『Vegetarian Stir-fried Chinese Cabbage』

Ingredients: 500 grams of clean Chinese cabbage, 20 grams of oil, 50 grams of soy sauce, 5 grams of refined salt, and 3 grams of shredded ginger.

Preparation method: 1. Wash the cabbage and dry it. Cut lengthwise into 1.5cm wide strips. Then change the knife and cut into 3 cm long segments. Wash the ginger and cut into thin strips. 2. Place the wok on the fire, add oil, heat it up, add shredded ginger and fry briefly, then add cabbage, stir-fry over high heat until half-cooked, add soy sauce, refined salt and stir-fry briefly before eating.

『Spicy Cabbage』

Ingredients: 500g Chinese cabbage, 10g sesame oil, 4g refined salt, 40g sugar, 15g vinegar, 5g dried chili pepper, 8g green onion , 5 grams of ginger.

Preparation method:

1. Cut off the leaves of Chinese cabbage, leaving only the white part in the middle. Wash and cut into two halves, and cut into 1.5 cm wide pieces. strip. Then cut the dried chilies, green onions, and ginger into thin strips.

2. Put the cabbage into a basin, sprinkle refined salt evenly, marinate for 3 to 4 hours, squeeze out the water from the cabbage strips with your hands, and place them in the basin.

3. Heat the sesame oil in a pot, add shredded chili peppers and fry them for a spicy flavor. Add onions and ginger and stir-fry until fragrant. Cook the vinegar, add 50 grams of water and sugar. After boiling, remove from the heat and let cool, pour the juice onto the cabbage strips in the basin, marinate for 5 hours, and store in the refrigerator. When eating, change the knife and cut everything into two parts. Then put the onion and ginger shreds on the cabbage strips, pour the chili sauce and serve.

『Vinegar Cabbage』

Ingredients: 300 grams of pure cabbage. 30 grams of vegetable oil, 7.5 grams of sesame oil, 15 peppercorns, 4 grams of refined salt, 15 grams of soy sauce, 15 grams of rice vinegar, 22 grams of white sugar, and 20 grams of water starch.

Preparation method:

1. Cut the cabbage into elephant eye pieces.

2. Put oil into the pot, add Sichuan peppercorns and fry until batter, take it out, add cabbage, stir-fry several times with oil, add vinegar and soy sauce, add sugar, refined salt, thicken, pour in sesame oil Serve immediately.

『Boiled Pork and Cabbage』

Broken Pork is meat cut off the bone from a large stick bone. This dish is very simple to make. Just stew the cabbage, tofu, and deboned meat together, add seasonings, and it's done in 15 minutes.

『Golden Cabbage』

First remove the leaves from the cabbage and select the cabbage heart within the three layers. Put it into a pot of boiling water and blanch it for about 1 minute, put it into a small wing cup, and then pour the salted egg yolk and chicken stock sauce over it.

『Fried cabbage box』

Chop the pork into puree and put it into a bowl. Add onions, minced ginger, refined salt, egg white (half), sesame oil, and pepper water, and mix well. To make the stuffing, cut the cabbage into several hinge slices with a knife, spread the meat filling into the hinge slices, and dip them in flour one by one. Put the egg whites (two and a half) into a bowl, add dry starch and mix well to form an egg white paste. Heat the oil in the pot until it is half cooked, use chopsticks to hold the cabbage box and spread the egg white batter evenly, add them to the pot one by one, fry them until golden brown, take them out and sprinkle them with pepper and salt.

『bergamot cabbage』

bergamot cabbage, the name of this dish is very elegant, and the ingredients are not complicated, it is just ordinary Chinese cabbage and meat filling, but the processing process is extremely complicated. He couldn't get out for hours. This is a typical example of a rough dish made with care. You must first prepare the meat filling, which includes ham, diced bamboo shoots, mushrooms, shrimps and pork. Take a Chinese cabbage and peel it open from the inside out. Only take out the three layers in the middle. Cut off the head and tail of the rest. Take only the middle part and cut it into finger-long sections. Use a knife to peel it off from the middle. , so each layer becomes as thin as a dumpling skin; blanch it with hot water to make it less crispy, roll up the meat filling one by one, place the strips in a flat-bottomed bowl, steam them in a pot, and Minutes later, a bowl of fragrant bergamot cabbage comes out of the pot. Then pour the boiled chicken juice onto the bergamot. At this time, a fragrant bergamot cabbage is ready.

Sweet and sour cabbage

Ingredients: 300 grams of Chinese cabbage

Accessories: refined salt, white sugar, white vinegar, dried chili, ginger, Sichuan peppercorns, peanut oil

Preparation:

1) Remove old leaves from Chinese cabbage and cut into shreds; shred ginger; cut dry chili into shreds;

2) Take a pot and add Chinese cabbage shredded cabbage and a little salt, marinate for about 20 minutes, squeeze out the water, and put the shredded cabbage in a clean basin;

3) Place the pot on the fire, pour a little water, add white vinegar and white sugar, and mix Pour the sweet and sour sauce onto the shredded cabbage, mix well, add shredded ginger and dried chili peppers;

4) Wash the pot and heat it up, add peanut oil; add Sichuan peppercorns and fry until fragrant, remove the Sichuan peppercorns and leave them alone , pour the pepper oil on the chili peppers and shredded ginger while it's hot, mix well, and serve on a plate.

Four fresh cabbage

Ingredients: 100g cooked chicken, 75g cooked ham, 100g roast duck, 75g cooked bamboo shoots, 25g dried shrimps, 1 Chinese cabbage ( 750g)

Accessories: 10g Shaoxing wine, 10g refined salt, 1g MSG, 750g chicken broth, 5g cooked chicken fat, 50g cooked lard

Preparation:

1) Select a core of Chinese cabbage with a diameter of about 7 cm, cut it into sections about 8 cm long, place it vertically in a round basin, put it in a cage and steam it over high heat, take it out and place it on the In a large soup bowl;

2) Cut the chicken, ham, roast duck, and bamboo shoots into thin slices about 5 cm long and 2 cm wide, and arrange them into four equal slices evenly spaced on top of the cabbage mound. Make a fan shape and put the shrimp into the middle;

3) Add chicken broth, Shaoxing wine, cooked lard, refined salt, and monosodium glutamate, steam it in a cage until cooked through, take it out, and pour in cooked chicken oil and serve< /p>

Fish-flavored cabbage

Ingredients: 250 grams of cabbage

Accessories: 30 grams of oil, 10 grams of soy sauce, 8 grams of vinegar, 6 grams of sugar, 3 grams of starch , 5 grams of cooking wine, 5 grams of green onions, 3 grams of ginger, 3 grams of garlic, 4 grams of bean paste

Preparation:

1) Use tender cabbage, wash and cut into sides Rhombus about 1 cm long; cut onions, ginger and garlic into mince, add some water and stir evenly;

2) Add soy sauce, vinegar, sugar, starch, cooking wine, onions, ginger and garlic. In a bowl, add an appropriate amount of water and stir evenly;

3) Heat the wok, add base oil, add bean chili sauce and stir-fry briefly; add cabbage and stir-fry continuously until Each piece of main ingredient is heated evenly. After it is cooked, pour the prepared juice into the pot (you can pour it in several times), stir-fry evenly, and then take it out of the pot and put it on a plate.

Chestnut and cabbage

Ingredients: 100 grams of chestnuts, 300 grams of cabbage

Accessories: 25 grams of lard, 10 grams of soy sauce, 2 grams of refined salt, 5 grams of cooking wine grams, 2 grams of MSG, 5 grams of sugar, 10 grams of water starch, 2 grams of chopped green onion, a little ginger water, 500 grams of vegetable oil (actual consumption 50 grams)

Production:

1) Remove the roots of the Chinese cabbage, cut it in half, and cut it into 7 cm long and 1 cm wide cabbage strips (the root of the cabbage should be cut vertically to connect the whole cabbage), and use scissors to cut a cross on each chestnut. Take a small mouthful, put it into the pot and cook;

2) Take out the skin, cut the chestnut kernels in half;

3) Put the vegetable oil in the pot, heat it up, and add the cabbage for a while Fry it and take it out to control the oil;

4) Put the lard in the pot, heat it up, add chopped green onion to the pot, add stock, soy sauce, cooking wine, MSG, sugar, essence salt, cabbage, chestnuts, Bring to a boil, then simmer over low heat for 2 to 3 minutes until part of the soup is removed and the chestnuts are simmered, thicken with water starch, and drizzle with oil. Serve.