1. Salted cabbage: Materials need cabbage, oil, salt and ginger. First, clean the cabbage, soak it in water for half an hour, then cut the ginger into shredded ginger, add oil and shredded ginger, stir-fry until fragrant, add salt and stir-fry for a few times, then pour in a proper amount of clear water to make the water not exceed the cabbage, cook the cabbage with strong fire, and gently press it with chopsticks for a while to make the water pass over the cabbage and help it turn over. Finally, cover the pot and cook over high heat. Cook for 5 minutes to taste. If it is very weak, add some salt and take it out of the pan.
2. Volvariella volvacea cabbage: The materials need cabbage, Volvariella volvacea, salt, corn starch, chicken oil, pepper and chicken essence. Wash straw mushroom, wash cabbage, blanch, soak, drain, and cut with a knife. Take a pot, add milk soup, add salt, chicken essence and pepper to taste, then cook it on low heat, take it out with chopsticks when the cabbage is cooked to taste, then pour straw mushroom into the boiled soup, cook it thoroughly, hook it with wet starch, pour some chicken oil on it, and put it on the cooked cabbage.
3. Boiled Chinese cabbage: The materials need Chinese cabbage, oyster sauce, steamed fish soy sauce or delicious sauce and chopped green onion. Wash and drain the Chinese cabbage, put it in a pot, add appropriate seasoning and cook it. After about 2 minutes, take it out and put it on a plate. Chop garlic and sprinkle it on the cooked Chinese cabbage, pour a tablespoon of soy sauce, and then heat peanut oil and pour it on the garlic.