Chinese cabbage with chestnut(li zi bai cai )

Method of chestnut cabbage

Raw materials for making chestnut cabbage:

100 grams of chestnuts, 300 grams of cabbage, 25 grams of lard, 10 grams of soy sauce, 2 grams of refined salt, 5 grams of cooking wine, 2 grams of monosodium glutamate, 5 grams of sugar, 10 grams of Lake powder, 2 grams of scallion, a little ginger water, 500 grams of vegetable oil (actual consumption of 50 grams).

Processing steps of chestnut cabbage:

1. Remove the roots of the Chinese cabbage, cut it in half, and cut it into 7 cm long and 1 cm wide cabbage strips (several knives should be cut vertically at the root to connect the whole cabbage). Cut a small cross on each chestnut with scissors and put it into the pot to cook. Take out the skin and peel the chestnut kernel.

2. Put the vegetable oil into the pot, heat it, put in the cabbage, fry it a little, take out and control the oil.

3. Put lard in the pot and heat it. Stir in Scallion. Add stock, soy sauce, cooking wine, monosodium glutamate, sugar, refined salt, cabbage and chestnuts. Bring to a boil. Remove part of the soup and stew the chestnuts. Thicken with starch and drizzle with bright oil.

The characteristics of Chinese cabbage are as follows

It tastes salty and fragrant, the dishes are soft and rotten, and the color is golden

Chinese cabbage with chestnut

Chestnut cabbage is a dish, belonging to Sichuan cuisine. The main ingredient is Chinese cabbage core, the auxiliary ingredient is chestnuts, and the seasoning is soy sauce, refined salt, cooking wine, etc. it is made by frying after boiling.

Ingredients needed

100 grams of chestnuts, 300 grams of cabbage. 25 g lard, 10 g soy sauce, 2 g refined salt, 5 g cooking wine, 2 g monosodium glutamate, 5 g Sugar, 10 g Lake powder, 2 g scallion, a little ginger water, 500 g vegetable oil (actual consumption 50 g).

Production method

Practice 1

(1) Peel off the Chinese cabbage core, cut it into strips with cramps, clean it, take it out and cool it, trim the long and short strips, put them in the seeds, sprinkle 3 grams of salt, add 250 grams of clear soup, steam for 5 minutes on the drawer, make the chestnuts soft, remove the shell and endothelium, stir fry a little, put them in the bowl, add some soup and steam them to rot. (2) Heat the frying spoon, add 45 grams of chicken oil, stir fry the cabbage a little, add chicken soup, cooking wine, salt, chestnuts (remove the juice), heat over low heat, pour chicken oil and serve.

Practice 2

1. Remove the roots of the Chinese cabbage, cut it in half, and cut it into 7 cm long and 1 cm wide cabbage strips (several knives should be cut vertically at the root to connect the whole cabbage). Cut a small cross on each chestnut with scissors and put it into the pot to cook. Take out the skin and peel the chestnut kernel. 2. Put the vegetable oil into the pot, heat it, put in the cabbage, fry it a little, take out and control the oil. 3. lard, heat up, use onion scallion pot, pour into soup, soy sauce, cooking wine, monosodium glutamate, sugar, essence salt, cabbage, chestnut, boil, move on a slight fire for 2~3 minutes, remove some portion of the soup, chestnut has been stewed and rotted, water starch thickening, drizzle with clear oil.

Practice 3

raw material

Ingredients: 1 cabbage, 100g chestnuts, 1 / 5 TSP saffron (1g), 1 tsp salt (5g), 1 tbsp starch (15ml) and 300ml water

practice

1. Shell the chestnuts and peel them. Wash the cabbage, peel off the old leaves and cut in half.

2. Put proper amount of hot water into the pot, bring to a boil over high fire, put the baby cabbage into the pot and let it stand for 2 minutes, then drain the water and put it into the plate.

3. Put chestnuts (50g) together with clean water into the pot, add saffron, bring to a boil over high heat, turn to low heat and cook slowly for 15 minutes, then pour into the blender to beat chestnuts juice.

4. Pour the chestnut juice into the pot, add the remaining chestnuts (50g) and salt, and simmer over low heat for 15 minutes.

5, finally transfer to the water powder, the soup thickened, pour in the dish of baby cabbage.

Practice 4

Reading guide

The color is bright and the taste is delicious. Vitamin K in Chinese cabbage plays an important role in glycoprotein for blood coagulation, and it is also an important nutrient for the production and maintenance of human tissue health.

Recipe ingredients

There are 900 grams of Chinese cabbage core, 500 grams of chestnuts, 800 grams of big oil (about 50 grams), 60 grams of chicken oil, 7 grams of salt and monosodium glutamate, 25 grams of cooking wine, 15 grams of chicken soup and 10 grams of wet starch.

Production method

1. Peel the Chinese cabbage core, cut it into strips with cramps, clean it, soak it in boiling water, take out and cool it, trim the long and consistent strips, put them in the plate, sprinkle 3 grams of salt, add 250 grams of clear soup, steam for 5 minutes, cook the chestnuts soft, remove the shell and endothelium, stir fry them a little, put them in the bowl, add some soup and steam them until rotten.

2. Heat the frying spoon and add 45 grams of chicken oil. Stir fry the cabbage a few times, then add chicken soup, cooking wine, salt and chestnuts (to remove the juice) and heat it over low heat. Put the cabbage into the plate neatly, then adjust the juice, add monosodium glutamate, thicken it with wet starch, pour it on the cabbage and sprinkle with chicken oil.

intended for

10-12 months old

What to eat

Chestnut, also known as chestnut, not only contains a lot of starch, but also contains protein, fat, B vitamins and other nutrients, known as the "king of dried fruit". Chestnut, together with date and persimmon, is called "iron crop" and "woody grain". It is a kind of cheap and nutritious tonic and tonic.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Li Zi Bai Cai