Salted meat, shrimp and cabbage in casserole(xian rou xian xia bai cai bao )

Salted meat, shrimp and cabbage in casserole

Introduction:

"1. Chinese cabbage is rich in crude fiber, which can not only moisten the intestines and promote detoxification, but also stimulate gastrointestinal peristalsis, promote fecal excretion and help digestion (digestion of food). It has a good effect on the prevention of colorectal cancer. 2. The air is very dry in autumn and winter, and the cold wind does great harm to people's skin. Cabbage is rich in vitamin C, vitamin E, eat cabbage, can play a very good skin care and beauty effect. 　”

Production steps:

Step 1: prepare all the food.

Step 2: soak the vermicelli in warm water.

Step 3: wash and slice the bacon.

Step 4: blanch the bacon in boiling water and take it out.

Step 5: wash Chinese cabbage, cut 6 pieces vertically, blanch in water for 1 minute, remove.

Step 6: take the casserole, put some water, put down the cabbage, add 1 spoonful of oil.

Step 7: put in the bacon slices.

Step 8: add ginger, onion and star anise

Step 9: add some cooking wine and bring to a boil over medium heat for 20 minutes

Step 10: put in the fans.

Step 11: put down the washed shrimp, bring to a boil over medium heat and simmer for 5 minutes

Step 12: add salt and chicken essence

Step 13: add pepper and scallion.

Materials required:

Chinese cabbage: 500g

Bacon: 120g

Shrimp: 150g

Fans: 50g

Oil: right amount

Salt: right amount

Cooking wine: moderate

Chicken essence: appropriate amount

Pepper: right amount

Scallion: right amount

Ginger: right amount

Star anise: right amount

Note: suitable for people, especially for patients with lung heat cough, constipation (constipation food), kidney disease, and women (female food) should eat more; Chinese cabbage is cold, stomach cold and abdominal pain, loose stool and diarrhea, and cold diarrhea are not allowed to eat more.

Production difficulty: ordinary

Process: firing

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Xian Rou Xian Xia Bai Cai Bao