Shredded cabbage(shou si bao cai )

Shredded cabbage

Introduction:

"Cabbage is rich in vitamin C, vitamin E, β - carotene and so on. The total vitamin content is three times more than that of tomato. Therefore, it has a strong antioxidant effect and anti-aging effect. Cabbage is rich in folic acid, which has a good preventive effect on megaloblastic anemia and fetal malformation. Therefore, pregnant women and children and adolescents during growth and development should eat more." Fresh cabbage has the function of sterilization and anti-inflammatory. When sore throat, traumatic swelling, stomachache and toothache, it can be juiced and then drunk or applied to the affected area. It is rich in propyl isothiocyanate derivatives, which can kill the abnormal cells in the human body that lead to leukemia. It is rich in vitamin U, which has a good therapeutic effect on ulcers and can accelerate the healing of ulcers, It can also prevent the canceration of gastric ulcer; cabbage is rich in indole compounds. Experiments have proved that "indole" has anti-cancer effect and can prevent human from suffering from colorectal cancer; cabbage is rich in sulforaphane, which can stimulate human cells to produce enzymes beneficial to the body, and then form a protective film against the erosion of foreign carcinogens. Sulforaphane is the strongest anti-cancer component in vegetables found so far. Cheap cabbage has extremely rich nutrition, Kwai cabbage is a dish that many friends love to eat and a very quick meal.

Production steps:

Step 1: raw materials

Step 2: wash and tear the cabbage into small pieces, then rinse and drain the water

Step 3: cut Chaotian pepper into circles, green onion into small sections, ginger and garlic into shreds

Step 4: cut the pork into thin slices

Step 5: pot oil, 50% heat into Chaotian pepper, onion, ginger, garlic, pepper, fried flavor

Step 6: add pork and stir fry slowly

Step 7: add bean paste, soy sauce, continue to stir fry

Step 8: when the oil temperature is high, pour in the cabbage and stir fry quickly

Step 9: add the oyster sauce and salt, stir fry and taste, and leave the pot

Materials required:

Cabbage: half

Pork: 150g

Red hot pepper: one

Shallot: two sections

Garlic: three petals

Ginger: a small piece

Soy sauce: a little

Salt: right amount

Bean paste: right amount

Zanthoxylum bungeanum: about 20 Li

Oyster sauce: a little

Note: 1: cabbage must drain water; 2: cabbage to stir fry, high oil temperature to; 3: pork stir fry out of oil, with this lard stir fry out of cabbage is better than vegetable oil; 4: slightly spicy taste is very rice, if you can't eat spicy, do not add pepper, capsicum instead of sweet pepper; 5: pork to slow fry, cabbage to quick fry.

Production difficulty: ordinary

Technology: stir fry

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Shou Si Bao Cai