Winter is a very suitable season for eating Chinese cabbage. You can often stew with Chinese cabbage, stir-fry vegetables and vinegar. Stir-fried with mushrooms, fungus or yuba is also delicious.

First, stir-fry the fungus with pork slices and cabbage. Exercise:

Prepare the ingredients, soak and wash the fungus in advance, and wash and slice the Chinese cabbage. Cut the meat. Cut the onion into chopped green onion.

Mix the sliced meat with soy sauce, chopped green onion and Jiang Mo, then add corn starch and marinate for three minutes.

Put the oil in the pan, add the sliced meat when it is warm, stir-fry until the sliced meat turns white, and add soy sauce to improve the color. Stir-fry the cabbage slices until wilting, then add the fungus and add salt. Then when the cabbage is about to be cooked with a big fire, turn off the fire immediately and take it out of the pot.

Fried cabbage with yuba. Exercise:

Prepare the ingredients, slice the cabbage and shred the soaked yuba.

Put oil in the pot. When the oil is warm, add minced garlic and chopped green onion and stir-fry, add yuba, and stir-fry over high fire to get water.

Add Chinese cabbage slices, stir-fry quickly until the Chinese cabbage slices are soft, add salt when the soup is about to serve, stir-fry and serve.