How to eat complimentary cabbage
Cabbage can improve human immunity, prevent colds, and also has a good therapeutic effect on ulcers. The practice of cabbage is very diverse. Let's take a look.
The practice of minced cabbage
Cabbage is crisp and delicious, and quick frying can not only retain the original flavor, but also retain the nutrition to the maximum extent. Today, I will introduce you to the practice of this minced cabbage.
Materials:
Minced pork150g, cabbage100g, onion 50g, onion ginger 5g, vegetable oil 50g, soy sauce10g, salt 3g, chicken essence 5g and water starch15g.
Practice:
1, blanch the cabbage with boiling water and crush it with a blender.
2. Onions are also cut into pieces with a blender for later use.
3. Put the oil in a pot, add minced meat and stir-fry after heating, add minced onion and ginger and soy sauce and stir-fry twice, then add chopped onion and cabbage and stir-fry for a while, add salt and chicken essence to taste, and thicken with water starch.
Tips:
1, minced meat is sticky, put more oil before stirring, and be careful not to paste the pan when stirring.
2. Adding onion to the dish can make the baby smarter.
Efficacy: Cabbage contains many essential amino acids, vitamin C, vitamin U, carotene, vitamin B 1, vitamin B2, niacin and protein, fat, potassium, calcium, etc. It is an indispensable nutrient for baby's growth and development.
The method of rolling bangbangji with cabbage
Carrots have the effects of nourishing liver, improving eyesight, strengthening spleen, resolving phlegm and relieving cough.
Materials:
3 leaves of cabbage, chicken breast 1 block, carrot 1 root, bean paste 1 tablespoon, sesame paste 1 tablespoon, fine sugar 1 tablespoon, white vinegar 1 tablespoon, and chicken essence/kloc.
Practice:
1. Make a pot with clear water. When the water boils, pour in rice wine, add chicken breast, and quickly put it in ice water after cooking. Don't pour the chicken soup, remove the floating foam and set aside.
2. Carefully peel off three intact leaves of the cabbage and wash it. Blanch the cabbage with soup 1 spoon of salt cooked with chicken. When the cabbage becomes soft, take it out and quickly put it in ice water.
3. Scrape or shred carrots, and cook them in the soup where the chicken is cooked. It is advisable to have a soft taste. Take them out and put them in ice water quickly.
4. Take the cooked chicken breast out of the ice water, control the moisture, shred it with hands, sprinkle a little salt and pepper powder, and mix well. Dry the cabbage and carrot shreds with kitchen paper towels or drain them.
5. Cut off the cabbage leaves, put them on the sushi roller shutter (there is no sushi roller shutter, and you can roll them directly by hand), spread a layer of shredded carrots in the middle, and then spread shredded chicken breast on the shredded carrots. Roll them into rolls and cut them into even portions (one that can be stuffed in your mouth). Mix the sauce ingredients well, and dip them in the sauce when eating.
Tips:
1. Cabbage leaves and shredded carrots must be dried, otherwise the taste will be affected.
2. You don't need to put salt in the chicken breast, otherwise the chicken will taste a little firewood, but you must put salt in the blanched cabbage leaves and shredded carrots, which will make the color very bright.
Efficacy: Cabbage is rich in folic acid, pregnant women and anemia patients should eat more cabbage, and cabbage is also an important beauty product.
Sauteed mushroom with cabbage
Cabbage has the effects of enhancing immunity, resisting oxidation, and preventing cancer.
Materials:
Half a cabbage, a bag of mushrooms, a little salt and a little sesame oil.
Practice:
1, cabbage peeled and washed, torn into pieces.
2. Wash the mushroom with clear water for later use.
3. Heat the wok and add the base oil. After the oil is hot, fry the mushrooms for a few minutes.
4. Stir-fry the cabbage and mushroom together.
5, stir-fry the fire until the cabbage shrinks and turns green, add a little salt and stir-fry a few times, and pour sesame oil out of the pot.
Tips:
1, mushroom and cabbage are all rich in water and easy to cook. You don't need to fry for too long, and the color of the vegetables will turn green, and the nutrients will be lost after a long time.
2. Finally, adding seasoning is to prevent the loss of vitamins. Don't stir-fry the mushroom when you put it in the pot. Frying it for a while can quickly dry up some water and make it taste better.
Efficacy: Mushroom is not only delicious, tender and refreshing, but also a nutritious health food. It contains many vitamins such as protein, nuclear yellow, anti-circulating acid, folic acid, pantothenic acid and nucleotide, and hematopoietic substances such as calcium, iron and copper, and can also prevent diseases.
The practice of red oil cabbage
Cabbage has the effects of enhancing immunity, resisting oxidation, and preventing cancer. Pork belly can tonify kidney, nourish yin and benefit qi.
Materials:
Half a cabbage, pork belly 1 small piece, cooking wine 1 spoon, light soy sauce 1 spoon, ginger 1 piece of food, 2 cloves of garlic, Pixian bean paste 1 spoon, half a spoon of white vinegar and 2 onions.
Practice:
1. Slice the pork belly with skin, add 1 spoon of cooking wine, 1 spoon of soy sauce, mix well and marinate 15 minutes. Shred ginger, mince garlic, and cut onion.
2. Cut the cabbage in half and take half a tree. Break it by hand, remove the stems and leaves, tear it into pieces, wash it and drain it.
3. Heat the oil pan, add ginger and garlic, 1 spoon Pixian bean paste and stir-fry red oil.
4. Add pork belly slices and stir-fry until the meat turns white, slightly curled, and the oil overflows.
5. Add cabbage slices and stir-fry evenly over high heat. Add some salt and half a spoonful of white vinegar, and cook until the leaves are soft and rotten.
6. Sprinkle the onion and stir well.
Tips:
Cabbage will overflow a lot of water, so don't add liquid seasoning such as cooking wine. If there is more water, after the dish is loaded, open the fire to collect the juice, and then pour the thick soup on the dish.
Efficacy: Raw cabbage is rich in vitamin C, vitamin B6, folic acid and potassium. Cooked cabbage is also rich in vitamin C, potassium and folic acid, so pregnant women can supplement folic acid accordingly.