Cauliflower is also called cauliflower, cauliflower, cauliflower, cauliflower, cauliflower, cauliflower, cauliflower, cauliflower, cauliflower, cauliflower, cauliflower, cauliflower, cauliflower, cauliflower blooms in China, China, China, China, China, China, China, China, China, China and China. Chinese cabbage is tender, delicious and nutritious. The edible part per kilogram contains protein 13 ~ 16g, fat 1 ~ 3g, carbohydrate 22 ~ 42g, calcium 410 ~/350mg, phosphorus 270mm and iron13. 1 ~ 13.6 mg carotene, 0.3 ~ 1 mg riboflavin, 3 ~ 8 mg nicotinic acid and vitamin C.

790 milligrams. Chinese cabbage can be fried and soup can be cooked.

material

Materials: Chinese cabbage 400g, lean meat100g; ;

Accessories: oil, salt, oyster sauce 1 spoon, sesame oil 1 teaspoon, sugar 1 teaspoon.

A little garlic and a little ginger.

Sliced Chinese cabbage soup

1

Prepare ingredients (cabbage, ginger slices, garlic, lean meat)

2

Divide the stems and leaves of Chinese cabbage into grains, slice ginger and garlic, slice lean meat, and add salt, sugar and corn starch to marinate and taste.

three

Saute ginger and garlic slices in a pan, then stir-fry the stems of Chinese cabbage until they break.

four

At this point, add the right amount of boiling water.

five

Add a teaspoon of salt.

six

Add a teaspoon of sugar.

seven

Add a tablespoon of oyster sauce.

eight

At this time, the soup in the pot is boiled, and then the marinated lean meat is added.

nine

At this time, add cabbage leaves and roll for a while.

10

Add a little sesame oil at last.

1 1

A bowl of delicious vegetable soup is OK when served, which has the effect of clearing away heat and reducing fire ~ ~ ~

skill

The stems of Chinese flowering cabbage are relatively old. Cooking for a period of time can make the Chinese flowering cabbage softer and tender, and then putting the leaves in it can not only keep the Chinese flowering cabbage green, but also increase the taste of the Chinese flowering cabbage.