Main ingredient: 300 grams of young cabbage gang

Accessories: 2 grams of hairy seaweed, 50 grams of fresh green peppers, 15 grams of wet starch, 50 grams of lard, peppercorns 5 material, 10 grams of sesame oil, vinegar, monosodium glutamate, garlic slices, soy sauce, each in appropriate quantities.

Practice:

1. cabbage gang cut 4 centimeters long, 2 centimeters wide, a zigzag block, green pepper cut cabbage block smaller zigzag block.

2. pot of oil, heated to fifty percent heat into the pepper particles, fried into a purple-red (do not paste), fish out the pepper particles do not, and then put the cabbage blocks in a long time to stir-fry a few times, and then put the ginger, garlic, seaweed, and then stir-fry a few times, speed to add vinegar, sugar, monosodium glutamate, refined salt, fresh soup (50 grams), covered with a lid and simmer for 1 minute to go to the lid, cabbage breaks the peppercorns plus pepper blocks, stir-fry a few times, adjusted to taste, with wet cornstarch thickening, point of sesame oil out of the pan on the plate.

Features Taste sour, sweet, salty, tender and full of flavor.

Note: If the green pepper is changed into a sharp green pepper, sesame oil is changed into red pepper oil that is sweet and sour spicy cabbage practice.

Two, milk by cabbage

Main ingredient: 500 grams of cabbage, 100 grams of fresh milk

Applications: ham, seaweed, starch 16 grams each, 125 grams of lard, monosodium glutamate, salt, sesame oil and ginger are not moderate.

Practice:

1. remove the leaves of the cabbage cut into 1.5 cm wide, 5 cm long pieces.

2. pot heating lard, oil temperature reaches 70% hot, will be under the pot of cabbage block frying 1 minute or so, see the cabbage block around the beige when fishing, control the remaining oil, the original pot to stay in the oil 25 grams of ginger not choking the pot, pouring into the fried cabbage, milk, seaweed, salt, monosodium glutamate and a little fresh broth, leaning on a civilian fire, to be a little bit of juice when the end of the fire legs, thickening with cornstarch, thickening cooked after the turnover of the pot point of the oil out of the plate! can be.

Features: beautiful color, fragrance and taste.

Three, chestnut burned cabbage

Main ingredient: 300 grams of cabbage, chestnut 100 grams

Accounts: ham, bamboo shoots 10 grams, 15 grams of wet starch, 25 grams of cooked lard, peanut oil 125 grams of salt, monosodium glutamate sugar and sesame oil in moderation.

Practice:

1. will be the root of the cabbage heart with a small Yin cut into a pointed shape, a broken in half, cut into 7 cm long, 0.6 cm wide cabbage strips (the root of the cabbage cut a few knives vertically, so that the whole heart of the cabbage is connected), ham, bamboo shoots cut into the ribs slice of each chestnut to cut a cross on the small openings (cut through the skin of the chestnut can be), the pot of water, into the chestnut to cook the skin is soft, the skin of chestnuts peeled off while it is still hot.

2. Peanut oil into the pot, on the fire into six hot, down into the chestnuts, cabbage, a little fried, fish out of the oil control.

3. frying pan on the fire, put 30 grams of lard, then into the cabbage, chestnuts, ham slices, bamboo shoots slices, salt, monosodium glutamate sugar with a large fire, and then simmer for 5 minutes, thickening with water-based starch, point of sesame oil out of the pot can be.

Features Juice fresh flavor, crispy and palatable.

Four, juice cabbage heart

Main ingredient: cabbage heart 2000 grams

Applications: tender parsley stalks section, red persimmon pepper 100 grams each, boiled thick orange juice, sugar, salt monosodium glutamate banana essence appropriate amount.

Practice:

1. Cabbage heart, red bell pepper cut into 4 cm long thin wire

2. Cabbage heart red bell pepper wire, cilantro stalks section with fine salt for 20 minutes, control the brine, add monosodium glutamate (MSG), simmering thick orange juice, sugar, banana essence stopping, put in the refrigerator for a few hours in the freezer, you can eat.

Features Bright color, crisp and sweet, cool and refreshing.