At present, it is the season when a large number of Chinese cabbages are listed. In the north, although the practice of storing many winter cabbages (commonly known as winter vegetables) has changed a lot, Chinese cabbage is still a popular vegetable, and its consumption is relatively large. Chinese cabbage is not very tasty and you can think of some ways to match it. I often do this kind of stew and have good nutrition:

1. Chinese cabbage (half one can be washed and cut into pieces (oblique knife cut), boiled under the boiling water pot (hot) for a while to remove and drain, remove the smell;

2. Fresh mushrooms (1 kg or so) are washed, torn into strips, boiled in boiling water (hot) and drained (don't squeeze);

3. Dry tofu (3 or so, not too much) cut diamonds, spare.

4. Other raw materials include lean meat (2 or 2 slices), carrots (half a slice), green onions (a small amount), ginger (a few slices), sharp peppers (if you like spicy, half), parsley (if you like , a small amount), oil (I usually use blend oil), salt (I generally use low sodium salt), pepper noodles, chicken, soy sauce (I usually use iron soy sauce)

5. Under hot oil, under hot oil lean meat slices, chopped green onion, ginger and pepper noodles to burst the pot, add Chinese cabbage, mushrooms, dried tofu, fire heat, add a small amount of soy sauce, chicken, salt, stir fry Stir well, do not add water or soup, boil after changing to a small simmer, about 10 to 15 minutes, after the sauce is ready to eat. (Like peppers and parsley, you can put it in before going abroad 2 or 3 minutes).

Comments: This dish is based on Chinese cabbage and is supplemented with soy products (dried tofu can absorb the moisture oozing out from the cabbage during the stewing process), together with fungi (fresh mushrooms are less boring) and pork lean meat. Complementary and flavoring. Cook with a small amount of cooking oil (vegetable oil), season with low-sodium salt and iron soy sauce and ginger onion. Simple, balanced and worthy of recommendation.

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