Material
1 pig bone of Chinese cabbage, 12 dried shrimps of mushrooms, 1 bowl of golden needle and 2 onions of Jinhua ham. Material A: 1 bowl of sugar in broth and a little yellow wine
Method
1. Cut Jinhua ham into powder; Wash mushrooms, dried shrimps and lily, soak until soft, knot the lily, remove the pedicel of mushrooms, remove the intestinal mud from dried shrimps, and cut them into powder (Figure 1). Put them in a bowl, add Jinhua ham and mix well to form a filling. Wash and chop the onion for later use.
2. Wash the Chinese cabbage, peel off the outer leaves for later use, then cut them in half, blanch them in boiling water (Figure 2), take them out, drain the water, spread some stuffing in the leaves after cooling (Figure 3), and leave 1 tablespoon for later use.
3. Put the Chinese cabbage in a casserole, cover the reserved leaves, pour in the material A, and stew for 1 hour on medium heat. When the Chinese cabbage is soft and thorough, take out the covered leaves, sprinkle with chopped green onion and the remaining stuffing, and boil, then serve.
Haocaitou
Chinese cabbage is a specialty in winter, so it is also called "New Year's Cuisine". With Jinhua ham, a symbol of wealth, I wish you all the best in the coming year.
Method 2,
Materials
Mutton, sheep bone, Chinese cabbage, white radish, salt, pepper, onion and ginger
Method
1. Take only the leaves of Chinese cabbage and tear them into small pieces by hand; Slice the white radish; Cut the onion into chopped green onion; Shred ginger.
2. Cut the mutton into chunks as big as walnuts.
3. put water in the pot, blanch the mutton after the water boils, and take it out for later use.
4. put oil in the wok, saute chopped green onion and shredded ginger, and stir-fry the mutton.
after 5 or 2 minutes, add white radish slices, stir-fry for a while, and add broth (clear water is also acceptable if there is no broth)
6. After boiling, turn to a casserole and stew for 3 minutes, then add Chinese cabbage and continue stewing for 5 minutes, add salt and white pepper to taste, and sprinkle a little chopped green onion.
Method 3,
Material
Chinese cabbage leaves (with a small amount of tender help), pig bones, dried mushrooms and scallops, and seasoning: yellow wine and salt
Method
1. Wash scallops with cleaning, put them in a bowl, pour them in yellow wine and soak them in water, put them in a steamer, and steam them for 1 hour
. Wash the cabbage and tear it into pieces
3. Take out the steamed scallop and tear it off, and soak the scallop soup for later use
4. Pour the oil in the pot and heat it, and stir-fry the mushrooms for 2 minutes
5. Pour in the cabbage, stir-fry a few times, pour in the mushroom water and scallop soup, cover the pot and stew for a while
6. When the cabbage collapses, pour in the dried scallop, slightly.
2. Wash the tomatoes and cut them into hob blocks.
3. Put the oil in the pan, add the chopped ginger and garlic to 6% heat, and then add the cabbage and stir fry.
4. Add onion and stir fry.
5. Add tomatoes and stir fry.
6. Add salt, sugar and chicken essence and stir well.