Sausages and fried cabbage(la chang chao shou si bao cai )

Sausages and fried cabbage

Introduction:

"In my hometown, Baocai is also called Baocai, sometimes lianhuabai. The nutritional value of Baocai is similar to that of Chinese cabbage, and the content of vitamin C is about twice as high. In addition, cabbage is rich in folic acid, which is an advantage of cabbage vegetables. Therefore, pregnant women and anemia patients should eat more cabbage. Cabbage is also an important beauty product. Chinese cabbage contains some ulcer healing factor, which has a good therapeutic effect on ulcer and can accelerate wound healing. It is an effective food for patients with gastric ulcer. Eat more cabbage, can also increase appetite, promote digestion, prevent constipation

Production steps:

Step 1: cut the sausage into small pieces.

Step 2: wash the cabbage and tear it into small pieces by hand.

Step 3: cut pepper into small sections, peel garlic and chop.

Step 4: heat the frying pan, put the sausage in the dry pan and stir fry the oil slowly.

Step 5: saute the sausages out of the oil, put in the pepper and garlic, and stir fry until the pepper is jujube red.

Step 6: add the torn cabbage and stir fry it.

Step 7: taste, add a little salt and a little monosodium glutamate, stir fry evenly, then turn off the fire and put on the plate.

Materials required:

Sausage: 100g

Cabbage: 200g

Salt: right amount

Garlic: right amount

Pepper: right amount

MSG: right amount

Note: sausage has salty taste. Before putting salt, you should taste it first and then decide the amount of salt.

Production difficulty: ordinary

Technology: stir fry

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : La Chang Chao Shou Si Bao Cai