Ingredients: 300g of Chinese cabbage.

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

Making:

1) Remove old leaves from Chinese cabbage and shred; Shred ginger; Shredding dried Chili peppers;

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

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, fry until fragrant, remove pepper, pour pepper oil on pepper and shredded ginger while it is hot, then mix well, and serve on a plate.

Four fresh Chinese cabbage

Ingredients: cooked chicken 1 00g, cooked ham 75g, roast duck100g, cooked bamboo shoots 75g, dried shrimps 25g, Chinese cabbage1tree (750g).

Accessories: Shaoxing wine 1 0g, refined salt10g, monosodium glutamate10g, chicken broth 750g, cooked chicken oil 5g and cooked lard 50g.

Making:

1) Select the core of Chinese cabbage 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 cage with strong fire, take it out and put it in a big soup bowl;

2) Cut chicken, ham, roast duck and bamboo shoots into thin slices about 5cm long and 2cm wide respectively, and evenly arrange them in four equal sectors at intervals on the Chinese cabbage pier to produce dried shrimps;

3) adding chicken broth, Shaoxing wine, cooked lard, refined salt and monosodium glutamate, steaming in a cage until cooked, taking out, and pouring cooked chicken oil.

Fish-flavored cabbage

Ingredients: 250g of Chinese cabbage.

Accessories: 30g of oil, 0g of soy sauce10g, 8g of vinegar, 6g of sugar, 3g of starch, 5g of cooking wine, 5g of onion, 3g of ginger, 3g of garlic and 4g of douban hot sauce.

Making:

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

2) Put soy sauce, vinegar, sugar, starch, cooking wine, onion, ginger and garlic in a bowl, add some water and stir well;

3) Heat the wok, add the base oil, add the watercress hot sauce and stir-fry slightly; Put the cabbage in, stir-fry it constantly, so that each main ingredient is evenly heated. When it is cooked, pour the prepared juice into the pot (which can be poured several times). After stir-frying, it can be taken out of the pot and put on a plate.

Chestnut cabbage

Ingredients: chestnut100g, Chinese cabbage 300g.

Accessories: 25g of lard, 20g of soy sauce10g, 2g of refined salt, 5g of cooking wine, 2g of monosodium glutamate, 5g of sugar, 2g of water starch10g, 2g of chopped green onion, a little of Jiang Shui, and 50g of vegetable oil (actual consumption).

Making:

1) Remove the roots of Chinese cabbage, cut it in half, and cut it into 7 cm long and 1 cm wide (the root of the cabbage should be cut several times vertically to connect the whole Chinese cabbage), cut a small cross mouth on each chestnut with scissors, and cook it in a pot;

2) Remove and peel the chestnuts in half;

3) put the vegetable oil into the pot, heat it, add the cabbage, fry it a little, take it out, and control the oil;

4) Put the lard in the pot, heat it, use chopped green onion, add broth, soy sauce, cooking wine, monosodium glutamate, white sugar, essence salt, Chinese cabbage and chestnuts, boil it, and burn it on low heat for 2-3 minutes to remove a part of the soup, so that chestnuts are stewed, thicken it 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 paste, 0/00g of soft sugar/kloc, 25g of cold chicken soup.

Making:

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

2) Wash the hawthorn, first cut and peel off the core, then batch it into thin slices, put it on one side of the shredded Chinese cabbage bowl, and sprinkle with soft sugar100g or so;

3) Put sesame sauce in a small bowl, add 25 grams of cold chicken soup and melt into sesame sauce;

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

Braised shrimp with cabbage

Ingredients: 750g of Chinese cabbage, 50g of dried prawns 1 50g, and mushroom1piece.

Accessories: 3 teaspoons of refined salt, 0.5 tablespoons of light soy sauce and cooking wine respectively, monosodium glutamate, sesame oil and pepper each 1 teaspoon, ginger pieces 1 piece, onion strips 1 0g, starch 3 teaspoons, lard1tablespoon.

Making:

1), prawns soaked in wet water, cut in half with a blade, remove the sand line and wash. Wash and cut Chinese cabbage into long strips, blanch with boiling water and drain;

2) Put the oil in the pan and heat it to 30%. Stir-fry the ginger and onion, and stir-fry the prawns, cooking wine, soy sauce, soup, salt and monosodium glutamate. 3) Soak and wash the mushrooms, remove their pedicels, and put them at the bottom of the bowl. The shrimps are neatly placed at the edge of the bowl, the cabbage is placed in the bowl, the juice in the pot is poured into the bowl, steamed in the cage for 15 minutes, and the original soup is poured out of the drawer and buckled in the plate;

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

Roasted Chinese cabbage with meat

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

Accessories: 25g of lard, 0/5g of soy sauce/kloc-,2g of refined salt, 5g of water starch, 50g of water, and a little onion, ginger and minced garlic.

Making:

1), cut the Chinese cabbage into 5 cm long 1.5 cm wide domino pieces. Cut garlic into 3 cm long sections;

2) Put the lard into the pot, put down the sliced meat and stir-fry it, 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 it, add garlic and cooking wine and stir it evenly.

cabbage with sweet & sour sauce

Ingredients: 300g of clean cabbage.

Accessories: vegetable oil 30g, sesame oil 7.5g, pepper 15 tablets, refined salt 4g, soy sauce15g, rice vinegar15g, sugar 22g and water starch 20g.

Making:

1), cut the cabbage into elephant-eye pieces;

2) Put the oil into the pot, add the pepper to fry the paste, pick it out, add the cabbage, stir-fry it with oil for several times, cook vinegar and soy sauce, add sugar and refined salt, thicken it, and pour in sesame oil.

Three methods of Chinese cabbage

Sauté ed Chinese cabbage with vegetables

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

Method: 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 the ginger and cut it into filaments. 2. Put the wok on the fire, add the oil, heat it, add the shredded ginger and fry it slightly, then add the cabbage, stir-fry it with high heat until it is half cooked, add soy sauce and salt and stir-fry it slightly.

Spicy cabbage

Raw materials: 500g of Chinese cabbage, 10g of sesame oil10g, 4g of refined salt, 40g of sugar, 5g of vinegar15g, 5g of dried pepper, 8g of onion and 5g of ginger.

Method:

1. Cut off the leaves of Chinese cabbage, leaving only the middle white side, wash and cut into two halves, and cut into strips with a width of 1.5 cm along with the vegetables. Then cut the dried pepper, onion and ginger into filaments.

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

3. Heat the sesame oil in the pot, add the shredded pepper and fry it to make it spicy. Add onion and shredded ginger and stir-fry until fragrant. Boil vinegar, add 50 grams of water and sugar. After boiling, leave the fire to cool, pour the juice on the cabbage strips in the basin, marinate for 5 hours and store in the refrigerator. Change the knife when eating, everything is two paragraphs. Then put the shredded onion and ginger on the cabbage strips and pour the pepper juice.

cabbage with sweet & sour sauce

Ingredients: 300 grams of clean cabbage. 30g of vegetable oil, 7.5g of sesame oil, 5 capsules of pepper/kloc-0, 4g of refined salt, 0g of soy sauce/kloc-0, 5g of rice vinegar/kloc-0, 20g of white sugar and 20g of water starch.

Method:

1. Cut the cabbage into elephant-eye pieces.

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