Seasoning: garlic 5g, onion 10g, vegetable oil 15g, salt 3g, monosodium glutamate 2g, chicken essence 2g, soy sauce 5g and vinegar 10g.

Tear the cabbage by hand, cut it into large pieces, and water it for later use;

Stir-fry tea oil and garlic slices, and stir-fry cabbage with water;

Add seasoning and broth to boil, thicken, put into a dry pot and sprinkle with onions.

Xiaoqing cabbage, garlic slices, onion segments, tea oil, salt, monosodium glutamate, chicken essence, soy sauce, broth and vinegar.

Production process (1) Chinese cabbage is torn into large pieces by hand and watered for later use.

(2) Stir-fry the tea oil and garlic slices, stir-fry the cabbage with water, add seasoning and broth to boil, thicken it, put it in a dry pot and sprinkle with onions.

Cabbage (1 630g), dried pepper (15), pepper (1 spoon), minced garlic (1 spoon) and coriander (1).

Oil (3 tbsp), chicken powder (1/2 tbsp), light soy sauce (1 tbsp), salt (1/5 tbsp).

Production process 1. Wash the cabbage, break off the old leaves and tear them into pieces.

2. Dice dried peppers and chop garlic.

3. Heat 3 tablespoons of oil, add minced garlic, dried peppers and prickly ash, and stir-fry over low heat until the aroma is overflowing.

4. Pour in the cabbage and stir fry quickly until the leaves are slightly soft and translucent.

5. Add 1/2 tbsp chicken powder, 1 tbsp soy sauce, 1/5 tbsp salt and stir well.

6. Put the fried cabbage into the dish and decorate it with fragrant leaves. You can eat it.

Ingredients: cabbage, garlic cloves, dried Chili shreds, starch water, pepper granules,

Accessories: refined salt, sugar, rice vinegar, soy sauce, lard and sesame oil.

Rinse the whole cabbage with clear water, remove the roots of the cabbage, and tear the leaves into pieces about 1/3 the size of a palm.

Put the hand-torn vegetable leaves into the pot, wash them with flowing water again, soak them slightly, peel the garlic cloves, slice them, soak the pepper particles in warm water slightly, and control the water for later use;

2. Heat the wok and put the lard into the wok, and the lard will slowly melt.

3. When the oil temperature rises to 30% to 40%, stir-fry the pepper granules, stir-fry the garlic slices, and sprinkle the dried Chili shreds into the pot.

4. Pour the dried cabbage leaves into the pot and stir fry quickly.

5. Pour a circle of rice vinegar along the edge of the pot and stir quickly and evenly. Add 1 tablespoon of salty soy sauce, 1/4 tsp of white sugar and 1/2 tsp of refined salt into the pot, and stir well;

Stir-fry the leaves of Chinese cabbage in the fire until they are crisp, then pour a tablespoon of rice vinegar and a little sesame oil along the edge of the pot. ?

Ingredients: Chinese cabbage Accessories: onion, garlic, red pepper Seasoning: spiced powder, vegetable oil, salt, oyster sauce, soy sauce, water starch.

Practice: 1, tear the cabbage into large pieces. 2. Wash and drain. 3. cut onions.

4. Chop garlic. 5. After the wok is heated, pour an appropriate amount of oil until the oil temperature rises.

6, add onions, garlic, red pepper, spiced powder, low heat, stir fry until fragrant.

7, fire, add cabbage, stir fry.

8. Stir-fry until the dishes are soft, add salt and stir fry. 9. Add soy sauce and stir fry.

10, add oyster sauce and stir fry. 1 1, drenched starch.

12, stir-fry evenly, and then serve out and plate.

Chinese cabbage (one), garlic (6-8), dried pepper (6), seasoning, edible oil (appropriate amount), salt (appropriate amount), soy sauce (appropriate amount), vinegar (appropriate amount) and chicken essence (appropriate amount).

Clean the cabbage and tear it into small pieces by hand.

Heat a wok, add oil, stir-fry garlic and pepper, and stir-fry cabbage together.

Stir-fry cabbage until it is 80% cooked, add salt, soy sauce, vinegar and chicken essence and stir well. Then take off the pot.