Chinese flowering cabbage is rich in protein, low in fat, rich in nutrients such as calcium, phosphorus, iron, lutein, carotene, vitamins C and E, so it is a good food. It can be cooked, fried, fried with meat, scrambled with eggs and mixed with side dishes, all of which are delicious.
Anyone who has eaten Chinese cabbage knows that it is slightly bitter. This unique bitter ingredient is called Cinchona cream, which has the effects of clearing away heat, refreshing and relieving fatigue, but it is a good thing. So when I cook Chinese cabbage, I usually blanch it in water before processing it, which not only reduces its bitterness, but also shortens its frying time and maintains its green and fresh taste.
Now I'll tell you how to make this simple home-cooked dish "Fried minced meat with Chinese cabbage".
(1) Soak 300 grams of Chinese cabbage in salt water and wash it, then remove the old branches in the upper part, and wash the thick stems with a knife several times for later use.
Cut a little onion and ginger for later use. 100g minced pork for later use. If you like spicy food, you can cut some red pepper rings for later use.
(2) Boil the water, put 5g salt and a little cooking oil into the water, grasp the leaves of the Chinese flowering cabbage by hand, put the stems into the water first, and then put the leaves in after the two sides are slightly scalded. Boil the water and stir it for a few times, and the Chinese flowering cabbage will turn into a beautiful emerald green. Take it out to cool. Then take out the water control and put it on the plate for later use.
(3) Heat the oil in the pan, stir-fry the minced meat for a few times, add onion ginger and red pepper rings, stir-fry until the minced meat becomes dry and discolored, add 10g cooking wine, 5g sweet noodle sauce, 5g oyster sauce, 10g light soy sauce, a little soy sauce, a little salt and sugar, stir evenly, and pour a little water along the edge of the pan, turning slightly.