First cut the cabbage in half, and then tear it into small pieces as much as possible, which tastes better than cutting it with a knife. Let's take a look at the practice of tearing cabbage by hand:

Required ingredients:

Cabbage, dried chili, millet spicy, garlic, ginger, soy sauce, soy sauce, steamed fish black bean sauce, chicken powder, salt, sugar, sesame oil, edible oil and lard.

Production steps:

Step 1: clean the cabbage, cut off the roots and cut it in half, then cut off the hard stems. Finally, break the cabbage into small pieces, and then break it up.

Step 2: soak a little dried pepper in water and cut it into small pieces; Xiaomi spicy cut into small pieces; Garlic and ginger are sliced for later use.

Step 3: Prepare a small bowl, add two portions of soy sauce, one portion of soy sauce and one portion of steamed fish black bean oil to the bowl, then add a little chicken powder, salt, sugar, soy sauce and more sesame oil, and stir evenly with a spoon for later use.

Step 4: Add enough cooking oil into the pot, heat the oil to 60%, put the cabbage into the pot and oil it for 30 seconds, then pour it out and drain the oil for later use.

Step 5: leave a little base oil in the pot, then add a piece of lard, and after the lard is boiled, add the prepared material to stir fry until fragrant; Then pour the cabbage into the pot, add the prepared juice, stir-fry evenly over high fire and serve.

Nutritional value of cabbage:

1. Cabbage has a high moisture content (about 90%) and a low calorie, but the calorie in most shredded cabbage salads is five times higher than that in simple 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.

2. Cabbage is rich in potassium and folic acid, and folic acid has a good preventive effect on megaloblastic anemia and fetal malformation, so pregnant women and anemia patients should eat more cabbage.

3. the nutritional value of cabbage is almost the same as that of Chinese cabbage, and the content of vitamin c is about twice as high. In addition, cabbage is rich in folic acid, which is an advantage of cabbage vegetables. Cabbage is rich in vitamin C, vitamin E, β -carotene and so on, and the total vitamin content is three times more than that of tomato.