Fried Chinese cabbage is made of Chinese cabbage, salt and other raw materials. Slice cabbage and soak dried seaweed in warm water. Heat a wok with high fire, add onion and Jiang Mo, stir-fry cabbage and soy sauce quickly, add vinegar, thicken, add monosodium glutamate, turn it over a few times, and sprinkle with sesame oil.

From a nutritional point of view, Chinese cabbage is rich in vitamins, dietary fiber and antioxidants, which can promote intestinal peristalsis and help digestion. Moreover, the vitamin C content of Chinese cabbage is higher than that of apples and pears, at the same level as that of citrus, and the calories are much lower.

The practice of frying Chinese cabbage:

1. Break off the leaves of Chinese cabbage one by one, wash them with clear water and drain them.

2. Pour the right amount of oil into the pot, and add the right amount of ginger and garlic when the oil is hot.

The cabbage can be put into the pot.

4. stir fry in the pot.

When the cabbage is soft, it can be cooked.

6. Here comes the finished product

Precautions:

When cooking, the correct way should be to wash it before cutting it. For leafy vegetables such as cabbage and cabbage, you can remove the outside leaves, soak the inside leaves in warm water, and then rinse them with running water one by one.

Cabbage is easy to preserve and affordable, and can be used with most dishes. It is a veritable "civilian dish" and "wild vegetable". Even if Chinese cabbage is as good as 1000, the content of chlorophyll and other nutrients is far lower than that of green leafy vegetables. Therefore, the statement that "all kinds of vegetables are unique to Chinese cabbage" is somewhat one-sided. Different vegetables have their own advantages, and eating together is more in line with the principle of balanced nutrition.

Baidu encyclopedia-cabbage