Shredded cabbage(shou si bao cai )

Shredded cabbage

Introduction:

"Cabbage, also known as cabbage, cabbage, cabbage, turnip, Korean cabbage, lotus white, etc. It can nourish bone marrow, moisten viscera, benefit heart and strength, strengthen muscles and bones, benefit organs, dispel Qi, clear away heat and relieve pain; it is mainly used for poor sleep, dreamy sleep, deaf ears and eyes, poor joint flexion and extension, epigastric pain and other diseases. 1. Japanese scientists believe that the anti-aging and anti-oxidation effects of Chinese cabbage are at the same high level as asparagus and cauliflower. 2. The nutritional value of Chinese cabbage is similar to that of Chinese cabbage, in which vitamin C is rich. 3. In addition, Chinese cabbage is rich in folic acid, which is an advantage of cabbage vegetables. Therefore, pregnant women and anemia patients should eat more cabbage, which is also an important beauty product for women. 4. It can improve human immunity, prevent colds and protect the living indicators of cancer patients. Among the anti-cancer vegetables, cabbage ranks fifth, which is quite prominent. 5. Fresh Chinese cabbage has the function of sterilization and anti-inflammatory, such as sore throat, traumatic swelling, mosquito bites, stomachache, toothache, etc. 6. Chinese cabbage contains some "ulcer healing factor", which has a good therapeutic effect on ulcer, can accelerate wound healing, and is an effective food for patients with gastric ulcer; 7. Eating more Chinese cabbage can enhance appetite, promote digestion and prevent constipation. Cabbage is also an ideal food for people with diabetes and obesity

Production steps:

Step 1: wash and tear the cabbage and drain the water

Step 2: slice ginger and garlic, soak dried pepper and cut into sections

Step 3: Delicious soy sauce, vinegar, salt, sugar into a bowl of juice to be used

Step 4: heat the frying pan, pour in the right amount of oil, heat the oil, throw in a few prickly ash, saute and turn off the fire

Step 5: stir in ginger and garlic

Step 6: wait for the oil to cool slightly before putting in the dried pepper

Step 7: open fire, pour in the bowl juice, then pour in the cabbage, stir fry quickly

Step 8: stir fry the cabbage until 7 mature, then put it on the plate

Materials required:

Cabbage: half

Ginger: right amount

Dried peppers: Several

Garlic: right amount

Delicious soy sauce: 1 tbsp

Vinegar: 1 tbsp

Salt: 0.5 TSP

Sugar: 1 tsp

Note: 1. This dish must be quickly fried to 7 mature out of the pot plate, because after loading the cabbage will continue to be cooked because of the heat, if it is fully cooked and then out of the pot, then the final dish is fried too much. 2. Dry pepper must be put in after the oil temperature is slightly cool, otherwise the oil temperature is too high, and the pepper is easy to paste. Softening in advance can make the pepper not easy to paste, and the spicy taste is easier to come out. 3. Seasoning is adjusted into a bowl juice in advance, which can make the sour and salty taste more integrated, and also can avoid adding seasonings to prolong the stir frying time and make the vegetables too soft and rotten. 4. Because it's a vegetable, it's better to use soy sauce and sugar.

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: sour and salty

Chinese PinYin : Shou Si Bao Cai