Stir fried water bamboo with Chinese Cabbage(xiao bai cai chao jiao bai )

Stir fried water bamboo with Chinese Cabbage

Introduction:

"The water bamboo in this side dish can clear away heat and quench thirst, which is very good for high blood pressure. The cabbage inside is my favorite vegetable. I like its green color and fresh taste. After the rainy season every year, a large number of Pakchoi will be on the market, because of the short growth period, vegetable farmers like to plant. It contains protein, fat, sugar, dietary fiber, calcium, phosphorus, iron, carotene, vitamin B1, vitamin B2, niacin, vitamin C and other nutrients

Production steps:

Step 1: wash the cabbage in water.

Step 2: cut the washed cabbage into 5 cm long pieces.

Step 3: wash the water bamboo and cut into red pepper.

Step 4: blanch the cut water bamboo in boiling water to remove part of oxalic acid.

Step 5: heat up the frying pan, heat up the oil, and stir fry the garlic shreds to make the flavor.

Step 6: add water bamboo and red pepper and stir fry.

Step 7: add the cabbage and stir fry it.

Step 8: add some salt and a little fresh vegetables, stir fry evenly, then start the pot.

Materials required:

Cabbage: 150g

Water bamboo: 100g

Oil: right amount

Salt: right amount

Red pepper: half

Garlic: right amount

Fresh vegetables: moderate

Note: 1. Zizania contains oxalic acid. Blanching water can remove part of oxalic acid. 2. This dish should be fried with water bamboo first, so as to avoid the oil in the pot being absorbed by cabbage leaves, which will affect the taste of water bamboo. 3. It is not suitable to fry cabbage too long to avoid losing nutrition.

Production difficulty: ordinary

Technology: stir fry

Production time: 20 minutes

Taste: light

Chinese PinYin : Xiao Bai Cai Chao Jiao Bai