Chinese Food
Sweet and sour Kwai Choi silk - fast food.
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The nutritional value of Chinese cabbage - Chinese cabbage contains a variety of nutrients. It is an important source of vitamins, inorganic salts and edible cellulose necessary for human physiological activities. Chinese cabbage is rich in calcium. It is 5 times higher than tomato and 1.9 times higher than cucumber. Ascorbic acid (vitamin C) is 4 times higher than cucumber and 1.4 times higher than tomato. Carotene is 1.8 times higher than cucumber. Chinese cabbage is a healthy food to prevent cancer, diabetes and obesity. An American Research Institute specializing in cancer has found that eating more cabbage can prevent cancer. It has been recorded in the compendium of Materia Medica in ancient China. Chinese cabbage also has a good medicinal value - its nature is smooth and sweet. It can relieve heat and annoyance. It can benefit the stomach and intestines. It has the functions of Tonifying the middle part of the body and eliminating food, diuresis and defecation, clearing the lungs and coughing, thirst and malaria. The medicinal value of Chinese cabbage - Chinese cabbage is not only used as vegetable for people to eat, but also has medicinal value. According to Chinese medicine, cabbage is sweet and smooth. It can clear away heat and annoyance, quench thirst and diuresis
Cooking ingredients
Cooking Steps
Step1:Chinese cabbage washed and slice
Step2:Pour water into a little white vinegar and soak for 15 minute
Step3:Shredded green onion, shredded red chilli, and dried chill
Step4:Hot pot of cold oil. Stir fry the shredded dried red pepper and scallion over a low heat to make it fragran
Step5:Add 1 tablespoon chopped pepper sauc
Step6:10g dried black bean frie
Step7:Turn the fire and stir fry the cabbage shred
Step8:Pour 15 ml white vinegar along the edge of the pot. Stir fry 3 G chicken essenc
Step9:Add 10 grams of suga
Step10:2G white peppe
Step11:Seasoning with sal
Step12:Stir fry with shredded red peppe
Step13:Before leaving the pot, pour 10ml of black vinegar into the pot, stir fry well, and then leave the pot
Step14:Sour, spicy and sweet. Cabbage is crisp and refreshin
Step15:Finished product drawin
Step16:Finished product drawin
Step17:Finished product drawin
Step18:Finished product drawin
Cooking tips:1. Cook with vinegar. When cooking Chinese cabbage, it is necessary to put some vinegar properly, no matter from the taste or from the protection of nutrients. Vinegar can decompose the elements of calcium, phosphorus and iron in Chinese cabbage, which is beneficial to human absorption. Vinegar can also coagulate the protein in Chinese cabbage without spillover. 2. There are skills to stir fry quickly and cook delicious food.
