There are many ways to make Chinese cabbage, such as hot and sour Chinese cabbage, vinegar Chinese cabbage, sweet and sour cabbage and so on. These methods are also commonly used at home, and we can never get tired of eating them. Cabbage is very cheap, and it is also a vegetable that we can't live without all the year round, so we have to learn a few tricks to make this ordinary food delicious and worthy of our stomachs. Here, Bian Xiao, the World Factory Food Network, shares several simple and delicious practices with her parents.

How to make vinegar-preserved cabbage Raw materials: Chinese cabbage and garlic cloves. Dried Chili, salt, chicken essence, white vinegar

Steps:

1. Cut the cabbage and soak it in clear water for about 5 minutes.

2. Put the base oil in the pot, add the chopped dried peppers and garlic, and stir-fry the fragrance.

3, continue to add white vinegar, salt, chicken essence to taste, and finally add the cut cabbage slices, stir fry a few times, and you can go out.

4, complete the effect

How to make hot and sour cabbage vermicelli Raw materials: one cabbage and one vermicelli.

Step: 1. Soak vermicelli in warm water for later use.

2. Deal with the cabbage. Although the outside of the cabbage is quite clean, it is actually quite dirty inside, so I broke off the cabbage leaves one by one and washed them.

3. After washing, cut it into small pieces and wash it again. There are many pesticides in vegetables now, so there is no harm in washing them more.

4. Put water in the pot, pour the water into the cut cabbage, and take it out after 30 seconds.

5. Put base oil in the pot. When the oil is hot, add Jiang Mo, chopped green onion and chopped pepper, and saute.

6. Pour in the boiled cabbage, add salt and stir fry, and let the cabbage go down.

7. After going down, add some soy sauce. Of course, in order to have a vinegar taste, add vinegar, then cover it and burn it for 1 min. Cabbage comes out easily, so don't add water!

8. Then add the soaked vermicelli, cut it into sections without a knife, pour it into the pot, and divide the vermicelli powder into two sections with a spatula.

9. Add some salt and monosodium glutamate, stir-fry for one minute and you can get out of the pot. Although I have so many pictures, it is actually very simple to do.

Korean spicy cabbage raw materials: Chinese cabbage, Chili noodles, apples, pears, ginger, garlic, salt, sugar, fish sauce, glutinous rice flour.

Steps:

1, 2,3 Precautions

(1) The container of spicy cabbage must be oil-free.

(2) Shrimp sauce, radish, leek and other ingredients can be added or not according to their own tastes.

(3) Take two Chinese cabbages as an example. The proportion of materials used is roughly as follows: one apple and one pear, half garlic and ginger, 250g Chili powder, 50g glutinous rice flour, 5g fish sauce and a little salt. When you make Chili sauce, you can taste salty.