Many people think that the more leaves the better when they eat cabbage, and it is best not to have cabbage to help, because cabbage helps to cook clear soup and there is less water. Chinese cabbage has two edible parts, one is cabbage leaves and the other is cabbage help. Many people like to eat cabbage leaves, but many people don't like cabbage rolls, because there is a smooth film on the surface of cabbage rolls when cooking, which makes it difficult for the flavor of seasoning to stick to it, resulting in the tasteless cabbage rolls.

In the kitchen, the dishes made of Chinese cabbage strips are usually thickened, so that the juice is wrapped on the Chinese cabbage strips to increase the taste. Cooking Chinese cabbage at home, how can we increase the flavor of Chinese cabbage pieces? It's actually quite simple. It is difficult to absorb the fragrance on the surface of Chinese cabbage slices by increasing the cross section, but there is no film on the cross section, so it is easy to absorb other fragrances.

There are two main ways to increase the cross-section of Chinese cabbage: the first method is oblique cutting and cutting into oblique blades, so that the cross-section of Chinese cabbage will become larger and absorb more flavor. The second method is to chop the cabbage into filaments, which can reduce the size of the cabbage chop and also achieve the purpose of absorbing the taste.

There are actually two other methods, but the production time is too long. The first one is pickling, so that the salt flavor can slowly penetrate into the cabbage help. The second is to increase cooking time, mostly by stewing. It should be noted here that if the stewing time is too long, cabbage leaves and cabbages cannot be cooked at the same time. Put the cabbage patch first, then put the cabbage leaves, because the cabbage leaves are not resistant to cooking, and they will be cooked if they are cooked for too long.

= = = = Hot and sour cabbage = = = =

Prepare ingredients: cabbage, dried pepper, pepper, soy sauce, vinegar, chopped green onion, salt, monosodium glutamate and salad oil.

Production method: 1. Wash the cabbage and cut it into small pieces. Pay attention to oblique cutting when cutting, so as to expand the cross section of Chinese cabbage. Can better absorb the flavor of seasoning. Wash and drain the cabbage for later use.

2. Cut the dried pepper into small pieces and cut some chopped green onion. Heat oil in the pan, add chopped green onion and stir-fry until fragrant, then add dried Chili and stir-fry evenly, and add chopped Chinese cabbage and stir-fry evenly. If the cabbage is fried with soup, first take out the cabbage, pour the soup out of the pot, and then pour the cabbage back into the pot.

3. Prepare a sauce with vinegar, salt, soy sauce and monosodium glutamate. If there is starch, you'd better put some starch. Pour the prepared sauce into the pot and stir well with the cabbage.

Tip: The characteristics of dishes are salty, sour and slightly spicy, which is very refreshing. This is a delicious appetizer. By processing (cutting into oblique blades), the cabbage patch is more delicious. When cooking hot and sour vegetables, vinegar should be put at the end. Putting it too early will make the vinegar volatilize and reduce the sour taste.

= = = = shredded coleslaw = = = =

Prepare ingredients: cabbage, red bell pepper, green bell pepper, salt, monosodium glutamate and sesame oil.

Production method: 1. Wash the cabbage, shred it, wash the green and red sweet peppers, remove the inner core and white tendons, and cut into shredded peppers for later use.

2. Put shredded Chinese cabbage and shredded green and red sweet pepper together, pour in proper amount of sesame oil and stir well. Season with salt and monosodium glutamate and mix well.

Tip: Characteristics of dishes: salty, crisp, refreshing and light in taste. When making, put sesame oil first and then salt, which can effectively prolong the time of Chinese cabbage coming out of the water. Because sesame oil can form a protective film on the surface of shredded cabbage to avoid direct contact between salt and cabbage. This dish has a variety of ingredients, not limited to red bell peppers, but also shredded carrots, shredded lettuce and so on. Sprinkle some cooked sesame seeds to taste better after making.

= = = = Chopped Pepper Cabbage = = = =

Prepare ingredients: Chinese cabbage, pickled peppers, chopped green onion, garlic slices, Jiang Mo, pepper, salad oil, salt and monosodium glutamate.

Production method: 1. Wash the cabbage and cut it into pieces, and also cut it obliquely. Chop pickled peppers and wild peppers together, and cut garlic into garlic slices.

2. Pour the right amount of salad oil into the pot. When the oil is hot, add onion, ginger and garlic and stir-fry until fragrant. Then add pickled pepper and pepper and stir-fry until the cabbage is soft. Season with salt and monosodium glutamate and stir-fry until fragrant.

Tip: The characteristics of dishes are salty, fresh and spicy, and they are very delicious. This dish is spicy, which is very suitable for friends who can eat spicy food. Soup is easy to come out when frying. You can add a little more salt. On the one hand, it will increase the taste of the food. If the food tastes spicy, it is not good to put less salt.

= = = = Shrimp and cabbage soup = = = =

Prepare ingredients: cabbage, shrimp, sweet pepper, onion ginger, cooking wine, salt and monosodium glutamate.

Production method: 1. Wash the cabbage and cut into pieces, wash the shrimps, add water to the pot, add the onion and ginger cooking wine, then add the shrimps, cook for one minute, remove and drain for later use. Wash the pepper and cut it into oblique knives.

2. Add water to the pot again to boil, add shrimp and cabbage and cook for about 15 minutes, add appropriate amount of salt and monosodium glutamate to taste, put the beauty pepper into the soup bowl and pour the prepared cabbage soup.

Tip: The soup is very distinctive, salty and slightly spicy. Beauty pepper can be replaced with red sweet pepper, which is only decorative in this soup. Just rinse the pepper with hot soup. Don't cook the pepper in the soup. Will change the taste of the soup.