Kaiyang cabbage, that is, fried cabbage with dried shrimps, is a home-cooked dish, and its main raw materials are cabbage and dried shrimps.
In the past, people called small dried seaweed Kaiyang, because dried seaweed was served in the morning, so opening cabbage means fried cabbage with small dried seaweed.
Method 1:
1. After the dried shrimps are softened with water, take them out and put them in a bowl, add 3 grams of salad oil and scent them with high heat for 2 minutes and 3 seconds.
2. Cut Chinese cabbage into 4cm-wide pieces with an oblique knife, put them in a deep dish, add dried shrimps, 6g salad oil, 1g Shaoxing wine, 5g refined salt and ginger slices, cover them with microwave film, cook them on high fire for 3 minutes, and then stew them on medium fire for 4 minutes.
3. Take out, mix in 15g of starch and 2 tablespoons of water, cover with microwave film, and cook on high heat for 2 minutes.
Method 2:
1. Shred cabbage, ham, pepper and fungus for later use. Chop coriander.
2. Heat the oil in the pan, stir-fry the ham and take it out for later use. Stir-fry the dried shrimps until the fragrance overflows, then stir-fry the cabbage, fungus and pepper together, season with salt and pour into a plate.
3. garnish the fried ham and coriander plate on the dish.
Nutritional value:
Chinese cabbage
Chinese cabbage contains a lot of crude fiber, which can promote intestinal peristalsis, help digestion, prevent dry stool, promote defecation, dilute enterotoxin and treat constipation. Chinese cabbage is delicious and refreshing, appetizing and invigorating the spleen. It contains protein, fat, multivitamins and minerals such as calcium, phosphorus and iron. Regular eating helps to enhance the body's immune function and is also helpful for losing weight and bodybuilding. The effective components in Chinese cabbage can reduce the cholesterol level of human body and increase the elasticity of blood vessels. Regular eating can prevent atherosclerosis and some cardiovascular diseases. Scientists at the new york Institute of Hormones in the United States have found that the incidence of breast cancer among women in China and Japan is much lower than that of western women because they often eat cabbage. There is a compound in Chinese cabbage that can help decompose estrogen associated with breast cancer, and its content accounts for about 1% of the weight of Chinese cabbage. The air is particularly dry in autumn and winter, and the cold wind does great harm to people's skin. Chinese cabbage is rich in vitamins. Eating more Chinese cabbage can have a good skin care and beauty care effect, prevent women from developing breast cancer, moisten intestines and detoxify, and promote the absorption of animal protein by human body. The cellulose in Chinese cabbage can moisten intestines and promote detoxification.
Shrimp
1. Shrimp is rich in nutrition, and its protein content is several to dozens times that of fish, eggs and milk; It is also rich in minerals such as potassium, iodine, magnesium and phosphorus, and ingredients such as vitamin A and aminophylline, and its meat is soft and easy to digest, which is an essential food for people who are weak and need to be nursed back to health after illness;
2. Shrimp is rich in magnesium, which plays an important role in regulating heart activity and protecting the cardiovascular system. It can reduce the cholesterol content in blood, prevent arteriosclerosis, dilate coronary arteries and help prevent hypertension and myocardial infarction.
3. Shrimp has a strong lactation promoting effect, and is rich in phosphorus and calcium, especially for children and pregnant women.
4. Astaxanthin in shrimp helps to eliminate "jet lag" caused by jet lag;
5. Shrimp skin has sedative effect and is often used to treat neurasthenia and autonomic nervous dysfunction.
6. Old people often eat shrimp skin, which can prevent osteoporosis caused by calcium deficiency; Putting some shrimp skins in the meals of the elderly is good for stimulating appetite and strengthening physical fitness.