The practice of home-made vermicelli is that the vermicelli is soaked and cut off directly with your fingers, and the cabbage is cut into filaments.
Cut the pork belly into small pieces, and cut the onion, ginger and garlic according to the figure.
Heat the pot with less oil, add pork belly and stir-fry until fragrant, add onion, ginger and garlic and stir-fry until fragrant.
Pork belly and soy sauce continue to stir fry.
Then add shredded Chinese cabbage and mix well, stir-fry until half-cooked.
Add vermicelli, add a little water, add salt and chicken essence and stir until the water is dry.
Nutritional value of cabbage
Cabbage has high water content (about 90%) and low calories, but the calories in most shredded cabbage salads are five times higher than those in pure cabbage. Because salads often contain oily seasonings, people who want to lose weight by controlling their diet had better use low-calorie seasonings to make salads.
Kimchi made from cabbage has the same nutritional value as unfermented cabbage, except that they contain more sodium.
All kinds of cabbages are good sources of potassium.
The anti-aging and anti-oxidation effects of Chinese cabbage are at a high level with asparagus and cauliflower.
The nutritional value of Chinese cabbage is similar to that of Chinese cabbage, and the content of vitamin C is about twice as high.
Chinese cabbage is rich in folic acid, which is an advantage of Chinese cabbage vegetables. Therefore, pregnant women and anemia patients should eat more cabbage. Cabbage is also an important beauty product.
How to eat Chinese cabbage 1? Fried cabbage
Remove the old leaves from the outer layer of Chinese cabbage, and soak the prepared dried peppers in clear water for a while, so that the dried peppers are not easy to burn in the pot. Select the appropriate Chinese cabbage leaves, soak them in clear water and clean them. After cleaning, tear the cabbage into even small pieces by hand. After soaking the dried peppers for a while, cut the dried peppers into pieces with a knife, remove the pepper seeds and cut the garlic into pieces. Pour cooking oil into the pot, add garlic and pepper after heating, stir-fry and pour the torn cabbage into the pot. After the cabbage is evenly oiled, add salt, white vinegar and sugar, stir-fry until the cabbage is broken, and then take it out of the pot.
2. Braised cabbage with bacon
Remove the old leaves of the cabbage, cut off the roots of the cabbage below, divide the cabbage into pieces, put them in a basin and rinse them with clear water. After washing, tear it into smaller pieces by hand, and then drain it. Wash the bacon with clear water, then slice the bacon with a knife, and put less oil in the pot. After boiling, put the bacon into the pot, fry it slowly with low fire, and fry the oil in the bacon slowly. Stir-fry the bacon, take it out, leave the remaining oil in the pan, add minced garlic and dried pepper into the oil pan, stir-fry until the fragrance is overflowing, then add the cabbage with water control, stir-fry it evenly so that the cabbage is oiled, and then pour the bacon into the pan and turn it over together. After frying, add the right amount of salt and sugar and serve.
Chinese cabbage can be eaten raw, and eating vegetables raw is easier to absorb nutrients, and the calorie intake is lower, because nutrients will be lost during heating. The best way to eat Chinese cabbage raw is to wash it with hot water and eat it cold, which can not only eliminate bacteria, but also make it taste better.