Production method:
1. Slice the potatoes.
2. Cut Chinese cabbage into sections.
3. Boil boiling water in a pot and blanch the cabbage thoroughly. Take it out for later use.
4. Heat the lard in the pot, add chopped green onion and stir-fry.
5. Add potato chips and stir well, add a little soy sauce.
6. Stir well, add chicken soup (or water) and bring to a boil. Simmer for 20 minutes until the potatoes are cooked.
7. Add Chinese cabbage.
8. Stir well and season with salt and monosodium glutamate.
9. Turn off the fire after a little stew 1 min.
10. Take out the pot and put it into a bowl.
Nutritional value of Chinese cabbage:
1. contains protein, fat, sugar, dietary fiber, calcium, phosphorus, iron, carotene, vitamin B 1, vitamin B2, nicotinic acid, vitamin C, etc. Among them, the content of calcium is high, almost equal to 2-3 times that of Chinese cabbage.
2. Chinese cabbage contains more carotene than beans, tomatoes and melons, and it is also rich in vitamin C.
Nutritional value of potatoes:
1. Regulating middle energizer, nourishing stomach, invigorating spleen and promoting diuresis;
Potatoes contain a lot of starch, protein, B vitamins and vitamin C, which can promote the digestive function of the spleen and stomach. Potatoes contain a small amount of solanine, which can reduce the secretion of gastric juice, relieve spasm and have a certain therapeutic effect on stomach pain;
2. Relaxation:
Potatoes contain a lot of dietary fiber, which can relax the bowels, help the body excrete metabolism in time, prevent constipation and prevent intestinal diseases;