Fried shredded pork with carrot and cabbage(hu luo bo bai cai chao rou si )

Fried shredded pork with carrot and cabbage

Introduction:

"The nutritional value of Chinese cabbage is similar to that of Chinese cabbage. It contains protein, fat, sugar, dietary fiber, calcium, phosphorus, iron, carotene, vitamin B1, vitamin B2, niacin, vitamin C, etc. The content of calcium is higher, almost equal to 2-3 times of that of Chinese cabbage. It is an ideal vegetable for prevention and treatment of vitamin D deficiency (rickets). Children with calcium deficiency, soft bones and alopecia can be boiled with Chinese cabbage soup, added salt or sugar to make them drink and take. It's quite beneficial to eat it often. "

Production steps:

Step 1: wash the lean meat and cut it into shreds.

Step 2: put shredded meat into a bowl, add soy sauce, salt and starch, and marinate for five minutes.

Step 3: peel and wash carrots, cut into shreds, cut into scallions, ginger and set aside.

Step 4: wash the cabbage and cut it into sections.

Step 5: heat up the frying pan, pour in the cooking oil, heat up, stir fry the green onion and ginger until fragrant, add the shredded meat, stir fry it until it's raw, and set aside.

Step 6: in another pot, add cooking oil to heat, add carrots and stir fry a few times.

Step 7: add the cabbage and stir fry it.

Step 8: pour in the shredded meat and stir fry evenly. Add appropriate amount of salt and monosodium glutamate and stir fry evenly.

Materials required:

Lean meat: 100g

Carrot: 100g

Cabbage: 200g

Edible oil: right amount

Salt: right amount

Scallion: right amount

Ginger: right amount

MSG: right amount

Note: carrot stir fry a few times, and then add cabbage stir fry, so fried cabbage more crisp cool.

Production difficulty: ordinary

Technology: stir fry

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Hu Luo Bo Bai Cai Chao Rou Si