Stir-fried cabbage and fungus with fresh flavor ▲
Chinese cabbage is almost a "wild vegetable", which can be used with many ingredients to make delicious dishes. Among them, Chinese cabbage and black fungus are a good way to match. Auricularia auricula has the reputation of "meat in vegetarian dishes" and is a prestigious tonic. In addition, Auricularia auricula also has a good lubrication and detoxification effect on the intestinal system. Chinese cabbage and auricularia auricula are not only nutritious and delicious, but also work together to help us clean up intestinal garbage, so we should eat more at ordinary times.
Stir-fried cabbage and fungus with fresh flavor ▲
Cabbage contains a lot of water, and the cabbage made by improper operation collapses, producing a lot of water and having a bad taste. In fact, there are three points to pay attention to when fried cabbage is crispy and delicious. First, the cabbage should be fried quickly and quickly, and it will be cooked before the water comes out; Second, the cabbage must be cut thin, so that it is easy to cook quickly and quickly; Third, adding balsamic vinegar to the fried cabbage is not only delicious, but also more crisp.
Stir-fried cabbage and fungus with fresh flavor ▲
Ingredients required for stir-frying Chinese cabbage and auricularia auricula: autumn cabbage 200g (cabbage chop), auricularia auricula 10g, three fresh powders 1 spoon, roasted peanuts 15g, onion 5g, ginger 5g, 2 dried red peppers and a little pepper.
Food supplement: soy sauce 1 spoon, balsamic vinegar 1 spoon, salt 2g, oil 15mg.
Essential staple food ▲
Production process: a Chinese cabbage, the outermost Chinese cabbage bangzi, has the most fiber and the roughest taste. Can be chopped and used to wrap jiaozi, steamed stuffed bun, etc. At least the tender part of the middle layer should be used to fry Chinese cabbage; It is also good to use shrimp skin instead of Sanxian powder; Bake or stir-fry peanuts in the oven in advance, without oil, and take off the peanut skin after cooking for later use; Soak the fungus in cold water in advance, wash it and put it on a plate for later use.
1. Break off the tender part of Chinese cabbage from the whole cabbage, clean it, and then tear off the leaves at the edge, leaving the cabbage for later use. Don't throw away the leaves, put them in when cooking noodles, which is easy to cook, nutritious and delicious.
Chinese cabbage bangzi with cabbage leaves removed ▲
2. Slice the prepared tender cabbage, as shown below. In this way, the cabbage is not only delicious, but also ripe.
Sliced cabbage ▲
3. Cut all the cabbages and put them on a plate for later use; Roll peanuts into large particles with a rolling pin and put them on a plate for later use; Wash the onion slices, ginger slices, dried Chili slices and pepper granules and put them in a plate for later use.
Prepared ingredients ▲
4, a clean wok, start heating, pour in vegetable oil, when the oil temperature is 60% hot, add onion, ginger, pepper, dried pepper and stir fry for fragrance.
Stir-fry seasoning ▲
5. Pour in the prepared cabbage, a spoonful of soy sauce and balsamic vinegar, and continue to stir fry.
Stir-fry cabbage first ▲
6, cabbage slightly discolored, add fungus, continue to stir fry, after the wood is familiar, add salt, three fresh powder, stir fry evenly, and then turn off the fire.
Add fungus and stir fry ▲
7. Sprinkle the cooked peanuts on the pan and serve them beautifully. It smells particularly fragrant.
The fried cabbage fungus made in this way is slightly spicy, slightly sour and crisp, and has a faint smell of shrimp skin and mushrooms, even more delicious than meat.
This dish is nutritious and delicious, especially suitable for people who are losing weight, often sitting for a long time and have poor defecation. Regular consumption can play a very good health care role.
Stir-fried cabbage and fungus with fresh flavor ▲
Tips:
Stir-fried cabbage, it is best to choose the middle layer of the whole cabbage, or the most tender part of the innermost layer, which tastes fresh and easy to cook. Old Chinese cabbage bangzi can be chopped to make stuffing. Cut the cabbage thin and stir fry quickly, so that the fried cabbage will be crisp and the water will be less cold. Sprinkle peanuts before eating, otherwise it will easily penetrate into the soup, soften and taste bad. Stir-fried cabbage and fungus with fresh flavor ▲
The above is the way to share how to fry cabbage without water. Thank you for seeing this. I am a fitness life recorder, sharing simple food production and life experience and skills every day. Please like it if you like it. Let's be friends. See you next time!