Shredded cabbage(shou si bao cai )

Shredded cabbage

Introduction:

"Japanese scientists believe that the anti-aging and anti-oxidation effects of Chinese cabbage are at the same high level as asparagus and cauliflower; the nutritional value of Chinese cabbage is almost the same as that of Chinese cabbage, which is rich in vitamin C; in addition, Chinese cabbage is rich in folic acid, which is one of the advantages of cabbage vegetables. Therefore, pregnant women and anemia patients should eat more cabbage, which is also an important beauty product for women. Eating cabbage regularly can prevent skin pigmentation, reduce freckles of young people, and delay the appearance of senile spots. It can improve human immunity, prevent colds, and protect the living indicators of cancer patients. Among the anti-cancer vegetables, cabbage ranks fifth, which is quite prominent. Cabbage is also an ideal food for patients with diabetes and obesity. "

Production steps:

Step 1: tear the cabbage into small pieces by hand and clean it.

Step 2: cut the dried pepper into small pieces and smash the garlic.

Step 3: turn down the heat after the oil is hot in the pan, add garlic and saute until fragrant, then add Chinese prickly ash and dry pepper.

Step 4: add the cabbage after frying out the flavor, stir fry until slightly discolored, add the vinegar and stir fry evenly.

Step 5: finally thicken a little starch, pour in, add salt and monosodium glutamate, stir fry and serve.

Materials required:

Cabbage: 1

Dried pepper: 4

Oil: right amount

Salt: right amount

Garlic: right amount

Vinegar: right amount

MSG: right amount

Zanthoxylum bungeanum: right amount

Note: if you want to fry the cabbage color better, you can also put the cabbage in hot water for a while

Production difficulty: simple

Technology: stir fry

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Shou Si Bao Cai