Ingredients: 300 grams of Chinese cabbage and two slices of ginger.

Seasoning: soup or half a glass of water, half a tablespoon of oil, 1/6 teaspoons of salt and a little sesame oil.

Practice: First, heat the pot and add a spoonful of semi-hot oil to boil.

Relax and stir-fry until the cabbage is soft.

Salted cabbage:

Ingredients: 350g Chinese cabbage, 4 slices of ginger.

Seasoning: half a tablespoon of oil and 1/6 teaspoons of salt.

Practice: 1, wash cabbage.

2. soak the cabbage in boiling water, then pick it up and put it on the plate.

3. Boil the clear water, add oil, salt and ginger slices, and pour them on the cabbage.

Ingredients: Chinese cabbage, a little vegetable oil, minced garlic, soy sauce, warm water.

Garlic cabbage:

(1) Wash the Chinese cabbage and code it in one direction. Boil Chinese cabbage for a long time, just change color, don't wait for the water to boil before cooking. After a long time, the taste, color and taste will become worse. Don't stir cabbage to keep it clean. Pick it up later and put it neatly on the plate.

(2) Mix light soy sauce with warm boiled water, add a small amount of chicken essence to dissolve, and pour it evenly on the cabbage. (I completely use soy sauce to flavor, without adding salt, and the purpose of adding water to blend is to avoid all soy sauce and the taste is too salty; You can add some salt if you don't want too much soy sauce. )

(3) Sprinkle minced garlic on Chinese cabbage, heat a little vegetable oil (really little, just for the fragrance of garlic in the future) to 70% to 80% heat, and pour it on the minced garlic on Chinese cabbage. There was only a sizzling sound, and the smell of garlic floated out.

This vegetable is finished. It is simple, healthy and delicious.

Mushroom cabbage:

Raw materials:

Green vegetables 12 hearts, water-soaked mushrooms125g, 50g of refined oil, 5g of soy sauce10g, 5g of sesame oil, 5g of wet starch, a little monosodium glutamate, a little sugar and a little refined salt.

Method:

(1) Wash the mushrooms, put them in a bowl, add soy sauce, sugar, monosodium glutamate and a little water, steam them in a cage to taste, and take them out for later use.

(2) Heat a wok with a large fire, pour in a proper amount of water and essential oil, add refined salt, put the cabbage in the wok after boiling, wait for a moment, turn it over and cook it again, add monosodium glutamate, pick it up when the cabbage is broken, and put it in a disc with the head facing outwards and the cabbage facing inwards.

(3) Heat the wok with medium heat, pour in the steamed mushrooms, thicken them with wet starch when they are boiling, put them on the juicy Chinese cabbage, arrange them properly with chopsticks, and sprinkle sesame oil before serving.

Features:

This dish has Guangdong flavor, pleasing color, two colors and two flavors, light and plain, and delicious.