Speaking of delicacies, there are simply too many to count. You can make many different delicacies with the same dish. Of course, there are many ways to make baby cabbage. I believe many friends have eaten baby cabbage and like it very much.

Let’s cook it, because baby cabbage tastes so sweet, and I personally like it very much, so let me tell you how I usually make baby cabbage.

1. Shrimp Balls and Baby Dish. The predecessor of this dish is fried prawns with cabbage. It is a classic dish that I like to eat.

This time I used shrimp to make it, which has the taste of shrimp and is easy to eat.

Speaking of using shrimp for this dish.

Because the shrimps peeled by hand are not soaked, the freshness of the shrimps is preserved, and even if the shells are removed, the shrimp oil can still be fried, making the dishes bright red in color.

Method: Wash, peel and devein the shrimp, chop the green onions into minced green onions, cut the baby cabbage into cubes, or tear it with your hands. Heat oil in a pot, pour in the minced green onions and stir-fry until fragrant.

(Here you can use the shrimp heads and skins to stir-fry the red oil and then add the chopped green onion to make it more fragrant.) Pour in the shrimps and stir-fry, take out the shrimp balls that are cooked until they are medium cooked, and add the chopped baby cabbage stalks into the pot.

Stir-fry until the vegetable stalks are cooked. Add the vegetable leaves and stir-fry.

(The advantage of frying the stems and leaves separately is that they can be cooked together. If they are fried together, the leaves will be too soft when the stems are cooked.) After the vegetables are cooked, add the shrimp balls, add an appropriate amount of salt to taste, and it is done.

2. Bacon and baby cabbage in a pot. Use the bacon and baby cabbage that are available at home to make a soup pot. Add a little fresh shrimp and soaked bamboo shoots. The cooked soup is used to go with the rice, and the soup and vegetables are included.

, nutritious, delicious and hassle-free.

I prefer to use casseroles to make stews. The stew has a richer flavor than ordinary pots, and the vegetables are soft and tender. For our family of four generations, it is really suitable for all ages.

Method: Wash and slice the bacon, slice the ginger into slices. Put the bacon, ginger and pepper into a soup pot, add about 1.5 liters of water, cover with a lid, bring to a boil and simmer over medium-low heat for 10 minutes until the bacon is soft.

I did not use natural gas, but an electric ceramic stove, which can keep the appearance of the colorful pot beautiful. Cut the baby cabbage into strips, wash the fungus and set aside. Soak the dried bamboo shoots in water, wash and set aside. Add the baby cabbage after 10 minutes.

, black fungus and bamboo shoots, continue to cover, continue to simmer over medium-low heat for 20 minutes, add salt after 20 minutes and cook for about 5 minutes, finally add the fresh shrimps, cook for about 1 minute, take them out of the pot when the shrimps are cooked.

At the same time, put an appropriate amount of chives and add a few drops of sesame oil and it's done.

3. Tomato baby cabbage This dish is simply a healthy and delicious tomato baby cabbage. Stir-fry tomatoes and baby cabbage together, and sprinkle some peas on it. It tastes very good.

A healthy delicacy that nourishes yin and moisturizes dryness, relieves greasiness and reduces weight.

Method: Wash the baby cabbage and tomatoes, prepare the peas, cut the baby cabbage into the back of a comb, cut the tomatoes into pieces, heat the pan with oil, stir-fry the onion and ginger, add the tomatoes to the pan and stir-fry the peas, add sugar and stir-fry, the baby cabbage

Add to the pan and stir-fry until the baby cabbage collapses. Add salt and MSG, stir-fry evenly and serve.