What dishes can cabbage make?

An ordinary cabbage can make so many different delicious dishes. Come and study. First, the characteristics of slippery cabbage: fresh and delicious, beautiful color. Raw materials: 250g of clean vegetables, 75g of lean meat slices, 0/5g of auricularia auricula/kloc-,0/5g of carrot/kloc-,30g of lard, 5g of refined salt, 2g of monosodium glutamate, 2g of cooking wine, 0/5g of water starch/kloc-,0/50g of water/kloc-,and 200g of vegetable oil. Production process: 1. Slice the cabbage with an oblique blade, wash the fungus, cut the carrot into elephant eyes, blanch it with boiling water and let it cool for later use. 2. Put the sliced meat into the basin, add 7 grams of starch and 2 grams of refined salt for sizing, slide it with warm oil in the hot pot, and take out the clean oil. 3. Put lard in a pot, stir-fry onion and Jiang Mo, stir-fry Chinese cabbage, auricularia auricula and carrot for several times, add water, refined salt and cooking wine, add meat slices and monosodium glutamate when boiling, and thicken. Second, the characteristics of meat roasted cabbage meat roasted cabbage: the cabbage is soft and rotten, the juice is thick, and the color is golden red. Ingredients: 250g of clean vegetables, 0g of garlic10g, 20g of fat and lean meat slices. 25g of lard, 0/5g of soy sauce/kloc-,2g of refined salt, 5g of water starch, 50g of water, and a little chopped onion, ginger and garlic. Production process: 1. Cut Chinese cabbage into 5 cm long and 1.5 cm wide domino pieces. Cut garlic into 3 cm long sections. 2. Put the lard in the pot, stir-fry the meat slices in the pot, add onion, ginger, minced garlic, soy sauce and refined salt, stir-fry the cabbage according to the color of the meat, and add 50g of water and monosodium glutamate when the cabbage comes out. After the pot is boiled, thicken with garlic and cooking wine and stir well. Third, the characteristics of Chinese cabbage Mushu Chinese cabbage Mushu: home-cooked, nutritious and beautiful in color. Raw materials: clean cabbage 175g, water-borne fungus 25g, shredded pork 50g, egg 1, clean spinach 25g. 50g of lard, 6g of soy sauce, 5g of refined salt, 2g of cooking wine, 2g of monosodium glutamate, 7g of water starch, 50g of stock, a little of onion and Jiang Mo. Production process: 1. Remove the side leaves of the cabbage, cut the blade obliquely into large pieces, then cut into 4 cm long silk, stir-fry with a little oil, and take out the pot to control the net moisture. Spinach is cut into 3 cm long segments. Beat the eggs into a bowl and fry them in a little oil. 2. Put lard in the pot, add shredded pork, stir-fry until raw, add onion, Jiang Mo, soy sauce and cooking wine, stir-fry, add fried eggs, fungus, spinach and shredded Chinese cabbage, add broth, monosodium glutamate and refined salt, and thicken after boiling. Fourth, the characteristics of vinegar soaked cabbage vinegar soaked cabbage: cabbage is crisp, sour, salty and sweet. Ingredients: 300 grams of clean cabbage. Vegetable oil 30g, sesame oil 7.5g, pepper 15g, refined salt 4g, soy sauce 15g, rice vinegar 15g, sugar 22g and water starch 20g. Production process: 1. Cut the cabbage into elephant eyes. 2. Put the oil in the pot, stir-fry the pepper, take it out, add the cabbage, stir-fry it with oil for a few times, cook vinegar and soy sauce, add sugar and refined salt, thicken it, and pour in sesame oil to serve. 5. Features of braised cabbage in oil: bright and salty. Ingredients: 500g of Chinese cabbage, 250g of fresh mushrooms, 300g of vegetable oil, salt, monosodium glutamate, pepper, water starch and soup. Production process: 1. Wash the cabbage and take the cabbage for later use; Wash the fresh mushrooms, pour them into a pot, add the soup and salt, and simmer over low heat. 2. Stir-fry the spoon on the fire, add vegetable oil and burn it until it is four or five times ripe, then pour in the cabbage heart, increase the fire, stew the oil until it is eight times ripe, control the degreasing, then add the soup, stew the cabbage heart, drain the soup, and put the vegetables neatly on the plate. 3. Wash the frying spoon, add the soup, fresh mushrooms, salt, monosodium glutamate and pepper to boil, pour the starch, and then pour the spoon on the cabbage. VI. Boiled Cabbage Boiled Cabbage Raw materials: 500 grams of cabbage, pork 150 grams, 3 eggs and coriander 10 grams. 175g vegetable oil, 5g sesame oil, 8g refined salt, 3g monosodium glutamate, 3g onion and 3g ginger. Production process: 1. Chop pork into stuffing, add Jiang Mo, refined salt and monosodium glutamate and mix well for later use. Scallion and ginger are cut into filaments. 2. Wash the cabbage, remove the leaves, put it in boiling water, take it out, cool it with cold water, and take out the purified water. Then slice the cabbage. 3. Spread the cut Chinese cabbage on the chopping board, then put the mixed meat stuffing on the cabbage roll, roll it into a vegetable roll with thick fingers, cut it into 1.5 cm long sections, and put it on the plate vertically. Then open the eggs and stir them evenly, and pour them evenly on the vegetable rolls. 4. Heat the oil in the pan, and push the vegetable rolls and eggs into the pan for frying. When both sides are golden yellow, add onion and ginger, turn them over, add refined salt, monosodium glutamate and half a spoonful of soup (60g), simmer until a little soup remains, turn them over one by one, sprinkle with coriander and sprinkle with a little sesame oil.