Japonica meat with Chinese Cabbage(bai cai jing rou )

Japonica meat with Chinese Cabbage

Introduction:

The nutrition and efficacy of Chinese cabbage: 1. Chinese 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. 2. In autumn and winter, the air is very dry, 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. 3.. Scientists at the New York Institute of hormone research found that the incidence rate of breast cancer in China and Japan is much lower than that in Western women, because they often eat Chinese cabbage. There are some trace elements in cabbage, which can help break down the estrogen associated with breast cancer. Chinese cabbage can relieve fever, relieve vexation, dredge intestines and stomach, nourish stomach and generate fluid, relieve vexation and thirst, diuresis and defecation, clear away heat and detoxification, and can be used for cough due to lung heat, constipation, erysipelas and lacquer sores. Especially suitable for lung heat cough, constipation, kidney disease patients eat more, at the same time women should also eat more. But Chinese cabbage is cold, stomach cold abdominal pain, loose stool and diarrhea and cold dysentery can not eat more. 　　”

Production steps:

Step 1: prepare the ingredients.

Step 2: cut pork into shreds and marinate with oil, salt, soy sauce and starch.

Step 3: wash the cabbage and drain the water. Be sure to control the water (you can pour the washed cabbage in the funnel). Cut the cabbage leaves and head into shreds, soak the mushrooms in water and cut into slices.

Step 4: I made some simple accessories with radish to decorate the plate. Wash all radishes and cut them into thin slices. Cut one radish in half into two small fans. The same way to do the required radish slices.

Step 5: blanch the sliced radish in boiling water with salt.

Step 6: blanch the radish slices and put them on a plate.

Step 7: put oil in the pan, heat 40% and add mushrooms to saute until fragrant.

Step 8: add cabbage head and stir fry.

Step 9: add cabbage leaves and stir fry with salt. The salt must be kept for this step. If it is put early, the cabbage will come out of the water easily.

Step 10: add salt and stir fry evenly, then push the cabbage to the edge of the pot, add the salted shredded meat and stir fry until it changes color, then close the cabbage and stir fry evenly.

Materials required:

Cabbage: 200

Meat: 100

Mushroom: 30g

Peanut oil: right amount

Salt: right amount

Old style: moderate

Note: 1. When cutting cabbage, it should be cut along the silk, so that the cabbage is easy to ripen. 2. When cooking, it is not suitable to blanch, soak and squeeze juice to avoid the loss of nutrients. 3. Rotten cabbage contains nitrite and other toxins, which can cause severe hypoxia and even life-threatening after eating. 4. The blanching time of Chinese cabbage in boiling water should not be too long, the best time is 20-30 seconds, otherwise the blanching is too soft and rotten, it will not taste good. 5. Chinese cabbage produces toxins in the process of decay. The nitrite produced can make hemoglobin in the blood lose its oxygen carrying capacity, and make the human body suffer from severe hypoxia, even life-threatening, so the rotten Chinese cabbage must not be eaten. 6. The whole process of making this dish is required to be fast. You can see from the process I took pictures that it's all steaming. I'm afraid it will affect the taste when I take pictures.

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: bitter

Chinese PinYin : Bai Cai Jing Rou