1. Chinese cabbage meatball soup.
Ingredients: 150 grams of Chinese cabbage, 100 grams of pork balls, 50 grams of shiitake mushrooms, appropriate amount of ginger and garlic, appropriate amount of salt, appropriate amount of light soy sauce, appropriate amount of cooking wine, appropriate amount of chicken essence.
Step: aWash the Chinese cabbage and cut it into appropriate size segments, cut the pork balls into small pieces, soak the mushrooms and cut them into shreds for later use.
b.Stir-fry the ginger and garlic until fragrant, add the pork balls and shiitake mushrooms and stir-fry until cooked.
c.Add the Chinese cabbage and water to taste and cook until the Chinese cabbage is cooked through.
d.Finally, add salt, light soy sauce, cooking wine and chicken essence to taste.
2. Stir-fried bacon with Chinese cabbage.
Ingredients: 250 grams of Chinese cabbage, 50 grams of bacon, appropriate amount of garlic sprouts, appropriate amount of salt, appropriate amount of light soy sauce, appropriate amount of cooking wine, appropriate amount of chicken essence.
Step: aWash the Chinese cabbage and cut it into small pieces for later use.
b.Cut the bacon into thin slices and cut the garlic sprouts into small pieces for later use.
c.Heat the pan, pour in an appropriate amount of oil, add the bacon and stir-fry until fragrant.
d.Add the Chinese cabbage and garlic sprouts to continue stir-frying, add salt, light soy sauce, cooking wine and chicken essence to taste, and stir-fry until the Chinese cabbage is cooked through.
3. Stewed vermicelli with Chinese cabbage.
Ingredients: 250 grams of Chinese cabbage, 100 grams of vermicelli, 100 grams of pork, appropriate amount of ginger and garlic, appropriate amount of salt, appropriate amount of light soy sauce, appropriate amount of cooking wine, appropriate amount of chicken essence.
Step: aWash the Chinese cabbage and cut it into appropriate sized pieces, soak the vermicelli until soft and set aside.
b.Cut the pork into thin slices, stir-fry the ginger and garlic until fragrant, add the pork and stir-fry until browned.
c.Add the Chinese cabbage and vermicelli, add the appropriate amount of water, and cook until the Chinese cabbage is cooked through.
d.Finally, add salt, light soy sauce, cooking wine and chicken essence to taste.
Fourth, stir-fried fungus with Chinese cabbage.
Ingredients: 250 grams of Chinese cabbage, 50 grams of dried fungus, 50 grams of carrots, 50 grams of green peppers, appropriate amount of salt, appropriate amount of light soy sauce, appropriate amount of cooking wine, appropriate amount of oil.
Step: aWash the Chinese cabbage and cut it into small pieces for later use.
b.Soak the dried fungus and cut it into shreds, and cut the carrots and green peppers into shreds for later use.
c.Heat the pan, pour in the appropriate amount of oil, add the fungus, carrots and green peppers and stir-fry until cooked.
d.Add the Chinese cabbage and continue to stir-fry, add salt, light soy sauce and cooking wine to taste, and stir-fry until the Chinese cabbage is cooked through.
Foods that are good for the body