Ingredients: cabbage 350g, red pepper 1 piece.
Practice:
1. Prepare all the ingredients.
2. Tear the wrapping material into pieces and wash it. Chop the ginger and cut the red pepper into circles.
3. Pour the oil into the wok, fry the pepper and remove it.
4. Stir-fry ginger and red pepper.
5. Pour in the cabbage and stir fry quickly.
6. Add salt and continue to stir-fry sugar.
7. Cabbage becomes soft and drenched with rice vinegar.
8. Add a little monosodium glutamate and stir-fry evenly and turn off the fire.
Tips
Cabbage is delicious by tearing small pieces by hand. Stir-fry over high fire, and finally pour in rice vinegar, and cabbage will taste.
Second, oil-fried cabbage
Ingredients: cabbage 300g.
Practice:
1. First, shred the cabbage, mince the ginger and cut the dried pepper into sections.
2. Next, adjust the bowl juice: prepare the bowl, pour in a proper amount of soy sauce and black rice vinegar, add a little sugar and salt, pour in a proper amount of sesame oil and mix well.
3. Prepare cabbage, pour in the prepared bowl juice, mix well, and add Jiang Mo and dried peppers for later use.
4. Put the oil in the pot, add the pepper, fry it, pour it on the cabbage, mix well, and serve on the plate.
Third, hand-torn cabbage with mushrooms
Ingredients: 250g cabbage, 5 mushrooms.
Practice:
1. Wash cabbage, remove thick stems and tear into pieces.
2. soak the mushrooms, wash them and cut them into strips
3. The oil in the pot is hot, put down the ginger and stir-fry the pepper.
4. stir-fry mushrooms
5. add some water to suffocate for a few minutes
6. Put down the cabbage and fry it quickly
7. Add salt and stir-fry the cooking wine quickly
8. Wait for the cabbage to fade out of the pot
Four, spicy hand-torn cabbage
Ingredients: cabbage 300g, green pepper 1 piece, 2 red peppers.
Practice:
1. Wash and slice the pepper.
2. Wash the cabbage.
3. Break it into small pieces by hand.
4. Chop the ginger, put the oil in the pot and stir-fry the ginger.
5. Add the cabbage and stir fry.
6. Add soy sauce and salt and stir fry.
7. Add the green pepper and stir fry for a while, and add monosodium glutamate and sesame oil to taste.
8. Serve on a plate.
Five, iron cabbage
Ingredients: cabbage 400g, carrot 80g.
Practice:
1. Cut the cabbage in half, remove the center of the cabbage, cut it into shreds and wash it for later use.
2. Wash carrots and cut them into long segments and filaments.
3. Put the cabbage and carrot in a large pot, and add 2.5 tablespoons of salt, 1.5 tablespoons of monosodium glutamate/kloc-0, 1.2 tablespoons of pepper/kloc-0, 30g of red pepper powder, 20g of cumin powder and 20g of sesame oil.
4. Mix well and pickle for 5 minutes.
5. Heat the iron plate on the furnace, and pour in a proper amount of salad oil.
6. Clip the mixed cabbage on the iron plate and stir-fry it in time until the cabbage is cooked.
Six, tomato soup with vegetables
Ingredients: cabbage 150g, tomato 50g.
Practice:
1. Dice tomatoes and cabbage.
2. When the oil is hot, add the tomatoes and stir-fry until the red sand appears.
3. Add cabbage and stir fry.
4. Add water and bring to a boil.
5. Cook the cabbage until it is soft, and season with salt.
Seven, boiled cabbage
Ingredients: cabbage 300g, carrot 80g, perfume celery 30g.
Practice:
1. Heat the pot 1 and 1/2 tablespoons of salad oil, add cabbage and carrot slices.
2. Add 2 tablespoons of water, salt, and put more water in the wok. stainless steel pot can put less water or not.
3. Cook until the cabbage leaves are soft, and add the perfume celery.
4. Mix well and serve.
Eight, cabbage fried rice
Ingredients: cabbage150g, cold rice 200g.
Practice:
1.Wash cabbage and shred for later use.
2. Put a proper amount of base oil in the pot, turn on medium heat, pour in cold rice and stir fry after the pot is hot. Stir fry the rice, stir fry it, add shredded cabbage and continue to stir fry.
3. Sprinkle appropriate amount of salt, monosodium glutamate and pepper and mix well.
Nine, home-cooked cabbage fried vermicelli
Ingredients: vermicelli, cabbage
Practice:
1. Soak vermicelli and shred cabbage.
2. Heat the oil to 70%, and put the cabbage in the pot. Stir-fry until soft, add light soy sauce, do not add water, but simmer and stir-fry constantly. Stir-fry the cabbage until the edge is a little soy sauce, and add vermicelli.
3. Seasoning, if the salinity is enough, don't add salt, start the pot.
Ten, sweet and sour pickles
Ingredients: radish 1000g, carrot 1000g, cabbage 500g.
Practice:
1. Wash, cut and dry carrots and cabbage.
2. Wash, cut and dry the green radish.
3. Add a proper amount of water into the pot, boil it, add rock sugar, pepper, star anise and salt, and continue to cook for 5 minutes to cool.
4. Put the dried vegetables (add ginger slices evenly) into a clean, oil-free and water-free jar, then pour the pepper water, and add pickled peppers, pickled pepper water and white wine.
5. Cover and seal for 3 days before eating.
Tips
Be sure to make sure that the juice of pickles doesn't pass the vegetables.