Fried cabbage
Pakchoi is a vegetable native to East Asia, commonly known as green vegetable, also known as Jiaocai, Bailey, Bailey white, rape (some areas in Northeast China), oil cabbage, etc. it is native to China, distributed in the north and south, and widely cultivated in China.Cabbage leaves are light green to dark green. It is the most abundant vegetable with minerals and vitamins. This stir fried cabbage, with black fungus, is nutritious, salty and refreshing. It is suitable for summer consumptionChinese cabbage contains protein, fat, crude fiber, carbohydrates, acid pectin, calcium, phosphorus, iron and other minerals and a variety of vitamins. Chinese cabbage is the most abundant vegetable with minerals and vitamins. Compared with Chinese cabbage, Chinese cabbage contains twice as much calcium, about three times as much vitamin C and 74 times as much carotene.The mineral calcium and phosphorus contained in Chinese cabbage can promote bone development, accelerate human metabolism, and enhance the body's hematopoietic function. It is also rich in vitamin B1, vitamin B6, pantothenic acid, etc., which can relieve mental tension. Eating more cabbage before the exam helps to keep a calm mind. Chinese cabbage also contains anti allergic vitamins, which help to eliminate urticaria.
Step 1 . Dry agaric and add water to soak hair
Step 2 . Cabbage, choose it, wash it and set it aside. Large pieces of cabbage can break the leaf stems and leaves and tear them apart
Step 3 . Dry agaric bubbles are good. Take them out and tear them into small ones for standby
Step 4 . Chinese wolfberry foam for standby
Step 5 . Peel garlic, wash and cut minced garlic. Heat the pot with cold oil, add minced garlic, and stir until fragrant
Step 6 . First add cabbage leaf stalks, stir fry, soften and add leaves
Step 7 . Add dried agaric and stir fry
Step 8 . Pour in a little raw soy sauce and stir fry
Step 9 . Add a little sugar and stir fry
Step 10 . Add the soaked medlar, leave five, stir fry evenly, taste the salt, add a little salt and chicken essence, and then you can come out of the pot
Step 11 . After serving, decorate with medlar.
Step 12 . Finished product, this dish is easy to operate, salty and delicious, refreshing and delicious, and is very suitable for eating in hot summer
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