Classic home dish: minced meat, vermicelli and cabbage(jing dian jia chang cai rou mo fen si bai cai )

Classic home dish: minced meat, vermicelli and cabbage

Introduction:

"Cabbage is the common people's home food in winter. In the winter of northern China, Chinese cabbage is indispensable on the table. Chinese cabbage is of high quality, low price and rich nutrition, which is popular among people. Cabbage is rich in crude fiber, which can not only moisten intestines and promote detoxification, but also stimulate gastrointestinal peristalsis, promote stool excretion and help digestion. It has a good effect on the prevention of colorectal cancer. When I was young, I couldn't see vegetables with green leaves in winter, that is, potatoes and cabbage. Every year at the end of autumn and the beginning of winter, my mother would buy dozens of Jin of Chinese cabbage for winter storage, wrap it in newspaper and sun it on the windowsill of the yard. Every window sill is full of Chinese cabbages. It also adds a beautiful scenery to the cold winter. Cabbage is the most close to the people's dishes, so the dishes should have the taste of home. I believe that this minced meat and vermicelli cabbage is also the most popular dish on your winter table. One cabbage can make a lot of delicious food. Each has its own use, cabbage leaves are generally used to make soup or dumplings, cabbage is used to stew fried. It's basically Chinese cabbage. Today, I'm going to make this minced pork and vermicelli cabbage with cabbage cores. "

Production steps:

Step 1: cut the cabbage into strips.

Step 2: get fans ahead of time.

Step 3: bring to a boil with water, add a few drops of oil and salt, add cabbage and blanch until the cabbage becomes transparent.

Step 4: take out the cabbage core, drain the water and stack it on the plate.

Step 5: add proper amount of oil to the pot and saute the ginger with scallion.

Step 6: stir fry the meat until discolored.

Step 7: cook the cooking wine, add soy sauce and sugar, stir well.

Step 8: add the soft vermicelli and stir well.

Step 9: add a little boiling water, cook until the vermicelli is transparent and cooked, add salt and chicken essence to taste.

Step 10: put the fried vermicelli on the cabbage. Stir it when you eat. If you decorate it with medlar, the dishes will be much more beautiful...

Materials required:

Cabbage core: 200g,

Minced meat: 100g

Fans: 1

Wolfberry: moderate

Salt: 2G

Chicken essence: 2G

Soy sauce: right amount

Cooking wine: 5g

Sugar: 3 G

Onion and ginger: right amount

Note: fans should be soaked in warm water in advance. When blanching, add salt and oil to make the cabbage taste better and the color more beautiful. As for the cabbage heart, I bought it as a baby dish. The more I look at it, the less it looks like a baby dish, so I call it cabbage heart.

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: light

Chinese PinYin : Jing Dian Jia Chang Cai Rou Mo Fen Si Bai Cai