Ingredients: 500g Chinese cabbage, 20g oil, 50g soy sauce, 5g refined salt and 3g shredded ginger.

Methods: 1. Wash the cabbage and control the moisture. Cut into strips with a width of 1.5 cm. Then change the knife and cut it into 3 cm long sections. Wash ginger and cut into filaments. 2. Put the wok on the fire, add oil, heat it, add shredded ginger and stir-fry it slightly, then add cabbage, stir-fry it over high heat until it is half cooked, and add soy sauce and salt and stir-fry it slightly.

"spicy cabbage"

Raw materials: Chinese cabbage 500g, sesame oil 10g, refined salt 4g, sugar 40g, vinegar 15g, dried pepper 5g, onion 8g and ginger 5g.

Method:

1. Cut off the leaves of Chinese cabbage, leaving only the white side in the middle, wash and cut in half, and cut into strips with the width of 1.5 cm together with vegetables. Then cut the dried peppers, onions and ginger into filaments.

2. Put the cabbage into a pot, sprinkle with salt evenly, marinate for 3-4 hours, and squeeze out the water in the cabbage strips by hand and put them into the pot.

3. Heat the sesame oil in the pot, add the shredded pepper and stir-fry. Add onion and shredded ginger and saute until fragrant. Boil the vinegar and add 50 grams of water and sugar. After boiling, cool off the fire, pour the juice on the cabbage strips in the basin, marinate for 5 hours, and store in the refrigerator. Eating and changing knives, everything is two paragraphs. Then put the shredded onion and ginger on the cabbage strips and drizzle with Chili sauce.

Vinegar cabbage

Ingredients: 300 grams of clean cabbage. Vegetable oil 30g, sesame oil 7.5g, pepper 15g, refined salt 4g, soy sauce 15g, rice vinegar 15g, sugar 22g and water starch 20g.

Method:

1. Cut the cabbage into elephant eyes.

2. Put the oil in the pot, stir-fry the pepper, take it out, add the cabbage, stir-fry it with oil for a few times, cook vinegar and soy sauce, add sugar and refined salt, thicken it, and pour in sesame oil to serve.

"Chop up the meat and stew cabbage."

To tear apart the flesh and blood is to stick the flesh and blood removed from a big stick bone together. This dish is very simple to cook. Stew Chinese cabbage, tofu and shredded pork together, and add seasoning 15 minutes.

"Golden Soup Cabbage"

First, remove the leaves of Chinese cabbage and select Chinese cabbage in three layers. Boil in a boiling pot for about 1 min, put in a small wing cup, and then pour in salted egg yolk and chicken juice.

"Fried cabbage box"

Chop pork into paste and put it in a bowl, add onion, Jiang Mo, salt, egg white (half), sesame oil and pepper water, stir evenly to make stuffing, cut Chinese cabbage into several pieces with a knife, put the meat stuffing into the pieces and dip it in flour one by one. Put egg whites (two and a half) into a bowl, add dry starch and stir well to make egg white paste. When the oil in the pot is cooked to 50-60% maturity, hang the egg white paste evenly with chopsticks holding cabbage boxes, put it into the pot one by one, fry it until golden brown, remove it, and sprinkle with pepper and salt.

"bergamot cabbage"

Bergamot cabbage, the name of this dish is elegant and the ingredients are not complicated. It's just ordinary Chinese cabbage and meat stuffing, but the processing procedure is so complicated that it can't be served for an hour. This is a typical example of a coarse dish. First, prepare meat stuffing, including ham, diced bamboo shoots, mushrooms, shrimps and pork. Take a Chinese cabbage, peel it from the inside out, only take the middle three layers, then pinch off the rest, only take the middle part, cut it into finger-length sections, and uncover it from the middle with a knife, so that each layer is as thin as dumpling skin; A little blanching with hot water will make the meat crisp. Roll up the meat one by one, squeeze out the strips with a flat bowl, steam them in a pot, take out a bowl of fragrant bergamot cabbage in a few minutes, and then pour the cooked chicken juice into the bergamot. At this time, a fragrant bergamot cabbage is ready.

sweet and sour cabbage

Ingredients: 300 grams of Chinese cabbage.

Accessories: refined salt, sugar, white vinegar, dried pepper, ginger, pepper and peanut oil.

Making:

1) Remove old leaves and shred Chinese cabbage; Shred ginger; Shred dried chili;

2) Take a pot, add shredded Chinese cabbage and a little salt, marinate for about 20 minutes, squeeze out water, and put shredded Chinese cabbage into another clean pot;

3) Put the pot on the fire, inject a little water, add white vinegar and white sugar, make sweet and sour juice, pour it on shredded cabbage, mix well, and add shredded ginger and dried Chili;

4) Wash and heat the pot, and put peanut oil; Add pepper, stir-fry, take out pepper, pour pepper oil on pepper and shredded ginger while it is hot, then mix well and serve.

Four fresh Chinese cabbages

Ingredients: cooked chicken100g, cooked ham 75g, roast duck100g, cooked bamboo shoots 75g, dried shrimps 25g, Chinese cabbage1(750g).

Accessories: Shaoxing wine 10g, refined salt 10g, monosodium glutamate 1g, chicken soup 750g, cooked chicken oil 5g and cooked lard 50g.

Making:

1) Select the Chinese cabbage core with a diameter of about 7 cm, cut it into sections with a length of about 8 cm, put it vertically in a round basin, steam it in a large fire cage, take it out and put it in a big soup bowl;

2) Cut chicken, ham, roast duck and bamboo shoots into thin slices with a length of about 5cm and a width of about 2cm, and evenly arrange them on the Chinese cabbage pier at intervals of four quarters to make shrimp skin;

3) Add chicken soup, Shaoxing wine, cooked lard, refined salt and monosodium glutamate, steam in a cage until cooked, take out, and pour in cooked chicken oil.

Fish-flavored cabbage

Ingredients: 250g Chinese cabbage.

Accessories: oil 30g, soy sauce 10g, vinegar 8g, sugar 6g, starch 3g, cooking wine 5g, onion 5g, ginger 3g, garlic 3g and douban hot sauce 4g.

Making:

1) tender Chinese cabbage, washed and cut into diamonds with a side length of about 1 cm; Chop onion, ginger and garlic into powder, add appropriate amount of water and stir well;

2) Put the soy sauce, vinegar, sugar, starch, cooking wine, onion, ginger and garlic into a bowl, and add a proper amount of water to stir evenly;

3) Heat the wok, add the base oil, add the douban hot sauce and stir fry slightly; Put the cabbage in, stir fry constantly, and let the main ingredients be heated evenly. After cooking, pour the prepared juice into the pot (it can be poured several times). After frying, you can go out of the pot and put it on the plate.

Chestnut cabbage

Ingredients: chestnut100g, Chinese cabbage 300g.

Accessories: 25g lard, soy sauce 10g, 2g refined salt, 5g cooking wine, 2g monosodium glutamate, 5g sugar, 2g water starch 10g chopped green onion, a little Jiang Shui, 50g vegetable oil (actual consumption).

Making:

1) Remove the roots of Chinese cabbage, cut it in half, cut it into strips with a length of 7 cm and a width of 1 cm (cut several knives vertically at the root of Chinese cabbage to connect the whole Chinese cabbage), cut a small cross on each Chinese chestnut with scissors, and cook it in a pot;

2) take out chestnuts and peel them in half;

3) put vegetable oil in the pot, heat it, add Chinese cabbage, stir-fry it a little, remove it, and control the oil;

4) Put lard into a pot, heat it, add chopped green onion, broth, soy sauce, cooking wine, monosodium glutamate, white sugar, refined salt, Chinese cabbage and chestnuts, bring to a boil, simmer for 2-3 minutes, remove part of the soup to make chestnuts stew, thicken with water starch, and sprinkle with bright oil.

Chinese cabbage with sesame sauce

Ingredients: 500g of Chinese cabbage and 75g of fresh hawthorn.

Accessories: 4 teaspoons of refined salt, 75g of sesame sauce, soft sugar 100g, 25g of cold chicken soup.

Making:

1), wash the Chinese cabbage core, spin it dry, cut it into filaments, add a little salt, knead it evenly, pickle it out, squeeze it dry and put it in a big bowl for later use;

2) Wash the hawthorn, first cut into pieces, peeled and pitted, then cut into thin slices in batches, put them on one side of the cabbage silk bowl, and sprinkle with about100g of soft sugar;

3) Put sesame paste into a small bowl, add 25g of cold chicken soup and melt it into sesame paste;

4) Put shredded Chinese cabbage into a leaf-shaped pot, add hawthorn slices and drizzle with sesame sauce.

Braised shrimp with cabbage

Ingredients: Chinese cabbage 750g, dried shrimp 150g, mushrooms 1.

Accessories: 3 tsp of refined salt, 0.5 tbsp of light soy sauce and cooking wine, monosodium glutamate, sesame oil, pepper 1 tsp, ginger 1 slice, onion strips 1 0g, starch 3 tsp, lard1tbsp.

Making:

1), prawns are soaked in wet water, cut in half with a blade, sand lines are removed and washed. Wash and cut Chinese cabbage into long strips, blanch with boiling water and drain;

2) Put oil in the pot and heat it to 30% heat. Stir-fry ginger and onion, stir-fry prawns, cooking wine, soy sauce, soup, salt and monosodium glutamate.

3) Wash the soaked mushrooms, remove the pedicels and put them at the bottom of the bowl. Shrimp is neatly placed on the edge of the bowl, cabbage is placed in the bowl, the juice in the pot is poured into the bowl, steamed in a cage for 15 minutes, and the original soup is poured out of the drawer and buckled on the plate;

4) Boil the original soup in a pot, thicken it with starch, sprinkle with pepper, and pour sesame oil on the dish.

Barbecued cabbage

Ingredients: 250g of clean vegetables, 0g of garlic10g, 20g of fat and lean meat slices.

Accessories: lard 25g, soy sauce 15g, refined salt 2g, water starch 5g, water 50g, onion, ginger and minced garlic a little.

Making:

1), cut Chinese cabbage into domino pieces with a length of 5cm and a width of1.5cm.. Cut garlic into 3 cm long sections;

2) Put the lard into the pot, put down the meat slices and stir fry, add the onion, ginger, minced garlic, soy sauce and refined salt, and add the cabbage to stir fry according to the color of the meat. When the cabbage comes out of the water, add 50 grams of water and monosodium glutamate. After the pot is boiled, thicken, add garlic and cooking wine and stir well.