Cabbage is the most common vegetable in our daily life, especially before winter, there are few greenhouses, and most other vegetables can not be preserved for a long time in winter. Many people, especially those in rural areas, like to store a lot of cabbage in late autumn as the main vegetable in winter. There are many ways to eat Chinese cabbage, such as stewing, steaming, boiling and frying. Each way of eating can be matched with different dishes. Here are some common methods to share with you.

First, stir-fry cabbage with pepper.

This dish mainly uses peppers with Chinese cabbage. Pepper has a certain refreshing effect, and its spicy taste can also stimulate the fresh and tender taste of Chinese cabbage.

Prepare half a catty of Chinese cabbage, 6 peppers, 8 grams of cooking oil, 2 grams of vinegar, 3 grams of salt, 1 gram of monosodium glutamate, and 3 cloves of garlic. Chop garlic, wash bananas and cut into small pieces. Scrape off the yellow leaves and rotten leaves of Chinese cabbage and cut them into pieces. When cutting, pay attention to separate the cabbage from the cabbage leaves as much as possible, because the ripening speed of these two parts is different.

Boil the oil. When the oil temperature is 70% hot, add the minced garlic and stir-fry until the minced garlic turns golden. Add the pepper and Chinese cabbage ribs and stir-fry constantly. At this time, you can add a little vinegar, stir fry evenly, add cabbage leaves, cover the pot and stew for about 5 minutes, stir fry a few times, stir fry the upper part to the bottom for 5 minutes, and then sprinkle salt out of the pot.

Second, stir-fried cabbage with tomatoes.

Many people should have never eaten this kind of practice. Actually, fried cabbage with tomatoes is delicious. Sweet and sour tomatoes and fresh cabbage can stimulate taste buds well.

Prepare half a cabbage, two or three tomatoes, 10 pepper, 4 cloves of garlic, 1 root onion, 3g soy sauce and 2g oyster sauce. Chop garlic, blanch tomatoes with boiling water, peel with cold water, cut into pieces, wash cabbage, and cut cabbage and leaves separately.

Heat oil in a pan, add pepper and stir-fry until the oil temperature is 60% hot, add garlic and stir-fry until the pepper turns black, then add cabbage and stir-fry for about three minutes, add soy sauce and oyster sauce, then add cabbage leaves and stir-fry for about five minutes, and sprinkle with chopped green onion.