1. Vinegar cabbage

First wash the cabbage, cut the leaves into small pieces, and use a diagonal knife to cut the sides of the cabbage into 3 cm wide, 5 cm long, and 0.5 cm thick. Spare parts. Chop the green onion and dry chili into pieces. Take a small bowl and use vinegar, salt, sugar, monosodium glutamate, and water starch to make a bowl of gravy. Set aside. Make base oil in a pot. When 60% hot, add chili peppers and fry until fragrant. Add chopped green onion and stir-fry until fragrant. Add cabbage and stir-fry until tender. Add vegetable leaves and stir-fry until tender. Stir-fry over high heat until the cabbage is coated in soup. Serve.

2. Stewed vermicelli with cabbage and fungus

Soak the fungus, wash, tear into small florets and set aside, slice the cabbage and soak the vermicelli until soft.

Pour oil into the hot pan, add onion, ginger and cabbage and stir-fry for 2 minutes. Add salt and continue to stir-fry. Add soy sauce and fungus and continue stir-frying. Add the vermicelli and stir-fry. Because the cabbage will release water, you don’t need to add water. Simmer for a while until the vermicelli is cooked and has no hard core, then add salt and MSG and take it out of the pot.

3. Stir-fried cabbage

Instructions: Wash the cabbage and cut it into thin slices with a razor blade. Separate the cabbage and leaves. Wash the red pepper and cut into small pieces, cut the garlic into thin slices, and cut the ginger into thin strips.

Pour a little vegetable oil into the pot, heat the pot, add cabbage leaves, stir-fry over low heat until soft, add cabbage leaves and continue stir-frying until slightly tiger skin color, then set aside.

Pour vegetable oil into the pot. When the oil is hot, add shredded ginger, garlic slices, and red pepper in sequence and sauté until fragrant. Then add cabbage, stir-fry over high heat, add appropriate amount of salt and MSG, stir well and serve. pot.