Stir fried vegetable heart with pork(zhu rou chao cai xin )

Stir fried vegetable heart with pork

Introduction:

"The nutritional value of Chinese flowering cabbage: Although Chinese flowering cabbage is available all year round, it tastes tender and crispy after the beginning of autumn. According to Professor Chen Ruifang, director of the health care department of the First Affiliated Hospital of Guangzhou University of traditional Chinese medicine, the vegetable heart is slightly cold, and the regular food has the effects of relieving vexation and thirst, diuresis and defecation, clearing heat and detoxification, especially in the dry and hot season. Modern nutrition research has found that Chinese flowering cabbage is rich in crude fiber, vitamin C and carotene, which can not only stimulate gastrointestinal peristalsis, but also play a role in moistening intestines and helping digestion, as well as skin care and beauty. The choice method of vegetable heart: as far as possible pick pole thin, so eat up more tender

Production steps:

Step 1: prepare raw materials.

Step 2: cut the cabbage heart into sections, slice the pork, cut the onion and ginger into shreds.

Step 3: put the bottom oil in the pot, add onion and ginger to stir fry.

Step 4: put in the vegetable heart.

Step 5: stir fry the cabbage, add seafood sauce.

Step 6: put chicken essence in the pot before leaving.

Step 7: Sheng pan.

Materials required:

Vegetable heart: 350g

Pork: 100g

Scallion: right amount

Ginger: right amount

Seafood sauce: 2 teaspoons

Chicken essence: half a spoon

Note: Silk Scarf warm tips: seafood sauce is salty, so. No salt.

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Zhu Rou Chao Cai Xin