Bean paste red oil cabbage
Instructions; cabbage half, pork 1 small piece, 1 spoon of cooking wine, 1 spoon of soy sauce, 1 slice of ginger, 2 cloves of garlic, PI County bean paste 1 spoon, half a spoon of white vinegar, 2 green onions
Step by step:
1, skinned pork cut into thin slices, add 1 spoon of wine, 1 spoon of soy sauce and mix well marinated for 15 minutes, ginger, garlic, cut into julienned pieces, garlic, crushed, Onion slice
2, cabbage cut in half, take half a tree, break open with your hands, remove the stem to take the leaves, tear into pieces, wash and drain
3, frying pan hot, into the ginger, garlic, 1 tablespoon of Pixi County Bean Sauce stir-fried red oil
4, into the pork slices stir-fried to meat color protein, slightly curled, grease overflow
5, into the cabbage slices, stirring evenly on high heat, add the amount of salt, half a spoonful of white vinegar, cook until the meat color is white, curly, fat overflow
5, into the cabbage slices, add a moderate amount of salt, half a spoonful of white vinegar, cook until the meat color is white.
6, sprinkle green onion, stir fry.
Pork nutritional value
1. Pork protein is high-quality protein, containing all the essential amino acids.
2. Pork is rich in iron, which is necessary for the production and maintenance of red blood cells in human blood.
3. Pork is the main dietary source of vitamins, especially refined pork rich in vitamin B1. Pork also contains more fat synthesis and decomposition of vitamin B2 has an important role.
Cabbage nutritional value:
1. Cabbage water content is high (about 90%), and low-calorie, but most of the shredded cabbage salad in the calories than the simple cabbage five times higher, because the salad often contains fat-rich seasoning, want to lose weight by controlling their diets is best to use the low-calorie dressings for salads.
2. Cabbage is very rich in potassium, folic acid, and folic acid on megaloblastic anemia and fetal malformation has a good preventive effect, so pregnant women and anemia should eat more cabbage.
3. The nutritional value of cabbage is comparable to that of Chinese cabbage, in which the content of vitamin C is about twice as high. In addition, cabbage is rich in folic acid, which is an advantage of kale vegetables. Cabbage is rich in vitamin C, vitamin E, beta-carotene, etc. The total vitamin content is three times more than tomatoes.