Ingredients: 300g of Chinese cabbage and two slices of ginger.

Seasoning: soup or half a glass of water, half a tablespoon of oil, 1/6 teaspoons of salt, a little sesame oil.

Practice: Heat the pot first, put half a spoonful of oil in the pot and bring it to a boil.

Relax and stir-fry until the cabbage is soft.

Salted cabbage:

Ingredients: 350g Chinese cabbage, 4 slices of ginger.

Seasoning: half a tablespoon of oil, 6 teaspoons of salt1.

Practice: 1, wash cabbage.

2. soak the cabbage in boiling water, then pick it up and put it on the plate.

3. Boil water, add oil, salt and ginger slices, and pour them on the cabbage.

Ingredients: Chinese cabbage, a little vegetable oil, minced garlic, soy sauce and warm water.

Garlic cabbage:

(1) Wash Chinese cabbage, one-way code. Boil Chinese cabbage for a long time, just change color, don't wait for water to cook. After a long time, the taste, color and taste will become worse. Don't stir the cabbage to keep it tidy. Pick it up later and put it neatly on the plate.

(2) Mix light soy sauce with warm boiled water, add a small amount of chicken essence to dissolve, and pour it evenly on the cabbage. (I use soy sauce to season completely, without adding salt. The purpose of adding water to blend is to avoid all soy sauce and the taste is too salty; If you don't want too much soy sauce, you can add some salt. )

(3) Sprinkle minced garlic on the Chinese cabbage, heat a little vegetable oil (really little, just for the fragrance of garlic behind) to 70% to 80% heat, and pour it on the minced garlic on the Chinese cabbage. There was only a sizzling noise, and the smell of garlic floated out.

This vegetable is finished. It's really simple and healthy and delicious.

Mushroom cabbage:

Raw materials:

12 Chinese cabbage, 125g water-soaked mushrooms, 50g refined oil, 10g soy sauce, 5g sesame oil, 5g wet starch, a little monosodium glutamate, a little sugar and a little refined salt.

Method:

(1) Wash the mushrooms, put them in a bowl, add soy sauce, sugar, monosodium glutamate and a little water, steam them in a cage until they are ripe and tasty, and take them out for later use.

(2) Heat a wok with a large fire, pour in a proper amount of water and refined oil, add refined salt, put the cabbage into the wok after boiling, wait for a moment, turn it over and cook it, add monosodium glutamate, and then pick it up intermittently, with the head facing outwards and the cabbage facing inwards, and put it into a disc.

(3) Heat the wok over medium heat, pour in the steamed mushrooms, thicken them with wet starch when they are boiling, put them on the juicy Chinese cabbage, arrange them with chopsticks, and pour in sesame oil to serve.

Features:

This dish has Guangdong flavor, pleasing color, two colors and two flavors, light and plain, and delicious.