When winter comes and it is covered with snow, Chinese cabbage is indispensable on our table. As the saying goes, "winter cabbage competes with ginseng", a well-known vegetable in the north, which is not only resistant to storage, but also cheap and nutritious, and is a good product for keeping out the cold and nourishing. How to cook Chinese cabbage to maximize its delicious taste?

Steamed cabbage

As a cooking method to preserve the original flavor of Chinese cabbage, steaming can highlight the sweetness of Chinese cabbage. First, the Chinese cabbage is washed and diced, the leaves of the Chinese cabbage are torn into large pieces, put into a steamer, add a little water, and steam on high fire for 10- 15 minutes until the Chinese cabbage becomes soft. Pour sesame oil or soy sauce on the pot and sprinkle chopped green onion and garlic. It smells delicious, melts in the mouth, is original and has an endless aftertaste.

Stewed vermicelli with cabbage

Stewed vermicelli with Chinese cabbage is a simple but very warm home-cooked dish. First, cut the cabbage into hob blocks, and cut the cabbage leaves into wide strips. Prepare fans and soak them in advance. Pour oil in a hot pan, stir-fry shallots, ginger and garlic, add Chinese cabbage and stir-fry, then add Chinese cabbage leaves and vermicelli, stir-fry evenly, add broth or clear water, boil over high fire and simmer for 30 minutes. Stew until the cabbage is soft and rotten, the soup is rich and the aroma is overflowing, which makes people have an appetite.

Sauté ed shredded pork with Chinese cabbage

Fried shredded pork with Chinese cabbage is a delicious fast food. First cut the pork into shredded pork, add soy sauce, cooking wine and starch and marinate for a while. Shred cabbage and slice cabbage leaves. Pour oil in a hot pan, add shredded pork and stir-fry until it changes color, then add Chinese cabbage to help stir-fry until soft, finally add Chinese cabbage leaves and stir-fry evenly, add salt and chicken essence to taste, and take out. This dish is salty and delicious, the shredded pork is tender and smooth, and the cabbage is crisp and nutritious, which is suitable for both meals.

sweet and sour cabbage

Vinegar cabbage is a sour appetizing cold dish. First, cut the cabbage into shreds or slices, and tear the cabbage leaves into small flowers. Prepare white vinegar, sugar, salt, sesame oil, shredded onion and other seasonings. After blanching, the cabbage is too cold to drain. Mix seasonings, pour into Chinese cabbage, stir well, and marinate for 15 minutes or more. Cabbage dipped in sweet and sour sauce is crisp and delicious, appetizing and boring, which makes people's appetite open.

Cabbage soup

Cabbage soup is light and nutritious. First, cut the cabbage into pieces and shred the cabbage leaves. Prepare minced meat or meatballs, ginger slices and chopped green onion. Pour oil in a hot pan, saute ginger slices and chopped green onion, add minced meat and stir-fry until it changes color, then add cabbage and stir-fry for a while, add water or broth, bring to a boil with high fire and simmer for 30 minutes. Finally, add cabbage leaves and cook until soft. Add salt and chicken essence to taste. Cabbage soup is delicious and sweet, cabbage is soft and rotten, pork is mellow, and it warms the stomach for health, which makes people want to drink.

It is worth mentioning that the stems and leaves of Chinese cabbage have different tastes and can be treated separately when cooking. Cabbage tastes hard and is suitable for stewing or frying; Chinese cabbage leaves have a soft taste and are suitable for steaming or cold salad. When cooking cabbage, you can also add some other ingredients, such as tofu, fungus, vermicelli and so on. To enrich the taste and supplement nutrition. With a little creativity, Chinese cabbage can become a mouth-watering dish.