Let me share my method of cooking cabbage, hoping to help you.
First, garlic vermicelli cabbage
Ingredients: 50g mung bean vermicelli, 0.5 Chinese cabbage (cabbage), 2 dried peppers, soy sauce 10g, 2g salt, 5g oyster sauce and 8g edible oil.
4 cloves of garlic, millet pepper 1 tablet, 80ml of clear water.
Manufacturing steps 1
Soak vermicelli in warm water until soft, and take it out for later use; Tear a small piece of cabbage by hand and wash it for later use.
Making step 2
Heat the pan, add oil, add minced garlic, millet chili rings and dried chili segments, stir fry, add cabbage, stir fry evenly, add vermicelli, add soy sauce and oyster sauce, stir fry evenly, pour clear water, turn evenly, cover with low fire and cook for 2-3 minutes, and add appropriate amount of salt according to personal taste.
Second, the sausage tore the cabbage by hand
Ingredients: sausage 1 00g, cabbage 200g, 3 cloves of garlic, 3 dried peppers, soy sauce12g, vinegar 7g, salt10g, and sugar 0g.
Manufacturing steps 1
Wash the cabbage and tear it into pieces. Slice the sausage diagonally, put it in the pot, and then fry it on low heat for about 5 minutes. Fry the sausage until it is oily and slightly burnt on both sides.
Soaking in water for a while can make the fried cabbage more crisp.
Making step 2
Push the sausage aside, add minced garlic and dried Chili, and fry the garlic with the oil fried from the sausage.
If you don't eat spicy food, you don't have to put dried peppers.
Making step 3
Add Chinese cabbage, pour soy sauce, vinegar, salt and sugar into the pot, stir-fry quickly for 2 minutes until the leaves of Chinese cabbage wilt.
Stir-frying on high fire can lock the moisture in the leaves, and the taste and taste are better.
The above two methods of cabbage are relatively simple and very delicious. Friends who have other ways can leave a message in the comment area.