Chinese cabbage, as one of the favorite vegetarian dishes of China people, has its own flavors, such as clear soup, stir-fried and spicy. Today, Adao introduces several delicious Chinese cabbage practices, and you can collect them if you like ~

1. Vinegar Chinese cabbage

Ingredients:

4g Chinese cabbage, dried peppers, green onions, 5g pork belly and 2 small amounts of sugar.

2. Cut the onion into pieces, cut the dried pepper into pieces, put the sugar, vinegar, salt, starch and water together in a small bowl, and stir evenly to form a sauce;

3. Start the wok, stir-fry the pork belly in the hot wok and cool the oil with low heat;

4. Stir-fry until the pork belly is oily and the surface is slightly brown, then add the onion and pepper, and continue to stir-fry until the color of the pepper is deep purplish red;

5. Add Chinese cabbage slices and stir-fry over high heat;

6. When the leaves of Chinese cabbage become soft, add the sauce; Stir-fry evenly, and take the pan.

2. Hot and sour Chinese cabbage

Ingredients:

1 Chinese cabbage, 1 teaspoon of oil, 1 small piece of ginger, 1 onion, 3 peppers, 1 teaspoon of aged vinegar, soy sauce and salt

Practice:

1. Wash the Chinese cabbage and cut it into pieces, then slice the ginger and cut the onion into small pieces.

2. After adding oil, add a little salt and stir-fry the cabbage.

3. After half of the cabbage is flattened, add a little pepper, aged vinegar and soy sauce.

4. Add ginger slices and stir-fry for 5-8 minutes.

3. Spicy cabbage

Ingredients:

One cabbage, appropriate amount of leek, appropriate amount of glutinous rice noodles, three liang of Chili noodles, 3ml of fish sauce, five liang of garlic, two liang of ginger, one pear and appropriate amount of salt

Practice:

1. Wash the cabbage and break it into small pieces, marinate it with salt for one night, and wash the salt the next day.

2. Add a little water to the glutinous rice noodles, add water to the wok to boil, pour the glutinous rice paste, stir and let it cool.

3. Soak Chili noodles with a little boiling water and let them cool.

5. Add minced garlic, ginger, pear, fish sauce, leek, a little salt and glutinous rice paste to the Chili paste.

6. Put the dried Chinese cabbage in a pot, add pepper paste and mix well, let it stand for 2-3 days for fermentation, and finally put it in a fresh-keeping box and put it in the refrigerator for cold storage.

4. Serve the baby cabbage

Ingredients:

Baby cabbage, ham, pepper, preserved eggs, pork bone soup, sesame oil, salt and garlic

Practice:

1. First, clean the baby cabbage, divide it into half, cut the ham and sausage pepper into ling shapes, and cut the garlic into small petals and preserved eggs.

2. Add some sesame oil to the pot, and add garlic cloves when the oil temperature is four or five layers hot.

3. Add the prepared pork bone soup when the garlic cloves are fried to golden brown.

4. After the thick soup is boiled, add the cut baby cabbage and cook until it becomes soft.

5. Take out the baby cabbage and put it on a plate, leaving soup in the pot.

6. Continue to boil the ham sausage, peppers and preserved eggs.

7. After boiling, add a little salt and water starch to thicken the cooked baby cabbage.