How to make delicious Chinese cabbage in winter

　　1. Vinegar cabbage

　　Ingredients: cabbage, garlic cloves, dried chili peppers, salt, chicken essence, white vinegar

　　practice:

　　1. Wash the cabbage, cut into strips and soak in water for five minutes, set aside; wash the garlic cloves, slice into slices and set aside;

　　2. Put an appropriate amount of vegetable oil in the pot, then add garlic slices and dried chili peppers to stir-fry until fragrant, then add white vinegar, salt, and chicken essence to taste. In the last step, add the cabbage cut into strips, stir-fry for a few times and then serve.

　　2. Hot and sour cabbage vermicelli

　　Ingredients: One cabbage, one handful of vermicelli

　　practice:

　　1. Wash the cabbage, cut into small pieces and soak for a few minutes, set aside; soak the vermicelli in warm water, set aside;

　　2. Put an appropriate amount of cooking oil in the pot, heat it up, add shredded ginger, chopped green onion, and chopped chili until fragrant, then pour in the blanched cabbage and add an appropriate amount of salt, so that the cabbage can deflate during the stir-frying process.

　　3. Then add appropriate amount of soy sauce and vinegar, cover and cook for 1 minute. At this time, you can add the soaked vermicelli, add some salt and MSG, and stir-fry before serving.

　　3. Braised cabbage with chestnuts

　　Ingredients: 300g Chinese cabbage heart, 100g chestnuts; Ingredients: 10g each of ham and bamboo shoots, 15g wet starch, 25g cooked lard, 125g peanut oil, each amount of salt, monosodium glutamate, sugar and sesame oil.

　　practice:

　　1. Use a small knife to cut the root of the cabbage heart into a pointed shape and then break it in half. At the same time, cut the cabbage strips 7 cm long and 0.6 cm wide and set aside; cut the ham and bamboo shoots into ribs slices and set aside; cut a small cross on each chestnut and set aside;

　　2. Put an appropriate amount of water in the pot, add chestnuts at the same time, boil the skin until soft, and peel off the chestnut skin while it is hot. Then put an appropriate amount of peanut oil in the pot, heat it up, add chestnuts and cabbage and fry them briefly, remove and control the oil and set aside; put the wok on the fire and add 30 grams of lard. At the same time, add cabbage, chestnuts, ham slices, bamboo shoot slices and other ingredients, add salt, MSG and sugar and bring to a boil over high heat.

　　3. After boiling, simmer over low heat for 5 minutes and add starch with water to thicken the sauce. Finally, add an appropriate amount of sesame oil and serve.

　　4. Ruyi cabbage rolls

　　Ingredients: 500 grams of cabbage, 100 grams of pork (fat and lean); seasonings: 2 grams of MSG, 5 grams of green onions, 5 grams of ginger, 10 grams of lard (refined), 10 grams of starch (peas), 10 grams of soy sauce, 5 grams of salt

　　practice:

　　1. Wash the cabbage, blanch it in boiling water and remove the water, and set aside; wash and chop the pork into meat fillings and put them in a basin. Add about 20 grams of wet starch made from green onion, minced ginger, soy sauce, refined salt, starch and water, mix well and set aside;

　　2. Mix 150 ml of stock, soy sauce, lard, refined salt, and MSG into juice, then spread the vegetable leaves on the chopping board and spread the meat filling, then roll the cabbage into vegetable rolls and cut the vegetable rolls into sections in a bowl. Pour the juice on it, steam it on a high heat for 20 minutes, and then serve it out.