In the early years, there was a habit of storing Chinese cabbage for the winter in the north. In front of each house, coal was piled up and Chinese cabbage was piled up like a hill. They ate it every day, fried, boiled, cold and dressed with it. It was said that everything was available. Are you afraid of getting tired of eating it? But no, we have long lived a life where there is no need to store Chinese cabbage in the winter. Chinese cabbage can still be seen on the dinner table. How to eat it? It's still boiled, stir-fried, and mixed, but with more seasonings, not for nostalgia, but because Chinese cabbage itself is delicious, without the bitterness of bitter vegetables, without the spiciness of radish, and with a unique sweetness. Eat whatever you are tired of, and eat it without getting tired of it. For example, the following:

Northeastern Rice Buns

Rice mixed with millet and cooked together, potatoes steamed and pressed into puree, eggs mixed with Northeastern bean paste and fried into egg sauce, set aside. Cut green peppers, green onions, and coriander into sections, tear off a few whole cabbage leaves, wrap them with your favorite vegetables, rice, egg sauce, and mashed potatoes, and you can eat them with just one hand.

It is a very homely and hassle-free way to eat, and the important thing is that it is delicious.

There are more ingredients than these. You can make whatever you like and mix it with some to eat. This way of eating is very similar to the southern burrito tube. All the dishes are ready, and you use pancakes. One volume, here you go.

Stir the cabbage hearts

Wash the cabbage hearts, cut into shreds, add coriander, soy sauce, and balsamic vinegar. Put an appropriate amount of sesame oil in the pot, heat it up, and fry until fragrant. Pour the shredded chili peppers, peanuts, Sichuan peppercorns, minced garlic and oil into the shredded cabbage and mix well.

Jellyfish head with cabbage heart

The jellyfish we often eat in cold dishes is actually an intestinal animal, and now there are many artificial ones. The cabbage heart mixed with jellyfish head uses a part of the jellyfish. After soaking, soak it in salt, vinegar and minced garlic for a while, then mix it with shredded cabbage. The vinegar has a strong aroma and goes well with wine and rice.

When mixing this dish, you can also add some chopped raw tomatoes to make the taste richer. The sweet and sour taste of tomatoes also plays a role in neutralizing the vinegar taste, and the pickled vegetable juice will It's sweet and sour and refreshing, perfect with rice.

Baby cabbage in bone soup

The baby cabbage sold in the wet market is expensive, but it is actually the heart of Chinese cabbage. Peel off the outer leaves and only take the tender yellow heart part. use.

To make bone broth baby cabbage, first cut the baby cabbage into quarters, blanch it, and then pour in the simmering broth. You can also put the baby cabbage directly into the soup stock and boil until cooked. The soup tastes sweet and mellow. It is obviously Chinese cabbage, but it is more satisfying than eating a large piece of meat.

After cooking, sprinkle with diced ham to make it more fragrant.

Cooked cabbage dumplings in water

This is a vegetarian recipe. There is no skewered meat or diced meat, and there is no meat stock to accompany it. It is simply cut the cabbage heart into small pieces and cook it in white water. , then make a dipping dish with chili soy sauce and eat it for dipping.

Boiled yam with baby cabbage

This can be cooked in white water or in broth. It is more fragrant when cooked in broth. You need to boil the yam first and then add the cabbage. , all the yam has been turned into flour, standing on the cabbage leaves, the unique waxy fragrance combined with the sweetness of the cabbage leaves is a perfect match!

Vinegar cabbage

For vinegar cabbage, tear the washed cabbage into small pieces and simmer it in an oil pan with dried chili peppers, minced garlic, minced ginger and peppercorns. After it becomes fragrant, Immediately pour in the cabbage while it's spicy, stir-fry a few times quickly, pour the water mixed with soy sauce, balsamic vinegar, salt and a little sugar along the edge of the pot, stir-fry for a minute or two at most and then serve.

Ham Stewed Bean sprouts

This is a Huaiyang dish. Yuan Mei of the Qing Dynasty once recorded its cooking method in his work "Suiyuan Food List", which attracted countless people to be greedy. . In fact, this dish is boiled cabbage heart in ham soup, and the bean sprouts are the tenderest part of the cabbage. The recipe for this dish can be similar to the baby dish in soup, but the salty aroma of ham is added to the taste, making it even more unbearable.

Dumplings and steamed buns stuffed with cabbage and meat

Dumplings with cabbage and tofu in soup stock

This is my favorite dish recently. First, prepare the stuffing of pork and tofu dumplings. : The ratio of fat to lean pork is 4:1. You can adjust this according to your own taste. Add eggs, green onions, ginger, salt, a little cooking wine, and light soy sauce. Stir vigorously in one direction, then add the crushed tofu and continue to stir. Use your hands to roll the stuffing into balls the size of ping pong balls.

Bring a pot of stock to a boil, spread a layer of cabbage leaves evenly, then place the meatballs on the cabbage leaves, cover the pot, and simmer over medium heat for about 15 minutes (the meatballs are cooked through). The meatballs are fat but not greasy, and what's even better is the vegetable soup, which is both sweet and mellow, making people unable to put down their chopsticks after one bite. Adults, children and the elderly all love to eat it.