear soup boiled with sea red sediment, it will become seafood sauce soup, which will cost more rice.