Home-style recipes for Chinese cabbage: stir-fried Chinese cabbage with mushrooms, stir-fried Chinese cabbage, pan-fried Chinese cabbage buns, Chinese cabbage tofu soup, cabbage fat beef rolls, Northeastern minced Chinese cabbage, Chinese cabbage rice cake soup, cold Chinese cabbage, pickled salty and spicy Chinese cabbage

Chinese cabbage, cabbage tofu, etc.

1. Stir-fry Chinese cabbage with shiitake mushrooms. Wash the bok choy, cut into sections, wash the shiitake mushrooms, slice them, boil water, add 1 tablespoon of oil and 1/2 teaspoon of salt, put the vegetables in, blanch until raw, and remove.

Drain the water, peel and mince the garlic and set aside. Heat 1 tablespoon of oil in the pan and sauté the minced garlic until fragrant. Add the mushrooms and stir-fry for a while. Add a little water and cook until soft. Add the Chinese cabbage and stir-fry evenly. Add

Season with salt, sugar and chicken essence!

2. Stir-fry the Chinese cabbage. Clean and cut the Chinese cabbage. Add oil to the pot, add the green onion and stir-fry until fragrant. Add the Chinese cabbage, stir-fry for a while, then add the dried chili pepper, stir-fry quickly, add salt, stir-fry evenly again, stir-fry well and add in.

Stir the chicken essence evenly, stir well and turn off the heat, then put it on a plate.

3. Wash the Chinese cabbage, soak it in light salt water for 15 minutes, rinse, drain the water, cut the Chinese cabbage into thin strips, add salt and mix well, marinate for 5 minutes, squeeze out the water from the Chinese cabbage

Drain the water, chop into pieces and set aside. Follow the normal steps to make pan-fried buns.

4. Wash the Chinese cabbage in tofu soup, blanch it briefly, squeeze out the water, and cut into sections for later use.

Cut the frozen tofu (or old tofu) into cubes and set aside. Heat a little oil in a pan, sauté the minced ginger, garlic slices, two tablespoons of ham cubes, and a handful of shrimp skin. Add the tofu, add water, and bring to a boil.

Then add cabbage segments and a few fresh shrimps, cover the pot, and bring to a boil. When the shrimps are cooked, add salt to taste.

5. Add cabbage and fat beef rolls with minced garlic, chili powder, cumin powder, cooked sesame seeds, and millet pepper. Add hot oil, light soy sauce, balsamic vinegar, salt, and mix well. Boil the cabbage leaves and take them out. Add cooking wine to the fat beef and cook.

, put in a bowl with shredded onions and coriander, pour in more than half of the sauce and mix well. Wrap the cabbage leaves in fat beef rolls, or dip them in the sauce to eat.

6. Heat the oil in the Northeastern minced pork and cabbage with a frying spoon, then add the minced pork, stir-fry evenly, then add the peppercorns, chopped green onion and cooking wine, and continue to stir.

After the minced meat is cooked, add the sauce. After it boils, add the cabbage. Stir-fry for a few times and then remove from the pot.

7. Add appropriate amount of water to the cabbage and rice cake soup pot and add minced meat. Use chopsticks to break up the minced meat and bring to a boil over high heat.

After the pot is boiled, first add the vermicelli and rice cake slices and cook. After the beef cake slices are cooked, add the cabbage.

Turn off the heat, add salt, chicken essence and sesame oil to taste and serve.

8. Cold cabbage. Cut the drained cabbage into sections, place them on a plate, and top with chopped garlic and pepper.

Heat up an appropriate amount of oil with a frying spoon, add a dozen peppercorns, fry until fragrant, and pour the oil on the minced garlic while it's hot.

Mix the bok choy evenly and add salt, sugar, light soy sauce and vinegar to taste.

9. Wash the cabbage braised in vinegar, cut the cabbage leaves and cabbage stems into sections separately. Pour oil into the pot and sauté the chopped green onion, garlic slices and dried chili pepper segments. Add the cabbage stems and stir-fry evenly until cooked.

Then add the cabbage leaves and stir-fry until they are tender. Pour in the homemade sauce and stir-fry again.

10. Heat oil in a pan with cabbage and tofu, like green onion, ginger and chili. Add cabbage and stir-fry for a while. Pour in 1 bowl of water, add 1 teaspoon of thirteen spices, 2 tablespoons of light soy sauce, 1 tablespoon of oyster sauce, half a tablespoon of dark soy sauce, and add jelly.

Tofu, mix well, cover and simmer the cabbage over low heat, add some salt and chicken essence to taste, mix well and serve.