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Chinese cabbage, the scientific name of broccoli, is also called cabbage, Chinese cabbage, head dish and so on. In northeast China, we call it Gadabai. Chinese cabbage is rich in nutrition, which is a food with low fat, low calorie, low sodium and high potassium, especially suitable for obese and "three highs" people. In addition, its calcium content is equivalent to that of milk, and its vitamin content such as folic acid is also high. These are very important nutrients for women, and often have the function of beauty beauty.

Ingredients of Fried Shrimp with Chinese Cabbage

Shrimp 8 cabbage 1

Appropriate amount of onion, ginger and garlic

Sauté ed shrimp with cabbage

Step 1

Peel the cabbage layer by layer and soak it in clear water for 5 minutes. Take it out and drain it. Don't cut it with a knife, just break it into small pieces by hand.

Second step

I use fresh shrimp. Remove the head, skin and shrimp line from the shrimp. Fresh shrimps are relatively large and can be cut in half. After cutting, put it in a bowl, add half a spoonful of soy sauce, half a spoonful of cooking wine, and one spoonful of starch, and marinate for a while. Shrimp can be used without fresh shrimp.

Third step

Add a little oil to the pan. When the oil temperature is 60% hot, add the marinated shrimp, stir-fry until both sides turn red, and take it out for later use.

Fourth step

Prepare shredded ginger, chopped green onion and minced garlic in advance. Just add a little oil to the fried shrimp pot, add shredded ginger and chopped green onion, and stir-fry until fragrant.

Step five

Add the cabbage and stir-fry over high fire 1 min, so that the cabbage will be cut off quickly.

Step 6

Add the fried shrimps and stir well, then add a little salt, half a spoonful of sugar and half a spoonful of oyster sauce to taste.

Step 7

Sprinkle minced garlic before taking out the pan, stir-fry evenly, and stir-fry garlic flavor.

Cooking skills of fried shrimps with Chinese cabbage

First, don't blanch the cabbage, because it is easy to cook, and it will destroy the nutrition after blanching, and the taste is not crisp or tender. However, because Chinese cabbage is prone to pesticide residues, it must be soaked clean.

Second, cabbage is not delicious. Tear by hand instead of cutting with a knife, the cross section can be larger, and more sauce will be touched when frying, which will be more delicious. ?

Third, the shrimps should be pickled in advance, and the fishy smell can be removed.

Green cabbage is more tender than white cabbage. When choosing them, be firm and heavy. This is fresh and moist.