Ingredients: half a cabbage, a handful of vermicelli, onion, ginger and garlic, pepper.

Practice: 1 Soak the vermicelli in warm water. After it is soft, it is easy to stew when cooking.

Clean the cabbage, cut it vertically from the middle, cut it into strips, and cut it a little thicker. After stewing, it tastes good. Separate the roots from the leaves.

3 Prepare onion, ginger and garlic for later use. Prepare sauce, light soy sauce, light soy sauce, cooking wine, oyster sauce and white sugar, and stir well for later use.

4 put oil in the pot. Stir-fry chives, ginger and garlic, add cabbage strips and stir-fry, and dry the water inside.

5 Add cabbage leaves, stir fry, add sauce, add appropriate amount of water, add vermicelli, boil over high fire and simmer over low heat.

6 Boil the cabbage until the vermicelli is boiled. Remember to keep some soup in it.

7 put salt and chicken essence before cooking.

How to eat 2; Stewed tofu with cabbage

As the old saying goes, "Eating cabbage and tofu in winter keeps you safe". Eating some cabbage and tofu is still very beneficial to human health. The combination of the two makes the soup white and delicious, so delicious that there is no soup left.

Ingredients: half a Chinese cabbage, half a catty of tofu, onion, ginger and garlic, salt.

Practice: 1 Wash the cabbage, break the cabbage into pieces by hand, break the leaves larger, and break the hands smaller for later use.

2 Cut tofu into thin slices with uniform thickness for later use. Onion, ginger and garlic are ready

3 add some salt to the pot, put oil, put in tofu blocks, and fry on both sides. The purpose of putting salt is to prevent tofu from sticking to the pot.

Add some water, add salt and seasoning, and when the water is boiled and dried, add cabbage.

Stir-fry, put in water, submerge cabbage and tofu, and simmer over low heat.

6 stew until there is not much water left, put a little salt in it and stir well.