1. Qianlong cabbage - it is actually cabbage mixed with sesame and white sugar. Ingredients required: Chinese cabbage, sesame paste, vinegar, salt, and sugar. Method: 1. After washing the cabbage, choose the end with more leaves and tear the cabbage leaves to the appropriate size.

2. Put half a spoonful of sesame paste, two to three spoons of vinegar, two spoons of sugar, and a pinch of salt in a bowl. Stir evenly. Let these ingredients dilute the sesame paste evenly so that it can be mixed evenly.

3. Throw the torn cabbage into a bowl, stir evenly, marinate for three to five minutes, and then you can eat.

The sweet and sour taste coupled with the aroma of sesame paste gives it a unique flavor.

2. Stuffed cabbage rolls - beautiful, delicious and creative. Ingredients required: Chinese cabbage, pork, dried mushrooms, dried fungus, salt, light soy sauce, cooking wine, oil consumption. Method: 1. Wash the cabbage, take the upper part of the cabbage,

Cut about 15-20 cm.

Soak mushrooms and fungus.

2 Add pork, shiitake mushrooms, and fungus into a filling. Add light soy sauce, salt, cooking wine, oil, and stir evenly.

3. Boil water in a pot, add cabbage leaves and cook for one minute, take them out and drain the water. This will make the cabbage soft and you can roll it how you want.

4. Unfold a cabbage leaf, add an appropriate amount of meat filling, roll it up along the direction of the cabbage leaf, stuff the leaves on both sides, and a cabbage roll is ready.

5 Wrap the cabbage rolls and steam them in a pot for twenty minutes.

Bring it out and you can start eating ~ 3. Serve the cabbage soup - the soup is delicious ~ Ingredients required: cabbage, garlic, preserved eggs, salted duck eggs, ham, salt, pepper, oil (preserved eggs, ham and other ingredients will depend on your home)

If you don’t have it, put it in. If you have other mushrooms, fungus, scallops, etc., you can also put them in.) Method: 1. Wash the Chinese cabbage, cut it into sections of about 10 cm along the side of the cabbage, wrap it with three or four cloves of garlic, preserved eggs, and cut duck eggs.

Dice and shred the ham.

2. After the pot is hot, add an appropriate amount of oil, throw in the garlic, and fry until golden brown. Throw in the preserved eggs and duck eggs. After frying until fragrant, add white water, bring to a boil, and throw in shredded ham and cabbage.

3. Add salt and pepper, cook to your liking, and then it is ready to serve ~ 4. Vinegar cabbage - the most homely taste Ingredients required: cabbage, vinegar, salt, oil, chopped green onion, garlic Method: 1

Wash the Chinese cabbage and cut it into pieces of suitable size. Cut the green onions into chopped green onions and cut the garlic into slices. Heat a pot, add oil, add the chopped green onions and garlic. Stir-fry until fragrant. Add the chopped cabbage and stir-fry over high heat.

Fry for a few times and add appropriate amount of salt.

3 Stir-fry the cabbage until you like it, add three spoons of vinegar, stir-fry evenly, and remove from the pan.

5. Pork and cabbage stewed vermicelli - perfect for a hot pot in winter. Ingredients required: pork, cabbage, vermicelli, salt, oil, light soy sauce, ginger, green onions. Method 1. Wash the cabbage and cut it into pieces, and cut the pork into pieces.

Cut into slices, cut the ginger into slices or shreds, and cut the green onions into chopped green onions.

The proportions of cabbage, pork, and vermicelli can be adjusted by yourself, and you can add more of what you like.

2. Heat the pot, add oil, add green onions and ginger, stir-fry until fragrant, add pork slices, add a spoonful of soy sauce, stir-fry until the meat changes color, add cabbage and stir-fry a few times.

3. Add water until it covers the cabbage, then add some dry vermicelli, add an appropriate amount of salt, cover the pot and simmer.

4. Stew the vermicelli until you like it, then put it in a pot and take it out of the pot.