Baby dishes are rich in nutrition. There are also some practices at home that can make doll dishes more delicious.

For example, dry pot baby dish, soup baby dish and steamed baby dish with garlic vermicelli are all good.

1. Dry pot doll dish: cut the washed doll dish vertically, cut it vertically into six parts or tear it by hand. Tear each leaf into finger-wide strips, blanch it in boiling water and take it out. Then change the knife. Add a little oil to the wok, stir-fry pork belly slices until fragrant, then add onion, ginger, garlic, pepper and diced mushrooms in turn, stir-fry for a while, add baby cabbage, add seasoning and stir-fry quickly. Add shredded onion to the bottom of another casserole, heat it, pour in the fried Chinese cabbage and sprinkle with onion.

2. Cabbage serving: cabbage is torn into small pieces and washed, mushrooms are soaked and cut into small pieces, shrimps are soaked in warm water for ten minutes, preserved eggs are cut into small pieces, and ginger is chopped. Put a spoonful of oil in the pot, heat it to 30%, add garlic, mushrooms and shrimps, stir fry until fragrant, add preserved eggs and stir fry under the tree, then add stock, cook for about two minutes on low heat, and add baby dishes. Spread the baby cabbage flat in the pot, cover it with high fire, boil until the water boils, and simmer for one or two minutes. When the baby cabbage becomes soft, add salt to taste, and sprinkle chopped green onion on the cabbage and soup bowl.

Baby dishes can also be made into hot and sour flavors or vegetarian fried.