Chinese cabbage recipes include vinegar-soaked Chinese cabbage, roasted Chinese cabbage with chopped peppers and stewed Chinese cabbage vermicelli.

1 vinegar cabbage

Wash Chinese cabbage, leave leaves, cut stems and leaves, cut stems into slender strips, slightly reduce leaves, heat oil in the pan, stir-fry peppers, garlic and dried peppers until fragrant, stir-fry Chinese cabbage stems until soft, then stir-fry Chinese cabbage leaves together, stir-fry them evenly with a spatula, add appropriate amount of salt to taste, stir-fry them evenly with appropriate amount of vinegar, and take out the pan.

2. Roasted cabbage with chopped pepper

Separate the stems and leaves of Chinese cabbage, cut them into pieces, shred ginger for later use, heat oil in the pot, add shredded ginger and stir-fry until fragrant, add cabbage leaves and stir-fry evenly, add soy sauce and chopped pepper and stir-fry evenly, cook for a while until Chinese cabbage tastes delicious, and add salt to taste and stir-fry.

3. Stewed cabbage vermicelli

Put the Chinese cabbage aside, separate the stems from the leaves, cut the stems into chunks, cut the leaves into chunks, soak the vermicelli until soft, heat the oil in a hot pot, add star anise, ginger, garlic, onion and pepper to stir fry until fragrant, add the Chinese cabbage stems to stir fry until soft, add the soaked vermicelli to stir fry until cooked, add appropriate amount of water to boil for a while, add the Chinese cabbage leaves to stir fry until soft, and add appropriate amount of salt, soy sauce and soy sauce.

Chinese cabbage

Chinese cabbage, a Brassica plant in Cruciferae, is known as the "king of vegetables". Chinese cabbage is native to northern China and is cultivated all over the country. /kloc-was introduced to Japan, Europe and America in the 0/9th century. It has broad green leaves and white side dishes. Many leaves are tightly wrapped together to form a cylinder, and the leaves wrapped inside are light green or even light yellow because they can't see the sun.