Half a catty of Chinese cabbage, 3 liang of mushrooms, 4 chives, ginger 1 slice, appropriate amount of salt, half a teaspoon of sugar and 0 tbsp of starch.

Appropriate amount of chicken essence or monosodium glutamate

working methods

(1) Wash and tear the mushrooms into small pieces, cut the onion into sections, and mince the ginger.

(2) Put oil on the fire and burn it to 80% heat. Put the cabbage in a slightly fried dish for later use.

(3) Wash the pan and put it on fire, put oil and heat it to 80% heat, then add onion and Jiang Mo to stir fry until fragrant, and then put the mushrooms in the pan and stir fry for about one minute.

(4) Add Chinese cabbage, add three tablespoons of water, add appropriate amount of salt and sugar, simmer for about five minutes on low heat, thicken with starch,

? Add chicken essence and mix well.

(5) plate, table, eat.

Nutritional value and efficacy of Chinese cabbage: (1) Promoting blood circulation and removing blood stasis: boiled Chinese cabbage tastes sweet, pungent and flat. Proper consumption of boiled Chinese cabbage can play a good role in promoting blood circulation and removing blood stasis, which is very beneficial to promoting human gastrointestinal health. In addition, if female friends have abdominal pain, vomiting blood, dysentery, bloody stool, constipation, etc. in their daily lives, they should also be properly handled. (2) Prevention of gastrointestinal diseases: Boiled cabbage is rich in nutrients such as calcium, phosphorus, iron and carotene. Eating boiled cabbage regularly is also very beneficial to help people supplement nutrition. Proper consumption of boiled cabbage can also improve the body's resistance and help effectively prevent some gastrointestinal diseases.