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Nine cabbage dishes

Stir-fried Cabbage with Bean Paste Ingredients: 1/2 cabbage (700-800g) 4 tbsp spicy bean paste 30g minced garlic 30g chopped scallions 2 tbsp Shaoxing wine Instructions: Heat a wok and add 2 tbsp of oil. Add the spicy bean paste, minced garlic, and chopped scallions and stir-fry until fragrant. Add the cabbage and stir-fry until evenly coated with the sauce. Pour in the Shaoxing wine and stir-fry for a few more seconds. Cover the wok with a lid and let the cabbage cook for about 2 minutes over high heat. Remove the lid, add salt to taste, and mix well. Stir-fried Cabbage with Shrimp Paste Ingredients: 1/2 cabbage (700-800g) 30g chopped chili 30g minced garlic 2 tbsp shrimp paste 2 tbsp rice wine 1/4 tsp salt Instructions: Heat a wok and add 2 tbsp of oil. Add the chopped chili and minced garlic and stir-fry until fragrant. Add the shrimp paste and stir-fry until fragrant. Add the cabbage and stir-fry until evenly coated with the sauce. Pour in the rice wine and stir-fry for a few more seconds. Cover the wok with a lid and let the cabbage cook for about 2 minutes over high heat. Remove the lid, add salt to taste, and mix well. Cabbage and Egg Pancake Ingredients: 1 batch of basic egg mixture 200g shredded cabbage 40g chopped scallions 30g dried shrimp Instructions: Wash and shred the cabbage, and chop the scallions. Add the cabbage, scallions, and dried shrimp to the basic egg mixture and mix well. Heat a griddle over medium heat and add a little oil. Pour the egg mixture onto the griddle and spread it out evenly with a spatula. Cover the griddle with a lid and cook for about 3 minutes. Check the pancake by lifting up the edges to see if it has turned golden brown. Cut the pancake into four pieces and flip over to cook the other side until golden brown. Basic Egg Mixture: Ingredients: 8 eggs 1/2 tsp salt Instructions: Beat the eggs in a bowl and add salt. Mix well. Cabbage Egg Crepes Ingredients: 60g all-purpose flour 60g water 4 eggs Shredded cabbage, to taste 1/2 tsp salt Instructions: Mix the flour, eggs, and water together. Add the shredded cabbage to the mixture and mix well. Heat a non-stick frying pan over low to medium heat. Add a tablespoon of salad oil to the pan and pour in the egg mixture. When the crepe is partially cooked, add a layer of shredded cabbage on top. Cover the pan and cook for about 6 minutes until the cabbage becomes soft. Fold the crepe in three and serve with soy sauce. Korean-Style Cabbage Salad) Ingredients: 300g shredded cabbage 20g minced garlic 20g chopped chili pepper 20g shredded scallions 30g black vinegar 100g skin-on peanuts Seasonings: 1 tablespoon granulated sugar 1/2 teaspoon salt 1 tablespoon sesame oil Instructions: Use a food processor to shred the cabbage, then soak it in ice water for 1 minute and drain the excess water. Put the shredded cabbage into a container with a lid, and add all other ingredients and seasonings. Cover the container with the lid and shake well to mix all the ingredients. Serve and enjoy! Sesame Sauce Shredded Cabbage Ingredients: 300g shredded cabbage some purple onion shreds Seasonings: 120g white sesame sauce 150g mayonnaise 60g soy sauce 30g mustard seed sauce 150g cool water 30g minced garlic 2 tablespoons granulated sugar Instructions: Use a food processor to shred the cabbage, then soak it in ice water for 1 minute and drain the excess water. Use a food processor to blend all the seasoning ingredients into a smooth sesame sauce. Arrange the shredded cabbage on a plate with some purple onion shreds, and then drizzle the sesame sauce over the top. Cabbage Rice Ingredients: 350g shredded cabbage 200g shredded lean pork 30g minced red onion 20g dried shrimp 5 soaked and shredded shiitake mushrooms 4 cups rice 4 cups water 2 tbsp oil Seasoning: 1 tbsp soy sauce 1 tbsp rice wine 1 tsp salt 1/2 tsp sugar 1/4 tsp white pepper 1 tsp sesame oil Instructions: Rinse the rice and drain well. Set the pressure cooker to "Sauté/Brown" mode for 10 minutes. Once heated, add oil and minced red onion, and fry until golden brown. Add dried shrimp and shredded shiitake mushrooms and stir-fry until fragrant. Then, add shredded pork and stir-fry until it changes color. Add all the seasoning ingredients and stir-fry until well mixed. Then, add shredded cabbage and stir-fry until evenly coated. Add the rinsed rice and stir briefly with the ingredients. Pour in 4 cups of water (just enough to cover the ingredients). Cover the pressure cooker with the lid and lock the pressure valve. Set it to "Quick Cook Rice" mode and let it run until the program ends. Cabbage Pork Rolls Ingredients: Cabbage shreds, to taste Pork belly slices, to taste Salt, to taste Black pepper, to taste 1 tablespoon of rice wine Seven spice powder, to taste