How to make delicious cabbage

Cabbage is a common green vegetable in our daily life. It is rich in nutrients and tastes good. However, when it is on the market in large quantities, it will be unsalable in some areas. This is because people get tired of eating it frequently and don’t know how to eat it properly, so they choose not to eat it. In fact, eating more cabbage is good for the body, and there are many different ways to eat cabbage. I will write down the most delicious ways and tell you so that you can change the taste when eating cabbage.

How to make delicious cabbage

Spicy cabbage is delicious

1. Ingredients: one cabbage, three grams of ginger slices, two to three dried chilies, 50 grams of bacon, and appropriate amounts of cooking oil, light soy sauce and salt.

2. Wash the cabbage with clean water, then tear each piece of cabbage into slices with your hands and set aside.

3. Put oil in the pot, add dried chili peppers and ginger slices and stir-fry until fragrant. Then add the cabbage and bacon and stir-fry quickly over high heat. Add salt, light soy sauce and other seasonings. After the cabbage becomes soft, remove from the pot and serve. The spicy and delicious cabbage is ready to be eaten.

Twice-cooked pork with cabbage is delicious

1. Ingredients: Choose 150 grams of pork belly and one cabbage. The ingredients need 50 grams of green garlic. The seasoning can be prepared according to your own taste, but bean paste is essential.

2. Boil the pork belly in advance, let it cool and then cut it into thin slices. Wash the green garlic and cut it into sections. Wash the cabbage and tear it into slices of your choice.

3. Put oil in the pot, add the bean paste and stir-fry until fragrant, then add the pork belly slices and stir-fry. After the oil is released, add the green garlic segments and your favorite seasonings. Then add the cabbage and stir-fry over high heat for two or three minutes. The cabbage and pork are fat but not greasy, and the fresh and delicious cabbage twice-cooked pork can be served.