Ingredients: Chinese cabbage, preserved eggs, diced scallops, green and red peppers and onions.

Exercise:

1。 Wash diced scallops and soak them in warm water for 20 minutes; Chinese cabbage is pitted and broken into whole leaves, and large pieces can be vertically divided into two or three pieces; Dice preserved eggs, green peppers and onions.

2。 Take an oil pan, heat the oil, and saute the minced chives; Add dried scallop and dried scallop water, and bring to a boil.

3。 Add preserved eggs, cooking wine and sugar, and boil; Add cabbage leaves, cook until transparent, take out the leaves and put them on a plate.

4。 Add green pepper to the soup and add a little salt to taste; Collect the juice until it is thick and pour it on the cabbage.

Second, stewed tofu with cabbage.

Ingredients: Chinese cabbage, tofu, salt, chicken essence, pepper noodles, ginger and onion.

Exercise:

1。 Cut tofu into mahjong tiles, blanch with boiling water, and remove the beany smell; Cabbage is sliced diagonally.

2。 Put a little oil in the pot, add ginger and onion when it is 60% hot, fry the cabbage for one minute, and then add tofu for one minute.

3。 Add appropriate amount of water, add pepper and chicken essence in turn, cook for 5 minutes, and season with salt.

Third, stir-fry fungus with cabbage.

Ingredients: Chinese cabbage, fungus, onion, ginger, pepper, star anise, salt, chicken essence.

Exercise:

1。 Sprinkle cabbage by hand, soak fungus in warm water for five minutes to soften, remove roots, wash, and shred onion and ginger.

2。 Put oil in the pot, heat it with low fire, add pepper and star anise and stir fry until fragrant, add onion and ginger and then add Chinese cabbage slices, stir fry evenly with high fire.

3。 Stir-fry Chinese cabbage slices until they are slightly soft, pour in soy sauce and stir well, and add appropriate amount of sugar and vinegar;

4。 Add the soaked fungus, stir-fry for a few minutes, sprinkle a little salt and chicken essence, stir-fry evenly, and then take out the pot.