Fried cabbage with bacon(pei gen chao gao li cai )

Fried cabbage with bacon

Introduction:

"Korean cuisine contains vitamin B group, vitamin C, vitamin K, vitamin U, calcium, phosphorus, potassium, organic acids, dietary fiber and other nutrients. Korean cuisine is rich in essential trace elements for human body, among which calcium, iron and phosphorus are among the top five in all kinds of vegetables, and calcium is the most abundant, which is five times as much as cucumber and seven times as much as tomato. The vitamin K contained in Korean cabbage has the effect of coagulating blood. Vitamin U can promote the metabolism of the stomach and promote the repair of gastric mucosa. Dietary fiber can promote defecation

Production steps:

Step 1: the above materials, etc

Step 2: cut the bacon into small pieces, peel the cabbage into small pieces, chop the scallion and slice the garlic

Step 3: heat the oil, add the bacon and stir fry until fragrant

Step 4: add garlic, stir fry, and pour in Korean cabbage

Step 5: stir fry Korean cabbage, add salt and chicken powder, mix well

Step 6: put in the scallion again

Materials required:

Korean food: 150g

Bacon: 80g

Garlic: right amount

Scallion: right amount

Salt: right amount

Chicken powder: right amount

Note: so digestive function is not Zhang, spleen and stomach deficiency cold or diarrhea people had better eat less, in order to avoid discomfort. Some components of cabbage can inhibit thyroid function, so people with thyroid dysfunction should not eat a lot.

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Pei Gen Chao Gao Li Cai