No matter what season it is, I will choose to eat more vegetables for my family. Stir-fry all kinds of vegetables. They are refreshing and delicious. The key is health. It is much better than eating meat all the time. Red cabbage and moss are for winter. A kind of seasonal vegetable, it is very fresh and tender. People often choose to fry the red cabbage and eat it. However, most people will find that the fried red cabbage will always be dry and bitter. In fact, this is because everyone If you don’t master the little tricks, but use the right method, the red cabbage greens will be crispy, tender, fragrant, not bitter, and more delicious. The fried red cabbage greens will taste better than meat when paired with a bowl of white rice. Now I will share with you how to stir-fry red cabbage greens. How to stir-fry beetroot:

Standby ingredients: 500 grams of beetroot, 3 cloves of garlic, 3 dried chili peppers, a little salt, a little lard;

Production process: Chapter 1 In the first step, prepare a handful of red cabbage moss, select it first, remove the inedible parts, select the relatively tender branches, peel and break them, wash the red cabbage moss carefully, and then drain the water; < /p>

The second step is to prepare a few dried chili peppers and cut them into small sections. Peel the garlic, flatten it, and cut it into slices. After preparing all the ingredients, you can start cooking. Put the wok on the fire first. Heat it up without adding oil first;

The third step is to add the dried chili segments and garlic slices and stir-fry over low heat. At this time, add a spoonful of lard and stir-fry the lard over low heat. Melt, continue to stir-fry, and slowly bring out the aroma from the dried chili peppers and garlic slices;

The fourth step, after the aroma comes out, add the pre-processed red cabbage moss and turn to high heat Stir-fry, stir-fry quickly for a while, and you will slowly see that the red cabbage coating has softened and is not as stiff as it was at the beginning. Add a little salt at this time;

The fifth step, stir-fry the red cabbage until The moss is delicious, you can add a little chicken essence to make it fresh, stir-fry evenly, turn off the heat, put this dish on a plate, and serve.

Summary: Vegetables are more suitable for stir-frying. They are fresh and refreshing, and healthier. This stir-fried red cabbage with greens is a good choice. You can make it with a simple method and simple combinations. A quick, nutritious and delicious dish. This dish is very suitable for office workers. It doesn’t take too much time to prepare. The value of red cabbage moss itself is very high and it is rich in a variety of trace elements, especially the vitamin C content. Prominent, higher than ordinary vegetables, so you should eat red cabbage moss appropriately during this season. There are many benefits. Don’t miss this lesson. Cooking tips:

1. There is no need to blanch the red cabbage moss. You can fry it directly in the pan. If you blanch the red cabbage moss in advance, it will make the taste of the red cabbage moss worse. You need to pay attention to it. The tendons on the skin of the thick stalks need to be torn off. After frying, the beetroot sprouts will be more crispy, tender and fragrant, and the taste will be much better. Therefore, this technique needs to be mastered, and removing the old tendons on the skin can also avoid the beetroot sprouts. Bitter;

2. I like to use lard for stir-frying green vegetables, which tastes more fragrant than vegetables stir-fried in vegetable oil. Saute the bottom of the pot with dried chili peppers and garlic slices in advance to release the fragrance. The dish is more delicious, but be careful to use low heat and don’t fry the dried chili peppers, otherwise the taste will be affected;

3. When frying red cabbage with moss in the pot, you need to stir-fry it quickly over high heat and fry it quickly. When it comes out of the pot, it not only tastes fresh and tender, but also avoids the loss of nutrients. There is no need to add too many seasonings to this dish. I only used salt and a little chicken essence for seasoning, which makes it especially fresh. If you like spicy food, you can also add it after it is out of the pot. Sprinkle some spicy millet.