Boiled cabbage
Ingredients: Zengcheng red cabbage 500g, shredded red pepper, shredded ginger, minced garlic and a little soy sauce.
Practice: 1, boil the water, put the Chinese cabbage in blanching water for 3 minutes, add salt and olive oil after the water boils, and then put it on a plate. 2, put oil in the pot, after burning 70% heat, put a proper amount of soy sauce, then add shredded ginger, shredded garlic and shredded red pepper and fry for 2 minutes; 3. Pour the fragrant soup on the cabbage.
Olive heart
Ingredients: Chinese cabbage, olive, onion ginger, salt, monosodium glutamate, chicken powder, sugar, starch, cooking oil.
Practice: 1, wash Chinese cabbage and cut into sections; If the stem is old, it is recommended to peel it. Shred onion and ginger. 2. Add oil to the pot. Add onion and ginger and stir-fry until 50% hot. Stir-fry olive vegetables until fragrant, and then stir-fry late cabbage. 3. After seasoning with salt, monosodium glutamate, chicken powder and sugar, continue to stir fry until the soup is slightly out.
Sauté ed sausage with Zengcheng red cabbage
Ingredients: sausage100g, cabbage 500g.
Practice 1, wash sausage and slice; Wash Chinese cabbage and remove old leaves. 2. Add salt and a few drops of oil to the pot and bring to a boil. Drain the cabbage for 2 minutes and then take it out. 3. Put the garlic in the pot and stir-fry the sausage. 4. After the sausage changes color, add the cabbage and stir well. Add a little salt and chicken essence to taste and pour in sesame oil. It is unique to combine the flavor of sausage and late cabbage, so you might as well have a try.
Fried heart with lard residue
Ingredients: 350g Chinese cabbage, lard residue.
Practice: 1, pick the leaves into sections, cut the stems with a knife, and separate the leaves from the stems. 2. Peel, dice or cut garlic into small pieces, but don't chop it. 3. Put the lard residue into a hot pot and fry the garlic until golden brown. First, add the vegetable stalks and stir-fry until soft. 4. Add the vegetable leaves, drop a few drops of fish sauce, continue to stir-fry until the vegetable leaves turn dark green, and then season with salt.
Zengcheng chi Cai Xin Bao
Ingredients: 350g Chinese cabbage, 400g stock.
Practice: 1. Boil the water, blanch the cabbage, and then spread it in the casserole. 2. Pour in the stock, add salt, shredded ginger and straw mushroom slices, and cook for 6-8 minutes.
Salted cabbage
Ingredients: 500 grams of Chinese cabbage, a little shredded head vegetables, shredded ginger and red pepper, 500 grams of clear water.
Practice: 1, wash the cabbage and cut it from the tail, each section is10cm long. 2, put the right amount of water in the pot to boil, put the cut cabbage in boiling water for 3 minutes, pick it up and put it on the plate. 3. Put a spoonful of water in the pot, boil it, add appropriate salt, shredded head vegetables, shredded ginger and shredded red pepper, and then pour it on the cabbage.