300g of Chinese cabbage
3 garlic cloves
Light soy sauce, oyster sauce
1 Teaspoon of Starch
1 Treat the cabbage and clean it (you can break it, the whole plant is also fine)
2 Peel and chop the garlic. Red pepper can be cut into small pieces.
3 Prepare the seasoning in advance, add some salt in the bowl. Add in light soy sauce, some oyster sauce and water
4 Add salt and oil under to the pot, and boil the cabbage. Turn it over with chopsticks
5 Boil for about two minutes
6 Add oil to the dry pot and add garlic and red pepper to fry. Add in the prepare ingredients and simmer.
7 Pour the garlic sauce on the cabbage.
2.Braised tofu skin with cabbage
3 small cabbage
100g of Tofu skin (Soaked)
1 tablespoon of oyster sauce
2 garlic cloves
1 Soak the tofu skin with warm water, then cut it into sections.
2 Wash the vegetables and cut them into pieces. Slice the garlic, slice the pepper slices. Pour the garlic slices into the hot pan with cold oil and fry to get a fragrance
3 Pour in the vegetables and stir-fry, pour in the tofu skin and stir-fry. Stir-fry all the ingredients until they are loosen and add in oyster sauce. Stir-fry evenly.
4 Finally, add in the chili and stir-fry. Your dish is now complete.
3.Fried egg with cabbage
3 tablespoons of all-purpose flour
1.5 bowls of water (250c.c.)
20g of Chinese cabbage
3 eggs (beaten evenly)
1.5 teaspoon of sweet potato flour
2 tablespoon of chili sauce
1 tablespoon of sugar
1 tablespoon of sweet potato flour water + 2 tablespoons of water (1:2)
1 Wash the cabbage and cut into sections.
2 Adjust the roux: all-purpose flour + water (200c.c.) + sweet potato flour, and adjust it to consistent level.
3 Add oil to the pan and add the cabbage. Fry until the cabbage soften.
4 Add 2 tablespoons of roux, turn it over and fry until the batter is no longer watery
5 Add in the beaten egg mixture and fry until it turns golden brown on both sides. Place it on a plate.
6 Adjust the sauce: chili sauce + water (50c.c.) + sugar, put it in the pot and boil, Add in the sweet potato powder with water and mix thoroughly. Now, the sauce is complete. Pour the sauce on the cabbage egg waffle and serve.
150g of Chinese cabbage
30 grams of dried tofu
5 grams of ginger
4 garlic cloves
5g of Coriander
5g of Carrots
5g of Salted peanuts
1 tablespoon of salt
1/2 teaspoon of sugar
1 tablespoon of sesame oil
1 tablespoon of spicy oil
1 teaspoon of white vinegar
1/2 teaspoon of chicken powder
1 Wash and peel the cabbage. Remove the leaves and shred the cabbage stalks, soak it in ice water for 10 minutes, drain and set aside.
2 Shred the dried tofu and carrots and blanch them in boiling water, drain and set aside.
3 Shred the pepper and ginger; cut the coriander into sections and smash the salted peanuts and set aside.
4 Mix in all the ingredients with all the seasonings and mix well.
5.Cabbage Meatball Soup
200g of Chinese cabbage
150g fo pork
1 egg white
3 grams of ginger
20 g of shallots
1 tablespoon of light soy sauce
1 tablespoon of cooking wine
2 large bowls of water
1 Soak the cabbage in light salt water for ten minutes. Then, wash and set aside and chop the pork into minced meat.
2 Then, chop the green onion and ginger and mix them into the pork filling.
3 Put in egg white, light soy sauce, cooking wine and salt in the filling
4 Use chopsticks to stir in one direction until the filling is ready.
5 Put water in a pot and bring it to a boil, use a spoon to shape the meat into a ball shape
6 Put the meatballs into the pot one by one and cook for two minutes on high heat.
7 Add in the cabbage and cook until it has soften. Add in salt and stir well. Your dish is now complete.