Shrimp with cabbage(bai cai xia ren )

Shrimp with cabbage

Introduction:

"Fried shrimps with Chinese cabbage is a classic home style dish. I use baby cabbage instead of Chinese cabbage to fry shrimps, which tastes more tender. Also put in four water hair mushrooms, a good cover up the smell of shrimp, increased the flavor oh. The content of dietary fiber in baby cabbage was higher than that in Chinese cabbage and pakchoi. The folic acid content of baby cabbage was also higher. The content of dietary fiber in baby cabbage was higher than that in Chinese cabbage and pakchoi. The folic acid content of baby cabbage was also higher. Rich in vitamins and selenium, high chlorophyll content, rich in nutritional value, rich in cellulose and trace elements, also help to prevent colon cancer

Production steps:

Step 1: remove the shell and thread of shrimp, then marinate with cooking wine, pepper and egg white for 10 minutes

Step 2: wash and drain the baby cabbage, soak the mushrooms

Step 3: shred the mushrooms, cut off the stem and tear the leaves into pieces

Step 4: heat up the oil and saute the minced ginger

Step 5: put in the shrimps, stir fry them quickly, change color and set aside

Step 6: add Lentinus edodes and stir up the fragrance

Step 7: then add the baby cabbage stalk and stir fry until soft

Step 8: put in the leaves and stir fry quickly

Step 9: add salt to taste

Step 10: add the shrimps and stir well

Step 11: add chicken essence and remove

Materials required:

Baby dish: 1

Mushroom: 4

Shrimp: 200g

Ginger: moderate

Egg white: right amount

Oil: right amount

Salt: right amount

Chicken essence: appropriate amount

Note: stir fry baby cabbage quickly over high fire, and pour in a little water

Production difficulty: ordinary

Technology: stir fry

Production time: 10 minutes

Taste: light

Chinese PinYin : Bai Cai Xia Ren