Stewed cabbage with chicken sauce(ji zhi rou mo cai xin )

Stewed cabbage with chicken sauce

Introduction:

"Chinese kale is also called Chinese kale. It tastes as sweet as mustard, so it is called kale. The more common varieties are Baihua and Huanghua. Crisp, clear and tender, rich in vitamins. Brassica juncea has a therapeutic effect on gastrointestinal heat, insomnia, rising of deficiency fire, or gingival swelling and bleeding caused by lack of vitamin C. It's popular to slice Chinese Kale tea into clear soup and drink it warm. If the tooth blood is serious, you can add watercress and lotus root. Mustard is rich in vitamin A, C, calcium, protein, fat and plant carbohydrate. It has the effect of moistening intestines, removing heat, removing deficiency fire and stopping gingival bleeding. Today is specially prepared for the most delicious mother's food. "

Production steps:

Materials required:

Brassica juncea: right amount

Meat foam: moderate amount

Green peas: moderate

Nongtangbao: right amount

Garlic: right amount

Starch: right amount

Soy sauce: right amount

matters needing attention:

Production difficulty: simple

Process: water

Production time: 20 minutes

Taste: light

Chinese PinYin : Ji Zhi Rou Mo Cai Xin