Chinese cabbage and pork liver soup Ingredients: 200 grams of pork liver, 150 grams of Chinese cabbage leaves, 8 wolfberries, appropriate amounts of wet starch, refined salt, ginger and onion juice, rice wine, and peanut oil.

Method: 1. Wash the Chinese cabbage leaves and cut into small pieces.

2. Wash the pork liver, squeeze out the blood, cut into thin slices, add salt, ginger and green onion juice, rice wine, wet starch, mix well and sizing.

3. Heat peanut oil in a pan until it is 70% hot. Add cabbage leaves and salt and stir-fry quickly. Add wolfberry and stir-fry for a while. Add appropriate amount of boiling water and bring to a boil. Add pork liver and cook. Add refined salt to taste. Serve.

Efficacy: nourish the liver, improve eyesight, nourish blood and moisturize skin.

Vinegar Chinese Cabbage Introduction to Vinegar Chinese Cabbage: Home cooking of Chinese cabbage, a housekeeping dish in the north.

Ingredients: 300 grams of Chinese cabbage, appropriate amounts of ginger, vinegar, and dried red pepper. Method: 1. Wash the Chinese cabbage, cut it into two parts, and remove the old leaves that have no moisture on the outside.

2. Take the lower part of the cabbage and cut it into diagonal slices with a knife.

Wash and shred ginger.

Wash the dried chili peppers, remove the seeds and cut into sections.

3. Put oil in the pot, heat it up over high heat, add shredded ginger and dried chili peppers, and sauté until fragrant.

4. Add cabbage slices, add appropriate amount of vinegar, and stir-fry quickly.

5. Stir-fry for about 2 minutes, add salt and appropriate amount of MSG, stir-fry briefly and serve.

Hot and sour Chinese cabbage Introduction to sour and spicy Chinese cabbage: Cabbage is suitable for patients with lung heat, cough, constipation, and kidney disease. The fiber in cabbage can moisturize the intestines and promote detoxification. Women should also eat more. Ingredients: cabbage, garlic, and pepper.

Sugar, salt, chicken essence, vinegar, light soy sauce, sesame oil, red pepper (personal favorite), dried chili peppers (2 to 3) Method: 1. Wash the cabbage, cut the cabbage stick vertically from the middle, then cut it into sections with a diagonal knife, and use the hands to remove the cabbage leaves.

Tear it in half at will. 2. Cut the red pepper into shreds and dice the garlic and set aside. 3. Use a small bowl to mix the vinegar, salt, sugar, chicken essence and light soy sauce into juice and set aside. 4. Put oil in the pot,

When the oil is 80% hot, add Sichuan peppercorns, garlic, red pepper, and dried chili peppers and sauté until fragrant. Add cabbage sticks and stir-fry for 1 minute, then add cabbage leaves, stir-fry until soft, then pour in the prepared sauce, and finally

Add sesame oil and it's ok. Take it out of the pot. Braised Chinese cabbage Ingredients: 300 grams of Chinese cabbage, 35 grams of dried shrimps, 20 grams of ginger, 2 tablespoons of seasoning starch water, 1/2 tablespoon of salt Method: 1. Pair of Chinese cabbage

Cut in half.

2. Remove the head stem, peel off the leaves, wash and slice.

3. Soak the dried shrimps in warm water until soft, remove and drain; wash and slice the ginger.

4. Pour 1 tablespoon of oil into the pot, heat it up, and sauté the ginger slices and dried shrimps until fragrant.

5. Add Chinese cabbage and stir-fry over medium heat until the leaves become soft.

6. Add seasonings and stir-fry over high heat evenly.

Tips: How to make braised Chinese cabbage delicious quickly?

Chinese cabbage contains a lot of water and is not easy to pick up the flavor. You can fry it in hot oil over high heat first, then blanch it in boiling water before adding seasonings or adding it to the pot. Then it can be easily cooked and pickled up.

Potato and cabbage soup Potato and cabbage soup Ingredients: two potatoes, a plate of hand-shred Chinese cabbage leaves, and a piece of green onion Method: 1. Peel the potatoes and cut them into little finger-thick potato strips, rinse and drain and set aside; 2. Take the cabbage head and hand

Tear into slices, shred the green onions and set aside; 3. Heat the oil in a pan, stir-fry the shredded green onions over low heat until slightly yellow, and pick out the dried green onions; 4. Add potato strips and stir-fry over medium heat until the potatoes change color.

Soft; 5. Add uncooked hot water, bring to a boil over high heat, turn to low heat and simmer until the soup thickens; 6. Add cabbage leaves and continue to simmer until the cabbage and potatoes are soft; 7. Add appropriate amount of salt and MSG,

Just take it out of the pot.

Tips: 1. Take the head of the cabbage, which tastes fresh and sweet; 2. Wash the cut potatoes to remove the starch on the surface, so that they will not stick to the pan during frying; 3. Stir-fry the green onion over low heat to fully bring out the aroma, but be careful not to burn it.

4. After the potatoes are put into the pot, do not add water immediately. After the potatoes are fully stir-fried in the scallion oil to get the fragrance, add hot water to make the soup taste fresher and stronger. 5. After the cabbage is put into the pot, do not add it immediately after it boils.

Turn off the heat and simmer for another three to five minutes, allowing the fresh and sweet taste of the cabbage to be fully integrated into the soup; 6. When starting the pot, you can sprinkle a little chopped green onion or coriander according to personal preference; 7. The highlights of this vegetarian soup are cabbage and potatoes.

Combining the pure and delicious taste, I personally feel that there is really no need to add any other seasonings except salt and MSG.