1) Wash the cabbage, slice the gang into slices and set aside. Leaves directly cut off can be, but do not mix with the cabbage gang. Ginger pieces patted loose.

2) frying pan on the fire, the pan is hot, put the right amount of peanut oil (to be slightly more than usual), the oil is hot and slightly smoke, add salt, into the ginger. At this time, if you put in small dried chili peppers, the final dish is "hot and sour cabbage".

3) Immediately into the vegetable gang, put a little vinegar. Stir-fry quickly, until the top of the vegetable gang attached to a few green leaves appear wilted, all the leaves in the pot, continue to stir-fry, until most of the green leaves are beginning to wilt, and then put the right amount of vinegar, add monosodium glutamate, out of the pot on a plate can be. (If you put chili pepper, pick out the ginger pieces and chili pepper at this time)

4) Because of the darker color of the aged vinegar, it may deepen the color of the cabbage, but the color is more appetizing and feels better than the finished dish made entirely with white vinegar. Putting the vinegar in two separate batches prevents the sour flavor from being confined to just the surface of the dish, and also reduces the volatilization of the vinegar during the cooking and stir-frying process, which makes it taste more mellow.

Next to introduce friends to a Hu sister I prefer to eat cabbage

2. shrimp and cabbage cooking frozen tofu:

Practice:

1. shrimp with warm water with a little bit of wine soak soft, frozen tofu thawed, cut into small pieces.

2. pot into the frozen tofu, cabbage, and shrimp and then add the chicken broth boil, simmer for 15 minutes

about to make it taste, and then water starch hook a thin thickening can be.

The following to friends to introduce a just learned foreign cabbage practice, is spicy cabbage ah, not there is a song praising spicy cabbage: spicy cabbage, spicy, spicy cabbage, spicy, spicy girl born not afraid of spicy.

3. Spicy cabbage:

The raw materials to be prepared to make spicy cabbage are chili pepper, cabbage, ginger, garlic, apples, oranges, sugar, salt, monosodium glutamate (MSG).

We first remove the outer gang of the washed cabbage and put it in a basin. Then on the cabbage, sprinkle the right amount of salt. Take a heavy object and press it on the cabbage and marinate it for two days. After two days you will find a lot of water coming out of the cabbage. Squeeze the water out of the pickled cabbage again and put it in a bowl. Next we put the chili noodles in a bowl and add hot boiling water. Leave it like this for ten minutes or so until the hot water has cooled down. Take out the garlic and mash them into pieces and put them in the chili noodles. Then take out the apple pieces and mash them into pieces and put them into the chili noodles. Similarly we mashed the ginger pieces and put them in the chili pasta. Peel the oranges and squeeze the juice from the oranges into the chili noodles like this. Now we add the right amount of MSG, the right amount of sugar. Okay, let's start stirring. You can control the ratio of chili noodles to apples and oranges according to your taste. Once you have stirred it, you have a chili paste like this. Now we are going to spread the chili paste on the cabbage, but before you spread the chili paste, you must put on clean gloves to protect your hands. When applying the chili paste to the cabbage, you'll want to start with the outer layer of the cabbage, and then work your way through the whole cabbage, layer by layer, like this. When you're done smearing the chili paste, we put it on a plate and cover it with plastic wrap, like this. Then put it in the refrigerator, and after three or five days you can take it out to eat.