Remove the leaves from the cabbage, cut it into inches, and change it into filaments. Prepare some pepper, shredded ginger, chopped green onion, dried Chili, vinegar and salt.

When the pan is hot, put oil, add pepper and fry until fragrant, take it out, dry the pepper, and change color, that is, put shredded ginger and chopped green onion in the pan, add shredded cabbage and stir fry, add some chicken essence, add salt, cook some vinegar before taking out the pan, and thicken.

This dish is slightly sour and spicy, and it is a home-cooked dish.

Vinegar cabbage:

Chinese cabbage, to help to remove leaves, leaving only tender white help, with a knife oblique imaging eye-shaped;

When the pan is hot, put the oil, add the pepper and fry it, take it out, put the chopped green onion in a wok, pour the cabbage and stir fry quickly, cook the vinegar, add a little soy sauce, monosodium glutamate and salt, and thicken it to get out of the pan.

Boil cabbage in white soup:

Chinese cabbage is still only cut into dominoes with tender white help;

Put a little oil in the pot, stir-fry the fat slices slightly to get the oil, stir-fry the shrimp skin slightly, stir-fry the cabbage twice, then add the right amount of boiling water, boil it with a light fire, and simmer until the cabbage is soft and rotten, and the soup is milky white. You can turn off the fire without putting some monosodium glutamate, which is very delicious.

Steamed cabbage rolls:

Blanch the remaining leaves of the above cooking with boiling water and let them cool for later use.

Jiang Mo, chopped green onion and garlic, salt and monosodium glutamate are added to the meat stuffing, and the two ingredients are beaten by the water. Add soy sauce to taste, add two eggs and appropriate amount of starch, depending on the consistency of the stuffing.

Spread the scalded cabbage leaves flat, roll the meat stuffing into strips, and put them in a flat plate.

When the steamer is on fire, put it like a cabbage roll after boiling, and steam for about/kloc-0.5 to 20 minutes to turn off the fire.

Characteristics: Chinese cabbage tastes like meat, which is fragrant and rotten. The meat is paved with Chinese cabbage, fragrant but not greasy.

Cold salad heart:

The tender heart of Chinese cabbage is not fried or roasted very well, while the cold salad is very refreshing and delicious.

Cut Chinese cabbage into filaments, kill water with salt, remove water, add sugar and vinegar, which is sour and sweet. Adding vinegar, soy sauce, chicken essence and sesame oil is salty and delicious, depending on your own taste.

You can also dip cabbage heart in sweet noodle sauce, which is the best dish to accompany pancakes.