Accessories: oil 15ml, salt 10g, 5g dried pepper, 5g sesame, 2g star anise, 2g pepper and 5g sugar.
Practice: After cleaning, cut off the roots; Peel off the leaves of cabbage; Boil the water in the pot, add 5 grams of salt and blanch the cabbage for half a minute; Soak the blanched cabbage in cold water quickly; Take out Chinese cabbage, drain water, and add chopped red pepper, 5g salt and 5g sugar; Put oil in the pot, add pepper, star anise and sesame, stir-fry until fragrant, and then turn off the fire; Pour the hot oil on the cabbage, stir-fry the smell of pepper, and mix well to serve.
2, stir-fried cabbage materials: half a cabbage, 2 eggs, 50 grams of dried vermicelli, one tablespoon of oyster sauce, 3 cloves of garlic, the right amount of salt, the right amount of cooking oil, and 2 dried red peppers/millet peppers.
Practice: soak dried vermicelli in warm water and cut it short with scissors; After the eggs are broken up, add a little oil and fry them into pieces, because the earth eggs used are yellow; Soak the cabbage, wash it, drain it, tear it into large pieces by hand, and cut the garlic into sections. Don't soak the fans too soft and fry them until they are not delicious. Add two dried red peppers and cut into small pieces. Take the oil pan, add the dried red pepper and garlic slices to stir fry until fragrant, and add a tablespoon of oyster sauce, because there are children to eat, so don't put the pepper; Stir the cabbage evenly, and then add the soaked vermicelli. Noodles are easy to get entangled, so it's better to separate them. After frying, add eggs and a little salt, and the cabbage can be cooked.
3. Hand-torn cabbage material: 350g cabbage.
Accessories: oil, salt, 3 dried peppers, 20 prickly ash, garlic, oyster sauce 10g.
Practice: wash the cabbage and control the moisture; Tear the cabbage into pieces by hand, shred or dice the garlic, cut the dried pepper into sections, and add more garlic, which is delicious; Add oil to the pot, stir-fry the pepper, take it out and throw it away; Add dried capsicum and stir-fry until fragrant; Fried garlic; Add cabbage and stir-fry over high fire; Stir-fry to Microsoft, add salt, stir-fry and add oyster sauce; Stir fry evenly.
4. Cold shredded cabbage material: cabbage 100g, carrot12.
Accessories: salt, sugar, onion, thirteen spices, balsamic vinegar, monosodium glutamate and oil chili pepper.
Practice: wash the leaves of Chinese cabbage and control the moisture, and cut them in half from the middle of the bangzi; Cut into filaments; Rub carrots into filaments; Add seasoning: a little sugar, salt, thirteen spices and monosodium glutamate, then pour a little balsamic vinegar, add a spoonful of oil and spicy seeds, and stir well with chopsticks; Marinate for 5 minutes, it will be more delicious. People who eat coriander can sprinkle some chopped coriander.
5. sweet and sour cabbage material: 0.5 Chinese cabbage.
Accessories: oil, salt, sugar, soy sauce, vinegar, chicken essence.
Remove the old leaves from the outer layer of Chinese cabbage and tear them into large pieces by hand; Soak in rice washing water or light salt water for a while, take out and drain for later use; Add appropriate amount of sugar, soy sauce and vinegar into a small bowl and mix well; Put the pot on the fire and heat it, then pour in a proper amount of vegetable oil to heat it; After the oil pan is heated, add the cabbage and stir fry over high fire; Stir-fry the cabbage slightly, pour in the sweet and sour juice and stir-fry evenly; Put the pot on the fire and heat it, then pour in a proper amount of vegetable oil to heat it; After the oil pan is heated, add the cabbage and stir fry over high fire; Stir-fry the cabbage slightly, pour in the sweet and sour juice and stir-fry evenly; Add an appropriate amount of salt; Add appropriate amount of chicken essence and stir-fry evenly; Turn off the fire, remove the pot and sprinkle with chopped green onion and millet spicy.