1. Cabbage with vinegar sauce

Material: 35g cabbage and 1 red pepper

Practice:

1. Prepare all the ingredients.

2. Tear the wrapping material into pieces and wash it. Chop the ginger and cut the red pepper into circles.

3. Pour the oil into the wok, add pepper and fry until fragrant, and take it out.

4. Stir-fry ginger and red pepper.

5. Pour in the cabbage and stir fry quickly.

6. add salt and continue to stir-fry sugar.

7. the cabbage is softened and drenched with rice vinegar.

8. add a little monosodium glutamate and stir-fry evenly. turn off the heat.

tips

it is more delicious to tear small pieces of cabbage by hand. Stir-fry over high fire, and finally pour in rice vinegar, and cabbage will taste.

Second, oil-fried cabbage

Material: 3g of cabbage

Practice:

1. First, shred cabbage, mince ginger and cut dried peppers into sections.

2. Next, mix the bowl juice: prepare the bowl, pour in a proper amount of soy sauce and black rice vinegar, add a little sugar and salt, pour in a proper amount of sesame oil and mix well.

3. Prepare cabbage, pour in the prepared bowl juice, mix well, and add Jiang Mo and dried Chili for later use.

4. put the oil in the pot, add the pepper granules, fry them, pour them on the cabbage, mix well, and serve on a plate.

3. Hand-torn cabbage with mushrooms

Material: 3g cabbage and 5 mushrooms

Practice:

1. Wash the cabbage, remove the thick stems, and tear into pieces

2. Soak the mushrooms, wash them, and cut into strips

3. Heat the oil in the pot, put down the ginger, and the peppers will burst into fragrant

.

2. wash the cabbage.

3. Break it into small pieces by hand.

4. Chop the ginger, put the oil in the pot and stir-fry the ginger.

5. Add the cabbage and stir fry.

6. Add light soy sauce and salt and stir fry.

7. add green pepper and stir-fry for a while, and add monosodium glutamate and sesame oil to taste.

8. Serve on a plate.

5. Cabbage on iron plate

Material: 4g of cabbage and 8g

Practice:

1. Cut cabbage in half, remove the heart of cabbage, cut it into shreds, and wash it for later use

2. Wash carrots and cut them into long sections and filaments

3. Place cabbage and carrots in a large basin. Add 2.5 teaspoons of salt, 1 teaspoon of monosodium glutamate, 1/2 teaspoon of pepper, 3 grams of red pepper powder, 2 grams of cumin powder and 2 grams of sesame oil

4. Mix well and marinate for 5 minutes

5. Heat the iron plate on the stove and pour in a proper amount of salad oil

6. Clip the mixed cabbage on the iron plate. Stir-fry the cabbage until it is cooked

6. Tomato soup with cabbage

Material: cabbage 15g, tomato 5g

Practice:

1. Cut the tomatoes into pieces, cut the cabbage into pieces

2. After the oil is hot, add the tomatoes and stir-fry until the red sand is produced

3. Add the cabbage and stir-fry <

2. Add 2 tablespoons of water, salt, and put more water in the iron pot, but stainless steel pot can put less water or not.

3. Cook the cabbage leaves until they are soft, and add the perfume celery.

4. Mix well again and serve.

Eight, cabbage fried rice

Material: cabbage 15g, cold rice 2g

Practice:

1. Wash cabbage and shred it for later use.

2. put a proper amount of base oil in the pan, turn on medium heat, and after the pan is hot, pour in the cold rice and stir fry. The rice should be scattered and stir fry, and the shredded cabbage should be added to continue to stir fry.

3. Sprinkle some salt, monosodium glutamate and pepper and mix well.

Nine, stir-fried vermicelli with cabbage

Material: vermicelli, cabbage

Practice:

1. Soak vermicelli, shred cabbage

2. Heat oil to 7%, and put cabbage in the pot. Stir-fry until soft, add light soy sauce, do not add water, but simmer and stir-fry constantly. Stir-fry the cabbage until the edge is a little soy sauce, and add vermicelli.

3. Season. If the salinity is enough, don't add salt. Take the pan.

X. Sweet and sour pickles

Material: 1g of green radish, 1g of carrot and 5g

Practice:

1. Wash and cut carrots and cabbage and dry them

2. Wash and cut green radish and dry them

3. Add a proper amount of water to the pot, and then add rock sugar, pepper and star anise.

5. Cover and seal for 3 days before eating

Tips

Make sure that the juice of pickled vegetables does not pass through the vegetables.