Stir fried Chinese Cabbage(qing chao da bai cai )

Stir fried Chinese Cabbage

Introduction:

"In order to make three white, I bought a Chinese cabbage yesterday. It's hot, and the vegetables that lose water will soon disappear outside. At noon, I want to eliminate the Chinese cabbage anyway. In fact, Chinese cabbage can be regarded as a top-grade dish. It has a high nutritional value. The folk saying that "a hundred dishes are not as good as cabbage" is not unreasonable. Chinese cabbage has the functions of antipyretic and antipyretic, tonifying intestines and stomach, nourishing stomach and promoting body fluid, clearing heat and detoxifying. It's good for digestion and invigorating the stomach, replenishing nutrition, refreshing taste, appetizing and invigorating the spleen. It contains protein, fat, vitamins, calcium, phosphorus, iron and other minerals. Regular eating helps to enhance the body's immune function, and is also significant for weight loss and bodybuilding

Production steps:

Step 1: salt, olive oil, MSG, scallion

Step 2: dry the pan over low heat, preheat the pan and pour in the cooking oil

Step 3: heat the oil, pour in the cabbage and salt, stir fry quickly over high heat, the color of the dish changes, and immediately add a spoonful of lard

Step 4: stir fry oil, turn off the fire, sprinkle monosodium glutamate

Step 5: Sprinkle with scallions

Step 6: loading and serving

Materials required:

Chinese cabbage: 250g

Oil: right amount

Salt: right amount

MSG: right amount

Scallion: right amount

Lard: right amount

Note: Chinese cabbage is easy to ripen and has high moisture content. It should not be stir fried in low heat, but in high heat

Production difficulty: ordinary

Technology: stir fry

Ten minutes: Making

Taste: Original

Chinese PinYin : Qing Chao Da Bai Cai