Ingredients for baby cabbage with minced pork in oyster sauce: 2 baby cabbage, 150g pork, appropriate amount of oil and salt, 2 cloves of garlic, 1 tablespoon of soy sauce, 1/2 tablespoon of cooking wine, 1 tablespoon of oyster sauce, appropriate amount of water starch.

Exercises: 1. Wash dishes for baby.

Cut each doll into eight equal pieces, connecting at the roots.

Don't cut them off.

Cut the pork and garlic into chunks.

2. Boil the pot with water, add a little salt, pour the baby cabbage into the water until the color becomes darker, and blanch the water until it breaks.

Take out the baby cabbage, put it in cold water, cool it, take out the purified water, put it in a plate and set aside.

3. Heat oil in a pan, add minced garlic, stir-fry over low heat, add minced meat and stir-fry until white.

4. Pour cooking wine, soy sauce, oyster sauce, half a bowl of water, bring to a boil, pour in appropriate amount of water starch, heat until the soup is thick, and turn off the heat.

5. Pour the minced meat onto the baby cabbage and stir it when eating.

Ingredients for stir-fried baby cabbage with minced meat vermicelli: 2 baby cabbage, 150g pork, 1 vermicelli, appropriate amount of oil and salt, 1 garlic, 1 tablespoon cooking wine, 2 tablespoons soy sauce.

Practice: 1. Put the vermicelli in a large bowl, add warm water and soak until soft.

2. Crush the leaves of baby cabbage, wash them, drain them, cut them into strips, cut the pork into powder, and cut the garlic into garlic.

3. Heat the oil in the pot, add the baby cabbage, stir-fry the baby cabbage over high heat to remove the water, stir-fry the baby cabbage over medium heat until it breaks, and set aside.

4. Add a little oil to the pot, stir-fry the garlic over low heat, and stir-fry the minced meat until it turns white.

5. Pour in the cooking wine, stir-fry the minced meat with soy sauce, add color, stir-fry the vermicelli, and stir-fry evenly.

6. Add the fried baby cabbage, add salt and a few drops of rice vinegar, stir-fry quickly and evenly, and serve on a plate.

Ingredients for tofu and mushroom vegetable soup: 1/2 block of tofu, 1 small green cabbage, 100 grams of white jade mushrooms, 20 grams of dried small shrimps, 1 tablespoon of sesame oil, appropriate amount of salt, 1 piece of ginger, and appropriate amount of white pepper.

Practice: 1. Prepare the required ingredients, smash and wash the baby cabbage, remove the roots and wash the white jade mushrooms, and wash the shrimp skin with clean water.

Shrimp skin is rich in iron, calcium, and phosphorus and can be used to enhance and taste various dishes and soups.

2. Shred the baby cabbage, cut the tofu into small pieces, tear the white jade mushroom into half, and tear the large one into 4 pieces.

3. Add water to the pot and bring to a boil, add minced ginger, dried shrimps and tofu, cook for 5 minutes, add white mushrooms and continue cooking for 5 minutes, then add baby cabbage and cook until baby cabbage becomes soft.

4. Add salt to taste, turn off the heat, pour in sesame oil, then add white pepper, stir evenly.

The amount of chili can be increased or decreased according to personal taste.