Although Chinese cabbage is a special common vegetable, it has high nutritional value. Chinese cabbage is rich in vitamins and minerals, especially vitamin C and trace element calcium. In addition, it also contains more dietary fiber, which is helpful for skin care, beauty, intestine moistening and detoxification, and promotes the absorption of animal protein by human body. Therefore, eating Chinese cabbage often has many benefits.
Ingredients to be prepared: Chinese cabbage, onion, garlic, dried pepper.
1. First, break off a few Chinese cabbage leaves and wash them with clear water. Then cut cabbage pieces and cabbage leaves respectively. If the cabbage block is too wide, you can cut it in the middle and pat it with the back of a knife. It will taste better when fried. Cut the cabbage as you like, and tear the cabbage leaves into pieces by hand for later use.
2. Cut the onion, cut the garlic, put it on a plate for later use, and cut the dried pepper. Friends who like spicy food can put more peppers.
3, this step is the sauce, pour in a spoonful of soy sauce, two spoonfuls of balsamic vinegar, half a spoonful of salt, half a spoonful of chicken essence, a small amount of white sugar to refresh, and stir evenly for later use. Then add a little water starch, which will be used later.
4. Pour the oil into the pot. When the oil is hot, add the onion, garlic and dried pepper and stir-fry, then add the cabbage and stir-fry. When the cabbage is cooked to 5%, add the cabbage leaves.
Stir-fry the cabbage leaves until soft, then pour in the prepared juice. If the colors are too light, you can add some soy sauce to color them. Finally, pour in water starch to thicken, and then take out the pot. This sour and refreshing cabbage is ready, delicious and easy to learn.
skill
1, juice and starch should be mixed separately. Put the juice first, then the starch, so that the Chinese cabbage is easier to taste.
2. If you like sesame oil, you can add a little sesame oil before cooking.