Lovely as white jade fried pork slices with Chinese Cabbage(ke ai ru bai yu de da bai cai chao rou pian )

Lovely as white jade fried pork slices with Chinese Cabbage

Introduction:

Today, I bought a Chinese cabbage, but I can't help thinking of the couplet "only cabbage is beautiful, pork is fragrant". Associate with Qi Baishi's "vegetable" painting, red and green alternate vividly reflects the simplicity and elegance of Chinese cabbage, vividly reflects the "tasteless" of Chinese cabbage. It is fully expressed in Qi Baishi's traditional Chinese painting. Because Chinese cabbage is very popular, it can match with any dish. It really does not disgrace the reputation of Cixi as "the first dish in the world". Only Chinese cabbage can be eaten raw, fried, stewed, dumplings and pickles. Therefore, Chinese cabbage is the most important dish among all the dishes, and has become the main dish on the table of northerners since ancient times. "

Production steps:

Step 1: many people don't like Chinese cabbage stem, I'm one of them! Especially stir fried with Chinese cabbage leaves, select the leaves to eat, resulting in a complete waste of Chinese cabbage stem.

Step 2: in fact, dried Chinese cabbage has a slightly sweet taste, light, and low calorie. It contains β - carotene, iron, and magnesium, which can enhance the components needed for calcium absorption. In addition, potassium in Chinese cabbage can excrete salt from the body, which has diuretic effect. It is a pity to discard the Chinese cabbage stem.

Step 3: Chinese cabbage is rich in crude fiber. We regularly cut Chinese cabbage, the shape will be very good-looking, do not casually cut Chinese cabbage stem into different shapes. Many of my friends will do this, they try to save trouble and say: anyway, it's the same as eating in the stomach. Food can not be careless, whether it is meat or vegetables, should be treated in the same way. Food with a perfect appearance, can be happy to eat; happy to eat; will have a healthy body. It's all up and down. Spread a piece of Chinese cabbage on the cutting board and cut along the boundary between the leaf and stem with a knife.

Step 4: lay the Chinese cabbage stalk on the chopping board and cut it into diamond squares.

Step 5: cut all the Chinese cabbage stalks; put them into a dish and set aside. Cut the red pepper into the same rhombic square as the Chinese cabbage stalk; put it into the saucer for later use.

Step 6: cut the pork into equal sized slices, mix with tender meat powder, ginger powder and 1 teaspoon soy sauce, and stir evenly.

Step 7: put the pot on the induction cooker; add 3 spoonfuls of oil and pour the prepared meat into the oil pan; stir fry quickly.

Step 8: put the pot on the induction cooker, add 2 spoonfuls of oil and saute the shredded red pepper.

Step 9: add Chinese cabbage stem, stir fry quickly and turn off the heat.

Step 10: after the fire is off, add a spoonful of salt to the Chinese cabbage stalk, stir fry with a spatula, and release the salt evenly to the Chinese cabbage stalk.

Step 11: stir fry the red pepper and green pepper slices for a while with the remaining oil in the pan.

Step 12: stir fry pepper well, add carrot slices, stir fry carrot red oil juice.

Step 13: pour the stir fried Chinese cabbage slices into the ingredients and stir well.

Step 14: stir fry the meat in advance; pour directly into the Chinese cabbage slices and ingredients.

Step 15: don't put the salt repeatedly. A spoonful of salt is enough when frying Chinese cabbage slices. I really think Chinese cabbage is too cute. Its versatile features are very close to the people. Tasteless cabbage selfless dedication, so that every dish can not do without her. Because with the addition of Chinese cabbage, food is no longer lonely. What about? Don't give it a try. If you have any questions, just ask! Just leave it in the comments. I'll answer when I see it~~~

Materials required:

Chinese cabbage: 200g

Carrot: 50g

Green pepper: 1

Oil: 5 teaspoons

Raw soy sauce: 1 teaspoon

Sliced meat: 100g

Red pepper: 1

Ginger powder: 1 teaspoon

Salt: 1 teaspoon

Tips: (1) when cutting shredded or sliced Chinese cabbage, cut it along the shredded Chinese cabbage, so that the Chinese cabbage can be fried quickly. (2) First of all, add a little salt into the oil pan, and then stir fry the Chinese cabbage over high heat, so as to keep the Chinese cabbage fresh and tender. (3) Blanch water before frying Chinese cabbage and remove the water to remove the bitterness of Chinese cabbage. (4) The best blanching time of Chinese cabbage is 20-30 seconds. It can keep the crisp taste of Chinese Cabbage by picking up cold water immediately and washing it quickly.

Production difficulty: simple

Technology: stir fry

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Ke Ai Ru Bai Yu De Da Bai Cai Chao Rou Pian