Stir fried cabbage(qiang chao yuan bai cai )

Stir fried cabbage

Introduction:

"The nutritional value of Chinese cabbage is almost the same as that of Chinese cabbage, and the content of vitamin C is about half higher. In addition, cabbage is rich in folic acid, which is an advantage of cabbage vegetables. Therefore, pregnant women and anemia patients should eat more cabbage. It is also an important beauty product for women. It can improve human immunity, prevent colds and protect the living indicators of cancer patients. In the anti-cancer vegetables, cabbage ranked fifth, quite prominent. Cabbage contains a certain "ulcer healing factor", which is a kind of vitamin. It has a good adjuvant effect on ulcer and can accelerate wound healing. It is a good food therapy for patients with gastric ulcer. Eat cabbage, can increase appetite, promote digestion, prevent constipation. Chinese cabbage contains chromium, which can regulate blood glucose and blood lipid. It is an ideal food for patients with diabetes and obesity. Fried cabbage not only retains its crisp taste, but also keeps its vitamin C from being destroyed, so it is worth eating frequently. "

Production steps:

Materials required:

Cabbage: 250g

Red pepper: right amount

Edible oil: 40g

Shredded scallion: right amount

Ginger slices: right amount

Salt: 3 G

Sugar: 5g

Rice vinegar: 6 g

Wet starch: appropriate amount

Chicken essence: appropriate amount

matters needing attention:

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Qiang Chao Yuan Bai Cai