Stir fried cabbage(qing chao kong xin cai )

Stir fried cabbage

Introduction:

"Water spinach is an annual or perennial vine herb of Convolvulaceae. It is native to tropical and rainy areas in China. Its edible parts are tender stems and leaves, which can be fried or cold mixed. Making soup is equivalent to "Spinach". It is rich in nutrition, 100 grams of water spinach contains 147 mg of calcium, ranking first in leafy vegetables, vitamin A is 4 times higher than tomato, vitamin C is 17.5% higher than tomato. Water spinach has a long harvest period and is a leafy vegetable growing in summer. It can break the structure of less leafy and more podded vegetables in summer in northern China and is not limited by high temperature and rainstorm. As a result, the North began to introduce and cultivate, and achieved success, now is the season

Production steps:

Step 1: wash fresh water spinach and control water;

Step 2: segment cutting;

Step 3: olive oil is yellow and green in color, and it has a tempting fragrance. After it is put into the pot, a kind of vegetable and fruit fragrance runs through the whole process of cooking. It will not damage the color of vegetables, and it does not have any greasy feeling. It's better to use olive oil for this dish. If not, it can be replaced by other edible oils, but the nutrition and taste are not good;

Step 4: add oil to the pot, heat slightly, and put in the cut water spinach;

Step 5: stir fry with salt for about 2 minutes;

Step 6: take out the pot, put on the plate, sprinkle with minced garlic, mix well when eating.

Materials required:

Water spinach: 300g

Olive oil: 2 tbsp

Salt: half a teaspoon

Garlic: 4 cloves

Note: olive oil has thousands of years of history in Mediterranean countries, and is known as "liquid gold" in the West because of its excellent natural health care, beauty and ideal cooking use. Cabbage with olive oil makes this vegetable simple but not simple, and tastes better.

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: light

Chinese PinYin : Qing Chao Kong Xin Cai