How to make Baotou cabbage taste better?

Pepper and sauerkraut. This sauerkraut tastes crisp and refreshing, and the spicy taste of pickled peppers is soaked in cabbage leaves, which is super satisfying for friends who love spicy food. The most important thing is that the method is simple, as follows: ingredients: half a spoonful of salt, half a spoonful of sugar, one Chinese cabbage, one small bag of pickled peppers (millet spicy), two shallots, one small bag of marinade, and 2 bowls of water 1-2; Practice: Wash the cabbage and tear it into small pieces, quickly scald it with boiling water, take it out for later use, pour out the water in the pot and put in pickled peppers (the water for pickled peppers is also poured in), put in some marinade packets, salt, sugar and water, boil it and let it cool, then pour it into the cabbage and soak it for about half an hour.

02

Vinegar cabbage. The combination of aged vinegar and cabbage is considered to be the best combination, and sour and juicy cabbage is much more energetic. The ingredients to be prepared are: half a Chinese cabbage, 4-5 dried peppers, appropriate amount of salt, 2 tablespoons of aged vinegar (according to personal taste), oyster sauce 1 tablespoon, chicken essence, spices 13, onion, ginger and garlic; The specific method: wash and tear the cabbage into big flowers, cut the onion, ginger and garlic into sections, pour a proper amount of oil into the pot and put it on the fire, saute the chives, ginger, garlic and dried peppers, stir-fry the cabbage twice, then add vinegar, salt, oyster sauce and thirteen spices, stir-fry the pot twice and put it into the chicken hardcover plate.

03

Stewed vermicelli with cabbage. This dish is a must for my mother at home. Smooth vermicelli with juicy cabbage and a little minced meat can make me eat two bowls of rice, haha! If you don't eat much, the ingredients you need to prepare directly are: a handful of pork belly, a handful of vermicelli, half a cabbage, onion, ginger and garlic, salt, chicken essence, thirteen spices, half a spoon of oyster sauce, half a spoon of soy sauce and one star anise; Specific practice: tear the cabbage into big flowers, soak the vermicelli in clear water, and cut the onion, ginger and garlic into sections for later use. It's done. Fire it and pour the oil. When the oil is hot, add the pork belly and fry it until the color turns white. Stir-fry onion, ginger, garlic, star anise, soy sauce and meat a few times. Almost used half a bowl of hot water for vermicelli. After boiling, add the cabbage, turn it over, add the right amount of salt, and cover the pot.

04

Cabbage roll. This dish is especially suitable for girls who lose weight. Less oil and salt, original flavor, healthy nutrition. Before cooking, you need to prepare: a Chinese cabbage, 1 carrot, 1 cucumber, 1-2 eggs, 1 pepper, salt, proper amount of sugar, 2 spoonfuls of sesame oil, 2 light soy sauce and proper amount of peanut oil; Specific methods: wash cabbage with hot water for later use, peel and shred carrots and stir fry with a little oil, wash and shred cucumbers for later use, break eggs and spread them into egg cakes for later use, and then mix them with salt, sugar, chicken essence, soy sauce, oyster sauce and pepper to make dipping sauce. Finally, when the leaves are all ready, we should spread the cabbage, put cucumbers, carrots and shredded eggs on it, roll it into a roll and dip it in the sauce.

05

Stir-fried fungus with cabbage. This is also a famous dish in Northeast China. The ingredients used are also the most common, but the nutritional value is extremely high. We all know that the fungus in Chinese cabbage contains a lot of carbohydrates, and nutrients such as protein, iron and phosphorus can prevent cancer and so on. Then you need to prepare half a cabbage, a little fungus, a proper amount of pepper, 1 star anise, 1 tablespoon of soy sauce, a proper amount of sugar, 1 tablespoon of vinegar, a proper amount of salt, a proper amount of chicken essence and onion, ginger and garlic to make this famous dish in Northeast China. The specific method is to wash and tear the cabbage and fungus into small pieces, cut the onion, ginger and garlic into sections for later use, and put the fire into a wok and pour the right amount of oil. When the oil is hot, add pepper and star anise until fragrant, then add onion, ginger and garlic until fragrant. Stir-fry the cabbage for a few times, pour in the fungus, add soy sauce, sugar and vinegar, stir-fry until fragrant, cover the pot and stew for a minute or two, and put in the chicken hardcover plate.