(zou jin da bai cai qing chao da bai cai )

Approaching Chinese cabbage -- stir fried Chinese Cabbage

Introduction:

"Chinese cabbage is generally called by southerners. If you still call it Chinese cabbage in the south, your friends in the South will sincerely bring you a handful of green Chinese cabbage. Do as the Romans do, you must change it. As the saying goes: "fish fire, meat phlegm, cabbage radish security.". Boiled cabbage juice can provide almost as much calcium as a glass of milk. Many of the older generation of Chinese drink dairy products because their intestines and stomach are not suitable; they can supplement more calcium by eating enough Chinese cabbage. Chinese cabbage is really great in the ordinary. It provides nutrition for human body and brings health

Production steps:

Step 1: remove the yellow leaves from the cabbage and cut off the stalk of the tail. Then the Chinese cabbage piece by piece, put into the flowing water, repeatedly clean.

Step 2: the cleaned leaves of Chinese cabbage are laid on the cutting board, cut on the boundary line between the leaves and stems, peel off the leaves and stems and cook separately.

Step 3: friends who like knives can patiently slice the Chinese cabbage leaves one by one, while impatient friends can put the Chinese cabbage on the chopping board in one pot and finish it in minutes.

Step 4: you can clean the cabbage before you cut it or after you cut it; some vitamin C will be lost. If you're in a hurry, that's all you have to do. Put 2 spoonfuls of salt in Chinese cabbage and soak in water for a while.

Step 5: put the cleaned Chinese cabbage into the dish for later use.

Step 6: put the frying pan on the induction cooker, add 2 spoonfuls of oil; heat the oil pan to 80%; pay attention not to smoke the oil, it will be harmful to your health. Pour the prepared Chinese cabbage into the oil pan.

Step 7: pour Chinese cabbage into oil pan, stir fry quickly, turn off the fire quickly. This is the key to stir fry all vegetables. Or it's fried vegetables.

Step 8: Chinese intestines and stomach have adapted to frying vegetables with oil. Although the nutritional value of salad is very high, but so many years of stomach can not accept imported products. When you eat, you get upset. Therefore, it's better to eat according to the Chinese style. Blanch Chinese cabbage with water, mix seasoning is also good, at least vitamin C reasonable retention. Put a spoonful of salt into the stir fried cabbage and put it on the plate. It's easy to learn to stir fry the cabbage. 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 leaves: 300g

Oil: 2 teaspoons

Salt: 1 teaspoon

Note: (1) when buying Chinese cabbage, if it is fresh and tender, the root incision of Chinese cabbage will not wither. (2) Chinese cabbage should be fried and eaten when it is fresh. (3) Discard the rotten Chinese cabbage! It's only harmful to the body, even carcinogenic. (4) Don't reheat Chinese cabbage; it's not nutritious. (5) Chinese cabbage is cold in nature. People with Qi deficiency and cold stomach should avoid eating more and cold food.

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Zou Jin Da Bai Cai Qing Chao Da Bai Cai