Fried cabbage with sausage(la chang chao yuan bai cai )

Fried cabbage with sausage

Introduction:

"Cabbage is also called turnip, cabbage, cabbage, cabbage, cabbage, lotus white, it has high nutritional value, cabbage is rich in vitamin C, vitamin E, carotene, etc., the total vitamin content is three times more than tomato, therefore, it has a strong antioxidant effect and anti-aging effect. The contribution of Chinese cabbage is mainly reflected in: the anti-aging and anti-oxidation effect of Chinese cabbage is at a high level as asparagus and cauliflower. The content of vitamin C is very high, rich in folic acid, it is recommended that pregnant women, anemia patients eat more cabbage, can also play the role of beauty and health care. Among the anti-cancer vegetables, cabbage ranks fifth, which can be said to be the pioneer of anti-cancer. At the same time, it can improve the body's immunity and prevent colds. Fresh cabbage has the function of sterilization and anti-inflammatory, throat pain, trauma swelling, mosquito bites, stomachache, toothache and so on can ask cabbage for help. In addition, it also contains some "ulcer healing factor", which has a good therapeutic effect on ulcer, can accelerate wound healing, and is an effective food for patients with gastric ulcer; eating more cabbage can enhance appetite, promote digestion, and prevent constipation. Cabbage is also an ideal food for people with diabetes and obesity. Everything has its duality, for skin itching disease, eye congestion patients taboo. Cabbage contains a large amount of crude fiber and is hard in quality, so it is not suitable for those with spleen stomach deficiency, diarrhea and weak spleen in children; in addition, it is not suitable for those with diarrhea and liver disease when gastrointestinal ulcer and bleeding are particularly serious after abdominal and thoracic surgery. Chinese cabbage is suitable for cooking dishes in many ways, such as burning, frying, cold mixing, vinegar, stewing, making soup and hot pot. Stuffing heart, etc. The day before yesterday, I bought two cabbages in hot pot, and the other one was left. This morning, I cooked a dish with my own sausage. It's delicious, slightly spicy and crispy

Production steps:

Step 1: sausages two (cooked), Ma pepper amount of spare.

Step 2: wash the cabbage and set aside.

Step 3: slice the sausage, shred the ginger, shred the scallion and cut the pepper into sections.

Step 4: tear the cabbage into large pieces by hand.

Step 5: heat the pan, add the peanut oil and stir fry the pepper until fragrant.

Step 6: add shredded ginger, dried scallion and pepper to stir up the fragrance.

Step 7: add the cooked sausage slices and continue to stir fry a few times.

Step 8: add the shredded cabbage and stir fry it in high heat. When the cabbage becomes soft, add a little soy sauce, salt and chicken essence for seasoning, and then add a little vinegar before leaving the pot.

Materials required:

Cabbage: most of them

Sausage: two

Dried scallion: one

Red pepper: 3

Salt: right amount

Vinegar: right amount

Pepper: right amount

Soy sauce: moderate

Chicken essence: appropriate amount

Ginger: right amount

Note: cabbage had better not cut with a knife, do not fry too much, otherwise the taste is not good.

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : La Chang Chao Yuan Bai Cai