Learn to cook

Chapter 5 Vinegar Fried Cabbage
raw material:
500 grams of Chinese cabbage, 50 grams of carrots, 15 ml of cooking oil, 10 ml of Zhenjiang mature vinegar, 8 grams of sugar, 6 grams of salt, 6 grams of monosodium glutamate, appropriate amount of shredded ginger and starch.

Production process:

1. Wash and remove the leaves of the Chinese cabbage, cut into thin slices with a spatula, blanch them in boiling water, remove and cool, and drain the water.Wash the carrots, cut into "elephant eye slices", blanch in water, remove and drain the water for later use.

2. Heat up the frying pan, add an appropriate amount of base oil, use shredded ginger to cook the pan, add cabbage slices and carrot slices and stir-fry.

3. Cook white vinegar, add sugar, salt, and monosodium glutamate, thicken with water starch, drizzle with light oil, and serve on a plate.

Nutritional effect:

Chinese cabbage is warm in nature, sweet in taste, non-toxic, and contains protein, fat, sugar, vitamins, carotene, dietary fiber, calcium, phosphorus, iron, copper, zinc, manganese, molybdenum, selenium, etc.It has the effects of clearing away heat and detoxification, reducing swelling and pain, harmonizing the stomach and intestines, and facilitating urine and stool.Vinegar is sour, sweet, and warm in nature, and has the effects of promoting blood circulation and dissipating stasis, eliminating indigestion and accumulation, reducing swelling and softening hardness, detoxifying and killing insects.

Tips

People with lung cold and cough should not eat this dish.

(End of this chapter)