Stir fried bean tendon with Chinese Cabbage(xiao bai cai chao dou jin )

Stir fried bean tendon with Chinese Cabbage

Introduction:

"Bean gluten is a kind of soybean milk, which is ground into soybean milk, heated, and rolled up with a bamboo stick after the surface of soybean milk is coated. After drying, remove the middle stick, its shape is like a stick, so it is also called bean stick, similar to Yuba. Bean gluten is yellow and white, oily and transparent, rich in protein and a variety of nutrients. It is very beneficial to prevent obesity, hypertension, diabetes and cardiovascular and cerebrovascular diseases. This time, I used just made bean gluten, not dried, just like bean skin. (expand)

Production steps:

Step 1: 2 bean tendons

Step 2: cut into 1.5cm strips

Step 3: remove the root of the cabbage, rinse it, soak it in salt water for 5 minutes, and drain it

Step 4: heat the oil and add pepper, pepper and garlic

Step 5: stir fry out the flavor and pour in the cabbage

Step 6: stir fry and pour in the bean gluten

Step 7: add salt, soy sauce, take out the pot

Materials required:

Cabbage: 1

Bean tendon: 2 pieces

Soy sauce: a little

Salt: a little

Pepper: a little

Minced garlic: right amount

Pepper: a little

Note: cabbage soaked in salt water can remove some pesticides, but the time should not be too long, otherwise the vitamin is easy to lose

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Xiao Bai Cai Chao Dou Jin