Question 1: How to stir-fry delicious Chinese cabbage? "Vegetarian Stir-fried Chinese Cabbage" Ingredients: 500 grams of clean Chinese cabbage, 20 grams of oil, 50 grams of soy sauce, 5 grams of refined salt, and 3 grams of shredded ginger.

Preparation method: 1. Wash the cabbage and drain it.

Cut lengthwise into 1.5cm wide strips.

Then change the knife and cut into 3 cm long segments. Wash the ginger and cut into thin strips.

2. Place the wok on the fire, add oil, heat it up, add shredded ginger and fry briefly, then add cabbage, stir-fry over high heat until half-cooked, add soy sauce, refined salt and stir-fry briefly before eating.

"Spicy Cabbage" Ingredients: 500 grams of Chinese cabbage, 10 grams of sesame oil, 4 grams of refined salt, 40 grams of sugar, 15 grams of vinegar, 5 grams of dried chili peppers, 8 grams of green onions, and 5 grams of ginger.

Preparation method: 1. Cut off the leaves of Chinese cabbage, leaving only the white part in the middle. Wash and cut into two halves. Cut the cabbage into 1.5 cm wide strips.

Then cut the dried chilies, green onions, and ginger into thin strips.

2. Put the cabbage into a basin, sprinkle salt evenly, marinate for 3 to 4 hours, squeeze out the water from the cabbage strips with your hands, and place them in the basin.

3. Heat the sesame oil in a pot, add shredded chili peppers and fry them for a spicy flavor.

Add onions and ginger and stir-fry until fragrant.

Cook the vinegar, add 50 grams of water and sugar.

After boiling, remove from the heat and let cool, pour the juice onto the cabbage strips in the basin, marinate for 5 hours, and store in the refrigerator.

When eating, change the knife and cut everything into two parts.

Then put the onion and ginger shreds on the cabbage strips, pour the chili sauce and serve.

"Vinegar Cabbage" Ingredients: 300 grams of pure cabbage.

30 grams of vegetable oil, 7.5 grams of sesame oil, 15 peppercorns, 4 grams of refined salt, 15 grams of soy sauce, 15 grams of rice vinegar, 22 grams of white sugar, and 20 grams of water starch.

Preparation method: 1. Cut the cabbage into elephant eye pieces.

2. Put the oil into the pot, add the peppercorns and fry until batter, take it out, add the cabbage, stir-fry several times with oil, add vinegar and soy sauce, add sugar, refined salt, thicken, pour in sesame oil and serve.

"Boiled pork with cabbage" Broiled pork is meat cut off the bone from a large stick bone.

This dish is very simple to make. Stew the cabbage, tofu, and deboned meat together, add seasonings, and it's done in 15 minutes.

"Golden Cabbage" First remove the leaves from the cabbage and select the cabbage heart within the three layers.

Put it into a pot of boiling water and blanch it for about 1 minute, put it into a small wing cup, and then pour the salted egg yolk and chicken stock sauce over it.

"Fried Cabbage Box" Chop the pork into puree and put it into a bowl. Add onions, minced ginger, refined salt, egg white (half), sesame oil, and pepper water. Stir well to form a filling. Cut the cabbage into several hinges with a knife.

Smear the meat filling into the hinge slices, and dip them in flour one by one.

Put the egg whites (two and a half) into a bowl, add dry starch and mix well to form an egg white paste.

Heat the oil in the pot until it is half cooked, use chopsticks to hold the cabbage box and spread the egg white batter evenly, add them to the pot one by one, fry them until golden brown, take them out and sprinkle them with pepper and salt.

"bergamot cabbage" bergamot cabbage, the name of this dish is very elegant, and the ingredients are not complicated, it is just ordinary Chinese cabbage and minced meat, but the processing process is extremely cumbersome and it can't be cooked for hours.

This is a typical example of a rough dish made carefully. First, prepare the meat filling, which includes ham, diced bamboo shoots, mushrooms, shrimps and pork.

Take a Chinese cabbage and peel it open from the inside out. Only take the three layers in the middle. Cut off the head and tail of the rest. Take only the middle part and cut it into finger-long sections. Use a knife to peel it off from the middle.

, so each layer becomes as thin as a dumpling wrapper; blanch it with hot water to make it less crispy, roll up the meat filling one by one, place the strips in a flat-bottomed bowl, steam them in a pot, and

Minutes later, a bowl of fragrant bergamot cabbage comes out of the pot. Then pour the boiled chicken juice onto the bergamot. At this time, a fragrant bergamot cabbage is ready.

Ingredients for sweet and sour cabbage: 300 grams of Chinese cabbage Accessories: refined salt, white sugar, white vinegar, dried chili pepper, ginger, Sichuan peppercorns, peanut oil Preparation: 1) Remove the old leaves of Chinese cabbage and shred it; shred the ginger; shred the dried chili pepper; 2)

Take a pot, add shredded Chinese cabbage and a little salt, marinate for about 20 minutes, squeeze out the water, and put the shredded cabbage in another clean pot; 3) Place the pot on the fire, pour a little water, add white vinegar and white sugar, and mix.

Make a sweet and sour sauce, pour it on the cabbage shreds, mix well, add shredded ginger and dried chili peppers; 4) Clean the pot and heat it up, add peanut oil; add Sichuan peppercorns and fry until fragrant, take out the Sichuan peppercorns and use them while hot.

Pour over the chili and ginger, mix well, and serve on a plate.