1, vegetarian fried cabbage: the cabbage is cut off; Boil lard in the pot, add Chinese cabbage and stir fry (cooking Chinese cabbage with lard is sweeter than lubricating with vegetable oil); When the cabbage softens, add salt, soy sauce and stir fry; Add chicken essence before cooking, like to eat the original flavor, and it is delicious without chicken essence.

2, hot and sour cabbage: cabbage washed and sliced, pepper cut into sections, ginger chopped; Pour oil into the pot, heat it, add pepper and saute until fragrant, add dried pepper and Jiang Mo and saute until fragrant; Pour in Chinese cabbage slices, stir-fry for about 2 minutes, add salt, rice vinegar and soy sauce; Stir well and add chicken essence to taste.

3. Vinegar Chinese Cabbage: Wash the Chinese Cabbage, divide it into two parts, remove the old leaves without moisture outside, take the vegetable stalks at the lower part of the Chinese Cabbage, and cut them into oblique slices with a knife; Wash ginger and shred, wash dried Chili, remove seeds and cut into sections; Put oil in the pot, turn on high heat, add shredded ginger and dried Chili, and saute; Add Chinese cabbage slices, add proper amount of vinegar and stir fry quickly; Stir-fry for about 2 minutes, add salt and proper amount of monosodium glutamate, and then stir fry slightly to get out of the pot.

4, cold salted cabbage: wash the salted cabbage with water, squeeze out the water, remove the leaves, cut diced, wash the green pepper and cut into powder; Add white sugar and mix well; Add sesame oil chicken essence and mix well; Add chopped pepper and mix well; Serve in a dish and sprinkle with green pepper powder for decoration.