1, vinegar cabbage
Wash the Chinese cabbage, leave leaves, cut the stems and leaves, cut the stems into slender strips, slightly reduce the leaves, heat the oil in the pot, stir-fry the pepper, garlic and dried pepper until the stems of the Chinese cabbage are soft, then stir-fry the Chinese cabbage leaves together, stir-fry them evenly with a spatula, add appropriate amount of salt to taste, add appropriate amount of vinegar to stir-fry evenly, and take out the pot.
2. Roasted cabbage with chopped pepper
Separate the stems and leaves of Chinese cabbage, cut them into blocks, shred ginger for later use, heat oil in the pot, add shredded ginger and stir-fry until fragrant, add cabbage leaves and stir-fry, add soy sauce and chopped pepper, stir-fry evenly, cook for a while until Chinese cabbage tastes delicious, and add salt to taste and stir-fry.
3. Stewed cabbage vermicelli
Set aside the Chinese cabbage, separate the stems from the leaves, cut the stems into large pieces, cut the leaves into large pieces, soak the vermicelli until soft, heat it in a hot pot, put in star anise, ginger, garlic, onion and pepper, stir-fry the stems of Chinese cabbage until soft, add the soaked vermicelli and stir-fry until the vermicelli is cooked, add appropriate amount of water to boil for a while, add Chinese cabbage leaves and stir-fry until soft, add appropriate amount of salt, soy sauce and pepper.
Chinese cabbage
Chinese cabbage, a Brassica plant in Cruciferae, is known as the "king of vegetables". Chinese cabbage is native to northern China and is cultivated all over the country. /kloc-was introduced to Japan, Europe and America in the 0/9th century. It has broad green leaves and white side dishes. Many leaves are tightly wrapped together to form a cylinder, and the leaves wrapped inside are light green or even light yellow because they can't see the sun.