Cabbage moss, a vegetable produced in Hubei and Hunan, has been on the market since the middle of 10 every year. Red cabbage moss is rich in nutrition, containing calcium, phosphorus, iron, carotene, ascorbic acid and other components, and it contains more vitamin C than Chinese cabbage and Chinese cabbage. According to historical records, red cabbage moss was a famous vegetable as early as the Tang Dynasty. In ancient times, it has always been a specialty of Hubei Province to pay tribute to the emperor, and was once named "Golden Temple Jade Cuisine". It is said that the best quality red cabbage moss is only produced in Hongshan, Wuhan, Hubei. This is a new red cabbage moss. Its color looks red and purple, very gorgeous.

material

500 grams of red cabbage moss? Ginger and garlic in moderation? Chop pepper with appropriate salt.

working methods

1 Cut the washed red cabbage moss obliquely into sections, mash the ginger and garlic cloves with a kitchen knife (the red cabbage moss is sliced obliquely, and the contact surface between the vegetable segment and the seasoning is more, so the vegetables are easy to cook), and separate the vegetable leaves from the vegetable segments.

2 Heat the iron frying spoon, and then add the oil. When the oil is hot, put ginger first, then garlic. When the garlic turns pale yellow, add the red cabbage moss to the oil and stir-fry it quickly with strong fire (that is, big fire or urgent fire).

3. When the cauliflower becomes a little transparent, it will be cooked (you can also tie up the cauliflower segments with chopsticks, and it will be cooked as soon as it is tied). Of course, when it's ripe (it's not that easy to prick it once, but it takes some effort to prick it thoroughly), put the chopped pepper and the leaves of cauliflower together in the pot.

4 When the leaves are tender, turn off the fire, add salt and stir-fry them into the delicious dishes (turning off the fire and putting salt will avoid the iodine in the salt being too hot).

skill

If you don't chop peppers, you can chop red peppers and garlic, add salt while cutting, and then put them in a small bowl (that is, prepare chopped peppers before washing vegetables). In this short time, pepper and minced garlic have a unique taste. Of course, I don't like spicy food. If you remove the white gluten from pepper, it won't be spicy. My chopped pepper is not spicy.

When preparing ingredients, mash garlic and ginger, pat out juice, and fry until light brown. Oil will taste delicious at this time.