1, selective cleaning of Chinese cabbage;
2. Wash the onion and cut it into sections;
3. Wash ginger and cut into pieces;
4. Cut the Chinese cabbage into strips with a width of 1 cm and a length of 7 cm, put them in a casserole, add 1000 ml of clear soup, onion slices, ginger slices, refined salt and cooking wine, stew with strong fire, skim off the floating foam, add milk and monosodium glutamate, and take them out of the original pot.
Actually, I personally prefer stewed Chinese cabbage with some vermicelli and pork belly.
Exercise 1
Production method:
1. Peel the pork with fire, scrape it with warm water, cut it into pieces 4 cm long and 3 cm wide, mix a little soy sauce, fry it in 70% hot oil until golden brown, and pour it into a colander to control the oil content;
2. Soak the vermicelli in warm water until soft, and wash it for later use. Wash the leaves of Chinese cabbage, cut them into 8 cm long sections, cut coriander into powder, put pepper, aniseed and cinnamon into gauze bags, and tie the bag tightly for later use;
3. Put pork and vermicelli into a pot, add Shaoxing wine, sugar, soy sauce, onion, ginger, seasoning bag, add soup, boil over high fire, skim the floating foam, simmer over low heat until cooked, and add cabbage;
4. Add refined salt and monosodium glutamate to adjust the taste, pick out the onion segments, ginger slices and seasoning packets, sprinkle with coriander powder, and serve in bowls.
Flavor characteristics:
The soup is rich and mellow, crisp and delicious.
Exercise 2
Stewed vermicelli with cabbage
Recipe materials: pork, vermicelli, Chinese cabbage, chopped green onion, starch, soy sauce, soy sauce, salt and spiced powder.
Recipe practice:
1. Wash Chinese cabbage and cut into large pieces, soak vermicelli and cut into soft pieces, and marinate pork slices with starch, soy sauce, salt and spiced powder 10 minute;
2. Stir-fry the chopped green onion in the pot, stir-fry the pork to change color, and then stir-fry the cabbage evenly;
3. Put vermicelli and boiled water. Boil water without vegetables, add a little soy sauce and salt;
4. Bring the fire to a boil, and simmer until the soup is thick (you can add more water if you want to drink the soup).
Chinese cabbage is an indispensable home-cooked dish on the dining table. It has high nutritional value and is rich in vitamins and minerals, especially vitamin C, calcium and dietary fiber. It has a great effect on skin care, beauty, prevention of female breast cancer, moistening intestines and detoxification. Chinese medicine believes that Chinese cabbage can nourish the stomach, promote fluid production, quench thirst, induce diuresis, relieve constipation, and clear away heat and toxic materials. Eating more Chinese cabbage can prevent constipation and prevent hemorrhoids and colon cancer.
People often say: fish makes a fire, meat produces phlegm, and cabbage and tofu keep it safe. Eating more Chinese cabbage can prevent constipation, hemorrhoids and colon cancer. Vitamin C contained in chinese cabbage juice can treat gastric ulcer.