Cooking time: 15 minutes

Chestnut Steak Cabbage Ingredients:

Cabbage heart 400g

Canned chestnuts (or raw chestnuts) 250g

Oil 40ml

Minced green onion and ginger 1/2 tablespoon each 3g

Material wine 20ml

Sugar 5g

Salt 3g

Mushroom extract 5g

Water starch 35g

Scented oil 5ml

Soup in moderation

Chestnuts Steak Cabbage Practice

1. Canned chestnuts blanched in boiling water, or if raw chestnuts are used, cut openings to boil and then peeled. The heart of cabbage will be cramped, cleaned, steamed in a steamer to soften, or blanch in boiling water and traced out to cool, rolled into long and short strips and straightened, neatly placed on a plate.

2. pot of oil burned fifty percent hot, put onion, ginger, incense, cooking wine, salt, broth, sugar, mushroom essence, put chestnut, sugar, turn to micro-fire to cook a little, thickening with water starch, stir-fry, dripping sesame oil, chestnut and gravy poured on the cabbage that is complete.

Dietary health tips

The current fast food to frying food for more, less varieties, nutrition is not comprehensive. Although there are more varieties of boxed meals, the cooking methods are not scientific, and many restaurants will not provide the freshest, seasonal meat and vegetable dishes in order to save costs.

Workers can bring their own made lunch to the office, such as chestnut and cabbage. But don't forget to bring a fruit to eat after the meal to replenish the lost vitamins.