1, hot and sour cabbage
Materials/Tools: Chinese cabbage, diced dried pepper, diced millet pepper, minced garlic, soy sauce, oyster sauce, aged vinegar and salt.
Practice: First, cut the leaves of Chinese cabbage separately, put diced pepper, diced millet pepper and minced garlic into hot oil to dry and stir-fry. Add cabbage leaves and stir-fry for 2 minutes, then add cabbage leaves and stir-fry for 1 minute, add 1 tablespoon of soy sauce and stir-fry for a while, then add 1 tablespoon of Shanxi aged vinegar and stir-fry until the cabbage is soft, and add salt.
2. Stewed cabbage vermicelli
Materials/Tools: half a cabbage, pork belly 150g, vermicelli 50g, star anise 2, ginger 3, onion 1, 2 tablespoons soy sauce, soy sauce 1 tablespoon, salt 1 tablespoon.
Practice: Soak the vermicelli in warm water until soft, wash the cabbage, tear it into large pieces, wash the pork and cut it into pieces, cut the onion into small pieces, slice the ginger, take it out of the pot, stir-fry the pork belly slices until the oil is slightly burnt, add the onion and ginger, stir-fry until the meat slices change color, add the cabbage, stir-fry the cabbage until soft, and put it into the pot.
After the water is boiled, spread the soft vermicelli on the surface of the cabbage, cover it and simmer all the materials. Finally, add a little salt to taste and add a little juice to the fire.
3, cold cabbage heart
Materials/tools: Chinese cabbage 1, salt, oil, pepper, garlic, vinegar, chicken essence and coriander.
Practice: Wash cabbage heart, shred, cut coriander into sections, and shred pepper; Garlic minced; Mix salt, oil, chicken essence, vinegar and minced garlic, add them into shredded Chinese cabbage and mix well; Add some oil to the pan and heat it. Add shredded pepper and stir-fry slightly. Add coriander into shredded Chinese cabbage and pour in shredded pepper oil.
4, cabbage tofu roll
Materials/Tools: 200g hairy tofu, salt, chicken essence, onion ginger, oyster sauce, oil, water starch, coriander, carrot and sesame oil.
Practice: blanch the cabbage leaves in a boiling pot, then take them out and let them cool; Put a little oil in the wok, add onion and ginger until fragrant, add chopped tofu, stir-fry until fragrant, add a little salt and chicken essence, cool, add coriander powder and mix well; Spread the leaves of Chinese cabbage, put in tofu stuffing, first fold the two sides in half, then wrap them, put them in a steamer, and steam them for eight to ten minutes after ventilation.
Take another pot, add a little water, chicken essence, a little salt and oyster sauce to boil, add water starch, add carrot powder and sesame oil and turn off the heat; Finally, pour the juice on the steamed cabbage tofu bag.
Step 5 stir-fry cabbage
Materials/Tools: 1 Chinese cabbage, ginger, dried red pepper, garlic, 4 tablespoons of mature vinegar, 2 tablespoons of soy sauce, salt and chicken essence.
Practice, cut the cabbage into small pieces and wash it, and dice the pepper, garlic and ginger for later use; Add oil to the wok and saute the peppers, garlic and ginger. Pour in the cabbage and stir fry for a while. Pour in 4 tablespoons of mature vinegar and 2 tablespoons of soy sauce and stir-fry for a while, then cover and stew for one minute. Finally, add salt and chicken essence to taste and serve.
6. Cabbage soup with sliced mushrooms and meat
Materials/Tools: 200g seafood mushroom, Chinese cabbage 1, front leg meat 100g, garlic, chives, salt and a little chicken essence.
Practice, wash the seafood mushrooms for later use, wash the baby dishes and cut them into sections, and chop the onions and garlic. Slice the front leg meat, add a little corn oil and grab it evenly; Pour oil into the pot, heat it with high fire, stir-fry minced garlic and stir-fry baby cabbage. Stir-fry the baby cabbage until soft, pour in boiling water and cook for 1 min. Add fresh mushrooms and cook for about 1 min. Add the sliced meat and cook. Add salt, chicken essence and chopped green onion.
7. vinegar cabbage
Materials/Tools: Chinese cabbage 1, 5 dried peppers, minced leeks, minced garlic, ginger slices, a little corn starch, 2 tablespoons of light soy sauce, half a spoon of oyster sauce 1 spoon, 2 tablespoons of aged vinegar, sugar 1 spoon, and a little salt.
Practice: cut the cabbage from the middle, slice it and wash it for later use; Cool the oil in the hot pot. When the oil is hot, add the minced leek, minced garlic and dried Chili, and stir-fry until soft. Pour in the prepared seasoning juice and fry for one minute. Sprinkle with water starch and stir-fry until the sauce is thick.
8. Soup dishes
Materials/tools: two preserved eggs, Chinese cabbage 1, white powder strips 50g, salt 2g, a little parsley, broth1l.
Practice, white powder strips are cooked, picked up and put into a bowl, and preserved eggs are chopped. Stir-fry until the skin is slightly yellow. Pour the broth and bring to a boil; Just take the heart of the cabbage and cut it. Add it to the soup, bring it to a boil, reduce the heat, soften the cabbage, add salt, then turn off the heat and serve. Finally sprinkle with coriander.
9.mushrooms and cabbage
Materials/Tools: 2 tablespoons of mushrooms, Chinese cabbage, oyster sauce and a little salt.
Practice, the mushrooms are pedicled, washed and cut into pieces. Wash the cabbage and cut into pieces, cut the onion into chopped green onion and mince the garlic; Heat oil in a pot, add chopped green onion and garlic, stir-fry until fragrant, add mushrooms and stir-fry water, and then stir-fry cabbage evenly; Add two spoonfuls of oil and mix well. Finally, add a little salt to taste.
10, tomato, shrimp, cabbage and bean curd soup
Materials/Tools: Chinese Cabbage, Tofu, Tomato, Shrimp Skin, Garlic and Onion.
Practice: peel and chop tomatoes, cut onions and garlic into powder, and cut tofu and cabbage into pieces; Stir-fry minced garlic and shrimp skin in an oil pan, add chopped tomatoes and stir-fry until the sand starts, then add two bowls of water; Add cabbage and tofu in turn, cover the pot and stew for 8- 10 minutes. Add a little salt and sesame oil to taste before taking out.