How to cook cabbage, which is sour and sweet, delicious, fresh and nutritious, and children especially like it? As we all know, Chinese cabbage is a nutritious vegetable, which contains a lot of vitamins and dietary fiber, as well as a variety of mineral elements that are beneficial to human absorption. Usually, adults and children can make up some moderately to promote appetite, accelerate intestinal peristalsis and promote digestion. In addition, it is a kind of food that slimming people like very much, and its low calorie is another feature. Food seasoning: Chinese cabbage, salt, monosodium glutamate, vegetable oil, tomato, garlic, soy sauce and cooking oil. Production process:

Step 1: Choose 1 fresh Chinese cabbage (cabbage) on the market, cut it in half with a knife, dig out the fibrous roots inside, then break it into small pieces directly by hand, clean it with warm water, control the moisture and put it in a plate for later use. In addition, prepare 1 fresh tomatoes in advance, wash them and remove the roots.

The second step is to cool the oil in a hot pot. After the oil is heated, directly pour in the cabbage that was torn earlier, stir-fry it quickly until it breaks, and then take it out of the pot independently. This step is the main prerequisite to ensure the delicious and green cabbage. Please don't omit this process when making.

The third step is to boil oil in another pot. After the oil is boiled, add a small amount of garlic, stir-fry with low fire, add pre-cut tomato pieces, stir-fry with high fire to get juice, and then add a little essence, which is extremely tender and consumes oil. Finally, add a little salt and monosodium glutamate to taste, stir fry for a while, and then serve. It is characterized by sweet and sour taste and delicate and crisp taste. Warm reminder: As we all know, tearing cabbage by hand has two main purposes. One is to reduce the outflow of nutrients, and the other is to keep the characteristics of tenderness and crispness.