What to do with cabbage:

One, cabbage fried vermicelli

Required materials: cabbage half a tree, vermicelli 1, oil and salt in moderation, 1 section of green onion, 1 slice of ginger, 2 cloves of garlic, 10 grains of peppercorns, 7-8 dried chili peppers, 2 tablespoons of soy sauce, a few drops of rice vinegar.

Practice steps:

1. First of all, you need to soak the vermicelli in warm water to soak the vermicelli until there is no hard center. The vermicelli should be soaked well to absorb all the water. If the vermicelli is not soaked well, it will easily stick into a ball when it is burnt. Don't use hot water to soak the vermicelli, it is easy to break with hot water.

2. Strip the cabbage leaves, cast clean, in the cabbage cut into strips, cabbage gang and cabbage leaves separate open, frying, first fry the cabbage gang, and then fry the cabbage leaves, so that the cabbage leaves will not be fried overcooked.

3. green onion cut scallions, ginger shredded, garlic sliced, dried chili pepper cut in half, chili seeds do not.

4. pot with water to boil, down into the vermicelli blanching, blanching vermicelli until it becomes transparent, the vermicelli out, put in cold water to cast cool, fish out and drain the water.

5. Put the noodles out of the drained water, put in a basin, add 1 tablespoon of oil, 1 tablespoon of soy sauce, mix well, after this step, fried noodles, will not stick to the pan, and will not be fried sticky into a ball. This is a tip for stir-frying vermicelli.

6. pot of oil and heat, into the pepper stir fry on low heat, the pepper stir fry until slightly burnt, the pepper fish out do not.

7. Add chopped green onion, ginger, garlic, dried chili pepper segment burst, do not fry the dried chili pepper, dried chili pepper fried, there is a bitter taste.

8. Put into the cabbage strips of cabbage gang parts, high heat frying, the cabbage gang frying slightly softened.

9. Add the cabbage leaves, drizzle in a few drops of rice vinegar, stir-fry over high heat, and stir-fry the leaves until they wilt.

10. Add vermicelli, salt, 1 tablespoon of soy sauce, stir-fry over high heat until evenly distributed, then turn off the heat and serve.

Second, pork and cabbage stewed vermicelli

Required materials: cabbage half a tree, 500 grams of pork (skinned｝500 grams), 1 wide vermicelli, oil and salt, 1 section of green onion, 2 slices of ginger, peppercorns 10 or so, 2 daikonori, 2 dried chili peppers, 1 tablespoon of wine, 1 tablespoon of braised soy sauce.

Practice steps:

1. Prepare the necessary materials, vermicelli with a wide vermicelli, preferably made with potato starch, wide vermicelli, resistant to cooking, cooked for a long time, the taste of strong smooth. Five-flake meat selection with skin five-flake meat, pork belly fat tissue, which is interspersed with muscle tissue, fat and thin intervals, it is called "five-flake meat," this part of the lean meat is also the most tender and juicy, and it's easy to melt the fat meat heat, lean meat cooked for a long time is not firewood.

2. Fold the wide vermicelli into segments, placed in a basin, add boiling water, the wide vermicelli hot until soft, and then use warm water to soak, the wide vermicelli soaked until soft, no hard center.

3. Cut the pork into 2-centimeter pieces of even size.

4. pot with water, cold water into the meat blanching, water boiling, skimming floating foam, cooking 4-5 minutes, fish out, put in warm water to wash, blanching meat, to cold water into the meat, so you can remove the meat on the blood, mucus, impurities, fishy, but also to remove the excess fat and meat, so that the meat will be eaten more non-greasy without fishy flavor.

5. pot of oil hot, down into the meat, dripping soy sauce and cooking wine, the meat stir-fry color, add green onion, ginger, pepper, dashi, dry chili pepper stir fry evenly.

6. Add hot water, the amount of water should be no more than the surface of the meat, the water should be added to the full one-time, the later also stewed cabbage and vermicelli, large fire boil, turn the fire stewed 40-50 minutes.

7. During this period, cut the cabbage into 3 sections, and then cut the cabbage into strips.

8. Start another pot, add oil and heat, add cabbage and stir fry, stir fry cabbage until slightly softened, cabbage after frying and then stewed, easy to taste and eat good texture.

9. Meat stew to time, the fried cabbage in the meat pot, and then add a wide vermicelli stew together, add the right amount of salt, continue to stew. The cabbage will be stewed cooked, broad vermicelli stew become transparent, turn off the fire, served can be.

Three, cabbage and mushroom stewed vermicelli

Required materials: cabbage half, 250 grams of mushrooms, vermicelli 1, oil and salt, 1 section of green onion, 2 slices of ginger, 2 seasonings, 2 tablespoons of soy sauce, 1 teaspoon of white pepper.

Practice steps:

1. Prepare the necessary materials, the best choice of vermicelli made of potato flour, eat the texture of strong, resistant to cooking, not broken. Vermicelli need to be placed in warm water in advance to soak, soak the vermicelli until no hard center.

2. Strip the leaves off the cabbage, cast clean, drain the water, and then cut the cabbage into three sections, stacked together, and then cut into strips.

3. Cut off the roots of the flat mushrooms, and then tear the mushrooms into strips with your hands.

4. Boil water in a pot and blanch the mushrooms. Blanch the mushrooms until they become soft, remove the mushrooms, drain and set aside. Blanching the mushrooms removes impurities and wood chips from the mushrooms.

5. Heat the oil in a pan, add chopped green onion, ginger and spices.

6. Then add the cabbage strips stir fry, stir fry the cabbage until slightly softened, cabbage fried easier to taste, cabbage is not after frying, directly after stewing, not easy to taste, taste is not good.

7. Put in the blanched mushrooms, stir-fry evenly together, pour in the right amount of water, then add soy sauce, high heat boil.

8. Down into the vermicelli, add salt, boil, turn to medium heat, stewed for about 15 minutes, the cabbage stewed until soft and rotten, turn off the fire, sprinkle white pepper, stir well, served can be.

Four, cabbage fried fungus

Required materials: cabbage heart 1, black fungus (dry) 1, oil and salt, 1 section of green onion, 2 cloves of garlic, 1 tablespoon of soy sauce, 1 teaspoon of chicken broth, a few drops of rice vinegar.

Practice steps:

1. First of all, you need to soak the dried fungus, put the dried fungus in warm water and soak for 1-2 hours, soak the fungus well, if the dried black fungus is not fully soaked, the taste and nutrition will be lost a lot. Dry fungus soak well, cast clean, remove the root, and then tear the fungus into small dots.

2. The cabbage is selected from the heart part of the cabbage, which has a good taste, crispness and moisture. Peel off the cabbage leaves, cast clean, and control the water.

3. The cabbage is sliced into pieces, cabbage leaves and cabbage gang parts are separated, the cabbage is sliced into pieces, cabbage is easier to taste, cabbage leaves and cabbage gangs are separated, frying, fry cabbage gangs before frying cabbage leaves, so that the cabbage gangs and cabbage leaves are cooked for the same amount of time, the cabbage leaves will not be fried overcooked, and the cabbage will be eaten with a crunchy texture. This is a tip for frying cabbage.

4. Add the right amount of oil to the frying pan and heat it up, add chopped green onion, garlic slices and dried chili peppers.

5. Then add the cabbage gang stir-fry on high heat for 1-2 minutes.

6. Then add the fungus and stir-fry together, stir-fry the cabbage gang to break the raw.

7. Put in the cabbage leaves, then add salt, soy sauce, chicken essence, stir-fry evenly over high heat, turn off the heat, and serve on a plate.

Five, minced pork fried cabbage

Required materials: 500 grams of cabbage, 100 grams of pork, oil and salt, 1 section of green onion, 2 slices of ginger, 2 cloves of garlic, 1 tablespoon of oyster sauce, 2 tablespoons of soy sauce, 1 tablespoon of cooking wine, a few drops of rice vinegar.

Practice:

1. Peel the cabbage leaves, put them in water, drain the water, then slice the cabbage leaves with a knife, separate the cabbage leaves from the cabbage gang, this step is very important, when frying, fry the cabbage gang first, and then fry the cabbage leaves.

2. Cut the pork into minced, chopped scallions, minced ginger, sliced garlic.

3. pan oil hot, down into the cabbage gang stir-fry over high heat, drizzle a few drops of rice vinegar, the cabbage gang stir-fry until raw, served for use.

4. Add a little more oil to the pan, add chopped green onion, ginger and garlic and stir-fry, then add the minced pork and stir-fry until the color turns white.

5. Drizzle in soy sauce, cooking wine and stir-fry evenly, add wine can remove the meat smell of pork.

6. Add the cabbage leaves and stir-fry over high heat, stir-frying the cabbage leaves until slightly softened.

7. Put in the fried cabbage slices, add oyster sauce, a little salt, high heat and quickly stir-fry evenly, turn off the fire, served on a plate can be.

Six, cabbage and pork stewed frozen tofu

Required materials: cabbage half a tree, frozen tofu 1 piece, 1 vermicelli, 1 catty of meat, oil and salt, 1 section of green onion, 2 slices of ginger, 2 seasonings, 1 tablespoon of cooking wine, 1 tablespoon of soy sauce.

How to make this recipe:

1. Thaw the frozen tofu in cold water at room temperature. Once thawed, remove the water from the frozen tofu and set aside. This dehydrates the frozen tofu, which acts like a sponge and squeezes out the water. Putting the frozen tofu in the soup and simmering it in the broth absorbs the flavor of the broth and makes the tofu more flavorful.

2. Vermicelli should also be soaked in advance, put the vermicelli in a pot, pour boiling water, use boiling water to soften the vermicelli, and then use warm water to soak, the vermicelli soaked to no hard center can be.

3. Strip the cabbage leaves, put them in water and cast them clean, then slice the cabbage into pieces.

4. Cut the pork into slices, pork selection with some fat flavor, cooking aroma.

5. Add oil to the pot and heat, first into the fat with the stir fry oil, then into the meat stir fry, the meat stir fry color white, down into the onion, ginger, seasonings, stir fry evenly.

6. Stir-fry the cabbage slices and stir-fry the cabbage slices until slightly softened.

7. Drizzle in the appropriate amount of water, water and cabbage on the level can be, cabbage stewing also want to get out of the water, and then add salt, soy sauce, cooking wine, high heat boiling, down into the frozen tofu, vermicelli stewed together. The cabbage stewed soft and flavorful, vermicelli stewed transparent color, stewed vegetables to retain some soup, do not stew dry. Turn off the fire, served can be.

Seven, boiled bean skin cabbage

Required materials: cabbage 1/2, bean skin 4, oil and salt, 1 section of green onion, 2 slices of ginger, 3 cloves of garlic, Pixian bean paste 1 tablespoon, 1 tablespoon of soy sauce, 1/2 tablespoon of sugar, 1/2 tablespoon of peppercorns, dried chili peppers 10, 1 teaspoon of chicken broth, water starch moderate.

How to make:

1. Cut the bean curd into 1-2 cm wide strips.

2. Peel the cabbage leaves, cast and wash them, drain the water, and then turn the cabbage leaves into slices.

3. green onion cut scallions, ginger minced, garlic minced, dried chili pepper cut off the end, chili seeds do not use, and then cut into small sections.

4. pot of oil to heat, down into the cabbage slices stir-fry over high heat, stir-fry cabbage slices until broken, sheng out, put in a large bowl to be used.

5. pot re-added oil hot, down into the PI County soybean paste, small fire stir fry red oil, stir fry, down into the green onion, ginger, stir fry.

6. Add the right amount of water, pour in soy sauce, chicken essence, salt, boil, down into the bean skin, boil, cook 5-6 minutes, will be cooked until soft, pour in the right amount of water starch thickening, heating until the soup becomes sticky, turn off the fire.

7. Pour the bean skins and soup into a large bowl with cabbage, sprinkle with chopped green onion and garlic.

8. pot of oil and heat, into the peppercorns over low heat and fry until slightly charred, the peppercorns out do not, into the dried chili pepper segments over low heat and fry fragrant, fry until brown-red, do not fry batter.

Eight, sour and spicy cabbage

Required materials: cabbage 1/2, oil and salt, ginger 2 slices, 2 cloves of garlic, 20 peppercorns, 10 dried chili peppers, 1 tablespoon of soy sauce, 1 tablespoon of rice vinegar.

How to do:

1. Wash the cabbage, cut off the leaves without using, leaving the cabbage gang, cabbage leaves can be used to make soup, or make other dishes.

2. The cabbage bang vertically cut in half, the knife will be angled 45 degrees, the cabbage sliced into slices.

3. The rest of the cabbage bang are sliced in the same way, dried chili peppers cut off the tip, remove the seeds do not use, and then cut in half, ginger minced, garlic sliced.

4. pot of oil hot, into the peppers frying on low heat, the peppers fried to slightly charred, the peppers out do not.

5. Add ginger, garlic, dried chili peppers, burst incense, add cabbage slices and stir-fry over high heat for 2-3 minutes, stir-fry until the cabbage slices are slightly softened.

6. Drizzle soy sauce, salt, rice vinegar, salt, high heat and stir fry evenly, turn off the fire, sheng out on a plate can be.

9, sweet and sour cabbage

Required materials: cabbage half, oil and salt, 1 section of green onion, 1 slice of ginger, 1 clove of garlic, half a tablespoon of sugar, 1 tablespoon of vinegar, 1 tablespoon of soy sauce, half a tablespoon of cornstarch.

How to do it:

1. Peel and wash the Chinese cabbage, drain the water.

2. Slice the cabbage into slices, separate the cabbage leaves from the cabbage helpers. When frying, fry the cabbage helpers first and then the cabbage leaves, so that the maturity of the cabbage is consistent and the cabbage leaves will not be fried overcooked.

3. Take a small bowl, add half a bowl of water, then add balsamic vinegar, soy sauce, sugar, salt, starch, stir well, mix into thickening juice.

4. pan oil heating, down into the chopped onion, ginger, garlic slices burst incense.

5. Put in the cabbage gang stir-fry on high heat, the cabbage gang stir-fry until slightly softened.

6. Stir in the cabbage leaves over high heat, stir-fry the cabbage leaves until slightly softened, pour in the sauce thickening, heat until the soup becomes thick, the soup is wrapped in cabbage, turn off the heat, served on a plate can be.

Ten, bean skin fried cabbage

Required materials: bean skin 4, cabbage 1/2, oil and salt, 1 section of green onion, 2 slices of ginger, 2 cloves of garlic, oyster sauce 1 tablespoon.

How to make:

1. Peel the cabbage, wash and drain it, cut the scallion into chopped green onions, mince the ginger and slice the garlic.

2. Cut the cabbage leaves in half vertically, slant the knife at an angle of 45 degrees, slice the cabbage into slices, and slice the cabbage diagonally into slices, which is easier to taste.

3. Cut the bean skin into diamond-shaped slices, pot with water to boil, down into the bean skin blanching, water boiling, cooking 2-3 minutes, the bean skin cooked soft.

4. Put the skin in cold water to cool, fish out and control the water, to be used, will blanch the skin in cold water to cool, the skin will not stick together into a ball, eat the taste is also good.

5. pot of oil and heat, into the peppercorns frying on low heat, the peppercorns fried to slightly charred, the peppercorns out of use.

6. Into the onion, ginger, garlic, burst incense, into the cabbage pieces of high-flame stir-fry, the cabbage pieces of fried broken, slightly softened.

7. Stir in the bean curd and stir fry evenly, add salt and oyster sauce, stir fry evenly and quickly, turn off the fire, sheng out of the plate can be.