First, fried noodles with Chinese cabbage.

Required materials: half a cabbage, vermicelli 1 root, proper amount of oil and salt, onion 1 root, ginger 1 root, 2 cloves of garlic, 7-8 dried peppers, 2 tablespoons of soy sauce and a few drops of rice vinegar.

Practice steps:

1. Soak the vermicelli in warm water until there is no hard heart. Soak the vermicelli thoroughly and absorb enough water. If the vermicelli is not soaked thoroughly, it is easy to stick together when frying. Don't soak the vermicelli in hot water, it will break easily.

2. Peel off the leaves of the cabbage, rinse them, cut the cabbage into strips, and separate the cabbage from the leaves. When frying, stir-fry the cabbage field first, and then stir-fry the cabbage leaves, so as not to over-fry the cabbage leaves.

3. Cut the onion into chopped green onion, shred the ginger, slice the garlic, cut the dried pepper in half, and don't want the pepper seeds.

4. Add water to the pot to boil, add the vermicelli and blanch until it is transparent, remove the vermicelli, cool it in cold water, remove and drain.

5. Take out the vermicelli, drain the water, put it in a pot, add 1 tablespoon oil and 1 tablespoon soy sauce, and mix well. After this step, the fried vermicelli will not stick to the pot and will not stick to a ball when frying. This is a trick of fried noodles.

6. Heat the oil in the pot, stir-fry the pepper with low fire, stir-fry the pepper until it is slightly burnt, and remove the pepper.

7. Add chopped green onion, shredded ginger, garlic slices and dried peppers and saute until fragrant. Don't stir-fry dried Chili, it's bitter.

8. Add the cabbage strips and stir fry over high fire. Stir fry the cabbage strips until they are slightly soft.

9. Add cabbage leaves, pour a few drops of rice vinegar, stir-fry over high fire until the leaves wilt.

10. Add vermicelli, add salt, 1 tbsp soy sauce, stir-fry evenly over high heat, turn off the heat and serve.

Second, braised pork and cabbage vermicelli

Required materials: half a cabbage, 500g pork belly (with skin), wide vermicelli 1 bar, proper amount of oil and salt, onion 1 section, 2 slices of ginger, pepper 10, 2 pieces of aniseed, 2 dried peppers, cooking wine 1 spoon, and cooking wine.

Practice steps:

1. Prepare the required materials. The vermicelli is made of wide vermicelli, preferably potato starch, which is resistant to cooking and not rotten for a long time, and has a strong taste. Pork belly is pork belly with skin. There is a lot of fat tissue in the belly of pigs, accompanied by muscle tissue, so this part of lean meat is also the most tender and juicy. Its fat meat is easily heated, and its lean meat will not be cooked for a long time.

2. Fold the wide vermicelli into sections, put it in a pot, add boiling water, scald the wide vermicelli until it becomes soft, and then soak it in warm water until it becomes soft and has no hard core.

3. Cut the pork belly into pieces with uniform size of about 2 cm.

4. Add water to the pot and blanch the pork belly in cold water. After the water boils, skim off the floating foam, cook for 4-5 minutes, take it out and wash it with warm water. When blanching pork belly, put pork belly in cold water, which can remove blood, mucus, impurities and fishy smell from pork belly, and also remove excess oil from pork belly.

5. Heat the oil in the pot, add the pork belly, pour the soy sauce and cooking wine, stir-fry the pork belly and color it, and add the onion, ginger, pepper, aniseed and dried pepper.

6. Add hot water, the amount of water should not exceed the meat noodles, and the water should be added at one time. In the later stage, the cabbage and vermicelli should be stewed, boiled over high fire and simmered for 40-50 minutes.

7. Cut the cabbage into 3 sections, and then cut the cabbage into strips.

8. Take another pot, heat it with oil, and stir-fry the cabbage until it is slightly soft. After stir-frying, stew the cabbage, which is easy to taste and tastes good.

9. Pork belly has been stewed for a long time. Put the fried cabbage in the meat pot, add the vermicelli and stew together, and add some salt to continue the stew. Stew the cabbage until it is cooked and rotten, stew it with wide powder until it is transparent, and turn off the heat and serve.

3. Stewed vermicelli with Chinese Cabbage and Pleurotus ostreatus

Required materials: half a Chinese cabbage, 250g Pleurotus ostreatus, vermicelli 1 root, proper amount of oil and salt, onion 1 root, 2 ginger, 2 aniseed, 2 tablespoons of soy sauce, and white pepper 1 spoon.

Practice steps:

1. Prepare the required materials, and the vermicelli is preferably potato powder, which is rich in taste, resistant to cooking and not easy to break. The vermicelli needs to be soaked in warm water in advance, and the vermicelli needs to be soaked until there is no hard heart.

2. Peel off the leaves of Chinese cabbage, rinse them, drain the water, then cut the cabbage into three sections, stack them together, and then cut them into strips.

3. Cut off the roots of Pleurotus ostreatus and tear them into strips by hand.

4. Boil the water in the pot, add the Pleurotus ostreatus and blanch the Pleurotus ostreatus until it becomes soft, take out the Pleurotus ostreatus and drain the water for later use. Blanching Pleurotus ostreatus can remove impurities and sawdust from Pleurotus ostreatus.

5. Heat the pan in oil, add chopped green onion, Jiang Mo and fennel until the fragrance overflows.

6. Stir-fry the cabbage strips, stir-fry the cabbage until it is slightly soft, and it is easier to taste after frying. The cabbage is stewed directly without frying, which is not easy to taste and has a bad taste.

7. Add the cooked Pleurotus ostreatus, stir well together, pour in the right amount of water, add soy sauce and bring to a boil.

8. Add vermicelli, add salt, bring to a boil, turn to medium heat, stew for about 15 minutes, stew the cabbage until soft and rotten, turn off the fire, sprinkle with white pepper, and stir well to serve.

Fourth, stir-fry fungus with cabbage.

Required materials: Chinese cabbage 1, auricularia auricula (dry) 1, proper amount of oil and salt, onion 1, 2 cloves of garlic, soy sauce 1 spoon, chicken essence 1 teaspoon, and a few drops of rice vinegar.

Practice steps:

1. First soak the dried auricularia auricula in warm water 1-2 hours, and fully soak the auricularia auricula. If dried auricularia auricula is not soaked enough, its taste and nutrition will be greatly lost. After soaking the dried fungus, wash it, pick off the roots, and then tear the fungus into small flowers.

2. Chinese cabbage is made from the heart of Chinese cabbage. It tastes good, crisp and moist. Peel off the leaves of Chinese cabbage, wash them and control the water.

3. Slice the Chinese cabbage and separate the Chinese cabbage leaves from the Chinese cabbage leaves. Cut the Chinese cabbage into pieces, it will be easier to taste, and the leaves of Chinese cabbage will be separated. When frying, stir-fry the Chinese cabbage leaves first, so that the Chinese cabbage leaves and the Chinese cabbage leaves are cooked for the same time, so that the Chinese cabbage leaves will not be over-fried, and the Chinese cabbage tastes crisp and refreshing. This is a trick to stir-fry cabbage.

4. Add the right amount of oil to the wok, heat it, and add chopped green onion, garlic slices and dried peppers to stir fry.

5. Add cabbage and stir fry 1-2 minutes.

6. Add fungus and stir fry, stir fry cabbage.

7. Add cabbage leaves, add salt, soy sauce and chicken essence, stir fry quickly and evenly on high fire, turn off the fire and serve.

Five, stir-fried cabbage with minced meat

Required materials: 500g Chinese cabbage, pork 100g, proper amount of oil and salt, onion 1 segment, 2 slices of ginger, 2 cloves of garlic, 2 tablespoons of oyster sauce 1 spoon, 2 tablespoons of soy sauce, cooking wine 1 spoon and a few drops of rice vinegar.

Exercise:

1. Peel the leaves of Chinese cabbage, rinse them with clean water, drain the clean water, and then slice them with a blade. This step is very important. When frying, stir-fry cabbage leaves first, then stir-fry cabbage leaves.

2. Pork is cut into powder, onion is cut into chopped green onion, ginger is cut into powder and garlic is sliced.

3. Add oil to the pot and heat it. Add cabbage to help stir-fry the fire, pour a few drops of rice vinegar, stir-fry the cabbage until it is broken, and take it out for use.

4. Add a little oil to the pot, add chopped green onion, Jiang Mo and garlic slices and stir-fry until the color turns white.

5. Pour in the soy sauce, stir-fry the cooking wine evenly, and add the cooking wine to remove the fishy smell of pork.

6. Stir-fry the cabbage leaves over high fire until the cabbage leaves are slightly soft.

7. Add the fried Chinese cabbage slices, add oyster sauce and a little salt, stir fry quickly and evenly on high fire, turn off the fire and serve.

6. Stewed frozen tofu with Chinese cabbage and pork belly

Required materials: half a cabbage, frozen tofu 1 block, vermicelli 1 block, pork belly 1 kg, proper amount of oil and salt, onion 1 block, 2 slices of ginger, 2 pieces of aniseed, cooking wine 1 spoon, and soy sauce/kloc.

Practice steps:

1. Put the frozen tofu in cold water in advance and thaw naturally at room temperature. After thawing, squeeze the frozen tofu dry for later use. This will dehydrate the frozen tofu. Frozen tofu is like a sponge. Squeezing water out and stewing it in soup can absorb the fragrance of soup and make tofu more tasty.

2. The vermicelli should also be soaked in advance. Put the vermicelli into a pot, pour in boiling water, blanch the vermicelli with boiling water, and then soak it in warm water until it is hard.

3. Peel off the leaves of Chinese cabbage, wash them with clear water, and then slice the Chinese cabbage.

4. Slice pork belly, choose pork with some fat, which tastes good and is cooked well.

5. Add oil to the pot and heat it. Stir-fry the fat meat to get oil first, then stir-fry the sliced meat, turn the fried meat white, then add chopped green onion, shredded ginger and aniseed, and stir well.

6. Add cabbage slices and stir-fry until slightly soft.

7. Pour in the right amount of water until the water is equal to the cabbage. When stewing cabbage, you need to add water, then add salt, soy sauce and cooking wine, boil over high fire, add frozen tofu and stew with vermicelli. Stew the cabbage until soft and rotten, and the stewed vermicelli becomes transparent. Leave some soup when stewing, don't stew it dry. Turn off the fire and let it go out.

Seven, boiled bean skin cabbage

Required materials: Chinese cabbage 1/2, 4 pieces of bean skin, proper amount of oil and salt, onion 1, 2 pieces of ginger, 3 cloves of garlic, 1 tablespoon of Pixian bean paste 1, 1 tablespoon of soy sauce 1, 65438+2 tablespoons of sugar.

Exercise:

1. Cut the bean skin into strips with a width of 1-2 cm.

2. Peel the cabbage leaves, wash them, drain the water, and then slice the cabbage leaves.

3. Cut the onion into chopped green onion, ginger into powder, garlic into powder, dried pepper into tail, and pepper seeds into small pieces.

4. Heat the oil in the pot, stir-fry the Chinese cabbage slices with high fire, stir-fry the Chinese cabbage slices until they are broken, remove them and put them in a large bowl for later use.

5. Add oil to the pot, heat it, add Pixian bean paste, stir-fry red oil with low heat, stir-fry, add chopped green onion, and stir-fry in Jiang Mo.

6. Add appropriate amount of water, pour in soy sauce, chicken essence and salt, bring to a boil, add bean skin, bring to a boil, and cook for 5-6 minutes. Boil the bean skin until it is soft, pour in appropriate amount of water and starch, heat until the soup thickens, and turn off the heat.

7. Pour the bean skin and soup into a large bowl of Chinese cabbage and sprinkle with chopped green onion and minced garlic.

8. Add oil to the pot and heat it. Add pepper and fry until slightly burnt. Remove the pepper. Add dried chilies and stir-fry until brown. Don't fry it.

Eight, hot and sour cabbage

Required materials: cabbage 1/2, proper amount of oil and salt, 2 slices of ginger, 2 cloves of garlic, 20 slices of pepper, dried pepper 10, soy sauce 1 spoon, rice vinegar 1 spoon.

Exercise:

1. Wash the cabbage, cut off the leaves, and leave the cabbage. Cabbage leaves can be used to make soup or other dishes.

2. Cut the cabbage in half vertically, tilt the knife 45 degrees and slice the cabbage.

3. Slice the remaining Chinese cabbage according to the sample. Cut the stem of pepper, remove seeds, then cut it in half, chop ginger and slice garlic.

4. add oil to the pot and heat it. Add pepper and fry over low heat. Fry the pepper until it is slightly burnt. Remove the pepper.

5. Add Jiang Mo, garlic slices and dried Chili slices, stir-fry until fragrant, and add Chinese cabbage slices and stir-fry for 2-3 minutes until the Chinese cabbage slices are slightly soft.

6. Pour in soy sauce, salt, rice vinegar and salt, stir fry quickly and evenly over high fire, turn off the fire and serve.

Nine, sweet and sour cabbage

Required materials: half a Chinese cabbage, proper amount of oil and salt, onion 1 segment, ginger 1 slice, garlic 1 petal, half a tablespoon of sugar, balsamic vinegar 1 tablespoon, soy sauce 1 tablespoon, and half a tablespoon of starch.

Practice steps:

1. Peel and wash Chinese cabbage, and drain.

2. Slice the cabbage, and separate the cabbage leaves from the cabbage leaves. Stir-fry cabbage leaves first, so that the cooked cabbage has the same maturity and the cabbage leaves will not be over-fried. This is a trick to stir-fry cabbage.

3. Take a small bowl, add half a bowl of water, then add balsamic vinegar, soy sauce, sugar, salt and starch, and stir well to make juice for thickening.

4. Heat the pan in oil, add chopped green onion, Jiang Mo and garlic slices until fragrant.

5. Add the cabbage and stir fry until it is slightly soft.

6. Stir-fry the cabbage leaves over high fire until the cabbage leaves are slightly soft, pour in the prepared juice, heat over high fire until the soup becomes thick, and all the soup is wrapped on the cabbage. Turn off the fire, take it out and put it on a plate.

Ten, bean skin stir-fried cabbage

Required materials: 4 pieces of bean skin, 2 Chinese cabbage 1/,proper amount of oil and salt, onion 1 section, 2 pieces of ginger, 2 cloves of garlic, oyster sauce1spoon.

Exercise:

1. Peel the Chinese cabbage, wash it, drain the water, cut the onion into chopped green onion, mince the ginger and slice the garlic.

2. Cut the cabbage leaves in half vertically, tilt the knife 45 degrees, slice the cabbage, and slice the cabbage with an inclined blade, which is easier to taste.

3. Cut the bean skin into diamond-shaped pieces, put it in a pot and add water to boil, blanch the bean skin, boil the water for 2-3 minutes, and cook the bean skin until it becomes soft.

4. Put the bean skin in cold water to cool, take out pure water for later use, and put the blanched bean skin in cold water to cool, so that the bean skin will not stick together and tastes good.

5. Heat the oil in the pot, stir-fry the pepper with low fire, stir-fry the pepper until it is slightly burnt, and remove the pepper.

6. Add chopped green onion, Jiang Mo and garlic slices and saute until fragrant. Add Chinese cabbage slices and stir-fry over high heat. Stir-fry cabbage until it is raw and slightly soft.

7. Add bean skin and stir well, add salt and oyster sauce, stir well quickly, turn off the fire and serve.