Cabbage, also known as cabbage, is rich in vitamin C and folic acid and is the main source of potassium. Eating it once every three to five times is very good for your health. The most common way to stir-fry cabbage is to eat. For example, stir-fried cabbage with vegetables, stir-fried cabbage with meat and stir-fried cabbage with onions are all delicious, but stir-fried cabbage with vegetables is more harmful to nutrition.
How to eat Chinese cabbage to get its health benefits? For this problem, we should keep the nutrients of Chinese cabbage to the maximum extent, prevent the loss of nutrients, and then mix with some other ingredients with health-preserving function to achieve nutritional health and delicious taste, so as to achieve the best health-preserving effect. Next, I recommend a hot and sour, crispy, healthy and nutritious food with Chinese cabbage, fungus, carrots and eggs as the main ingredients. Let's study together.
A cabbage, three eggs, a carrot and a handful of fungus. Red pepper, coriander, minced garlic, Chili noodles, white sesame seeds, balsamic vinegar, soy sauce, oyster sauce, sugar, oil and salt.
Step 1: First, put the cabbage on the chopping board, cut it vertically for several times, then cut it obliquely to make the cut cabbage diamond (personally, this cutting method looks good), put the cut cabbage on a plate, pour in a proper amount of water and a spoonful of salt, and soak it for 10 minute.
Step 2: Wash the fungus soaked in advance, cut off the roots and cut into small flowers. Peel carrots, wash and cut into oblique sections, then cut into diamond slices and put them on a plate for later use.
Step 3: Beat three eggs into a bowl, add a little salt to taste, and quickly beat them in circles with chopsticks. Add oil to the pot. When the oil is hot, pour in the beaten egg mixture. Gently turn the oil pan to let the eggs solidify quickly. When the eggs are beaten, turn them over and fry the other side. Huang Shi on both sides, shovel out, and cut into pieces with a knife for later use.
Step 4: Add water to the pot, add a proper amount of edible oil and a spoonful of salt after the water boils, stir well, pour in chopped carrots and fungus, blanch for one minute, then take out cold boiled water at a time, control the water and put it on a plate for later use. Then pour the cut cabbage, blanch for 30 seconds, take it out, cook it in cold water again, control the water and put it on a plate for later use. Note: blanching is only for sterilizing the ingredients, and the time should not be too long, otherwise it will affect the crisp taste and nutrients.
Step 5: Sauce. Cut the red pepper into sections, remove the pedicels and seeds, cut into long strips and diced into a bowl. Chop garlic into minced garlic and put it in a bowl, then add a spoonful of white sesame seeds and a spoonful of Chili noodles to the bowl, and finally pour in an appropriate amount of hot oil to fry the ingredients, then sprinkle a little salt, an appropriate amount of balsamic vinegar, soy sauce, oyster sauce and sugar, and stir evenly to make them fresh and tasty.
Step 6: Pour all the cooked Chinese cabbage, fungus, carrots and eggs into the dish, add a proper amount of coriander, then pour in the prepared juice, and stir well before eating.
This cold salad is bright in color, sour and crisp in taste and very delicious. The practice is clean and hygienic, the ingredients are mixed with meat and vegetables, and the nutrition is comprehensive and healthy. It is the most suitable fitness method for modern people, and I hope it is also suitable for you.
-Questions and answers in the production process-
Some people only wash one or two layers of cabbage, thinking that cabbage is not dirty and need not be washed. In fact, this practice is wrong.
Pesticides have contact toxicity and systemic property. The cabbage in the market is most afraid of containing pesticide residues. Pesticide residues not only remain on the surface of Chinese cabbage, but are also slowly absorbed by Chinese cabbage. Therefore, the cut cabbage should be soaked in light salt water to remove pesticide residues from cabbage as much as possible.
In this dish, the fungus should be soaked in advance. Generally speaking, fungus can be soaked in warm water in an hour or two. If you want to extend the soaking time with cold water, it usually takes three to five hours to soak your hair. The soaking time of black fungus should not be too long. If the time is too long, it will produce substances harmful to the human body, generally not more than eight hours.
Adding a little salt during blanching is to increase the bottom taste of ingredients and prevent nutrient loss. Adding cooking oil can keep the ingredients bright and shiny and prevent them from becoming dim. This little trick can also be applied to other vegetables when they are blanched.
First of all, cold boiled water is water cooled after high temperature disinfection, which is relatively clean and hygienic and suitable for cold dishes. The function of supercooled water is to keep the crisp taste and bright color of ingredients. This little coup can also be applied to other vegetables after blanching.
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