tumis kangkung (chao kong xin cai )

Fried cabbage method:

Raw materials for making fried cabbage:

Water spinach (or so-called "pipe vegetables", scientific name for water spinach) 700 grams, 30 grams of garlic.

Seasoning for fried cabbage:

Lard, refined salt and monosodium glutamate.

Processing steps of fried cabbage:

(1) Remove the roots and leaves of water spinach, wash and cut into sections, peel the garlic, wash and smash, and cut into pieces for later use.

(2) When the oil in the skillet is 70% to 80% hot, add minced garlic and refined salt to stir up the fragrance, then add cabbage to stir fry for several times, add monosodium glutamate to stir fry and mix well.

tumis kangkung

Fried water spinach is a dish made of water spinach as the main ingredient. It is a traditional famous dish in Sichuan Province and belongs to Sichuan cuisine.

Ingredients needed

Water spinach 1000 grams, 1 gram of salt, 3 grams of sugar, garlic 3, onion, ginger a little, 40 grams of oil.

Production method

1. Water spinach wash clean, and then pick section, in fact, is to use hand tear, on the line, the root of the old do not.

2. Heat up the oil, saute the scallion and garlic for 10 seconds.

3. Pour in the picked water spinach and stir fry it for one minute. If the water spinach shrivels down, the stir fry is usually on fire.

4. Add a little refined salt and stir fry over high heat. When the dish is soft, add some sesame oil, refined salt and monosodium glutamate.

What to eat

1. The content of crude fiber in water spinach is very rich, which is composed of cellulose, lignin and pectin.

2. Water spinach is an alkaline food, and contains potassium, chlorine and other elements to regulate water-liquid balance.

3. Water spinach is rich in vitamin C and carotene, and its vitamin content is higher than that of Chinese cabbage.

4. The protein content of tender shoots is 4 times higher than that of the same amount of tomatoes, the calcium content is 12 times higher than that of tomatoes, and it contains more carotene.

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Chinese PinYin : Chao Kong Xin Cai