Beef cabbage, cabbage, broccoli. Let’s take a look at how to make this dish:

Beef cabbage, flour, eggs, green pepper

First cut the beef cabbage into two, cut off the old root in the middle, and then Cut into thin strips and put the chopped beef cabbage into a basin. Then remove the stems and seeds of the green pepper and cut into shreds. Put the shredded green pepper into a basin. Crack three eggs into the basin. Add two tablespoons of flour and salt into the basin. Pour in cold water in batches and stir until slightly thick. A little batter

Brush a layer of cooking oil on the upper and lower plates of the electric baking pan, turn on the electric baking pan to heat the upper and lower plates at the same time, then add the prepared vegetable batter, the thickness should be moderate, and close the lid Fry for four minutes. When the time is up, flip it over once the skin has solidified, and then fry the other side until golden like this. Take it out of the pan, slice it and serve on a plate

Beef cabbage is rich in iron and calcium. and other trace elements, deeply loved by consumers.

Nutritional value of beef cabbage:

1. Beef cabbage has high water content (about 90%) and low calories, but the calorie ratio in most shredded cabbage salads is Simple cabbage is 5 times more nutritious. Because salads often contain fat-rich dressings, people who want to lose weight through diet control are best to use low-calorie dressings for salads.

2. Beef cabbage is rich in potassium and folic acid, and folic acid has a very good preventive effect on megaloblastic anemia and fetal malformations.

3. The nutritional value of beef cabbage is almost the same as that of Chinese cabbage, and the vitamin C content is about twice as high. In addition, cabbage is rich in folate, which is a benefit of cabbage vegetables. Cabbage is rich in vitamin C, vitamin E, beta-carotene, etc. The total vitamin content is three times more than that of tomatoes.