Chinese cabbage and edible fungus(bai cai mu er rou )

Chinese cabbage and edible fungus

Introduction:

"Traditional Chinese medicine believes that Chinese cabbage is sweet in taste and flat in nature. It has the effects of nourishing stomach and promoting diuresis, relieving heat and removing vexation. It can be used to treat cold, fever and thirst, bronchitis, cough, food accumulation, constipation, adverse urination, chilblain, ulcer bleeding, alcoholism and heat sores. Because of its low caloric content, it is also a good supplementary food for patients with obesity and diabetes; it contains trace element molybdenum, which can block the formation of carcinogens such as nitrosamine in the human body, and is a good anti-cancer product. The content of iron in Auricularia auricula is very rich, which is more than 7 times of that in pig liver. Therefore, eating Auricularia auricula often can nourish the blood and keep the face, make the skin ruddy and radiant, and prevent iron deficiency anemia. Auricularia auricula contains vitamin K, can reduce blood clots, prevent thrombosis and other diseases, has the role of prevention and treatment of atherosclerosis and coronary heart disease. The colloid in Auricularia auricula can absorb and concentrate the dust and impurities remaining in the human digestive system and discharge them out of the body, so as to play the role of clearing stomach and bowel. It also has a significant function in dissolving endogenous foreign bodies such as gallstones and kidney stones. It contains anti-tumor active substances, can enhance the body's immunity, often eat can prevent cancer. Note: fresh Auricularia contains toxins, not edible. Auricularia auricula has the function of promoting blood circulation and anticoagulation. It is not suitable for people with hemorrhagic diseases

Production steps:

Step 1: slice the pork

Step 2: cut the vegetables with a knife and blanch the fungus in advance. Stir fry vegetables with oil, meat and scallion. Then add pepper water, meat to 8 cooked, add vegetables fried. Can be appropriate to put in warm water and large water, add salt

Step 3: add chicken essence and serve!!

Materials required:

Cabbage: moderate

Moderate amount: Auricularia auricula

Pork: moderate

Carrot: right amount

Five spice powder: appropriate amount

Chinese prickly ash water: moderate amount

Salt: right amount

Soy sauce: moderate

Old style: moderate

Chicken essence: appropriate amount

Note: Zanthoxylum water is the anise and Zanthoxylum into boiling water soak overnight, the color of the water can turn red, to use up as soon as possible!

Production difficulty: ordinary

Technology: stir fry

Production time: 20 minutes

Taste: Original

Chinese PinYin : Bai Cai Mu Er Rou