Raw materials:

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

Exercise:

1. Wash Chinese 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 the oil, heat it, add the shredded ginger and stir-fry it slightly, then add the cabbage, stir-fry it with high fire until it is half cooked, and add the soy sauce and salt to stir-fry it slightly.

2. Vinegar Cabbage

Raw materials:

Wash Chinese cabbage 300g, vegetable oil 30g, sesame oil 7.5g, pepper15g, refined salt 4g, soy sauce15g, rice vinegar15g, sugar 22g and water starch 20g.

Exercise:

1, cut the cabbage into elephant-like pieces.

2. Put the oil in the pot, stir-fry the peppers, pick out the peppers, add the cabbage, stir-fry with oil for a few times, cook vinegar and soy sauce, add sugar and salt, thicken, and pour in sesame oil.

3. Stewed tofu with cabbage

Raw materials:

Chinese cabbage, tofu, ginger, salt.

Exercise:

1, Chinese cabbage is cut into sections, and tofu is cut into pieces.

2. Soak tofu in water, remove and drain.

3. Blanch the cabbage in water, remove and drain.

4, hot oil in the pot, add ginger slices and stir fry, add tofu and stir fry a little, add water (or vegetarian soup) and stew for a while.

5. Add cabbage and stir fry, and finally add salt.

Step 4 dip in cabbage

Ingredients: Chinese cabbage, salt, delicious, Chongqing oil pepper.

Exercise:

1. Wash the cabbage first and cook it in boiling water for 2-3 minutes. Then blanch with cold water to keep its crispy taste.

2, sun some salt and taste fresh, mix well and cool.

3. Dip in hot sauce when eating.

5. Clear soup cabbage rolls

Raw materials:

500g of Chinese cabbage, 0/00g of tofu/kloc-,20g of soybean powder and 25g of peanut oil are all delicious, 2g of pepper and 2g of salt.

Exercise:

1. Mix with tofu, pepper, delicious food, salt and bean powder to make it velvet.

2. Wash the cabbage, remove the hard stems, scald it with boiling water, and drain the water.

3. Spread out the Chinese cabbage, put the prepared yellow bean roll on it, wrap it into a roll, and steam it in a steamer for about 5 to 10 minutes.

4. Take it out and cut it into pieces 1- 1.2 cm long.

5. Put it in a steaming bowl, steam it in a cage, turn it into a soup bowl, and add the soup.

6. Chestnut cabbage?

Raw materials:

Chestnut100g, Chinese cabbage 300g, soy sauce10g, refined salt 2g, full and tender taste, sugar 5g, water starch10g, a little Jiang Shui and vegetable oil 50g.

Exercise:

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

2, remove the skin, chestnuts are all in half.

3. Put the vegetable oil in the pot, heat it, add the cabbage, stir fry it a little, remove it, and control the net oil.

4. Add vegetarian soup, soy sauce, whole flavor, white sugar, refined salt, cabbage and chestnuts, boil and simmer for 2-3 minutes, remove part of the soup, so that chestnuts are stewed, thicken with water starch and drizzle with bright oil.

7. spicy cabbage

Raw materials:

500g of Chinese cabbage, 5g of sesame oil10g, 4g of refined salt, 40g of white sugar, 5g of vinegar15g, 5g of dried pepper and 5g of ginger.

Exercise:

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 a width of 1.5 cm. Then cut the dried peppers and ginger into filaments.

2. Put the cabbage into a pot, sprinkle salt evenly, marinate for 3-4 hours, 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 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 then store in the refrigerator. Change the knife when eating, everything is two paragraphs. Then put shredded onion and shredded ginger on the cabbage strips and pour in pepper juice.