Materials: 250g cabbage gall, Flammulina velutipes 150g, lean meat 100g, 20g mushroom, 5g shrimp skin (3-4 people).
Practice: Wash the cabbage gall, cut it into four pieces, wash the Flammulina velutipes and remove the roots; Wash lean meat and cut it into small pieces for use, and wash shrimp and soak it until soft; Rinse mushrooms with clear water first, then soak them in warm water until soft, and then pour them into the pot with clear water; Add water 1500ml to the prepared shiitake mushrooms and dried shrimps, bring to a boil with strong fire, add cabbage gall and Flammulina velutipes, add lean meat slices after boiling, and season with salt after boiling.
2. Ruyi cabbage rolls
Ingredients: Chinese cabbage leaves, pork stuffing 100g, carrot 1 root, 5 mushrooms, one egg, onion, ginger, cooking wine, sesame oil, soy sauce, pepper, salt, steamed fish and soy sauce.
Practice: Put the soaked mushrooms and carrots into the meat grinder and mince them with the meat stuffing, and add appropriate amount of salt, soy sauce, cooking wine, pepper, eggs, minced onion and ginger, sesame oil, etc. And uniformly stirring; Cleaning the leaves of Chinese cabbage, blanching in a boiling water pot until the leaves are soft, taking out, filtering and drying; Roll the meat stuffing into a long tube with scalded Chinese cabbage leaves, put it on a plate and steam it in a steamer for 15 minutes; Pour the soup on the plate, cut the cabbage rolls into inches, set the plate, and serve with steamed fish and soy sauce.
3. sweet and sour cabbage
Ingredients: 320g Chinese cabbage, 2 peppers, a little mint leaves, 2 tablespoons shredded ginger, 2 tomatoes (sliced), 2 teaspoons of salt 1 2, 2 tablespoons of sugar, 2 tablespoons of tomato juice, white vinegar 1 teaspoon, and sesame oil1teaspoon. A little pepper.
Practice: remove the old leaves from Chinese cabbage, wash, remove stems, cut into filaments about 6 cm, then remove them with boiling water and drain them, remove the seeds from peppers and cut them into pieces, and scrape the peaches with ginger. Heat a tablespoon of oil, saute the Chili, take it out and mix in the seasoning. Add sauce to Chinese cabbage, mix well, let it cool, add shredded ginger when eating and mix well, garnish with mint leaves and tomato slices.